Prof. Ilias Tagkopoulos and his directing research institute, the AI Institute for Next Generation Food Systems (AIFS), were featured by SRF (Schweizer Radio und Fernsehen), the Swiss national public broadcaster, in a story on what AI can, and should, do to our food. The piece aired on Echo der Zeit on 7/20/2026 and was published […]
Fangzhou Li, Prof. Ilias Tagkopoulos, and collaborators (led by Dr. Derrick Risner, with Prof. Justin B. Siegel, Dr. Mariana Barboza Gardner, and Prof. Edward S. Spang) published Birds of a feather: environmental insights from a review of global broiler chicken production in Frontiers in Sustainable Food Systems on 6/9/2026. About this work: How green is […]
Trevor Chan and Prof. Ilias Tagkopoulos published Translating dietary standards into healthy meals with few-ingredient substitutions in PLOS Digital Health on 5/28/2026. About this work: What if eating healthier meant changing only one or two things on your plate? This work introduces an end-to-end framework that turns USDA dietary standards into complete, realistic meals while […]
Fangzhou Li presented the poster for SkillFlow: Scalable and Efficient Agent Skill Retrieval System, co-authored with Pagkratios Tagkopoulos and Prof. Ilias Tagkopoulos, at the 1st Agent Skills Workshop at ACM CAIS 2026 on 5/26/2026. About this work: AI agents get sharper with the right skill and worse with the wrong ones, so SkillFlow sets out […]
A new publication from Michael Gunning, Prof. Ilias Tagkopoulos, and collaborators about AI-driven prediction of consumer liking of coffee from sensory data. Abstract: Understanding and predicting consumer acceptance is critical to commercial success in the coffee industry. This study presents a robust data analysis framework to deconstruct consumer preference using a dataset where 118 consumers rated […]
A new publication from Fangzhou Li, Dr. Jason Youn, Kaichi Xie, Trevor Chan, Pranav Gupta, Arielle Yoo, Michael Gunning, Keer Ni, and Prof. Ilias Tagkopoulos about A unified knowledge graph linking foodomics to chemical-disease networks and flavor profiles. Abstract: Modern nutrition science still lacks a comprehensive, machine-readable map linking diet to molecular composition and biological effects. Here we present FoodAtlas, a large-scale […]
A new publication from Cheng-En Tan and Prof. Ilias Tagkopoulos about Single nucleotide polymorphism information estimates breed and variety composition ratio in food. Abstract: The quality of food products can be influenced by the breed or variety of origin, as well as the composition ratios in mixtures of breeds or varieties. We present a method to […]