ARTIFICIAL INTELLIGENCE IN FOOD SCIENCE AND NUTRITION: METHODS, APPLICATIONS, AND ETHICAL ISSUES

Abstract

Food science and nutrition increasingly require tools that are able to handle complicated heterogeneous date. Artificial intelligence (AI) is one of the emerging fields which involves multidimensional aspects in science and technology. AI is gradually becoming an important analytical and decision-support approach in food science and nutrition. Its applications now extend from food quality, safety, authenticity, processing and traceability to dietary assessment, personalized nutrition, clinical nutrition support and public health surveillance. The main contribution of AI is its ability to connect complex data sources with faster and more structured decision-making. However, the value of AI depends on how responsibly it is developed and used. In this field, scientific accuracy, domain expertise and ethical oversight remain essential. AI should therefore be viewed as a supportive tool that strengthens, rather than replaces, the role of food scientists, nutrition professionals, clinicians and regulators. When supported by reliable data, transparent models and human judgment, AI has the potential to improve food-system efficiency, nutrition care and population health outcomes.