Food is far more complex than it appears. Behind every bite lies a hidden world of thousands of molecules that interact to shape flavor, aroma, and even how we feel after eating. In this talk, we explore how artificial intelligence is helping scientists to uncover this hidden complexity and transform the future of food.
We will introduce a simple way to understand food through three connected layers: (1) the molecules that make up food, (2) how these molecules interact to create flavor and texture, and (3) how our brain perceives taste, aroma, and enjoyment.
Through engaging real-world examples, the talk will show how AI is making an impact. For instance, machine learning is being used to identify natural plant compounds that may promote better sleep, offering new insights into food and wellbeing. AI models can also predict food flavor and detect unwanted “off-notes”, helping improve the taste of products such as plant-based foods. Going a step further, generative AI is being used to design entirely new aroma combinations-such as recreating meat-like flavors from plants ingredients or creating more appealing sensory experiences. This talk offers a glimpse into how data and AI are reshaping what we eat- and how we experience it.
