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New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
Published: November 2022
AI Article Synopsis
In the late 2010s, AI technology started helping with food science and nutrition research.
The review looks at how AI is used in other areas like engineering and medicine, and also its history with food science.
It discusses current AI uses in agriculture and food, like finding healthy foods, checking diets, analyzing gut bacteria, and predicting toxic ingredients, and suggests these uses will be important in the future.
Article Abstract
In the late 2010s, artificial intelligence (AI) technologies became complementary to the research areas of food science and nutrition. This review aims to summarize these technological advances by systematically describing the following: the use of AI in other fields (eg, engineering, pharmacy, and medicine); the history of AI in relation to food science and nutrition; the AI technologies currently used in the agricultural and food industries; and some of the important applications of AI in areas such as immunity-boosting foods, dietary assessment, gut microbiome profile analysis, and toxicity prediction of food ingredients. These applications are likely to be in great demand in the near future. This review can provide a starting point for brainstorming and for generating new AI applications in food science and nutrition that have yet to be imagined.
