Artificial Intelligence and Food Science
Language: English
Published by Elsevier Science, 2026
- Softcover
- New
Condition: New
£ 107.71
Quantity: 1 available
Add to basketItem description from seller
Functions as an accessible book on artificial intelligence and smart techniques employed in the food industryDescribes how AI applications enhance efficiency and reliability in various food sector processesProvides in-depth informa.
Seller Inventory # 3186215217
- Title
- Artificial Intelligence and Food Science
- Publisher
- Elsevier Science
- Publication year
- 2026
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0443364427
- ISBN 13
- 9780443364426
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.
- 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, along with 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
"Synopsis" may belong to another edition of this title.
About the Author
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.
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.
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.
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.
"About the title" may belong to another edition of this title.
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