Artificial Intelligence and Food Science
- 1st Edition - August 1, 2026
- Latest edition
- Editors: Rana Muhammad Aadil, Gholamreza Abdi, Syed Ali Hassan, Waqar Ahmed
- Language: English
Artificial Intelligence and Food Science examines a range of applications from pre- and post-harvest management to food packaging and the dairy industry, providing a thorou… Read more
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Description
Description
Artificial Intelligence and Food Science 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. 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.
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. 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. 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.
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. 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. 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.
Key features
Key features
- Functions as an accessible book on artificial intelligence and smart techniques employed in the food industry
- Describes how AI applications enhance efficiency and reliability in various food sector processes
- Provides in-depth information on the current challenges faced by the food industry in implementing AI and offers possible solutions
- Enables food researchers and industrialists to make informed decisions about adopting AI and smart techniques over conventional methods
- Offers PowerPoint slides and a test bank for instructors and students
Readership
Readership
Students in undergraduate courses on AI and Food Science
Table of contents
Table of contents
1. Fundamentals of Artificial Intelligence
2. AI in Pre- and Postharvest Management of Food Commodities
3. AI in the Fruit and Vegetable Processing Industry
4. AI in the Dairy Industry
5. AI in the Meat Industry
6. AI in the Baking Industry
7. AI in the Confectionery Industry
8. AI in the Fat and Oil Processing Industry
9. AI in the Development of Food Packaging Solutions
10. Challenges and Prospects
2. AI in Pre- and Postharvest Management of Food Commodities
3. AI in the Fruit and Vegetable Processing Industry
4. AI in the Dairy Industry
5. AI in the Meat Industry
6. AI in the Baking Industry
7. AI in the Confectionery Industry
8. AI in the Fat and Oil Processing Industry
9. AI in the Development of Food Packaging Solutions
10. Challenges and Prospects
Product details
Product details
- Edition: 1
- Latest edition
- Published: August 1, 2026
- Language: English
About the editors
About the editors
RA
Rana Muhammad Aadil
Rana Muhammad Aadil is an Associate Professor at University of Agriculture, Faisalabad, a top-ranking university in Pakistan. His current research focuses on nonthermal processing methods for fruits and vegetables (sonication, thermosonication, pulsed electric field, and high-pressure processing). He is also working on the waste utilization of different fruits and vegetable fruits by products. During his career, he published more than 300 articles and chapters in journals with high impact factors. He is an associate editor of Measurement: Food and Editorial Board Member of Food Chemistry, Food Chemistry: X, and Legume Sciences.
Affiliations and expertise
University of Agriculture Faisalabad, PakistanGA
Gholamreza Abdi
Dr. Gholamreza Abdi holds a PhD in medicinal, aromatic, and spice plant breeding and physiology from the Department of Agricultural Botany, Biotechnology Centre at the University of Tehran, Iran. He currently works as an assistant scientist at the Department of Biotechnology at Persian Gulf University, Iran. He has previously published research in the fields of food science, DNA profiling methodology for plant molecular systematics, gene expression, plant metabolites, phytochemistry, nanotechnology, and algal culture. His current research interests include food science, plant physiology, Marker Assisted Selection in plants, and the study of genomics and post-genomics.
Affiliations and expertise
Assistant Scientist, Department of Biotechnology, Persian Gulf University, IranSH
Syed Ali Hassan
Dr. Hasan has a bachelor’s and master’s in food technology from the University of Agriculture, Faisalabad, Pakistan. During his studies, he actively participated in research activities including analysis of food products, organizing the research data, planning of research projects, and publishing journal articles and conference abstracts. His main research areas are food sustainability, food waste valorization, food processing, and the development of functional foods. He is highly interested in learning and implementation of artificial intelligence techniques.
Affiliations and expertise
Master’s in Food Technology, University of Agriculture, Faisalabad, Pakistan.WA
Waqar Ahmed
Waqar Ahmed is a Ph.D. Scholar, Research Associate, and Food Technologist at the prestigious National Institute of Food Science and Technology, University of Agriculture, Faisalabad. His research involves cutting-edge research, innovative food technology applications with specialty in lipids, nano-particles and edible fats and oils and collaboration within a dynamic academic environment.
Affiliations and expertise
Scholar, Research Associate, and Food Technologist, National Institute of Food Science and Technology, University of Agriculture, Faisalabad