Robotics, sensory evaluation/biometrics and machine learning modelling for brewages

Integration of robotics, sensory analysis of food and brewages with biometrics and machine learning algorithms to understand consumer preferences and quality of food and brewage products.

Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment.

Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow us to get results in real-time. Therefore, there is a need to test and implement emerging technologies to automate and facilitate those analyses within this industry.

The Digital Agriculture, Food and Wine group research focuses on the use of low-cost, reliable, and accurate remote or non-contact techniques using robotics, machine learning, computer vision, biometrics, and application of artificial intelligence as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages.

Furthermore, there is a lack of knowledge and clarity within the industry and researchers about the concepts of artificial intelligence and machine learning as well as the correct design and interpretation of modelling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.

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