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 -