FoodAI Group contributes to Singapore’s emerging FoodAI ecosystem

The FoodAI Group continues to contribute to Singapore’s growing FoodAI ecosystem through participation in interdisciplinary workshops and industry-facing educational activities that bridge artificial intelligence, food science, and innovation.

Zhi En Low participated in the international workshop AI in the Kitchen: Communicating Values through Food and Technology, jointly organized by NTU and international collaborators from Cal Poly. The workshop brought together researchers, designers, and technology experts to discuss how AI-assisted and automated cooking technologies may influence food culture, community interactions, and consumer perceptions across the Asia-Pacific region. During the discussions, Zhi En contributed perspectives on food AI and digital food innovation in shaping future food experiences.

Ryan Yow contributed to the AI segment of the NUS FTC 2026 Pre-Competition Workshop, an international pre-competition training event focused on food technology innovation and product development. Ryan delivered a presentation on the application of large language models (LLMs) for AI-guided food formulation and flavor concept generation. The session introduced participants to practical approaches for using AI tools in ideation, consumer insight analysis, flavor optimization, and ingredient selection, while also highlighting the limitations of AI and the importance of effective prompting and domain knowledge in food product innovation.