Artificial Intelligence in Food Processing Industry

Agriculture plays a vital role in the American food industry. According to statistics, 16 percent of the food production comes from plants and employ the bulk of workers. But the sector is running low on productivity and fewer profit margins. That is why we need Artificial Intelligence in food processing units. The production unit is sinking because smaller companies cannot predict the choice of the customers or cannot comply with the food regulations. In such a case, Artificial Intelligence is our only hope. It is an advanced mechanism which can do a lot of work. Large companies are employing AI technology to increase their efficiency and profits. Companies like Coca-Cola and Kellogg’s are using the technical mechanism and their applications to promote rare fusions. We will discuss some of the applications of Artificial Intelligence in food processing which will make it better Food Science and Nutrition Food Science blends food microbiology, chemistry, physics, engineering and nutrition, therefore, the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid, and base change our foods. â? Macronutrients â? Micronutrients Food Microbiology Food microbiology is a branch of Food Science to study of the pathogens that inhibit, contaminating food and microorganisms that may cause disease especially if food is inappropriately cooked or stored, those used to produce fermented beverages & foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. Fermentation is one of the techniques to preserve food and enhance its quality. Fermented food product is less affable to other harmful microorganisms, including spoilage-causing microorganisms & pathogens thus extending the food's shelf-life. â? Food Safety and Hygiene â? Food-borne Diseases â? Food irradiation â? Categories of Food toxicity

Author(s): Zakiya .A. Bagwan

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