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
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.
U2 - 10.3389/frai.2020.621577
DO - 10.3389/frai.2020.621577
M3 - Article
C2 - 33733227
VL - 3
JO - Frontiers in Artificial Intelligence
JF - Frontiers in Artificial Intelligence
SN - 2624-8212
M1 - 621577
ER -