Artificial Intelligence and Food Science

Artificial Intelligence and Food Science is a wide-ranging and timely textbook that explores the impact of AI and smart technologies on the food industry. It examines a range of applications from pre- and post-harvest management to food packaging, and the dairy industry, providing a thorough overview of how AI is revolutionizing these industries. By addressing the pressing need for innovation and efficiency, this book offers valuable insights into the integration of AI for enhancing food quality, safety, and sustainability across different food industries. The initial chapters introduce the fundamentals of AI and its recent advancements, covering key areas such as Constraint Satisfaction Problems, Adversarial Search, and Statistical Learning Theory. The book then moves on to explore AI applications in pre- and post-harvest management and highlights techniques such as machine vision and spectral imaging for non-destructive analysis of agricultural products. Subsequent chapters probe the use of AI in the processing of fruits, vegetables, dairy, and meat, and detail how technologies like neural networks and Industry 4.0 innovations can drive improvements in product quality. The role of AI in the fat and oil processing industry, specifically the use of bioinformatics predictive methods based on artificial neural network (ANN) is discussed in detail. Later chapters explore AI applications in the baking and confectionery industries, with a focus on automation and 3D printing technologies that are setting new standards for production and product design. This textbook is an essential resource for upper-level undergraduate students in food science, agricultural engineering, and related disciplines. It is also useful for researchers and professionals working in food technology, agricultural automation, and environmental consulting. Artificial Intelligence and Food Science contains PowerPoint slides, and a test bank as additional resources for students and instructors.