Artificial intelligence is advancing at an unprecedented pace. In recent years, the emergence of large language models, foundation models, generative AI, and advanced computer vision systems has fundamentally changed what machines can do. Food companies face mounting pressure to improve quality, reduce waste, ensure safety, and meet sustainability targets. AI offers powerful new tools to address these challenges: e.g. machine learning models that predict shelf life and detect contamination, generative AI that accelerates fermentation research, and digital twins that simulate entire production processes.
The Department of Computer Science at the University of Helsinki hosted the AI for Food Science Workshop on May 15, 2025. This half-day event brought together researchers from across Europe to explore the transformative role of artificial intelligence in food science. The host was Professor Jiaheng Lu with support from the Helsinki Institute for Information Technology (HIIT).
The workshop featured seven invited speakers from prestigious institutions, including Wageningen University & Research, ETH Zürich, INRAE/Université Paris-Saclay, the University of Hohenheim, and the University of Helsinki. The event drew over 60 participants, who attended both in person or online, representing more than 10 countries and 30 different companies and academic institutions.
A Rich Programme Across Four Themes
The workshop spanned four broad research themes: machine learning for food quality, AI-powered sensing and detection, flavour and nutrition analysis, and food safety and traceability.
The programme opened with a keynote by Prof. Dr. Ioannis Athanasiadis (Wageningen University & Research), surveying how foundation models are beginning to reshape agriculture and food security at a global scale. Subsequent talks covered an impressive breadth of work:
- Dr. Jack Yang — (Wageningen University & Research) addressed the challenges of data collection, standardisation, and hybrid modelling in food science.
- Dr. Alberto Tonda — (INRAE / Université Paris-Saclay) reviewed current trends and open issues in AI for food and biomass transformation processes.
- Prof. Dr. Nicholas Bokulich — (ETH Zürich) showcased how generative AI is opening new possibilities in food fermentation research.
- Yang Lingxi — (University of Helsinki) presented LLM-RAG and multimodal approaches for predicting phase stability in plant-based emulsions.
- Julia Senge — (University of Hohenheim) demonstrated digital twin methods for shelf life prediction using electronic nose technology.
- Dr. Leevi Annala — (University of Helsinki) showed how machine learning combined with hyperspectral imaging advances the quality analysis of fresh fruits and vegetables.
Looking Ahead: A Finland–EU Consortium on AI for Food Science
The initiative aims of this workshop was to deepen collaboration between universities and industry across Europe, building on the connections formed at the event.
"Food science is one of the most data-rich and societally important domains we can apply AI to, yet it remains underserved by the computer science community. This workshop was our step toward building a European research community at this intersection. We are now working with our partners to establish a consortium that we hope will grow into a lasting programme of Finnish and EU-funded research," says Professor and Workshop Organiser Jiaheng Lu.