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

Marieke van Erp (Corresponding author), 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

Research output: Contribution to journalArticleAcademicpeer-review

5 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 languageEnglish
Article number621577
Number of pages8
JournalFrontiers in Artificial Intelligence
Volume3
DOIs
Publication statusPublished - 23 Feb 2021

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