This Open Access proceedings presents a good overview of the current research landscape of assembly, handling and industrial robotics. The objective of MHI Colloquium is the successful networking at both academic and management level. Thereby, the colloquium focuses an academic exchange at a high level in order to distribute the obtained research results, to determine synergy effects and trends, to connect the actors in person and in conclusion, to strengthen the research field as well as the MHI community. In addition, there is the possibility to become acquatined with the organizing institute. Primary audience is formed by members of the scientific society for assembly, handling and industrial robotics (WGMHI). The Editors Prof. Dr.-Ing. Thorsten Schüppstuhl is head of the Institute of Aircraft Production Technology (IFPT) at the Hamburg University of Technology. Prof. Dr.-Ing. Kirsten Tracht is head of the Bremen Institute for Mechanical Engineering (bime) at the University of Bremen. Prof. Dr.-Ing. Annika Raatz is head of the Institute of Assembly Technology (match) at the Leibniz University Hannover.

This open access book is among the first cross-disciplinary works about Manufacturing 4.0. It includes chapters about the technical, the economic, and the social aspects of this important phenomenon. Together the material presented allows the reader to develop a holistic picture of where the manufacturing industry and the parts of the society that depend on it may be going in the future. Manufacturing 4.0 is not only a technical change, nor is it a purely technically driven change, but it is a societal change that has the potential to disrupt the way societies are constructed both in the positive and in the negative. This book will be of interest to scholars researching manufacturing, technological innovation, innovation management and industry 4.0.

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. - Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors - Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control - Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Selected, peer reviewed papers from the 1st MHI Colloquium, February 24-25, 2016, Hamburg, Germany

The Cambridge Handbooks on Construction Robotics series focuses on the implementation of automation and robot technology to renew the construction industry and to arrest its declining productivity. The series is intended to give professionals, researchers, lecturers, and students basic conceptual and technical skills and implementation strategies to manage, research, or teach the implementation of advanced automation and robot-technology-based processes and technologies in construction. Currently, the implementation of modern developments in product structures (modularity and design for manufacturing), organizational strategies (just in time, just in sequence, and pulling production), and informational aspects (computer-aided design/manufacturing or computer-integrated manufacturing) are lagging because of the lack of modern integrated machine technology in construction. The Cambridge Handbooks on Construction Robotics books discuss progress in robot systems theory and demonstrate their integration using real systematic applications and projections for off-site as well as on-site building production. Robot-Oriented Design and Management introduces the design, innovation, and management methodologies that are key to the realization and implementation of the advanced concepts and technologies presented in the subsequent volumes. This book describes the efficient deployment of advanced construction and building technology. It is concerned with the coadaptation of construction products, processes, organization, and management, and with automated/robotic technology, so that the implementation of modern technology becomes easier and more efficient. It is also concerned with technology and innovation management methodologies and the generation of life cycle-oriented views related to the use of advanced technologies in construction.