Al tool predicts mouthfeel to transform food design.

Purdue University's Department of Food Science has made a groundbreaking discovery in food technology, developing an AI model that accurately predicts the texture of food. This innovation has the potential to revolutionize the way food is designed and manufactured.

The AI Model

The AI tool, created by Associate Professor Carlos Corvalan and his team, including Paul Kraessig, Shyamvanshikumar Singh, and Jiakai Lu, utilizes a neural network to study texture perception from lab data. This model can predict how food feels in the mouth based on its physical properties, eliminating the need for extensive taste tests.

Benefits of the Technology

This technology has several benefits, including:
- Faster and Cheaper Food Development: The AI model enables food developers to design and test products more efficiently, reducing development costs and time.
- Improved Texture for Specific Needs: The tool can help create foods with textures tailored to individuals with swallowing difficulties, such as the elderly or stroke patients.
- Increased Consistency: By predicting texture accurately, food manufacturers can ensure consistent quality in their products.

Scientific Machine Learning for Food Manufacturing

This research is part of a larger initiative called Scientific Machine Learning for Food Manufacturing, which aims to optimize food design and production using AI. The hub has received funding from the U.S. Department of Agriculture and is collaborating with other universities and industry partners.

Potential Applications

The potential applications of this technology are vast, ranging from developing plant-based foods that mimic the texture of real seafood to creating foods with specific textures for individuals with dietary needs.

Future Impact

This innovation has the potential to transform the food industry, enabling the creation of products that are not only delicious but also tailored to specific textures and needs. As the use of machine learning and AI in food science continues to expand, it's clear that the future of food will be shaped by these technologies.