External publications

The basis, progress, and future of food and bioprocess with artificial intelligence (AI) and machine learning (ML) techniques

Ndondo, Joseph Tendeukai Kunashe / Gamuchirai Trever, Musunda / Faith Angelline Manditsera / Saymore Ngonidzashe Kativu / Philemon Kwaramba
External Publications (2026)

in: Tanbay Sarkar / Anandakumar Haldorai (eds.), Artificial Intelligence in Food Science

ISBN: 978-0-443-26468-9
DOI: https://doi.org/https://doi.org/10.1016/B978-0-443-26468-9.00016-3
Information

This chapter is an overview of artificial intelligence (AI) and machine learning (ML) in food science and bioprocesses. This comprehensive work introduces the subject of AI to new readers, focusing on the important applications and progress of this technology in food science and related areas such as bioprocess. Food science involves examining the biological, chemical, and physical makeup of food, understanding what leads to food spoilage, and grasping the principles behind food processing Bioprocessing on the other hand, is loosely defined as the production of value-added materials to industrial scale from a living source such as living cells. AI has revolutionized many industries, altering operational frameworks to offer innovative solutions to longstanding challenges. This book chapter first provides an overview of the food science and bioprocess industries and comprehensively describes the various AI and ML applications in food science and also emerging applications in the bioprocess development. Limitations of AI are then discussed before concluding with the final section of the chapter, which emphasizes the futuristic perspective of AI and ML in food science and bioprocess development.