Vol. 12, Special Issue 7 (2023)

Author(s):
Ankita Choudhary, Monika Sood, Jagmohan Singh, Anju Bhat, Julie D Bandral, Neeraj Gupta, Monica Reshi and Daman Preet Kour

Abstract:
Artificial intelligence (AI) has represented the newest technology in the food industry for decades, with increasing demand for food due to a growing world population. Artificial intelligence refers to development of human-like intelligence in a machine that can learn, plan, recognize and process natural language. Artificial intelligence is helpful in performing difficult tasks like classification, quality determination, large samples for sensory evaluations etc. Fuzzy logic, Artificial Neural Networks, Adaptive Neuro fuzzy Inference System, Machine Learning, etc. are common techniques used in the food industry. The main step in the selection process is for the user to define and finalize the goals of using her AI in research or implementation. Prediction, classification, quality control, contamination detection and estimation are among the common goals of AI applications in the food industry. It is necessary to identify the type of sensors required to the determine the sample. AI is widely recognized in the food industry due to its simplicity, accuracy and cost-saving techniques. AI has applications such as sorting perishables, managing supply chains, monitoring food safety compliance, effective field cleaning systems, predicting consumer preferences, and developing new products by streamlining and saving time and resources. Well utilized. However, deploying AI technology comes with challenges such as cost, cultural change, demand for expertise, transparency issues, and biased thinking. Despite these challenges, research continues into using AI to optimize production processes. However, it is important to note that the benefits of applying AI to the food industry far outweigh the challenges.