Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development

Area of Science:

• Food Science and Technology
• Agricultural Science
• Computer Science

Background:

• Growing global food demand and consumer interest in healthier, safer options drive R&D in rice and wheat functional foods.
• Artificial intelligence (AI) offers significant potential to enhance efficiency, quality, and safety in the food industry.

Purpose of the Study:

• To provide a comprehensive review of AI technologies applied in the food industry.
• To explore AI applications in rice and wheat functional food R&D from 2020-2024.
• To identify challenges and future prospects of AI in this field.

Main Methods:

• Review of AI technologies including machine learning, large language models, computer vision, and intelligent sensors.
• Analysis of AI applications in crop cultivation, screening, food processing, quality, and safety.
• Examination of challenges and future trends in AI implementation.

Main Results:

• AI integration has increased efficiency, enabled non-destructive analysis, and improved robustness in food R&D.
• Combining AI with spectroscopic and sensing technologies addresses issues like low crop yields and contamination.
• Key application areas include crop improvement, processing optimization, and quality/safety assurance.

Conclusions:

• AI is a disruptive technology poised to fundamentally transform rice and wheat functional food R&D.
• Overcoming challenges such as limited data, high costs, and trust issues is crucial for broader AI adoption.
• Future AI advancements will likely expand application scenarios and functionalities, leading to significant industry innovation.