The Power of AI: Keeping Our Food Fresh for Longer
Source Summary
Scientists at Clemson University are using AI to slow rancidification in food products. Rancidity is the process by which fats and oils degrade when exposed to oxygen, resulting in foods with undesirable smells and tastes. Many food manufacturers use antioxidants to counteract this, but determining the most effective combination and amount is challenging.
Clemson researchers trained an AI program to learn basic chemical reactions to predict the effects of combining two to three antioxidants in specific situations. As the team continues to feed it more and more data, the AI model is becoming increasingly accurate in its predictions.