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Artificial Intelligence in Agro-Food Systems: From Farm to Fork

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Gepubliceerd in:Foods vol. 14, no. 3 (2025), p. 411
Hoofdauteur: Aghababaei, Ali
Andere auteurs: Aghababaei, Fatemeh, Pignitter, Marc, Hadidi, Milad
Gepubliceerd in:
MDPI AG
Onderwerpen:
Shelf life
Artificial intelligence
Food processing industry
Food packaging
Food quality
Food supply
Nutritive value
Three dimensional printing
Food processing
Machine learning
Cognition & reasoning
Sensory properties
Sensors
Decision making
Food safety
Information processing
Processing industry
Sensory integration
Dairy farms
Climate change
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Samenvatting:The current landscape of the food processing industry places a strong emphasis on improving food quality, nutritional value, and processing techniques. This focus arises from consumer demand for products that adhere to high standards of quality, sensory characteristics, and extended shelf life. The emergence of artificial intelligence (AI) and machine learning (ML) technologies is instrumental in addressing the challenges associated with variability in food processing. AI represents a promising interdisciplinary approach for enhancing performance across various sectors of the food industry. Significant advancements have been made to address challenges and facilitate growth within the food sector. This review highlights the applications of AI in agriculture and various sectors of the food industry, including bakery, beverage, dairy, food safety, fruit and vegetable industries, packaging and sorting, and the drying of fresh foods. Various strategies have been implemented across different food sectors to promote advancements in technology. Additionally, this article explores the potential for advancing 3D printing technology to enhance various aspects of the food industry, from manufacturing to service, while also outlining future perspectives.
ISSN:2304-8158
DOI:10.3390/foods14030411
Bron:Agriculture Science Database