Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Artificial Intelligence in Food Product Development: A Critical Review of Flavour Prediction, Texture Prediction, Ingredient Substitution and Formulation Optimisation
Authored by
Muhammad Yusuf Abdulkadir
Department of Food Science and Technology, Aliko Dangote University of Science and Technology, Wudil, Kano, Nigeria.
Alhassan Alhassan Bala
Department of Food Science and Technology, Bayero University, Kano, Nigeria.
Salisu Muhammad Baba
Department of Science and Technology (GSE), Zamfara State College of Education Maru, Zamfara, Nigeria.
Nanzip Freeman Miri
Department of Information Technology and Health Informatics, Federal University of Health Sciences Ila-Orangun Osun State, Nigeria.
Habiba Abdu Hamma
Department of Food Science and Technology, Aliko Dangote University of Science and Technology, Wudil, Kano, Nigeria.
Babalola Jamiu Babatunde
Department of Biological Science, Federal University of Kashere, Gombe State, Nigeria.
Kenechukwu Henry Ngige
University of Calabria, Cosenza, Italy.
Muhammad Kabir Usman
Department of Environmental Science, Sharda University, India.