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| This article is the result of a year-long collaboration between cultured meat and artificial intelligence (AI) scientists to find and investigate the challenges in cultured meat that AI is well suited to solve. Congratulations to the team of authors: Michael Todhunter, Sheikh Jubair, Ruchika Verma, Rikard Saqe, and Kevin Shen who joined me in sharing the fundamentals of AI and cultured meat in an open science journal.
The review explores these opportunities and suggests ways to apply AI using examples from other biotechnology and food innovation spaces. We hope the article provides a foundation for CM researchers who want to explore AI solutions and AI experts who want to apply their work to CM. The publication is part of an ongoing initiative with the Alberta Machine Intelligence Institute (Amii). Our pre-print was shared in May, and the peer-review process ended in September. We are continuing the initiative by onboarding a full-time researcher shortly (our call closed in July) and pursuing further collaborative projects. |
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