A new chapter entitled “Artificial Intelligence in Food, Nutrition, and Health” is now available online through ScienceDirect and will be published in the second edition of Elsevier’s Encyclopedia of Food, Nutrition and Health.

The chapter presents how artificial intelligence is transforming food, nutrition, and health research. It discusses applications involving data integration, knowledge representation, food-quality assessment, personalized nutrition, and health-related decision-making, while emphasizing the importance of explainable, reliable, and responsible AI.

This work represents a truly global and interdisciplinary collaboration among researchers from the Jožef Stefan Institute in Slovenia, Ss. Cyril and Methodius University in Skopje in North Macedonia, Rensselaer Polytechnic Institute and Harvard Medical School/Brigham and Women’s Hospital in the United States, the University of Tokyo in Japan, and Fondazione Bruno Kessler in Italy.

The chapter was authored by Barbara Koroušić Seljak, Gjorgjina Cenikj, Ana Gjorgjevikj, Riste Stojanov, Oshani Seneviratne, Mohbat Tharani, Mohammed J. Zaki, Yoko Yamakata, Mauro Dragoni, Giulia Menichetti, Nives Ogrinc, and Tome Eftimov.