Artificial Intelligence in Food Science: Transforming Food and Bioprocess Development covers the AI and machine learning techniques that are reshaping the food science landscape, introducing innovative solutions to improve food processing, safety, and sustainability. This book delves into the transformative potential of these cutting-edge technologies, exploring how they optimize food production, enhance bioprocess development, and tailor products to meet specific consumer needs. By integrating AI, researchers and industry professionals can address challenges such as resource efficiency and quality assurance, paving the way for a more sustainable and technologically advanced food system.
Beyond optimization, the book examines AI applications in predicting food trends, analyzing complex datasets, and developing personalized nutrition plans. It provides insights into how AI enhances food storage, packaging design, and even consumer engagement through predictive models. With detailed case studies and forward-thinking perspectives, this book serves as a comprehensive guide for harnessing AI's power to revolutionize food science and bioprocess innovations.
Section 1: Learning Approaches and Applications
1. Data Collection and Preprocessing for AI and ML Applications in Food
Science
2. Supervised Learning Techniques in Food Science: Predictive Modeling and
Classification
3. Unsupervised Learning Techniques in Food Science: Clustering and
Dimensionality Reduction
4. Deep Learning Approaches for Food Science and Bioprocess Optimization
5.Reinforcement Learning in Food Industry Applications
Section 2: Ingredient discovery, Recipe and New Product Development
6. Virtual Product Testing and Simulation: Reducing Time and Costs in New
Product Development
7. Computational intelligence for Plant-Based Alternatives: Transforming
Ingredients and Developing Innovative Meat and Dairy Substitutes
8. AI and ML for Ingredient Discovery and Formulation Optimization
9. Technology-Enabled Smart Kitchen: AI Assistance for Recipe Development and
Cooking Techniques
10. Flavor Profiling and Sensory Analysis using AI and ML
Section 3 Nutrition
11. Blockchain, IoT, fuzzy systems in Food Science and Bioprocess
Development
12. Bioinspired optimization techniques in Food Industry
13. AI mediated modelling approach for nutritional aspects of food and
bioproducts
14. Digital image analysis in Food and bioprocess industries
15. Advancement in Computational fluid dynamics in food processing
16. Shelf-life prediction through AI and ML
17. Personalized Nutrition: AI-driven Approaches for Tailoring Functional
Foods to Individual Needs
18. Smart Packaging and Traceability: Ensuring Quality and Safety of
Functional Food Products
Section 4 Quality Control, Food Safety and Processing
19. Quality Control and Inspection Techniques with AI and ML
20. Sensor Technologies and AI Integration for Real-time Monitoring of Food
Quality Parameters
21. AI and ML in Food Safety Assessment: Rapid Detection of Contaminants and
Pathogens
22. Chemometrics and Multivariate Analysis for Quality Control of Food
Products
23. Machine Learning for Spectroscopic Analysis and Quality Evaluation of
Food
24. Robotic Systems and Automation for Quality Inspection in Food Production
25. Traceability and Blockchain Technology: Ensuring Transparency and
Authenticity of Food Quality
26. Case Studies: Successful Applications of AI and ML in Food Quality
Control
27. AI and ML for Process Optimization in Food Manufacturing
28. AI and ML for Food Safety and Traceability
29. Robotics and Automation in Food Processing using AI and ML
30. IoT Integration and Smart Technologies in Food Systems
31. Blockchain Technology for Transparent Food Supply Chains: Enhancing
Traceability and Reducing Waste
Section 5 Food Waste
32. AI and ML in Food Waste Analytics: Leveraging Data for Waste
Identification and Quantification
33. Predictive Modeling for Demand Forecasting and Inventory Management to
Minimize Food Waste
34. Dynamic Pricing Strategies: AI-Driven Approaches for Optimizing Sales and
Reducing Food Waste
35. AI and ML for Supply Chain Optimization: Minimizing Losses and Maximizing
Efficiency
36. Waste Utilization and Valorization: AI-Driven Approaches for Creating
Value from Food Byproducts
37. AI and Robotics in Food Processing: Efficient Sorting and Handling to
Minimize Waste
Section 6: Ethics, Compliance and future trends
38. Ethical Considerations and Data Privacy in AI and ML Applications
39. Case Studies and Success Stories: Real-world Applications of AI and ML in
Food Science and Bioprocess Development
40. Challenges and Limitations of AI and ML in the Food Industry
41. Future Trends and Directions in AI and ML for Food Science and Bioprocess
Development
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Dr. Haldorai received his masters in software engineering from PSG College of Technology, Coimbatore and PhD in Information and Communication Engineering from PSG College of Technology, Anna University, Chennai. His research areas include big data, cognitive radio networks, mobile communications and networking protocols. He has authored more than 156 research papers in reputed International Journals and IEEE conferences. He has authored 12 books and many book chapters. He is the guest editor of many prestigious journals and the Editor in Chief of Elseviers International Journal of Intelligent Network.
