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

Marieke van Erp, Cristian Reynolds, Diana Maynard, Alain D. Starke, Rebecca Ibañez-Martín

Research output: Contribution to journalArticleAcademicpeer-review

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
JournalFrontiers in Artificial Intelligence
Volume2021
DOIs
Publication statusPublished - 23 Feb 2021

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