Designing the Future of Food with AI and Interdisciplinary Research
Using AI and food science to shape more sustainable food systems.
By combining artificial intelligence, food science, and experimental research, Jingnan Zhang explores new ways to design more sustainable and functional foods. Her work bridges disciplines and scales, from molecular interactions to food 3D printing, with the aim of improving resource efficiency and accelerating innovation in the transition toward sustainable food systems.
Interdisciplinary Research in Food Science
Originally from China, Jingnan Zhang’s academic background spans mathematics, engineering, and food science. After completing her PhD at Chalmers University of Technology, she began exploring food as a complex system that requires both experimental research and computational analysis to be fully understood. Today, her work combines laboratory experiments with artificial intelligence to study how food components interact across different scales.
AI, 3D Printing, and Sustainable Food Design
Zhang’s research focuses on two main areas: the use of AI in food 3D printing and the development of oils with protein-like functional properties. By integrating “wet lab” experiments with computational modeling, she uses AI to predict qualities such as texture and taste, helping reduce the trial-and-error processes still common in food development. Her work aims to support more efficient, sustainable, and precise design of plant-based foods.
Sustainability Through Collaboration
Sustainability is central to Zhang’s research. By improving resource efficiency and finding new uses for food by-products, her work contributes to broader efforts addressing climate change and food security. Through PLENTY, she also engages with perspectives from systems analysis, consumer research, and policy, helping connect technological innovation with real-world applications.
A Field Shaped by Different Perspectives
For Zhang, one of the most exciting developments in food science is its growing interdisciplinarity. Researchers from fields such as chemistry, physics, materials science, and artificial intelligence are increasingly working together to tackle complex food challenges.
“People from different backgrounds don’t just bring different knowledge”
she says, “they bring different ways of thinking.”