Artificial intelligence in food science and nutrition: a narrative review.

Journal: Nutrition reviews
PMID: 35640275

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.

Authors

  • Taiki Miyazawa
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Yoichi Hiratsuka
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Masako Toda
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Nozomu Hatakeyama
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Hitoshi Ozawa
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Chizumi Abe
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.
  • Ting-Yu Cheng
    Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.
  • Yuji Matsushima
    Central R&D Laboratory, Kobayashi Pharmaceutical Co Ltd, Osaka, Japan.
  • Yoshifumi Miyawaki
    Central R&D Laboratory, Kobayashi Pharmaceutical Co Ltd, Osaka, Japan.
  • Kinya Ashida
    Co-Creation Center, Meiji Holdings Co Ltd, Tokyo, Japan.
  • Jun Iimura
    Milk Science Research Institute, Megmilk Snow Brand Co Ltd, Saitama, Saitama, Japan.
  • Tomohiro Tsuda
    International Life Sciences Institute (ILSI) Japan, Tokyo, Japan.
  • Hiroto Bushita
    Health & Wellness Products Research Laboratories, Kao Corp, Tokyo, Japan.
  • Kazuichi Tomonobu
    Health & Wellness Products Research Laboratories, Kao Corp, Tokyo, Japan.
  • Satoshi Ohta
    International Life Sciences Institute (ILSI) Japan, Tokyo, Japan.
  • Hsuan Chung
    Research Institute for Creating the Future, Fuji Oil Holdings Inc, Tsukubamirai, Ibaraki, Japan.
  • Yusuke Omae
    Co-Creation Center, Meiji Holdings Co Ltd, Tokyo, Japan.
  • Takayuki Yamamoto
    Health Science Research Center, Morinaga & Co Ltd, Yokohama, Kanagawa, Japan.
  • Makoto Morinaga
    Health Science Research Center, Morinaga & Co Ltd, Yokohama, Kanagawa, Japan.
  • Hiroshi Ochi
    Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co Ltd, Zama, Kanagawa, Japan.
  • Hajime Nakada
    Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co Ltd, Zama, Kanagawa, Japan.
  • Kazuhiro Otsuka
    International Life Sciences Institute (ILSI) Japan, Tokyo, Japan.
  • Teruo Miyazawa
    New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan.

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