A collaboration between Swinburne University of Technology and Ezy Chef is developing AI techniques to ensure the safety of texture modified food products.
These products – such as purees and soups – are commonly used in hospital and aged-care settings for people at risk of dysphagia and have aspiration.
The project is applying AI to food processing by using a digital twin – a digital replica of the production machine – to predict and optimise production outcomes including product quality during live production.
The digital twin draws insights to improve productivity and determine timelines for making the best quality product to meet demand each day.
Swinburne Digital Innovation Lab associate director and project lead, Dr Abhik Banerjee, said leveraging AI to monitor and adapt processes in real time shows “tremendous potential”.
“Meeting product quality targets and ensuring product consistency is critical to manufacturing productivity, particularly within texture modified food production,” Banerjee said.
“It is incredibly rewarding to be using digital manufacturing to help those most in need, such as the sick and elderly, to ensure they can enjoy meals that are both nourishing and comforting.
“Food is so deeply connected to feelings of warmth, care, and connection. Ezy Chef’s products make a tangible difference by helping vulnerable individuals experience a sense of normalcy, joy, and dignity through food,” he said.
Ezy Chef CEO and co-founder, Gavin Clifford, said Swinburne’s research has been “invaluable in delivering real-world outcomes”.
“Ezy Chef’s work is about helping people feel cared for, particularly the sick and elderly. We’re proud to collaborate on R&D and innovations that not only improves manufacturing outcomes but also contributes to making a real positive difference in people’s lives who are dependent on texture modified food solutions," Clifford said.
The collaboration is one of the first projects from the new the $5 million new Australian Research Council (ARC) Research Hub for Future Digital Manufacturing, which will officially launch in March.
ARC Research Hub for Future Digital Manufacturing director, Professor Dimitrios Georgakopoulos, said the combination of AI, digital twin technology, and manufacturing expertise will set a new benchmark for quality and consistency in food production.
“The collaboration with Ezy Chef over the next five years exemplifies Swinburne and the Hub’s dedication to drive the digital transformation of Australian manufacturing,” Georgakopoulos said.
