Artificial intelligence for prediction of shelf-life of various food products: recent advances and ongoing challenges

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dc.contributor.authorRashvand, Mahdi
dc.contributor.authorRen, Yuqiao
dc.contributor.authorSun, Da-Wen
dc.contributor.authorSenge, Julia
dc.contributor.authorKrupitzer, Christian
dc.contributor.authorFadiji, Tobi
dc.contributor.authorMiró, Marta Sanzo
dc.contributor.authorShenfield, Alex
dc.contributor.authorWatson, Nicholas J.
dc.contributor.authorZhang, Hongwei
dc.date.accessioned2025-04-22T09:24:13Z
dc.date.available2025-04-22T09:24:13Z
dc.date.freetoread2025-04-22
dc.date.issued2025-05-01
dc.date.pubOnline2025-03-31
dc.description.abstractBackground: Accurate estimation of shelf-life is essential to maintain food safety, reduce wastage, and improve supply chain efficiency. Traditional methods such as microbial and chemical analysis, and sensory evaluation provide reproducible results but require time and labor and may not be suitable for real-time or high-throughput applications. The integration of artificial intelligence (AI) with advanced analysis techniques offers a suitable alternative for rapid, data-driven estimation of shelf-life in dynamic storage environments. Approach and scope: The current review assesses the application of AI-based techniques such as machine learning (ML), deep learning (DL), and hybrid approaches in food product shelf life prediction. This study highlights how AI can be utilized to examine data from non-destructive testing methods like hyperspectral imaging, spectroscopy, machine vision, and electronic sensors to enhance predictive performance. The review also describes how AI-based techniques contribute to managing food quality, reduce economic losses, and enhance sustainability by ensuring optimized food distribution and reducing waste. Key findings and conclusions: AI techniques overcome conventional techniques by considering intricate, multi-sourced information capturing microbiological, biochemical, and environmental factors influencing food spoilage. Meat, dairy, fruits and vegetables, and beverage case studies illustrate AI techniques' superiority in real-time monitoring and quality assessment. It also identifies limitations such as data availability, model generalizability, and computational cost, constraining extensive applications. Cloud and Internet of Things (IoT) platform integration into future applications has to be considered to enable real-time decision-making and adaptive modeling. AI can be a paradigm-changing tool in food industries with intelligent, scalable, and low-cost interventions in food safety, waste reduction, and sustainability.
dc.description.journalNameTrends in Food Science & Technology
dc.description.sponsorshipThis work was supported by the National Centre of Excellence for Food Engineering, Sheffield Hallam University.
dc.identifier.citationRashvand M, Ren Y, Sun DW, et al., (2025) Artificial intelligence for prediction of shelf-life of various food products: recent advances and ongoing challenges. Trends in Food Science & Technology, Volume 159, May 2025, Article number 104989
dc.identifier.eissn1879-3053
dc.identifier.elementsID672761
dc.identifier.issn0924-2244
dc.identifier.paperNo104989
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2025.104989
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23821
dc.identifier.volumeNo159
dc.languageEnglish
dc.language.isoen
dc.publisherElsevier
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0924224425001256?via%3Dihub
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectArtificial intelligence
dc.subjectMachine learning
dc.subjectFood quality
dc.subjectFood products
dc.subjectDigitalization
dc.subjectIntelligent sensors
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.subjectNetworking and Information Technology R&D (NITRD)
dc.subjectData Science
dc.subjectMachine Learning and Artificial Intelligence
dc.subjectGeneric health relevance
dc.subject12 Responsible Consumption and Production
dc.subject2 Zero Hunger
dc.subjectFood Science
dc.subject3006 Food sciences
dc.subject4004 Chemical engineering
dc.titleArtificial intelligence for prediction of shelf-life of various food products: recent advances and ongoing challenges
dc.typeArticle
dc.type.subtypeReview
dcterms.dateAccepted2025-03-28

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