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| Titre : |
Artificial Intelligence in Food Science : Transforming Food and Bioprocess Development
|
| Auteur(s) : |
Anandakumar Haldorai, Coordinateur
Tanmay Sarkar, Coordinateur |
| Type de document : | Livre |
| Sujets : | Intelligence artificielle ; Apprentissage automatique ; Alimentation |
| Résumé : |
Artificial Intelligence in Food Science : Transforming Food and Bioprocess Development looks at the advancements in both AI and machine learning (ML) and the potential for leveraging these latest technologies to optimize and elevate the various aspects of the food sciences. From ingredient discovery and recipe formulation to flavor profiling, quality control, and bio process optimization, Artifical Intelligence in Food Science : Transforming Food and Bioprocess Development will show nutritionists, food scientists and researchers, and developers how they can enhance efficiency while innovating in their field. Through data analysis, predictive modeling, case studies, and industry examples of successful AI and ML implementation, this book also highlights the benefits, challenges, and pot[...] Artificial Intelligence in Food Science : Transforming Food and Bioprocess Development looks at the advancements in both AI and machine learning (ML) and the potential for leveraging these latest technologies to optimize and elevate the various aspects of the food sciences. From ingredient discovery and recipe formulation to flavor profiling, quality control, and bio process optimization, Artifical Intelligence in Food Science : Transforming Food and Bioprocess Development will show nutritionists, food scientists and researchers, and developers how they can enhance efficiency while innovating in their field. Through data analysis, predictive modeling, case studies, and industry examples of successful AI and ML implementation, this book also highlights the benefits, challenges, and potential limitations of using AI and ML techniques, while providing insights into the best practices. Readers will discover how AI and ML intersect with nutrition, traceability and blockchain technology, food waste valorization, shelf life, recipe and new product development, food safety, and more. (4e de couverture) |
| Editeur(s) : | Elsevier |
| Date de publication : | 2026 |
| Format : | 840 p. / illustrations en noir et blanc / 28 cm |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-443-26468-9 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=233438 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Blanc | JK Informatique | JK2 HAL | Papier | Empruntable Disponible |