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Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/23743
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dc.contributor.authorvan Erp, M-
dc.contributor.authorReynolds, C-
dc.contributor.authorMaynard, D-
dc.contributor.authorStarke, A-
dc.contributor.authorIbáñez Martín, R-
dc.contributor.authorAndres, F-
dc.contributor.authorLeite, MCA-
dc.contributor.authorAlvarez de Toledo, D-
dc.contributor.authorSchmidt Rivera, X-
dc.contributor.authorTrattner, C-
dc.contributor.authorBrewer, S-
dc.contributor.authorAdriano Martins, C-
dc.contributor.authorKluczkovski, A-
dc.contributor.authorFrankowska, A-
dc.contributor.authorBridle, S-
dc.contributor.authorLevy, RB-
dc.contributor.authorRauber, F-
dc.contributor.authorda Silva, JT-
dc.contributor.authorBosma, U-
dc.date.accessioned2021-12-13T13:04:30Z-
dc.date.available2021-12-13T13:04:30Z-
dc.date.issued2021-02-23-
dc.identifier621577-
dc.identifier.citationvan Erp, M., Reynolds, C., Maynard, D., Starke, A., Ibáñez Martín, R., Andres, F., Leite, M.C.A., Alvarez de Toledo, D., Schmidt Rivera, X., Trattner, C., Brewer, S., Adriano Martins, C., Kluczkovski, A., Frankowska, A., Bridle, S., Levy, R.B., Rauber, F., da Silva, J.T. and Bosma, U. (2021) 'Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food', Frontiers in Artificial Intelligence. 3, 621577, pp. 1-xx. doi: 10.3389/frai.2020.621577.en_US
dc.identifier.issn2624-8212-
dc.identifier.urihttps://bura.brunel.ac.uk/handle/2438/23743-
dc.description.abstractCopyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma. In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.en_US
dc.description.sponsorshipResearch Councils UK, the University of Manchester, the University of Sheffield, the STFC Food Network+ and the HEFCE Catalyst-funded N8 AgriFood Resilience Programme with matched funding from the N8 group of Universities; AHRC funded AHRC US-UK Food Digital Scholarship Network (Grant Reference: AH/S012591/1), STFC GCRF funded project “Trends in greenhouse gas emissions from Brazilian foods using GGDOT” (ST/S003320/1), the STFC funded project “Piloting Zooniverse for food, health and sustainability citizen science” (ST/T001410/1), and the STFC Food Network+ Awarded Scoping Project “Piloting Zooniverse to help us understand citizen food perceptions”; ESRC via the University of Sheffield Social Sciences Partnerships, Impact and Knowledge Exchange fund for “Recipe environmental impact calculator”; and through Research England via the University of Sheffield QR Strategic Priorities Fund projects “Cooking as part of a Sustainable Food System – creating an wider evidence base for policy makers”, and “Food based citizen science in the UK as a policy tool”; N8 AgriFood-funded project “Greenhouse Gas and Dietary choices Open-source Toolkit (GGDOT) hacknights.’; Brunel University internal Research England GCRF QR Fund; The University of Manchester GCRF QR Visiting Researcher Fellowship; National Institute of Informatics, Japan.en_US
dc.format.extent1- 8 (8)-
dc.format.mediumElectronic-
dc.languageen-
dc.language.isoen_USen_US
dc.publisherFrontiers SAen_US
dc.rightsCopyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.-
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/-
dc.subjectnatural language processingen_US
dc.subjectsemantic weben_US
dc.subjectcomputational recipe analysisen_US
dc.subjectfood historyen_US
dc.subjectinterdisciplinaryen_US
dc.subjectrecommender systemsen_US
dc.subjectfood scienceen_US
dc.subjectfood computingen_US
dc.titleUsing Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Fooden_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3389/frai.2020.621577-
dc.relation.isPartOfFrontiers in Artificial Intelligence-
pubs.publication-statusPublished-
pubs.volume3-
Appears in Collections:Dept of Chemical Engineering Research Papers

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