On March 21, 2020, I had the honor of presenting my research paper titled “Application of Artificial Intelligence in Food and Nutrition: Discoveries and Present Research in the Food Industry” at the International Conference on Science and Innovative Engineering (ICSIE), jointly organized by ISERD and the Institute for Technology and Research (ITRESEARCH).
This work represents a milestone in my ongoing commitment to exploring how cutting-edge technologies can reshape the global food landscape. With artificial intelligence (AI) rapidly transforming industries, I recognized an urgent need to examine its emerging role in food systems—especially in areas such as predictive nutrition, food safety, personalized diet planning, supply chain optimization, and sustainable food production.
The research delves into several groundbreaking innovations, from AI-driven nutrient analysis to machine learning models that predict consumer dietary needs. I analyzed both academic studies and real-world applications, highlighting how AI is helping food scientists and technologists develop smarter, healthier, and more sustainable solutions.
What makes this field particularly exciting is its interdisciplinary nature. My work connects data science, biology, public health, and food engineering, illustrating how AI can bridge gaps between traditional nutritional science and future-facing food technologies.
This presentation was not just a scholarly achievement—it was a call to action. I believe that by embracing AI, the food industry can not only improve efficiency but also empower individuals and communities to make more informed, health-conscious decisions.
As I continue this research, I remain dedicated to collaborating with fellow innovators, academic institutions, and industry leaders to drive meaningful change at the intersection of food and technology.
