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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
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In recent years, new and emerging digital technologies applied to food science have been gaining attention and increased interest from researchers and the food/beverage industries. In particular, those digital technologies that can be used throughout the food value chain are accurate, easy to implement, affordable, and user-friendly. Hence, this Special Issue (SI) is dedicated to novel technology based on sensor technology and machine/deep learning modeling strategies to implement artificial intelligence (AI) into food and beverage production and for consumer assessment. This SI published quality papers from researchers in Australia, New Zealand, the United States, Spain, and Mexico, including food and beverage products, such as grapes and wine, chocolate, honey, whiskey, avocado pulp, and a variety of other food products.
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Keywords
- Artificial Neural Networks
- avocado
- Biology, Life Sciences
- botanical origin
- Classification
- consumer acceptance prediction
- consumer science
- cultivars
- Data fusion
- deep learning
- emotion recognition
- facial expression recognition
- flavor lexicon
- galvanic skin response
- long short-term memory
- Machine learning
- machine learning modeling
- Mathematics & science
- n/a
- Natural Language Processing
- near infra-red spectroscopy
- neural networks
- physicochemical measurements
- physicochemical parameters
- preference mapping
- Reference, information & interdisciplinary subjects
- Research & information: general
- sensory
- sensory analysis
- sensory descriptive analysis
- sensory evaluation
- sensory science
- Technology, engineering, agriculture
- unifloral honeys
- Weather
- wine quality
Links
DOI: 10.3390/books978-3-0365-4079-5Editions