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AI can’t replace scientists in formulating sensorially acceptable products
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Tuesday, 24 March, 2026, 14 : 00 PM [IST]
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Prof Jagadish Pai
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In recent times, there have been some drastic changes in international scenario. One of the effects touching Indians is restriction of opportunities in the education and industry. Food scientists are also greatly affected due to this as earlier many brilliant graduates would seek opportunities abroad in higher education as well as careers in food industry. Suddenly many dreams have been crushed and the young minds are wondering – what next?
Fortunately, India is experiencing a tremendous growth in production and trade in various sectors including the food industry. Our overall economic growth has put us recently in fourth position globally, only behind the US, China and Germany. We have exported agricultural and food products including marine, animal, grains, spices and processed food products worth over $50 billion.
The scope is tremendous as bulk of the export is raw with very little value-addition. This is slowly changing as Indian export grows in value-added products that not only has lesser bulk but longer shelf-life so transport and storage is economical with greater returns.
Besides export, domestic demand for processed foods is increasing as people have less time to buy, sort, clean, prepare and cook foods due to their changing lifestyle with both husband and wife working and would like to spend more time with family and leisure. Thus, minimally processed foods and ingredients are very popular along with other processed food products.
The food industry is growing and expected to reach $535 billion this year. This requires a lot of trained scientists to design food products, that are not just acceptable but safe and nutritious. There is already concern about the trend of high fat, sugar and salt (HFSS) foods being consumed excessively by Indians using refined ingredients with reduced nutrients. This poses a challenge not only to produce nutritious products within the Indian dietary context and cuisines but also to make healthier products using innovative methods. Thus, challenges are many and so are the opportunities for young scientists and technologists.
Agricultural produce has undergone vast changes over decades. We are producing much more of wheat and rice with lesser amounts of millets and other traditional cereals. Although we are the largest producer of pulses, production has stagnated over a decade, so they have become more expensive and are being consumed less especially lower economic sectors. Our diets are showing lesser consumption of fruits and vegetables. This needs to change, so processing should also consider changes and make appropriate redesigning so balance could be achieved. Cold chains are getting established so many commodities can be brought in fresh and frozen state over large distances from field to markets.
When millets are introduced or when whole grains are used instead of refined ingredients, there are challenges in processing to retain the acceptability of products. This not only needs reformulation using proper ingredients and additives but also tweaking of processes in order to overcome or suit local challenges.
Protein remains a challenge as large proportion of the Indian population is vegetarian and even the non-vegetarians do not eat the protein-rich animal foods including milk, meat, fish and eggs. Thus, very high percentage is deficient in proteins. We need newer sources of protein acceptable to vegetarians. Seaweeds and other sources can provide large amounts of protein but not just technology is needed to prepare an acceptable protein ingredient but also studies are needed to establish their safety.
As environmental changes threaten the agricultural production including milk and meat so scientists are developing cell culture and precision fermentation technology to produce these in laboratories. Again, the development and assuring safety of such products are huge efforts.
When newer products and processes are developed using newer ingredients and materials, their analysis for quality and safety is needed so that newer label information could be generated. It also needs regulatory experts trained both in technology and legal aspects to procure the approvals from regulatory agencies for commercial marketing.
Thus, there are many critical areas of food industry that would need brilliant young minds with ability to think of newer ways of producing food products. As Indian industry is growing rapidly, many new companies are planning to start production in India, so they would also need food scientists and technologists.
Artificial intelligence (AI) has shown tremendous capability to help scientists with all the above tasks in sourcing raw material, new technology, safety data and protocols for newer raw materials, newer formulations, evaluation of quality and safety of products, shelf life & storage, regulatory aspects and many other things associated with food production and marketing. It still cannot replace food scientists in innovating and formulating sensorially acceptable food products; it may help food scientists to work faster and better. Understanding how to use AI will be a great advantage.
The above activities will need a large number of scientists and technologists, who instead of going abroad can stay and help Indian food industry grow. Some of them can directly join companies and others can study further in excellent institutions such as ICT Mumbai, CFTRI Mysore, NIFTEM and other similar institutions with excellent programmes related to food technology and engineering. Many IITs have started PG courses related to food technology. However, higher education courses must spend disproportionate time on innovative technologies and process conditions for nutrient retention with sensory attributes at lower costs. Science and technology must be responsive to changing environmental lifestyle changes and livelihood conditions and not be overcome or limiting.
Finally, at present the commercial environment enables small entrepreneurs to start their companies and market their products. Many youngsters have started some unique food products and marketed them on such platforms like Amazon and others. Besides the online marketing companies, avenues like social media are being used by small entrepreneurs who will directly take orders and supply them. Delivery systems are now helping them locally so size is not a hindrance for such people.
So there is no need to get depressed by international changes that put some difficult challenges in the careers of youngsters hoping to go abroad for better training and industry experience. Here things are changing so they can get similar opportunities, if not better, to advance their careers.
(The author is former HoD Food Tech Dept, ICT Mumbai, and former executive director, PFNDAI)
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