A Bibliometric Review on Food and Artificial Intelligence

Abstract

The global population is increasing at a significant rate, both in our country and worldwide. Indeed, it is projected that the global population will reach ten billion by 2050, with the population of Türkiye reaching 105 million. In light of the aforementioned data, it is evident that the significance of food and its derivatives will continue to grow. In this context,  it is imperative that existing food resources be utilized in the most efficient manner possible. The quality of food is of great consequence to the maintenance of adequate and balanced nutrition. A substantial body of evidence suggests that nutritional factors play a significant role in the aetiology of numerous diseases. Over the past decade, there have been significant advancements in technology. The use of developing technology in the field of food is increasing. Artificial intelligence (AI) is one such technological application, employed in numerous fields. The term "artificial intelligence" is defined as the imitation of human intelligence by a system or machine. In the field of food, artificial intelligence is employed for a variety of purposes, including the imitation of natural products, the adulteration of foodstuffs, the measurement of toxin levels, and the classification of food items. Furthermore, in this research, bibliometric analysis has been employed to evaluate the applications of food and artificial intelligence. The present review study compiles information on the potential applications of artificial intelligence in the field of food science and technology, as well as an overview of existing studies in the literature.