Using natural language processing and artificial intelligence to explore the nutrition and sustainability of recipes and food
van Erp, Marieke; Reynolds, Christian; Maynard, Diana; Starke, Alain Dominique; Ibáñez Martín, Rebeca; Andres, Frederic; Leite, Maria C. A.; Alvarez de Toledo, Damien; Schmidt Rivera, Ximena; Trattner, Christoph; Brewer, Steven; Adriano Martins, Carla; Kluczkovski, Alana; Frankowska, Angelina; Bridle, Sarah; Levy, Renata Bertazzi; Rauber, Fernanda; Tereza da Silva, Jacqueline; Bosma, Ulbe
Journal article, Peer reviewed
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Original versionFrontiers in Artificial Intelligence. 2021, 3, 621577. 10.3389/frai.2020.621577
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.