Blockchain-based distributed cloud/fog platform for IoT supply chain management
Journal
Eighth international conference on advances in computing, electronics and electrical technology (CEET)
Date Issued
2018-02
Author(s)
Kocarev, Ljupcho
Carbone, Anna
Stankovski, Vlado
Abstract
This paper is inspired by the project proposal ID
7807232014 submitted for the EU Horizon 2020 topic ICT-11-
2017 in April 25, 2017. It aims at applying state-of-the-art ICT
technologies, systems and functions such as Cloud/Fog and IoT to
enable food supply chain. A new approach will lead to trusted
cooperative applications and services within the agro-food chains.
Blockchain technologies will enhance the transparency,
information flow and management capacity allowing better
interactions of farmers with other part of supply chain, especially
the consumer. Our research will provide better performing value
chains by proposing new food-on-demand business model, based
on new Quality of Experience (QoE) food metrics, bridging the
gap between subjective experience and objective matrics based
on quality standards. Finally, we provided an awareness
qustionaire for fresh food products (FFP) and survay for a group
of 30 students from the University of Skopje. This study showed
that the majority of students are aware and focused just on few
common FFP aspects without deeper knowledge of FFP quality.
7807232014 submitted for the EU Horizon 2020 topic ICT-11-
2017 in April 25, 2017. It aims at applying state-of-the-art ICT
technologies, systems and functions such as Cloud/Fog and IoT to
enable food supply chain. A new approach will lead to trusted
cooperative applications and services within the agro-food chains.
Blockchain technologies will enhance the transparency,
information flow and management capacity allowing better
interactions of farmers with other part of supply chain, especially
the consumer. Our research will provide better performing value
chains by proposing new food-on-demand business model, based
on new Quality of Experience (QoE) food metrics, bridging the
gap between subjective experience and objective matrics based
on quality standards. Finally, we provided an awareness
qustionaire for fresh food products (FFP) and survay for a group
of 30 students from the University of Skopje. This study showed
that the majority of students are aware and focused just on few
common FFP aspects without deeper knowledge of FFP quality.
Subjects
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