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

van Erp, Marieke and Reynolds, Christian and Maynard, Diana and Starke, Alain and Ibáñez Martín, Rebeca and Andres, Frederic and Leite, Maria C. A. and Alvarez de Toledo, Damien and Schmidt Rivera, Ximena and Trattner, Christoph and Brewer, Steven and Adriano Martins, Carla and Kluczkovski, Alana and Frankowska, Angelina and Bridle, Sarah and Levy, Renata Bertazzi and Rauber, Fernanda and Tereza da Silva, Jacqueline and Bosma, Ulbe (2021) Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3. ISSN 2624-8212

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Official URL: https://doi.org/10.3389/frai.2020.621577

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.

Item Type:	Article
Subjects:	European Repository > Multidisciplinary
Depositing User:	Managing Editor
Date Deposited:	09 Feb 2023 05:23
Last Modified:	27 Dec 2023 05:34
URI:	http://go7publish.com/id/eprint/889

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