Artificial Intelligence for Food Innovation
A cross-disciplinary perspective on artificial intelligence for food innovation, co-authored by TUCCA’s David L. Kaplan alongside researchers spanning AI, food science, and biotechnology.
The Perspective
Lead authors: Bianca Datta, Markus J. Buehler … David L. Kaplan … Ellen Kuhl (17 authors).
Posted on: arXiv (2025).
A synthesis of how AI can make food innovation faster, more rational, and more sustainable — and where the field’s priorities and opportunities lie.
Abstract (excerpt)
Section titled “Abstract (excerpt)”Global food systems must deliver nutritious, sustainable foods while sharply reducing environmental impact. Yet, food innovation remains slow, empirical, and fragmented.
The paper surveys how artificial intelligence — across discovery, design, and production — can accelerate and democratize food innovation, a framing directly relevant to TUCCA’s work at the intersection of cellular agriculture and AI (see the CAAIL library).
Reference
Section titled “Reference”Datta, B., Buehler, M. J., Chow, Y., Gligoric, K., Jurafsky, D., Kaplan, D. L., Ledesma-Amaro, R., Del Missier, G., Neidhardt, L., Pichara, K., Sanchez-Lengeling, B., Schlangen, M., St. Pierre, S. R., Tagkopoulos, I., Thomas, A., Watson, N. J., & Kuhl, E. (2025). Artificial Intelligence for Food Innovation. arXiv. https://doi.org/10.48550/arXiv.2509.21556
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