Review: The Role of Artificial Intelligence in Food Science and Human Nutrition
Megersa Bayisa* and Ashagrie Zewudu
ABSTRACT
Background: Artificial intelligence (AI) technologies are becoming indispensable as the focus of nutrition research broadens to examine the complex relationship between food and health in both an individual and a community setting. AI is also used to track down and provide solutions for food processing, nutritional assessment, clinical and customized nutrition, and the prediction and treatment of diseases like obesity, diabetes, cancer, and cardiovascular diseases. Investigating and evaluating the various uses and functions of AI in food science and nutrition, as well as comprehending its possible future effects, are the goals of this review.
Methods: I used PubMed, Scopus, Web of Science, Google Scholar and Other source for my search.
Results: The results show that artificial intelligence is changing food supply chain, improve decision-making and operational effectiveness. AI in food processing holds promise for raising agricultural output, enhancing quality control, and lessening environmental impact. AI has become a vital tool by improving our ability to evaluate diets, create personalized nutrition regimens, and treat complicated medical issues. The precision of nutritional monitoring is being revolutionized by technologies such as wearables, chatbots, and machine learning models, which make it simpler than ever to offer customized solutions for both individuals and communities. These developments are helping to prevent diseases linked to diet and promote better eating practices. Recommendation: Utilization of AI in food science and nutrition will have more positive impact in countries like Ethiopia as it improve quality and quantity of food processing to meat high population demand.
