Freshly roasted coffee beans, sun-kissed strawberries, sizzling bacon, and well-aged whiskey – these are the flavors that pique our curiosity, leaving us pondering the secrets behind their irresistible appeal.
Allow me to introduce myself: I’m Eveline van Honk, a dedicated PhD candidate, and my mission is to immerse myself in the intriguing realm of flavor science, guided by the immense potential of artificial intelligence (AI) and machine learning.
My academic journey spans continents, as I am fortunate to be part of a collaborative postgraduate program that forges connections between the University of Vienna and the University of Nottingham in the UK. This thrilling voyage involves close collaboration with esteemed experts like Professor Bob Jenson, Assistant Professor Ni Yang, and Associate Professor Nicholas Watson in the UK. On the Austrian front, I work alongside dedicated professionals at the School of Agriculture, Food, and Wine, under the wise tutelage of Associate Professor George Panten, and at the Austrian Institute for Machine Learning, where Dr. Singo Lang imparts invaluable knowledge.
In the domain of food science, the primary concern is the consumer experience. However, the traditional methods for gauging this experience are antiquated, painstakingly slow, and prohibitively costly. This is where the enchantment of machine learning steps in, poised to revolutionize how we derive meaningful insights from our data.
Machine learning, a subset of AI, thrives on colossal datasets to make predictions. In my case, it’s all about predicting the flavors that foods and beverages might possess based on their distinctive chemical makeup.
“If we can harness machine learning to forecast sensory attributes and consumer perceptions of diverse foods, we could potentially expedite the future of product development and formulation while conserving valuable resources,” I assert, emphasizing the transformative potential of this approach.
My research journey embarked in Nottingham, but I’m eagerly anticipating the opportunity to venture to Austria in the near future.
Currently, I’m on secondment at the University of Vienna, where my research co-supervisor, Professor Jenson, leads the Food Flavour group. His vision is crystal clear: recreating the intricate way humans perceive flavors, a harmonious blend of aromas, tastes, and textures that shape our distinctive culinary experiences.
“We aspire to create a future where technology can seamlessly amalgamate all these sensory experiences, potentially enabling us to forecast the scents and flavors of novel food and beverage products. Imagine tailoring food chemistry to cater to individual preferences, whether it’s in the realm of coffee or whiskey,” Professor Jenson envisions, underscoring the profound impact these technologies could have on the future of flavor science.
While the potential of AI and machine learning in the realm of flavor science is undeniably exciting, it’s crucial to maintain a touch of skepticism. While these technologies hold promise, they are tools that augment human capabilities rather than replace them.
The intricate world of food innovation is not solely defined by chemical compositions and sensory predictions. It encompasses culture, tradition, artistry, and the sheer creativity of the human mind. The essence of culinary expertise, after all, lies in the ability to create experiences that go beyond mere taste and smell. It’s about the joy of discovery, the surprise of unexpected combinations, and the passion that chefs and food enthusiasts bring to their craft.
So, as we delve deeper into the potential of AI and machine learning to predict and tailor flavors, let’s remember that these tools should complement, not overshadow, the human touch. After all, the future of food innovation remains firmly rooted in the hands of those who cherish the art of cooking, the thrill of experimentation, and the joy of savoring each delicious creation.