Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

Marieke van Erp; Christian Reynolds; Diana Maynard; Alain Starke; Rebeca Ibáñez Martín; Frederic Andres; Maria C.A. Leite; Damien Alvarez de Toledo; Ximena Schmidt Rivera; Christoph Trattner; Steven Brewer; Carla Adriano Martins; Alana Kluczkovski; Angelina Frankowska; Sarah Bridle; Renata Bertazzi Levy; Fernanda Rauber; Jacqueline Tereza da Silva; Ulbe Bosma

doi:10.3389/frai.2020.621577

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

Marieke van Erp^*, Christian Reynolds, Diana Maynard, Alain Starke, Rebeca Ibáñez Martín, Frederic Andres, Maria C.A. Leite, Damien Alvarez de Toledo, Ximena Schmidt Rivera, Christoph Trattner, Steven Brewer, Carla Adriano Martins, Alana Kluczkovski, Angelina Frankowska, Sarah Bridle, Renata Bertazzi Levy, Fernanda Rauber, Jacqueline Tereza da Silva, Ulbe Bosma

^*Corresponding author for this work

Research output: Contribution to journal/periodical › Article › Scientific › peer-review

34 Citations (Scopus)

Abstract

In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

Original language	English
Article number	621577
Journal	Frontiers in Artificial Intelligence
Volume	3
DOIs	https://doi.org/10.3389/frai.2020.621577
Publication status	Published - 23 Feb 2021

Keywords

computational recipe analysis
food computing
food history
food science
interdisciplinary
natural language processing
recommender systems
semantic web

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10.3389/frai.2020.621577

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van Erp, M., Reynolds, C., Maynard, D., Starke, A., Ibáñez Martín, R., Andres, F., Leite, M. C. A., Alvarez de Toledo, D., Schmidt Rivera, X., Trattner, C., Brewer, S., Adriano Martins, C., Kluczkovski, A., Frankowska, A., Bridle, S., Levy, R. B., Rauber, F., Tereza da Silva, J., & Bosma, U. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3, Article 621577. https://doi.org/10.3389/frai.2020.621577

@article{a34393a378a845829baf46112ccbc29b,

title = "Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food",

abstract = "In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.",

keywords = "computational recipe analysis, food computing, food history, food science, interdisciplinary, natural language processing, recommender systems, semantic web",

author = "{van Erp}, Marieke and Christian Reynolds and Diana Maynard and Alain Starke and {Ib{\'a}{\~n}ez Mart{\'i}n}, Rebeca and Frederic Andres and Leite, {Maria C.A.} and {Alvarez de Toledo}, Damien and {Schmidt Rivera}, Ximena and Christoph Trattner and Steven Brewer and {Adriano Martins}, Carla and Alana Kluczkovski and Angelina Frankowska and Sarah Bridle and Levy, {Renata Bertazzi} and Fernanda Rauber and {Tereza da Silva}, Jacqueline and Ulbe Bosma",

note = "Funding Information: This research activity was funded through multiple research grants from Research Councils UK, the University of Manchester, the University of Sheffield, the STFC Food Network+ and the HEFCE Catalyst-funded N8 AgriFood Resilience Programme with matched funding from the N8 group of Universities. Specific named projects that funded this research include the the AHRC funded AHRC US-UK Food Digital Scholarship Network (Grant Reference: AH/S012591/1), STFC GCRF funded project “Trends in greenhouse gas emissions from Brazilian foods using GGDOT” (ST/S003320/1), the STFC Publisher Copyright: {\textcopyright} Copyright {\textcopyright} 2021 van Erp, Reynolds, Maynard, Starke, Ib{\'a}{\~n}ez Mart{\'i}n, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma.",

year = "2021",

month = feb,

day = "23",

doi = "10.3389/frai.2020.621577",

language = "English",

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van Erp, M, Reynolds, C, Maynard, D, Starke, A, Ibáñez Martín, R, Andres, F, Leite, MCA, Alvarez de Toledo, D, Schmidt Rivera, X, Trattner, C, Brewer, S, Adriano Martins, C, Kluczkovski, A, Frankowska, A, Bridle, S, Levy, RB, Rauber, F, Tereza da Silva, J & Bosma, U 2021, 'Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food', Frontiers in Artificial Intelligence, vol. 3, 621577. https://doi.org/10.3389/frai.2020.621577

TY - JOUR

T1 - Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

AU - van Erp, Marieke

AU - Reynolds, Christian

AU - Maynard, Diana

AU - Starke, Alain

AU - Ibáñez Martín, Rebeca

AU - Andres, Frederic

AU - Leite, Maria C.A.

AU - Alvarez de Toledo, Damien

AU - Schmidt Rivera, Ximena

AU - Trattner, Christoph

AU - Brewer, Steven

AU - Adriano Martins, Carla

AU - Kluczkovski, Alana

AU - Frankowska, Angelina

AU - Bridle, Sarah

AU - Levy, Renata Bertazzi

AU - Rauber, Fernanda

AU - Tereza da Silva, Jacqueline

AU - Bosma, Ulbe

N1 - Funding Information: This research activity was funded through multiple research grants from Research Councils UK, the University of Manchester, the University of Sheffield, the STFC Food Network+ and the HEFCE Catalyst-funded N8 AgriFood Resilience Programme with matched funding from the N8 group of Universities. Specific named projects that funded this research include the the AHRC funded AHRC US-UK Food Digital Scholarship Network (Grant Reference: AH/S012591/1), STFC GCRF funded project “Trends in greenhouse gas emissions from Brazilian foods using GGDOT” (ST/S003320/1), the STFC Publisher Copyright: © Copyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma.

PY - 2021/2/23

Y1 - 2021/2/23

N2 - In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

AB - In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

KW - computational recipe analysis

KW - food computing

KW - food history

KW - food science

KW - interdisciplinary

KW - natural language processing

KW - recommender systems

KW - semantic web

UR - http://www.scopus.com/inward/record.url?scp=85117945814&partnerID=8YFLogxK

U2 - 10.3389/frai.2020.621577

DO - 10.3389/frai.2020.621577

M3 - Article

AN - SCOPUS:85117945814

SN - 2624-8212

VL - 3

JO - Frontiers in Artificial Intelligence

JF - Frontiers in Artificial Intelligence

M1 - 621577

ER -

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

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