Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food

Ulbe Bosma, Marieke van Erp, Christian Reynolds, DIana Maynard, Alain Starke, Rebeca Ibañez-Martin, Fredric Andres, Damien Alvarez de Toledo, Christoph Trattner, Steven Brewer, Ximena Schmidt, Carla Adriano Martins, Alana Kluczkovski, Sara Bridle, Renata Bertazzi Levy, Fernanda Rauber, Jacqueline Tereza da Silva

Onderzoeksoutput: Bijdrage aan wetenschappelijk tijdschrift/periodieke uitgaveArtikelWetenschappelijkpeer review

Samenvatting

In this paper, we discuss the use of natural language processing (NLP) and artificial intelligence (AI) to analyse 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 NLP and AI with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.
Originele taal-2Engels
TijdschriftFrontiers in Artificial Intelligence
DOI's
StatusGepubliceerd - 10 dec 2020

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