AIFS and Prof. Tagkopoulos featured in SRF!

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 online by Dario Pelosi on 7/21/2026.

About this story: We recognize a chickpea or a strawberry, Prof. Tagkopoulos tells SRF, but not the thousands of molecules inside them, many of which still have no name and no known effect on our bodies. AI can sift through data at a scale that makes those relationships visible, and once we understand how the pieces interact, we can start designing foods that are anti-inflammatory, that help prevent disease, and that may slow how we age. The end product is not a superfood pill: we will still go to the supermarket or a restaurant and eat food that tastes the same or better, and it should stay affordable. The article pairs his perspective with that of Sara Roversi of the Future Food Institute in Bologna, who argues that the more important question is what kind of future we build with the technology, how food is produced, at what human and environmental cost, and both agree that public trust in AI will have to be earned through education and transparency. Prof. Tagkopoulos and Sara Roversi both spoke at the Gottlieb Duttweiler Institute’s 6th International Food Innovation Conference.

Original link (in German): https://www.srf.ch/news/wirtschaft/ki-und-lebensmittel-was-ki-mit-unseren-lebensmitteln-machen-kann-und-sollte