PROJECTS
THE FOOD AI LAB
Applying artificial intelligence to the biggest challenges in food — from sustainability and waste to quality and safety.
AI Platform for Sustainable Protein from Agri-Food Waste
Researchers at Leeds are developing a new tool to reduce food waste and improve global food security, in partnership with a team at the CSIRO, Australia’s national science agency, using AI.
Learn MoreFood Safety Research Network
The Food Safety Research Network (FSRN), since 2022, has lead the formation of connected hub of experts that effectively research complex issues on the safety of food and build new capacity to address these challenges.
AI-Optimised Fermentation for Sustainable Protein Production from Food Side Streams
This international collaboration will develop AI methods for optimising fermentation processes that use food side streams as substrates to produce sustainable proteins for human consumption. It will be led by the University of Leeds (UoL) and the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and includes four industrial partners from the agri-food sector.
Enhancing Agri-Food Transparent Sustainability (EATS)
Investigating transparent sustainability in agri-food supply chains from a wider environmental, social and economic interdisciplinary perspective and through innovative technologies including Artificial Intelligence (AI) and Internet of Things (IoT).
NAPIC: National Alternative Protein Innovation Centre
NAPIC’s vision is to make “alternative proteins mainstream for a sustainable planet.” NAPIC aims to establish a world-leading innovation and knowledge centre, positioning the UK at the forefront of addressing global challenges related to population health equity and climate change.
Designing chocolate products with enhanced health wellbeing and technical performance using AI
Industries are challenged with delivering products with improved health benefits whilst maintaining desirable sensory quality required for commercial success. Product development is also highly dependent on resource-intensive trials, slowing innovation. This project aims to:
1. Generate novel formulations to maximise health-promoting attributes through AI-driven optimisation.
2. Develop models that integrate both product formulation and processing conditions to determine final bioactive content.
FatKit: Can Artificial Intelligence help formulate new Cocoa Butter Alternatives?
Climate change threatens the supply of cocoa butter. As the price of cocoa butter continues to increase, confectioners have embraced cocoa butter alternatives to reduce costs whilst maintaining a consistent supply of alternative fat. Alex's research is focused around the creation of an AI-assisted tool which can help formulate healthier and more sustainable cocoa butter alternatives.
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