Is Artificial Intelligence and machine learning going to be in charge of our food system?

Professor Cordero’s research is focussed on the analytical chemistry of food quality. The research has provided step changing approaches to authenticity of products such as olive oil, cocoa and hazelnuts. It has established advanced high-informative chemical analysis (e.g., fingerprinting) for foods that have required the development of fast throughput and automated laboratories. This environment has led to Professor Cordero’s contribution in this session today that will focus on the ‘AI smelling machine’ that can help to determine sensory quality and digitalize data for large scale screenings. The big-datasets collected are being integrated with machine learning and AI technologies to provide support in strategic business decisions.