AI and Food Systems

Transforming Production, Safety, Sustainability and Consumer Experience
Erscheinungsjahr 2027
ISBN: 978-0-443-44285-8
Verlag: Elsevier Science

Buch, Englisch, 430 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 449 g

AI in Food Systems: Transforming Production, Safety, Sustainability and Consumer Experience explores the transformative role of Artificial Intelligence (AI) in all aspects of food systems, analyzing its impact on food production, safety, quality, sustainability, and consumer behavior. It examines how AI-driven technologies such as machine learning, deep learning, and predictive analytics are revolutionizing agriculture, food processing, personalized nutrition, and supply chain management. As AI-driven innovations rapidly reshape the food industry, there is an urgent need for a resource that critically examines both opportunities and challenges, including ethical concerns, regulatory frameworks, and public perception. Rather than taking a topic-specific approach into aspects of AI in agriculture or food technology, this book takes a holistic approach, integrating insights from multiple disciplines to address the broader implications of AI on global food security, sustainability, and nutrition. By bridging gaps in current knowledge, AI and Food Systems: Transforming Production, Safety, Sustainability and Consumer Experience serves as a vital reference for academics, industry professionals, policymakers, and consumers, ensuring that AI’s role in food systems is both well-understood and responsibly harnessed for a more efficient, transparent, and equitable food future.

Autoren/Hrsg.

Bogueva, Diana

Fachgebiete

• Rechtswissenschaften Öffentliches Recht Umweltrecht Landwirtschaftsrecht, Forst-, Jagd- und Fischereirecht
• Sozialwissenschaften Politikwissenschaft Militärwesen
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Maschinenbau
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1. Foundations of AI in global food systems
1. Understanding AI in the context of global food systems
2. Trends, challenges and innovations in AI research for the agri-food sector Prof. Zuzana
3. Advancements in food safety research and training via AI
4. Stakeholder perspectives on AI integration in Food Systems

Part 2. AI applications in food processing and safety
5. AI in food processing control - opportunities and limitations
6. Enhancing food safety and traceability through AI technologies
7. AI-driven food quality monitoring and fraud detection

Part 3. Innovations in Food Science and Packaging
8. AI in food science, technology, and processing innovations
9. AI-driven innovations in food packaging
10. Advancing food systems with AI auto-sensors and data-driven solutions

Part 4. AI in Nutrition, Health, and Consumer Engagement
11. The role of AI in sensory science and technology
12. Application of AI in nutrition and Personalized Dietetics
13. AI in personalized nutrition, nutraceuticals, and functional foods
14. AI in food reformulation for healthier products

Part 5. AI in Agriculture, Sustainability, and circular bioeconomy
15. AI in agronomy, agricultural innovation and supply chains
16. Environmental impact of AI in food systems
17. AI for sustainable global food systems
18. AI Applications for Small-Scale and Developing World Agriculture
19. AI in food waste management and circular bioeconomy

Part 6. Consumer perception, and market trends
20. Generational differences in perception of AI in food systems
21. AI-driven consumer engagement and decision-making
22. AI for sensory science, consumer behavior, and food trend prediction

Part 7. Legislation, ethics and policy framework
23. Current legislation and future policy directions for AI in Food Systems
24. AI and religious food law
25. Data privacy, liability, and accountability in AI-driven food systems

Part 8. Controversies and open questions
26. Ethical considerations and bias in AI-driven food systems –
27. AI and food security – opportunities and challenges
28. Building public trust in AI technologies within food systems

Part 9. The future of AI in food systems
29. Sustainable AI solutions and future research directions
30. Envisioning AI's role in future food scenarios (2030–2050)

Über Autor(innen)

Bogueva, Diana
Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.