1st Edition
Artificial Intelligence in the Food Industry Enhancing Quality and Safety
In this changing world of food processing and handling, efficiency and safety are paramount. Artificial Intelligence in the Food Industry: Enhancing Quality and Safety offers a groundbreaking exploration of how AI technologies can address these critical needs. This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain and enhances food safety.
As the global population grows and food consumption reaches unprecedented levels, the demand for innovative solutions is urgent. This book demonstrates how intelligent systems can accurately assess food quality, implement control mechanisms, categorize foods, and conduct predictive analyses. Such advancements are reshaping sectors including dairy, bakery, beverages, and fruits and vegetables, making this an indispensable guide for food production and safety professionals.
It explores several cutting-edge topics such as the role of machine learning and computer vision in the agri-food industry, the potential of 3D printing, and the integration of AI with sensory technologies like electronic noses, electronic tongues, and near-infrared spectroscopy. These insights highlight how AI can significantly enhance food quality and productivity, benefiting both consumers and industry players.
Artificial Intelligence in the Food Industry not only showcases current advancements but also emphasizes the need for ongoing research and innovation. By inviting readers to explore AI's transformative potential in food production and service, this book ensures a safer, more efficient, and sustainable future for the food industry.
A vital resource for researchers, scientists, and professionals in the food industry, this book presents comprehensive information on machine learning techniques to improve food quality, AI applications in pesticide management, food inspection, grading using image processing, and the use of robots for food safety and warehouse management.
Preface
About the editors
Contributors
Chapter 1
Artificial Intelligence in the Food Industry: A Sustainable Approach
Nur Alim Bahmid, Tri Hadi Jatmiko
Chapter 2
Application of Machine Learning In Food Industry
Qazi Sugra Altaf and Rihab Ksouri
Chapter 3
Role of Machine Learning and Computer Vision in the Agri-Food Industry
Iqra, Kaisar Javeed Giri, Bisma Ashraf Wani, Danish Nazir Raja, and Farhana Mehraj
Chapter 4
Shelf-life prediction by Time delayed Neural Network (TDNN)
Hamid, Imdadul Hoque Mondal, Himanshu Bana, Navjot Kaur,
Chapter 5
Artificial intelligence in dairy sector
Bharti Mittu and Neha
Chapter 6
Artificial Intelligence in Beverages
Wani Suhana Ayoub, Ruqaya Tariq, Salma Farooq, Insha Zahoor, Nadira Anjum
Chapter 7
Artificial intelligence in cutting and sorting of fruits and vegetables
Ruqaya Tariq, Iqra Qureshi, Salma Farooq, Wani Suhana Ayoub, Shazia Akhter, Rifat Javaid, Aisha Sultana
Chapter 8
Revolutionizing Bakeries with Artificial Intelligence: A Sweet Blend of Innovation
Anam Aijaz
Chapter 9
Artificial intelligence in restaurant
Novsheena Rasool and Javaid Iqbal Bhat
Chapter 10
Artificial Intelligence in 3D printing
Iqra Qureshi, Ruqaya Tariq, Mehvish Habib, Syed Insha
Chapter 11
Artificial intelligence for improving food quality
Danish N Raja, Kaisar Javeed Giri, Farhana Mehraj and Iqra
Chapter 12
Machine learning techniques for increasing the productivity of high quality food products.
Rafia Amin, Shazia Amin
Chapter 13
Use of pesticide management using AI
Bharti Mittu, Anjali Chaturvedi, Mahendra Singh
Chapter 14
Integrating AI with Electronic Tongue (E-tongue) for Real-time Detection in the Food Industry
Upasana Yadav, Srishti Khurana, Kriti Rawal, Bindvi Arora, Aarti Yadav
Chapter 15
Integrating AI with machine learning (ML) for Real-time Detection in Food Industry
Monika Choudhary, Prabhdeep Kaur
Chapter 16
Integrating AI with near infrared spectroscopy (NIRS) for Real Time Industry
Bharti Mittu, Renu Sharma, Mahendra Singh, Neha
Chapter 17
CNN in Food Industry: Current Practices and Future trends
Asifa Nazir, Ahsan Hussain, Assif Assad
Biography
Dr. Insha Zahoor is working as ICMR Research Associate in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, India. She has completed her doctorate and Masters from Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh. She has published many papers in reputed journals of her field. She has also attended and presented papers at many conferences. She secured three Gold medals for standing first in her master’s program at Aligarh Muslim University, Aligarh, India. She has qualified GATE (Food Technology) and ICAR JRF 2014 with AIR 27. She has been awarded with INSPIRE fellowship for conducting Ph. D work, by Department of Science and Technology, Ministry of Science and Technology, India. She was also awarded with the “Maulana Azad National Fellowship” by University Grants Commission, India. She was also awarded with “University Merit Financial Award” 2014- 16 during her M.Tech. Course at Aligarh Muslim University, India, India. There are many more such achievements to her credit.
Dr. Sajad Ahmad Wani is currently working as Dr. D.S. Kothari Postdoctoral Fellow in the Division of Food Science and Technology at SKUAST, Kashmir. He earned his Master's degree in Food Technology from the Islamic University of Science and Technology Kashmir, India, and his Ph.D. from the Sant Longowal Institute of Engineering and Technology in Punjab, India. Dr. Wani qualified for the National Eligibility Test (NET) conducted by the Indian Council of Agricultural Research (ICAR) in December 2015.
Dr. Wani has an impressive academic and research portfolio, having published over 40 research and review articles, and 10 books and many chapters. He regularly contributes to Food & Beverage News, India’s first magazine dedicated to the food and beverage industry. His active participation in the academic community is evident through his attendance at 50 national and 20 international conferences, seminars, and workshops worldwide.
In addition to his research and writing, Dr. Wani is involved in various faculty development programs and serves as the Honorary Associate Editor of the International Journal of Food Science and Technology, published by Wiley. He is a recognized peer reviewer for several esteemed international journals in the field of food science and technology, including those published by Elsevier, Taylor & Francis, Wiley, and Springer.
Dr. Wani's academic excellence and contributions to the field have been recognized with prestigious awards, including the Dr. D.S. Kothari Postdoctoral Fellowship and the Maulana Azad National Fellowship (MANF 2013-14) from the University Grants Commission, New Delhi, India. He is the recipient of early career research award from Wiley.
Dr. Tariq Ahmad Ganaie is currently working as head Department of Food Technology, IUST, Kashmir. He has completed his M.Sc Chemistry in 2001 and M.Tech (Agriculture Processing and Food Engineering) from Aligarh Muslim University, Aligarh, UP in 2005. He has completed his PhD (Food Technology) from University of Kashmir. He has published many research as well as review papers in various reputed national and international journals with high impact factor. He has organized many national and international conferences, workshops and symposia. He has delivered many invited talks at national and international conferences, workshops and symposia. He is also the editorial board member as well as reviewer of many reputed national and international journals that belongs to the popular publishing houses such as Elsevier, Springer, Wiley, Taylor and Francis etc.
