The Food and Agriculture Organization of the United Nations (FAO) has highlighted a new review published in npj Science of Food examining how artificial intelligence (AI) is being applied across food safety.
Based on a systematic review of more than 150 peer-reviewed studies, the paper identifies food fraud and authenticity as important areas where AI can support scientists and regulators, alongside laboratory analysis, hazard detection, surveillance and risk forecasting.
AI offers considerable potential for analysing large and complex datasets, identifying patterns and strengthening risk-based decision-making. However, the authors also highlight the importance of high-quality data, standardised metadata, transparency, explainable AI and appropriate governance if these tools are to be used reliably.
These considerations are particularly relevant to food authenticity, where increasingly sophisticated analytical technologies generate large datasets and where confidence in the provenance, quality and interpretation of data is essential.
The review was developed through collaboration between Wageningen Food Safety Research, Wageningen University & Research and FAO.
Read the FAO article.
Comments