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Chapter 11 Artificial intelligence and machine learning applications in food system optimization

  • Adetunji Adeoluwa Iyiade und Adetunji Rose Oluwaseun
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Food Biotechnology
Ein Kapitel aus dem Buch Food Biotechnology

Abstract

Agri-food systemsagri-food systems face significant challenges as a result of issues such as population growth, climate changeclimate change, and scarce resourcesresources. Presently, researchresearch studies are investigating methods for improvement in agri-food systems in order to tackle these challenges. The goal is to enhance productivity, effectiveness, and sustainabilitysustainability over time. This chapter review offers a concise summary of the field, emphasizing significant methodologies, possible advantages, and current constraints. Given the intricate nature and difficulties of contemporary food systems, it is imperative to develop innovative approaches that provide effectiveness, environmentalenvironmental friendliness, and the availability of food for a constantly growing global population. Artificial intelligence (AI) and machine learning (ML) are powerful tools that can improve different facets of the agri-food system, ranging from agricultural production to consumption. This chapter explores the capacity of AI and ML to further transform and optimize agri-food systems, with a specific emphasis on essential characteristics and the advantages they offer.

Abstract

Agri-food systemsagri-food systems face significant challenges as a result of issues such as population growth, climate changeclimate change, and scarce resourcesresources. Presently, researchresearch studies are investigating methods for improvement in agri-food systems in order to tackle these challenges. The goal is to enhance productivity, effectiveness, and sustainabilitysustainability over time. This chapter review offers a concise summary of the field, emphasizing significant methodologies, possible advantages, and current constraints. Given the intricate nature and difficulties of contemporary food systems, it is imperative to develop innovative approaches that provide effectiveness, environmentalenvironmental friendliness, and the availability of food for a constantly growing global population. Artificial intelligence (AI) and machine learning (ML) are powerful tools that can improve different facets of the agri-food system, ranging from agricultural production to consumption. This chapter explores the capacity of AI and ML to further transform and optimize agri-food systems, with a specific emphasis on essential characteristics and the advantages they offer.

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
https://doi.org/10.1515/9783111441238-012

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
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Heruntergeladen am 9.9.2025 von https://www.degruyterbrill.com/document/doi/10.1515/9783111441238-012/html
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