人工智能与食品配方生成科学
Artificial Intelligence and the Generative Science of Food Formulation
浏览论文内容
中文总结 AI 辅助
研究围绕食品配方展开，提出构建统一框架，利用数字食品表示让人工智能实现预测等多种功能，通过可持续性和营养方面举例说明，还确定相关要素，推动食品配方成为生成科学。
中文摘要 AI 辅助
食品配方需要平衡口味、营养、可持续性和成本。传统上，新食品通过经验实验、专家直觉和迭代改进产生。人工智能在食品科学中迅速发展，但大多数应用仍是孤立的预测和优化任务，而非更广泛科学框架的一部分。本文定义了一个食品配方生成科学的统一框架，数字食品表示使人工智能能够进行预测、发现、生成、组织、模拟和优化。通过可持续性和营养方面进行了说明，生成式人工智能将环境和营养指标从事后评估标准转变为明确的设计目标。最后，确定了将计算食品设计确立为一门严谨科学学科所需的数据、模型、基准和自动化。这些进展共同将食品配方转变为一门生成科学。
英文摘要
Food formulation requires balancing taste, nutrition, sustainability, and cost. Traditionally, new foods have emerged through empirical experimentation, expert intuition, and iterative refinement. Now, artificial intelligence offers the opportunity to accelerate this process. Yet despite rapid advances across food science, most AI applications remain isolated prediction and optimization tasks rather than parts of a broader scientific approach. Here we integrate these emerging technologies into a unified framework--the generative science of food formulation--in which digital food representations enable artificial intelligence to predict, discover, generate, organize, simulate, and optimize. We illustrate this approach through sustainability and nutrition, where generative artificial intelligence transforms environmental and nutritional metrics from post hoc evaluation criteria into explicit design objectives. Finally, we identify the data, models, benchmarks, and automation that will establish computational food design as a rigorous scientific discipline. Together, these advances have the potential to transform food formulation from an empirical discipline into a generative science.
