Artificial Intelligence in the Food Industry: Enhancing Quality and Safety

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Insha Zahoor Sajad Ahmad Wani (Islamic University of Science and Technology, Kashmir)

Artificial Intelligence in the Food Industry

Enhancing Quality and Safety

Insha Zahoor, Sajad Ahmad Wani (Islamic University of Science and Technology, Kashmir), Tariq Ahmad Ganaie

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English

CRC Press
30 January 2025

Food & beverage technology; Artificial intelligence

In this changing world of food processing and handling, efficiency and safety are paramount. Artificial Intelligence in the Food Industry: Enhancing Quality and Safety offers a groundbreaking exploration of how artificial intelligence (AI) technologies can address these critical needs. This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain and enhances food safety.

As the global population grows and food consumption reaches unprecedented levels, the demand for innovative solutions is urgent. This book demonstrates how intelligent systems can accurately assess food quality, implement control mechanisms, categorize foods, and conduct predictive analyses. Such advancements are reshaping sectors, including dairy, bakery, beverages, and fruits and vegetables, making this an indispensable guide for food production and safety professionals.

It explores several cutting-edge topics such as the role of ML and computer vision in the agri-food industry, the potential of 3D printing, and the integration of AI with sensory technologies like electronic noses, electronic tongues, and near-infrared spectroscopy. These insights highlight how AI can significantly enhance food quality and productivity, benefiting both consumers and industry players.

Artificial Intelligence in the Food Industry not only showcases current advancements but also emphasizes the need for ongoing research and innovation. By inviting readers to explore AI’s transformative potential in food production and service, this book ensures a safer, more efficient, and sustainable future for the food industry.

A vital resource for researchers, scientists, and professionals in the food industry, this book presents comprehensive information on ML techniques to improve food quality, AI applications in pesticide management, food inspection, grading using image processing, and the use of robots for food safety and warehouse management.

Edited by: Insha Zahoor, Sajad Ahmad Wani (Islamic University of Science and Technology, Kashmir), Tariq Ahmad Ganaie
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 178mm,
Weight: 857g
ISBN: 9781032613147
ISBN 10: 1032613149
Pages: 366
Publication Date: 30 January 2025
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Chapter 1 Artificial Intelligence in the Food Industry: A Sustainable Approach Nur Alim Bahmid, Tri Hadi Jatmiko Chapter 2 Application of Machine Learning In Food Industry Qazi Sugra Altaf and Rihab Ksouri Chapter 3 Role of Machine Learning and Computer Vision in the Agri-Food Industry Iqra, Kaisar Javeed Giri, Bisma Ashraf Wani, Danish Nazir Raja, and Farhana Mehraj Chapter 4 Shelf-life prediction by Time delayed Neural Network (TDNN) Hamid, Imdadul Hoque Mondal, Himanshu Bana, Navjot Kaur, Chapter 5 Artificial intelligence in dairy sector Bharti Mittu and Neha Chapter 6 Artificial Intelligence in Beverages Wani Suhana Ayoub, Ruqaya Tariq, Salma Farooq, Insha Zahoor, Nadira Anjum Chapter 7 Artificial intelligence in cutting and sorting of fruits and vegetables Ruqaya Tariq, Iqra Qureshi, Salma Farooq, Wani Suhana Ayoub, Shazia Akhter, Rifat Javaid, Aisha Sultana Chapter 8 Revolutionizing Bakeries with Artificial Intelligence: A Sweet Blend of Innovation Anam Aijaz Chapter 9 Artificial intelligence in restaurant Novsheena Rasool and Javaid Iqbal Bhat Chapter 10 Artificial Intelligence in 3D printing Iqra Qureshi, Ruqaya Tariq, Mehvish Habib, Syed Insha Chapter 11 Artificial intelligence for improving food quality Danish N Raja, Kaisar Javeed Giri, Farhana Mehraj and Iqra Chapter 12 Machine learning techniques for increasing the productivity of high quality food products. Rafia Amin, Shazia Amin Chapter 13 Use of pesticide management using AI Bharti Mittu, Anjali Chaturvedi, Mahendra Singh Chapter 14 Integrating AI with Electronic Tongue (E-tongue) for Real-time Detection in the Food Industry Upasana Yadav, Srishti Khurana, Kriti Rawal, Bindvi Arora, Aarti Yadav Chapter 15 Integrating AI with machine learning (ML) for Real-time Detection in Food Industry Monika Choudhary, Prabhdeep Kaur Chapter 16 Integrating AI with near infrared spectroscopy (NIRS) for Real Time Industry Bharti Mittu, Renu Sharma, Mahendra Singh, Neha Chapter 17 CNN in Food Industry: Current Practices and Future trends Asifa Nazir, Ahsan Hussain, Assif Assad

Dr.Insha Zahoor is an accomplished academic and currently serves as an Assistant Professor in the Department of Food Technology at the Islamic University of Science and Technology (IUST), Awantipora, Kashmir. Previously, she worked as an ICMR Research Associate Fellow at IUST, where she contributed to significant research initiatives. Known for her outstanding academic journey, Dr. Zahoor has consistently excelled, achieving top ranks throughout her studies. She completed her M. Tech and Ph.D. in Post-Harvest Engineering and Technology from Aligarh Muslim University (AMU), Aligarh. Dr. Zahoor was honored with three Gold Medals for securing the highest rank in her master’s program at AMU. Her achievements include qualifying for the GATE (Food Technology) and ICAR JRF 2014 with an impressive All India Rank (AIR) of 27. She was also awarded the prestigious INSPIRE Fellowship by the Department of Science and Technology, Govt. of India, to support her doctoral research. Additionally, Dr. Zahoor received the ""Maulana Azad National Fellowship"" from the University Grants Commission, New Delhi, as well as the ""University Merit Financial Award"" during her M. Tech at AMU. Her numerous research publications in high-impact journals and conference presentations further highlight her contributions to the field. Dr. Zahoor’s journey is a testament to her dedication and excellence in academia and research, earning her a reputation as a scholar with a wealth of accomplishments and honors. Dr. Sajad Ahmad Wani is currently working as Dr. D.S. Kothari Postdoctoral Fellow in the Division of Food Science and Technology at SKUAST, Kashmir. He earned his master’s degree in Food Technology from the Islamic University of Science and Technology, Kashmir, India, and his Ph.D. from the Sant Longowal Institute of Engineering and Technology, Punjab, India. He qualified for the National Eligibility Test (NET) conducted by the Indian Council of Agricultural Research (ICAR) in December 2015. Dr. Wani has an impressive academic and research portfolio, having published over 40 research and review articles, 10 books, and many chapters. He regularly contributes to Food & Beverage News, India’s first magazine dedicated to the food and beverage industry. His active participation in the academic com-munity is evident through his attendance at 50 national and 20 international conferences, seminars and workshops worldwide. In addition to his research and writing, Dr.Wani is involved in various faculty development pro-grams and serves as the Honorary Associate Editor of the International Journal of Food Science and Technology, published by Wiley. He is a recognized peer reviewer for several esteemed international journals in the field of food science and technology, including those published by Elsevier, Taylor & Francis, Wiley and Springer. Dr. Wani’s academic excellence and contributions to the field have been recognized with presti-gious awards, including the Dr. D.S. Kothari Postdoctoral Fellowship and the Maulana Azad National Fellowship (MANF 2013–2014) from the University Grants Commission, New Delhi, India. He is the recipient of the Early Career Research Award from Wiley. Dr. Tariq Ahmad Ganaie is currently working as the Head of the Department of Food Technology, IUST, Kashmir. He has completed his M.Sc. Chemistry in 2001 and M.Tech. (Agriculture Processing and Food Engineering) from Aligarh Muslim University, Aligarh, UP, in 2005. He has completed his Ph.D. (Food Technology) from the University of Kashmir. He has published many research and review papers in various reputed national and international journals with high impact factor. He has organized many national and international conferences, workshops, and symposia. He has delivered many invited talks at national and international conferences, workshops, and symposia. He is also the editorial board member and reviewer of many reputed national and international journals that belong to popular publishing houses such as Elsevier, Springer, Wiley and Taylor & Francis.