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

Open Access
Authors
  • M. van Erp
  • C. Reynolds
  • Diana Maynard
  • A. Starke ORCID logo
  • R. Ibáñez Martín
  • F. Andres
  • M.C.A. Leite
  • D. Alvarez de Toledo
  • X. Schmidt Rivera
  • C. Trattner
  • S. Brewer
  • C. Adriano Martins
  • A. Kluczkovski
  • A. Frankowska
  • S. Bridle
  • R.B. Levy
  • F. Rauber
  • J.T. da Silva
  • U. Bosma
Publication date 2021
Journal Frontiers in Artificial Intelligence
Article number 621577
Volume | Issue number 3
Number of pages 8
Organisations
  • Faculty of Social and Behavioural Sciences (FMG) - Amsterdam Institute for Social Science Research (AISSR)
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.
Document type Article
Language English
Published at https://doi.org/10.3389/frai.2020.621577
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frai-03-621577 (1) (Final published version)
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