Recent advances in artificial intelligence towards the sustainable future of agri-food industry.

Journal: Food chemistry
PMID: 38461725

Abstract

Artificial intelligence has the potential to alter the agricultural and food processing industries, with significant ramifications for sustainability and global food security. The integration of artificial intelligence in agriculture has witnessed a significant uptick in recent years. Therefore, comprehensive understanding of these techniques is needed to broaden its application in agri-food supply chain. In this review, we explored cutting-edge artificial intelligence methodologies with a focus on machine learning, neural networks, and deep learning. The application of artificial intelligence in agri-food industry and their quality assurance throughout the production process is thoroughly discussed with an emphasis on the current scientific knowledge and future perspective. Artificial intelligence has played a significant role in transforming agri-food systems by enhancing efficiency, sustainability, and productivity. Many food industries are implementing the artificial intelligence in modelling, prediction, control tool, sensory evaluation, quality control, and tackling complicated challenges in food processing. Similarly, artificial intelligence applied in agriculture to improve the entire farming process, such as crop yield optimization, use of herbicides, weeds identification, and harvesting of fruits. In summary, the integration of artificial intelligence in agri-food systems offers the potential to address key challenges in agriculture, enhance sustainability, and contribute to global food security.

Authors

  • Pinku Chandra Nath
    Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India; Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India.
  • Awdhesh Kumar Mishra
    Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Republic of Korea.
  • Ramesh Sharma
    Department of Bioengineering, National Institute of Technology, Agartala, India.
  • Biswanath Bhunia
    Department of Bioengineering, National Institute of Technology, Agartala, India.
  • Bishwambhar Mishra
    Department of Biotechnology, Chaitanya Bharathi Institute of Technology, Hyderabad 500075, India.
  • Ajita Tiwari
    Department of Agricultural Engineering, Assam University, Silchar 788011, India.
  • Prakash Kumar Nayak
    Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
  • Minaxi Sharma
    Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India.
  • Tamanna Bhuyan
    Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India.
  • Sushant Kaushal
    Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
  • Yugal Kishore Mohanta
    Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam 603103, India. Electronic address: ykmohanta@gmail.com.
  • Kandi Sridhar
    Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India. Electronic address: sridhar4647@gmail.com.

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