TWI Hellas’ Post

Revolutionizing Taste Analysis: Scientists Develop AI-Powered Electronic Tongue In a groundbreaking development, scientists have successfully created an AI-powered electronic tongue capable of analyzing and identifying various taste compounds. This remarkable innovation has the potential to revolutionize the food and beverage industry, as well as significantly impact fields like health monitoring and environmental analysis. The electronic tongue, a cutting-edge device, utilizes advanced machine learning algorithms to mimic the complex taste perception abilities of the human tongue. By integrating sensor arrays and sophisticated data analysis, this innovative technology can accurately distinguish and quantify different taste sensations, including sweet, sour, salty, bitter, and umami. Imagine the possibilities this technology holds! Food manufacturers could optimize their product formulations for enhanced taste experiences, ensuring consistent quality and appealing flavors. Healthcare professionals could employ the electronic tongue to monitor the dietary intake of patients, enabling personalized nutrition recommendations. Environmental agencies could leverage its capabilities to detect contaminants in water sources, safeguarding public health. The potential applications of this AI-powered electronic tongue are truly vast, and its impact could extend far beyond the realm of taste analysis. It serves as a testament to the power of interdisciplinary collaboration between science, technology, and artificial intelligence. Stay tuned as we explore the exciting developments and real-world applications of this groundbreaking innovation! #ArtificialIntelligence #FoodTechnology #HealthInnovation #EnvironmentalSustainability #InterdisciplinaryResearch Read the Full Article: https://lnkd.in/dtMKfnYv

Better Belgian Beer with AI: Enhancing Tradition with Technology Researchers from VIB-KU Leuven Center for Microbiology have used AI to objectively improve Belgian beer, analysing over 200 chemical components. Their study, published in Nature Communications, involved assessing 250 beers and training algorithms with 180,000 ratings to predict complex aromas and flavors. Surprisingly, even off-flavors like diacetyl and dimethyl sulphide contributed positively to taste in the right concentrations. This groundbreaking approach has already improved the taste of both alcoholic and non-alcoholic beers, showcasing AI's potential in the food industry for flavor enhancement and quality control. Ref: Schreurs, M., Piampongsant, S., Roncoroni, M. et al. (2024) Nat. Commun. 15, DOI: 10.1038/s41467-024-46346-0 #AI #FoodScience #BelgianBeer #Innovation #BrewingScience #NatureCommunications

Food Revolution Alert -- we're thrilled to unveil T-Box, in partnership with Thimus at the new House of Humans in Wageningen, Netherlands! This innovative sensory platform is a game-changer for the food industry.  T-Box uses neuroscience to understand how emotions and culture impact the way we experience food. This tech will be instrumental in creating food experiences that resonate with a global audience and reduce food waste. “Our goal with T-Box is to understand the cultural, social and physical implications that affect the way we respond to food." - Maria Tzoumaki, PhD, Director of Discovery and Open Innovation at Kalsec.  Read the full release here: https://lnkd.in/gJFKGv5a #foodscience #innovation #sustainability 

Artificial intelligence (AI) and precision fermentation are two examples of how the food industry is using science and technology to innovate, crafting novel nutritional ingredients while also enhancing the eco-friendliness and cost-effectiveness of traditional ingredient production. In the May issue of Food Technology magazine, learn more about these technologies and the immense opportunities created when they are paired together. https://hubs.la/Q02w_NYW0 #FoodTech #ArtificialIntelligence #PrecisionFermentation #ScienceOfFood

🌱 Discover the future of plant-based innovation🌱 Fi Global Insights' latest report dives deep into the exciting world of plant-based ingredients. Consumers now prioritize plant-based foods that replicate the taste and texture of animal products, driven by new ingredients, processing technologies, and AI. Download the free report to find out more about how brands are innovating to meet this demand - https://bit.ly/3YI92ql #PlantBased #FoodInnovation #FoodIngredients

Endless biotechnological innovation requires a creative approach Scientists working on biological design should focus on the idiosyncrasies of biological systems over optimisation, according to new research. In a study, published today in Science Advances, researchers from the Universities of Bristol and Ghent have shown how exploring the unknown may be the crucial step needed to realise the continual innovation needed for the biotechnologies of the future. Recognising the role of open-endedness in achieving this goal and its growing importance in fields li... Read more here: https://lnkd.in/dTEektXq . . Like 💝 Comment below ⏬ Share ✅ For More Such Updates Follow Us @qnewshub @qnewscrunch . . #qnewshub #qnewscrunch #Technology

Time-based sensory mapping with consumers allows you to determine when the different sensory sensations are delivered by your product, and how the consumer experience changes throughout the eating / drinking journey. Read our blog on the benefits and applications of time-based sensory mapping by consumers ➡️ https://okt.to/OsR3Su This blog was written by Sarah Thomas, Consumer Insights Manager and Marleen Chambault, Sensory and Consumer Research Scientist. If you would like to understand and improve the eating / drinking experience of your product, get in touch so that we can help you leverage valuable insights from time-based sensory mapping by consumers. #ConsumerInsights #CampdenBRI #FoodandDrink #FoodScience #FoodInnovation #FoodTechnology #Innovation #Technology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #Food #Beverages #FoodAndBeverageIndustry

#AI fueling innovation at General Mills At the Future Food Tech conference in San Francisco, Calif., Lanette Shaffer Werner, General Mills, chief innovation, technology and quality officer, sat down with Food Business News to discuss AI's role in the development of sustainable, nutritious food and how General Mills is using AI for innovation. "Innovation with healthy and sustainable food is desperately needed, and our collective future depends on creating new solutions that do not exist today." -Lanette Shaffer Werner, chief innovation, technology and quality officer, discussing the role of AI in innovation at General Mills. #iwork4generalmills

How do teams translate consumer preferences into food and beverage products that genuinely resonate? The answer lies in Sensory and Consumer Sciences. This March, join us as our Content Spotlight dives deep into the latest developments in the field, exploring the impact of artificial intelligence, innovations in alternative snacks, ancient grain formulations, and much more. Stay tuned! #IFTSpotlight #SensoryScience #ConsumerScience

🌟 Exciting News Alert! 🌟 Thrilled to share that a groundbreaking collaboration at the University of Missouri has led to the development of revolutionary food safety technology! 🚀 Led by Professor Mengshi Lin, our interdisciplinary research team has combined the power of AI and nanotechnology to revolutionize the evaluation of fresh produce for toxic pesticide residues. Imagine strolling through the grocery store, picking up a pack of strawberries, and instantly knowing the exact types and amounts of pesticide residues present on them. Sounds futuristic? Thanks to our team's innovative approach, this sci-fi scenario is now a tangible reality. At the heart of this technology lies the fusion of food science, chemistry, and computer science, creating a transformative ecosystem. Exposure to toxic pesticides poses significant health risks, motivating us to push the boundaries of innovation for safer food consumption. Prior to our breakthrough, assessing pesticide presence was time-consuming. But with our AI-powered solution, we can now process numerous samples within minutes with an impressive 98% accuracy rate. This is a game-changer for the food industry, government inspectors, and academia alike. Utilizing surface-enhanced Raman spectroscopy (SERS) coupled with nanotechnology, we've unlocked the ability to swiftly identify pesticides on the surface of fruits and vegetables. By harnessing the power of AI transformer models, similar to those in large language models like ChatGPT, we've elevated detection capabilities to unprecedented levels. What's more? This technology isn't limited to food safety alone. With its potential to capture various physical processes, the possibilities are endless! We're immensely grateful for the support of the USDA National Institute of Food and Agriculture (NIFA), whose grant of $649,483 fueled our groundbreaking research. Join us in celebrating this milestone achievement that promises safer, healthier food for all! 🍓🥦 #FoodSafety #AIInnovation #Nanotechnology #InterdisciplinaryResearch https://lnkd.in/gBgHMdP4