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Artificial Intelligence and the Generative Science of Food Formulation
Vahidullah Tac, Ellen Kuhl
Food formulation requires balancing taste, nutrition, sustainability, and cost. Traditionally, new foods have emerged through empirical experimentation, expert intuition, and itera…
Generative AI for material design: A mechanics perspective from burgers to matter
Vahidullah Tac, Ellen Kuhl
Generative artificial intelligence offers a new paradigm to design matter in high-dimensional spaces. However, its underlying mechanisms remain difficult to interpret and limit ado…
Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers
Vahidullah Tac, Aeneas O. Koosis, Ellen Kuhl
Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a…
Generative Artificial Intelligence creates delicious, sustainable, and nutritious burgers
Vahidullah Tac, Christopher Gardner, Ellen Kuhl
Food choices shape both human and planetary health; yet, designing foods that are delicious, nutritious, and sustainable remains challenging. Here we show that generative artificia…