AI-Powered Artificial Olfaction for Food and Beverage Applications
Artificial olfaction technologies, commonly known as electronic noses (e-noses), are emerging as valuable tools for the digital transformation of the food and beverage industry. By combining arrays of chemical sensors with advanced data analytics, e-noses can provide rapid, non-destructive, and real-time information on product quality, process conditions, and sensory attributes. This presentation will discuss how artificial olfaction can support both in-line process monitoring and quality control applications across food and beverage production. Particular attention will be devoted to the role of machine learning and artificial intelligence in extracting meaningful information from complex sensor signals. Predictive models can be developed to estimate key quality parameters, detect process deviations, identify off-flavours, and support decision-making in production environments. The concepts presented will be illustrated through real-world case studies from the whisky and wine industries, demonstrating how the integration of e-nose technologies and AI can support process optimization, improve product consistency, and enhance the overall efficiency of modern beverage manufacturing.
- Session
Speaker
Laura Capelli
Associate Professor at Politecnico di Milano, Department of Chemistry, Materials, and Chemical Engineering - Expert in Enoses and Artificial Olfaction
Laura Capelli is Associate Professor at Politecnico di Milano, Department of Chemistry Materials, and Chemical Engineering. Prof. Capelli’s main research activity is related to the study and the development of innovative sensor systems (“electronic noses”) and their applications in environmental, medical, and industrial fields. Her core expertise lies in environmental odour monitoring, the focus of her PhD, and especially in the development of Instrumental Odour Monitoring Systems (IOMS) for the... read more