Artificial Intelligence and the Future of Flavor & Food Innovation

Program Type:

Home Page Feed, Lectures & Panels

Age Group:

Adults, Teens
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Description

Join us for the second program in our The Future is Now: Artificial Intelligence in 2020 series.

Everyone eats. Many people cook. But few are aware of the unique creative challenges facing professional product developers in flavor and food product companies. The IBM Research AI for Product Composition is a system to assist product developers with these real-life creativity challenges for which no AI-solution existed.  In this presentation, Dr, Lougee will share some of the experiences and lessons learned from an on-going multi-year research collaboration embarked on by McCormick & Company and IBM Research to pioneer the application of AI to flavor and food development.  The first AI-enabled retail products from our collaboration were launched in brick-and-mortar stores and online markets in 2019.

Robin Lougee is a senior research scientist at the IBM TJ Watson Research Center. She currently serves on Advisory Council for Cornell University Department of Food Science and the Board of Agriculture and Natural Resources of the National Academies of Sciences, Engineering and Medicine. Robin earned a PhD in Mathematical Sciences from Clemson University in 1993.    

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