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Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

van Erp, M., Reynolds, C. ORCID: 0000-0002-1073-7394, Maynard, D., Starke, A., Ibáñez Martín, R., Andres, F., Leite, M. C. A., Alvarez de Toledo, D., Schmidt Rivera, X., Trattner, C., Brewer, S., Adriano Martins, C., Kluczkovski, A., Frankowska, A., Bridle, S., Levy, R. B., Rauber, F., Tereza da Silva, J. and Bosma, U. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3(621577), doi: 10.3389/frai.2020.621577

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.

Publication Type: Article
Publisher Keywords: natural language processing, semantic web, computational recipe analysis, food history, interdisciplinary, recommender systems, food science, food computing
Subjects: H Social Sciences > HM Sociology
Q Science > QA Mathematics > QA75 Electronic computers. Computer science
Departments: School of Arts & Social Sciences > Sociology > Food Policy
Date Deposited: 23 Feb 2021 15:34
URI: https://openaccess.city.ac.uk/id/eprint/25704
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