Daily Papers

A chef's intuition about flavor, texture, and cultural identity represents tacit knowledge that is difficult to articulate yet central to culinary practice. We show that this knowledge is already encoded in FlavorGraph's 300-dimensional ingredient embeddings, trained on recipe cooccurrence and food chemistry, and that it can be systematically recovered. An LLM-augmented curation pipeline consolidates 6,653 raw FlavorGraph ingredients into 1,032 canonical entries, substantially strengthening the recoverable structure. We identify at least fifteen independently classifiable dimensions spanning taste, texture, geography, food processing, and culture.

We present Epicure, a family of three sibling skip-gram ingredient embeddings retrained from scratch on a multilingual recipe corpus. We aggregate 4.14M recipes from 11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English, and normalise the raw ingredient strings to 1,790 canonical entries via an LLM-augmented pipeline. A 203,508-edge ingredient-ingredient NPMI graph and an 80,019-edge typed FlavorDB ingredient-compound graph, 2,247 typed compound nodes across 15 categories, seed three Metapath2Vec variants that share architecture and hyperparameters and differ only in the random-walk schema: Cooc walks the co-occurrence graph only, Chem walks the typed compound metapaths only, and Core blends both via injected ingredient-ingredient walks at controlled mixing, placing each model at a distinct point on the chemistry-vs-recipe-context spectrum.

Monitoring frying oil degradation is critical for food safety, yet current practice relies on destructive wet-chemistry assays that provide no spatial information and are unsuitable for real-time use. We identify a fundamental obstacle in thermal-image-based inspection, the camera-fingerprint shortcut, whereby models memorize sensor-specific noise and thermal bias instead of learning oxidation chemistry, collapsing under video-disjoint evaluation. We propose FryNet, a dual-stream RGB-thermal framework that jointly performs oil-region segmentation, serviceability classification, and regression of four chemical oxidation indices (PV, p-AV, Totox, temperature) in a single forward pass. A ThermalMiT-B2 backbone with channel and spatial attention extracts thermal features, while an RGB-MAE Encoder learns chemically grounded representations via masked autoencoding and chemical alignment. Dual-Encoder DANN adversarially regularizes both streams against video identity via Gradient Reversal Layers, and FiLM fusion bridges thermal structure with RGB chemical context. On 7,226 paired frames across 28 frying videos, FryNet achieves 98.97% mIoU, 100% classification accuracy, and 2.32 mean regression MAE, outperforming all seven baselines.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.

"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.

Traditional cooking recipes follow a structure which can be modelled very well if the rules and semantics of the different sections of the recipe text are analyzed and represented accurately. We propose a structure that can accurately represent the recipe as well as a pipeline to infer the best representation of the recipe in this uniform structure. The Ingredients section in a recipe typically lists down the ingredients required and corresponding attributes such as quantity, temperature, and processing state. This can be modelled by defining these attributes and their values. The physical entities which make up a recipe can be broadly classified into utensils, ingredients and their combinations that are related by cooking techniques. The instruction section lists down a series of events in which a cooking technique or process is applied upon these utensils and ingredients. We model these relationships in the form of tuples. Thus, using a combination of these methods we model cooking recipe in the dataset RecipeDB to show the efficacy of our method. This mined information model can have several applications which include translating recipes between languages, determining similarity between recipes, generation of novel recipes and estimation of the nutritional profile of recipes. For the purpose of recognition of ingredient attributes, we train the Named Entity Relationship (NER) models and analyze the inferences with the help of K-Means clustering. Our model presented with an F1 score of 0.95 across all datasets. We use a similar NER tagging model for labelling cooking techniques (F1 score = 0.88) and utensils (F1 score = 0.90) within the instructions section. Finally, we determine the temporal sequence of relationships between ingredients, utensils and cooking techniques for modeling the instruction steps.

Research on food image understanding using recipe data has been a long-standing focus due to the diversity and complexity of the data. Moreover, food is inextricably linked to people's lives, making it a vital research area for practical applications such as dietary management. Recent advancements in Multimodal Large Language Models (MLLMs) have demonstrated remarkable capabilities, not only in their vast knowledge but also in their ability to handle languages naturally. While English is predominantly used, they can also support multiple languages including Japanese. This suggests that MLLMs are expected to significantly improve performance in food image understanding tasks. We fine-tuned open MLLMs LLaVA-1.5 and Phi-3 Vision on a Japanese recipe dataset and benchmarked their performance against the closed model GPT-4o. We then evaluated the content of generated recipes, including ingredients and cooking procedures, using 5,000 evaluation samples that comprehensively cover Japanese food culture. Our evaluation demonstrates that the open models trained on recipe data outperform GPT-4o, the current state-of-the-art model, in ingredient generation. Our model achieved F1 score of 0.531, surpassing GPT-4o's F1 score of 0.481, indicating a higher level of accuracy. Furthermore, our model exhibited comparable performance to GPT-4o in generating cooking procedure text.

Food computing is both important and challenging in computer vision (CV). It significantly contributes to the development of CV algorithms due to its frequent presence in datasets across various applications, ranging from classification and instance segmentation to 3D reconstruction. The polymorphic shapes and textures of food, coupled with high variation in forms and vast multimodal information, including language descriptions and nutritional data, make food computing a complex and demanding task for modern CV algorithms. 3D food modeling is a new frontier for addressing food-related problems, due to its inherent capability to deal with random camera views and its straightforward representation for calculating food portion size. However, the primary hurdle in the development of algorithms for food object analysis is the lack of nutrition values in existing 3D datasets. Moreover, in the broader field of 3D research, there is a critical need for domain-specific test datasets. To bridge the gap between general 3D vision and food computing research, we propose MetaFood3D. This dataset consists of 637 meticulously labeled 3D food objects across 108 categories, featuring detailed nutrition information, weight, and food codes linked to a comprehensive nutrition database. The dataset emphasizes intra-class diversity and includes rich modalities such as textured mesh files, RGB-D videos, and segmentation masks. Experimental results demonstrate our dataset's significant potential for improving algorithm performance, highlight the challenging gap between video captures and 3D scanned data, and show the strength of the MetaFood3D dataset in high-quality data generation, simulation, and augmentation.

Automatically constructing a food diary that tracks the ingredients consumed can help people follow a healthy diet. We tackle the problem of food ingredients recognition as a multi-label learning problem. We propose a method for adapting a highly performing state of the art CNN in order to act as a multi-label predictor for learning recipes in terms of their list of ingredients. We prove that our model is able to, given a picture, predict its list of ingredients, even if the recipe corresponding to the picture has never been seen by the model. We make public two new datasets suitable for this purpose. Furthermore, we prove that a model trained with a high variability of recipes and ingredients is able to generalize better on new data, and visualize how it specializes each of its neurons to different ingredients.

Calorie and nutrition research has attained increased interest in recent years. But, due to the complexity of the problem, literature in this area focuses on a limited subset of ingredients or dish types and simple convolutional neural networks or traditional machine learning. Simultaneously, estimation of ingredient portions can help improve calorie estimation and meal re-production from a given image. In this paper, given a single cooking image, a pipeline for calorie estimation and meal re-production for different servings of the meal is proposed. The pipeline contains two stages. In the first stage, a set of ingredients associated with the meal in the given image are predicted. In the second stage, given image features and ingredients, portions of the ingredients and finally the total meal calorie are simultaneously estimated using a deep transformer-based model. Portion estimation introduced in the model helps improve calorie estimation and is also beneficial for meal re-production in different serving sizes. To demonstrate the benefits of the pipeline, the model can be used for meal kits generation. To evaluate the pipeline, the large scale dataset Recipe1M is used. Prior to experiments, the Recipe1M dataset is parsed and explicitly annotated with portions of ingredients. Experiments show that using ingredients and their portions significantly improves calorie estimation. Also, a visual interface is created in which a user can interact with the pipeline to reach accurate calorie estimations and generate a meal kit for cooking purposes.

Food polysaccharides have emerged as suitable carriers of active substances and as additives to food and nutraceutical formulations, showing potential to stabilize bioactive compounds during the storage of microencapsulate preparations, even in the gastrointestinal tract following the intake of bioactive compounds, thereby improving their bioaccessibility and bioavailability. This review provides a comprehensive overview of the main polysaccharides employed as wall materials, including starch, maltodextrin, alginate, pectin, inulin, chitosan, and gum arabic, and discusses how structural interactions and physicochemical properties can benefit the microencapsulation of polyphenols and pigments. The main findings and principles of the major encapsulation techniques, including spray drying, freeze drying, extrusion, emulsification, and coacervation, related to the production of microparticles, were briefly described. Polysaccharides can entrap hydrophilic and hydrophobic compounds by physical interactions, forming a barrier around the nucleus or binding to the bioactive compound. Intermolecular binding between polysaccharides in the wall matrix, polyphenols, and pigments in the nucleus can confer up to 90% of encapsulation efficiency, governed mainly by hydrogen bonds and electrostatic interactions. The mixture of wall polysaccharides in the microparticles synthesis favors the encapsulation solubility, storage stability, bioaccessibility, and bioactivity of the microencapsulate compounds. Clinical trials on the bioefficacy of polyphenols and pigments loaded in polysaccharide microparticles are scarce and require further evidence to reinforce the use of this technology.

Food image segmentation is a critical and indispensible task for developing health-related applications such as estimating food calories and nutrients. Existing food image segmentation models are underperforming due to two reasons: (1) there is a lack of high quality food image datasets with fine-grained ingredient labels and pixel-wise location masks -- the existing datasets either carry coarse ingredient labels or are small in size; and (2) the complex appearance of food makes it difficult to localize and recognize ingredients in food images, e.g., the ingredients may overlap one another in the same image, and the identical ingredient may appear distinctly in different food images. In this work, we build a new food image dataset FoodSeg103 (and its extension FoodSeg154) containing 9,490 images. We annotate these images with 154 ingredient classes and each image has an average of 6 ingredient labels and pixel-wise masks. In addition, we propose a multi-modality pre-training approach called ReLeM that explicitly equips a segmentation model with rich and semantic food knowledge. In experiments, we use three popular semantic segmentation methods (i.e., Dilated Convolution based, Feature Pyramid based, and Vision Transformer based) as baselines, and evaluate them as well as ReLeM on our new datasets. We believe that the FoodSeg103 (and its extension FoodSeg154) and the pre-trained models using ReLeM can serve as a benchmark to facilitate future works on fine-grained food image understanding. We make all these datasets and methods public at https://xiongweiwu.github.io/foodseg103.html.

Cooking is a uniquely human endeavor for transforming raw ingredients into delicious dishes. Over centuries, cultures worldwide have evolved diverse cooking practices ingrained in their culinary traditions. Recipes, thus, are cultural capsules that capture culinary knowledge in elaborate cooking protocols. While simple quantitative models have probed the patterns in recipe composition and the process of cuisine evolution, unlike other cultural quirks such as language, the principles of cooking remain hitherto unexplored. The fundamental rules that drive the act of cooking, shaping recipe composition and cuisine architecture, are unclear. Here we present a generative grammar of cooking that captures the underlying culinary logic. By studying an extensive repository of structured recipes, we identify core concepts and rules that together forge a combinatorial system for culinary synthesis. Building on the body of work done in the context of language, the demonstration of a logically consistent generative framework offers profound insights into the act of cooking. Given the central role of food in nutrition and lifestyle disorders, culinary grammar provides leverage to improve public health through dietary interventions beyond applications for creative pursuits such as novel recipe generation.

Humans routinely infer taste, smell, texture, and even sound from food images a phenomenon well studied in cognitive science. However, prior vision language research on food has focused primarily on recognition tasks such as meal identification, ingredient detection, and nutrition estimation. Image-based prediction of multisensory experience remains largely unexplored. We introduce FoodSense, a human-annotated dataset for cross-sensory inference containing 66,842 participant-image pairs across 2,987 unique food images. Each pair includes numeric ratings (1-5) and free-text descriptors for four sensory dimensions: taste, smell, texture, and sound. To enable models to both predict and explain sensory expectations, we expand short human annotations into image-grounded reasoning traces. A large language model generates visual justifications conditioned on the image, ratings, and descriptors. Using these annotations, we train FoodSense-VL, a vision language benchmark model to produce both multisensory ratings and grounded explanations directly from food images. This work connects cognitive science findings on cross-sensory perception with modern instruction tuning for multimodal models and shows that many popular evaluation metrics are insufficient for visually sensory inference.

Mycotoxins, toxic secondary metabolites produced by certain fungi, pose significant threats to global food safety and public health. These compounds can contaminate a variety of crops, leading to economic losses and health risks to both humans and animals. Traditional lab analysis methods for mycotoxin detection can be time-consuming and may not always be suitable for large-scale screenings. However, in recent years, machine learning (ML) methods have gained popularity for use in the detection of mycotoxins and in the food safety industry in general, due to their accurate and timely predictions. We provide a systematic review on some of the recent ML applications for detecting/predicting the presence of mycotoxin on a variety of food ingredients, highlighting their advantages, challenges, and potential for future advancements. We address the need for reproducibility and transparency in ML research through open access to data and code. An observation from our findings is the frequent lack of detailed reporting on hyperparameters in many studies as well as a lack of open source code, which raises concerns about the reproducibility and optimisation of the ML models used. The findings reveal that while the majority of studies predominantly utilised neural networks for mycotoxin detection, there was a notable diversity in the types of neural network architectures employed, with convolutional neural networks being the most popular.

In the rapidly evolving landscape of online recipe sharing within a globalized context, there has been a notable surge in research towards comprehending and generating food recipes. Recent advancements in large language models (LLMs) like GPT-2 and LLaVA have paved the way for Natural Language Processing (NLP) approaches to delve deeper into various facets of food-related tasks, encompassing ingredient recognition and comprehensive recipe generation. Despite impressive performance and multi-modal adaptability of LLMs, domain-specific training remains paramount for their effective application. This work evaluates existing LLMs for recipe generation and proposes LLaVA-Chef, a novel model trained on a curated dataset of diverse recipe prompts in a multi-stage approach. First, we refine the mapping of visual food image embeddings to the language space. Second, we adapt LLaVA to the food domain by fine-tuning it on relevant recipe data. Third, we utilize diverse prompts to enhance the model's recipe comprehension. Finally, we improve the linguistic quality of generated recipes by penalizing the model with a custom loss function. LLaVA-Chef demonstrates impressive improvements over pretrained LLMs and prior works. A detailed qualitative analysis reveals that LLaVA-Chef generates more detailed recipes with precise ingredient mentions, compared to existing approaches.

Food Computing is currently a fast-growing field of research. Natural language processing (NLP) is also increasingly essential in this field, especially for recognising food entities. However, there are still only a few well-defined tasks that serve as benchmarks for solutions in this area. We introduce a new dataset -- called TASTEset -- to bridge this gap. In this dataset, Named Entity Recognition (NER) models are expected to find or infer various types of entities helpful in processing recipes, e.g.~food products, quantities and their units, names of cooking processes, physical quality of ingredients, their purpose, taste. The dataset consists of 700 recipes with more than 13,000 entities to extract. We provide a few state-of-the-art baselines of named entity recognition models, which show that our dataset poses a solid challenge to existing models. The best model achieved, on average, 0.95 F_1 score, depending on the entity type -- from 0.781 to 0.982. We share the dataset and the task to encourage progress on more in-depth and complex information extraction from recipes.

Automatic food recipe generation methods provide a creative tool for chefs to explore and to create new, and interesting culinary delights. Given the recent success of large language models (LLMs), they have the potential to create new recipes that can meet individual preferences, dietary constraints, and adapt to what is in your refrigerator. Existing research on using LLMs to generate recipes has shown that LLMs can be finetuned to generate realistic-sounding recipes. However, on close examination, these generated recipes often fail to meet basic requirements like including chicken as an ingredient in chicken dishes. In this paper, we propose RecipeMC, a text generation method using GPT-2 that relies on Monte Carlo Tree Search (MCTS). RecipeMC allows us to define reward functions to put soft constraints on text generation and thus improve the credibility of the generated recipes. Our results show that human evaluators prefer recipes generated with RecipeMC more often than recipes generated with other baseline methods when compared with real recipes.

Recent advances in large language models (LLMs) and the abundance of food data have resulted in studies to improve food understanding using LLMs. Despite several recommendation systems utilizing LLMs and Knowledge Graphs (KGs), there has been limited research on integrating food related KGs with LLMs. We introduce KERL, a unified system that leverages food KGs and LLMs to provide personalized food recommendations and generates recipes with associated micro-nutritional information. Given a natural language question, KERL extracts entities, retrieves subgraphs from the KG, which are then fed into the LLM as context to select the recipes that satisfy the constraints. Next, our system generates the cooking steps and nutritional information for each recipe. To evaluate our approach, we also develop a benchmark dataset by curating recipe related questions, combined with constraints and personal preferences. Through extensive experiments, we show that our proposed KG-augmented LLM significantly outperforms existing approaches, offering a complete and coherent solution for food recommendation, recipe generation, and nutritional analysis. Our code and benchmark datasets are publicly available at https://github.com/mohbattharani/KERL.

Accurate nutrition estimation helps people make informed dietary choices and is essential in the prevention of serious health complications. We present NutriBench, the first publicly available natural language meal description nutrition benchmark. NutriBench consists of 11,857 meal descriptions generated from real-world global dietary intake data. The data is human-verified and annotated with macro-nutrient labels, including carbohydrates, proteins, fats, and calories. We conduct an extensive evaluation of NutriBench on the task of carbohydrate estimation, testing twelve leading Large Language Models (LLMs), including GPT-4o, Llama3.1, Qwen2, Gemma2, and OpenBioLLM models, using standard, Chain-of-Thought and Retrieval-Augmented Generation strategies. Additionally, we present a study involving professional nutritionists, finding that LLMs can provide more accurate and faster estimates. Finally, we perform a real-world risk assessment by simulating the effect of carbohydrate predictions on the blood glucose levels of individuals with diabetes. Our work highlights the opportunities and challenges of using LLMs for nutrition estimation, demonstrating their potential to aid professionals and laypersons and improve health outcomes. Our benchmark is publicly available at: https://mehak126.github.io/nutribench.html

Hierarchical text classification (HTC) and extreme multi-label classification (XML) tasks face compounded challenges from complex label interdependencies, data sparsity, and extreme output dimensions. These challenges are exemplified in the European Food Safety Authority's FoodEx2 system-a standardized food classification framework essential for food consumption monitoring and contaminant exposure assessment across Europe. FoodEx2 coding transforms natural language food descriptions into a set of codes from multiple standardized hierarchies, but faces implementation barriers due to its complex structure. Given a food description (e.g., "organic yogurt''), the system identifies its base term ("yogurt''), all the applicable facet categories (e.g., "production method''), and then, every relevant facet descriptors to each category (e.g., "organic production''). While existing models perform adequately on well-balanced and semantically dense hierarchies, no work has been applied on the practical constraints imposed by the FoodEx2 system. The limited literature addressing such real-world scenarios further compounds these challenges. We propose FEAST (Food Embedding And Semantic Taxonomy), a novel retrieval-augmented framework that decomposes FoodEx2 classification into a three-stage approach: (1) base term identification, (2) multi-label facet prediction, and (3) facet descriptor assignment. By leveraging the system's hierarchical structure to guide training and performing deep metric learning, FEASTlearns discriminative embeddings that mitigate data sparsity and improve generalization on rare and fine-grained labels. Evaluated on the multilingual FoodEx2 benchmark, FEAST outperforms the prior European's CNN baseline F1 scores by 12-38 % on rare classes.

Food recognition plays an important role in food choice and intake, which is essential to the health and well-being of humans. It is thus of importance to the computer vision community, and can further support many food-oriented vision and multimodal tasks. Unfortunately, we have witnessed remarkable advancements in generic visual recognition for released large-scale datasets, yet largely lags in the food domain. In this paper, we introduce Food2K, which is the largest food recognition dataset with 2,000 categories and over 1 million images.Compared with existing food recognition datasets, Food2K bypasses them in both categories and images by one order of magnitude, and thus establishes a new challenging benchmark to develop advanced models for food visual representation learning. Furthermore, we propose a deep progressive region enhancement network for food recognition, which mainly consists of two components, namely progressive local feature learning and region feature enhancement. The former adopts improved progressive training to learn diverse and complementary local features, while the latter utilizes self-attention to incorporate richer context with multiple scales into local features for further local feature enhancement. Extensive experiments on Food2K demonstrate the effectiveness of our proposed method. More importantly, we have verified better generalization ability of Food2K in various tasks, including food recognition, food image retrieval, cross-modal recipe retrieval, food detection and segmentation. Food2K can be further explored to benefit more food-relevant tasks including emerging and more complex ones (e.g., nutritional understanding of food), and the trained models on Food2K can be expected as backbones to improve the performance of more food-relevant tasks. We also hope Food2K can serve as a large scale fine-grained visual recognition benchmark.

Influenced by the complexity of volumetric imaging, there is a shortage of established datasets useful for benchmarking volumetric deep-learning models. As a consequence, new and existing models are not easily comparable, limiting the development of architectures optimized specifically for volumetric data. To counteract this trend, we introduce MozzaVID - a large, clean, and versatile volumetric classification dataset. Our dataset contains X-ray computed tomography (CT) images of mozzarella microstructure and enables the classification of 25 cheese types and 149 cheese samples. We provide data in three different resolutions, resulting in three dataset instances containing from 591 to 37,824 images. While being general-purpose, the dataset also facilitates investigating mozzarella structure properties. The structure of food directly affects its functional properties and thus its consumption experience. Understanding food structure helps tune the production and mimicking it enables sustainable alternatives to animal-derived food products. The complex and disordered nature of food structures brings a unique challenge, where a choice of appropriate imaging method, scale, and sample size is not trivial. With this dataset we aim to address these complexities, contributing to more robust structural analysis models. The dataset can be downloaded from: https://archive.compute.dtu.dk/files/public/projects/MozzaVID/.

This research proposes a new recommender system algorithm for online grocery shopping. The algorithm is based on the perspective that, since the grocery items are usually bought in bulk, a grocery recommender system should be capable of recommending the items in bulk. The algorithm figures out the possible dishes a user may cook based on the items added to the basket and recommends the ingredients accordingly. Our algorithm does not depend on the user ratings. Customers usually do not have the patience to rate the groceries they purchase. Therefore, algorithms that are not dependent on user ratings need to be designed. Instead of using a brute force search, this algorithm limits the search space to a set of only a few probably food categories. Each food category consists of several food subcategories. For example, "fried rice" and "biryani" are food subcategories that belong to the food category "rice". For each food category, items are ranked according to how well they can differentiate a food subcategory. To each food subcategory in the activated search space, this algorithm attaches a score. The score is calculated based on the rank of the items added to the basket. Once the score exceeds a threshold value, its corresponding subcategory gets activated. The algorithm then uses a basket-to-recipe similarity measure to identify the best recipe matches within the activated subcategories only. This reduces the search space to a great extent. We may argue that this algorithm is similar to the content-based recommender system in some sense, but it does not suffer from the limitations like limited content, over-specialization, or the new user problem.

"A common decision made by people, whether healthy or with health conditions, is choosing meals like breakfast, lunch, and dinner, comprising combinations of foods for appetizer, main course, side dishes, desserts, and beverages. Often, this decision involves tradeoffs between nutritious choices (e.g., salt and sugar levels, nutrition content) and convenience (e.g., cost and accessibility, cuisine type, food source type). We present a data-driven solution for meal recommendations that considers customizable meal configurations and time horizons. This solution balances user preferences while accounting for food constituents and cooking processes. Our contributions include introducing goodness measures, a recipe conversion method from text to the recently introduced multimodal rich recipe representation (R3) format, learning methods using contextual bandits that show promising preliminary results, and the prototype, usage-inspired, BEACON system."

The escalating global concern over extensive food wastage necessitates innovative solutions to foster a net-zero lifestyle and reduce emissions. The LILA home composter presents a convenient means of recycling kitchen scraps and daily food waste into nutrient-rich, high-quality compost. To capture the nutritional information of the produced compost, we have created and annotated a large high-resolution image dataset of kitchen food waste with segmentation masks of 19 nutrition-rich categories. Leveraging this dataset, we benchmarked four state-of-the-art semantic segmentation models on food waste segmentation, contributing to the assessment of compost quality of Nitrogen, Phosphorus, or Potassium. The experiments demonstrate promising results of using segmentation models to discern food waste produced in our daily lives. Based on the experiments, SegFormer, utilizing MIT-B5 backbone, yields the best performance with a mean Intersection over Union (mIoU) of 67.09. Class-based results are also provided to facilitate further analysis of different food waste classes.

People enjoy food photography because they appreciate food. Behind each meal there is a story described in a complex recipe and, unfortunately, by simply looking at a food image we do not have access to its preparation process. Therefore, in this paper we introduce an inverse cooking system that recreates cooking recipes given food images. Our system predicts ingredients as sets by means of a novel architecture, modeling their dependencies without imposing any order, and then generates cooking instructions by attending to both image and its inferred ingredients simultaneously. We extensively evaluate the whole system on the large-scale Recipe1M dataset and show that (1) we improve performance w.r.t. previous baselines for ingredient prediction; (2) we are able to obtain high quality recipes by leveraging both image and ingredients; (3) our system is able to produce more compelling recipes than retrieval-based approaches according to human judgment. We make code and models publicly available.

Worldwide, in 2014, more than 1.9 billion adults, 18 years and older, were overweight. Of these, over 600 million were obese. Accurately documenting dietary caloric intake is crucial to manage weight loss, but also presents challenges because most of the current methods for dietary assessment must rely on memory to recall foods eaten. The ultimate goal of our research is to develop computer-aided technical solutions to enhance and improve the accuracy of current measurements of dietary intake. Our proposed system in this paper aims to improve the accuracy of dietary assessment by analyzing the food images captured by mobile devices (e.g., smartphone). The key technique innovation in this paper is the deep learning-based food image recognition algorithms. Substantial research has demonstrated that digital imaging accurately estimates dietary intake in many environments and it has many advantages over other methods. However, how to derive the food information (e.g., food type and portion size) from food image effectively and efficiently remains a challenging and open research problem. We propose a new Convolutional Neural Network (CNN)-based food image recognition algorithm to address this problem. We applied our proposed approach to two real-world food image data sets (UEC-256 and Food-101) and achieved impressive results. To the best of our knowledge, these results outperformed all other reported work using these two data sets. Our experiments have demonstrated that the proposed approach is a promising solution for addressing the food image recognition problem. Our future work includes further improving the performance of the algorithms and integrating our system into a real-world mobile and cloud computing-based system to enhance the accuracy of current measurements of dietary intake.

Food classification is the foundation for developing food vision tasks and plays a key role in the burgeoning field of computational nutrition. Due to the complexity of food requiring fine-grained classification, recent academic research mainly modifies Convolutional Neural Networks (CNNs) and/or Vision Transformers (ViTs) to perform food category classification. However, to learn fine-grained features, the CNN backbone needs additional structural design, whereas ViT, containing the self-attention module, has increased computational complexity. In recent months, a new Sequence State Space (S4) model, through a Selection mechanism and computation with a Scan (S6), colloquially termed Mamba, has demonstrated superior performance and computation efficiency compared to the Transformer architecture. The VMamba model, which incorporates the Mamba mechanism into image tasks (such as classification), currently establishes the state-of-the-art (SOTA) on the ImageNet dataset. In this research, we introduce an academically underestimated food dataset CNFOOD-241, and pioneer the integration of a residual learning framework within the VMamba model to concurrently harness both global and local state features inherent in the original VMamba architectural design. The research results show that VMamba surpasses current SOTA models in fine-grained and food classification. The proposed Res-VMamba further improves the classification accuracy to 79.54\% without pretrained weight. Our findings elucidate that our proposed methodology establishes a new benchmark for SOTA performance in food recognition on the CNFOOD-241 dataset. The code can be obtained on GitHub: https://github.com/ChiShengChen/ResVMamba.

Large Language Models (LLMs) are trained on a vast amount of procedural texts, but they do not directly observe real-world phenomena. In the context of cooking recipes, this poses a challenge, as intermediate states of ingredients are often omitted, making it difficult for models to track ingredient states and understand recipes accurately. In this paper, we apply state probing, a method for evaluating a language model's understanding of the world, to the domain of cooking. We propose a new task and dataset for evaluating how well LLMs can recognize intermediate ingredient states during cooking procedures. We first construct a new Japanese recipe dataset with clear and accurate annotations of ingredient state changes, collected from well-structured and controlled recipe texts. Using this dataset, we design three novel tasks to evaluate whether LLMs can track ingredient state transitions and identify ingredients present at intermediate steps. Our experiments with widely used LLMs, such as Llama3.1-70B and Qwen2.5-72B, show that learning ingredient state knowledge improves their understanding of cooking processes, achieving performance comparable to commercial LLMs.

We present MM-Food-100K, a public 100,000-sample multimodal food intelligence dataset with verifiable provenance. It is a curated approximately 10% open subset of an original 1.2 million, quality-accepted corpus of food images annotated for a wide range of information (such as dish name, region of creation). The corpus was collected over six weeks from over 87,000 contributors using the Codatta contribution model, which combines community sourcing with configurable AI-assisted quality checks; each submission is linked to a wallet address in a secure off-chain ledger for traceability, with a full on-chain protocol on the roadmap. We describe the schema, pipeline, and QA, and validate utility by fine-tuning large vision-language models (ChatGPT 5, ChatGPT OSS, Qwen-Max) on image-based nutrition prediction. Fine-tuning yields consistent gains over out-of-box baselines across standard metrics; we report results primarily on the MM-Food-100K subset. We release MM-Food-100K for publicly free access and retain approximately 90% for potential commercial access with revenue sharing to contributors.

The obesity phenomenon, known as the heavy issue, is a leading cause of preventable chronic diseases worldwide. Traditional calorie estimation tools often rely on specific data formats or complex pipelines, limiting their practicality in real-world scenarios. Recently, vision-language models (VLMs) have excelled in understanding real-world contexts and enabling conversational interactions, making them ideal for downstream tasks such as ingredient analysis. However, applying VLMs to calorie estimation requires domain-specific data and alignment strategies. To this end, we curated CalData, a 330K image-text pair dataset tailored for ingredient recognition and calorie estimation, combining a large-scale recipe dataset with detailed nutritional instructions for robust vision-language training. Built upon this dataset, we present CaLoRAify, a novel VLM framework aligning ingredient recognition and calorie estimation via training with visual-text pairs. During inference, users only need a single monocular food image to estimate calories while retaining the flexibility of agent-based conversational interaction. With Low-rank Adaptation (LoRA) and Retrieve-augmented Generation (RAG) techniques, our system enhances the performance of foundational VLMs in the vertical domain of calorie estimation. Our code and data are fully open-sourced at https://github.com/KennyYao2001/16824-CaLORAify.

Large Multi-modal Models (LMMs) have made impressive progress in many vision-language tasks. Nevertheless, the performance of general LMMs in specific domains is still far from satisfactory. This paper proposes FoodLMM, a versatile food assistant based on LMMs with various capabilities, including food recognition, ingredient recognition, recipe generation, nutrition estimation, food segmentation and multi-round conversation. To facilitate FoodLMM to deal with tasks beyond pure text output, we introduce a series of novel task-specific tokens and heads, enabling the model to predict food nutritional values and multiple segmentation masks. We adopt a two-stage training strategy. In the first stage, we utilize multiple public food benchmarks for multi-task learning by leveraging the instruct-following paradigm. In the second stage, we construct a multi-round conversation dataset and a reasoning segmentation dataset to fine-tune the model, enabling it to conduct professional dialogues and generate segmentation masks based on complex reasoning in the food domain. Our fine-tuned FoodLMM achieves state-of-the-art results across several food benchmarks. We will make our code, models and datasets publicly available.

The proliferation of digital food content has intensified the need for robust and accurate systems capable of fine-grained visual understanding and retrieval. In this work, we address the challenging task of food image-to-text matching, a critical component in applications such as dietary monitoring, smart kitchens, and restaurant automation. We propose F4-ITS: Fine-grained Feature Fusion for Food Image-Text Search, a training-free, vision-language model (VLM)-guided framework that significantly improves retrieval performance through enhanced multi-modal feature representations. Our approach introduces two key contributions: (1) a uni-directional(and bi-directional) multi-modal fusion strategy that combines image embeddings with VLM-generated textual descriptions to improve query expressiveness, and (2) a novel feature-based re-ranking mechanism for top-k retrieval, leveraging predicted food ingredients to refine results and boost precision. Leveraging open-source image-text encoders, we demonstrate substantial gains over standard baselines - achieving ~10% and ~7.7% improvements in top-1 retrieval under dense and sparse caption scenarios, and a ~28.6% gain in top-k ingredient-level retrieval. Additionally, we show that smaller models (e.g., ViT-B/32) can match or outperform larger counterparts (e.g., ViT-H, ViT-G, ViT-bigG) when augmented with textual fusion, highlighting the effectiveness of our method in resource-constrained settings. Code and test datasets will be made publicly available at: https://github.com/mailcorahul/f4-its

Visual recognition of materials and their states is essential for understanding most aspects of the world, from determining whether food is cooked, metal is rusted, or a chemical reaction has occurred. However, current image recognition methods are limited to specific classes and properties and can't handle the vast number of material states in the world. To address this, we present MatSim: the first dataset and benchmark for computer vision-based recognition of similarities and transitions between materials and textures, focusing on identifying any material under any conditions using one or a few examples. The dataset contains synthetic and natural images. The synthetic images were rendered using giant collections of textures, objects, and environments generated by computer graphics artists. We use mixtures and gradual transitions between materials to allow the system to learn cases with smooth transitions between states (like gradually cooked food). We also render images with materials inside transparent containers to support beverage and chemistry lab use cases. We use this dataset to train a siamese net that identifies the same material in different objects, mixtures, and environments. The descriptor generated by this net can be used to identify the states of materials and their subclasses using a single image. We also present the first few-shot material recognition benchmark with images from a wide range of fields, including the state of foods and drinks, types of grounds, and many other use cases. We show that a net trained on the MatSim synthetic dataset outperforms state-of-the-art models like Clip on the benchmark and also achieves good results on other unsupervised material classification tasks.

Large language models (LLMs) have gained widespread interest due to their ability to process human language and perform tasks on which they have not been explicitly trained. This is relevant for the chemical sciences, which face the problem of small and diverse datasets that are frequently in the form of text. LLMs have shown promise in addressing these issues and are increasingly being harnessed to predict chemical properties, optimize reactions, and even design and conduct experiments autonomously. However, we still have only a very limited systematic understanding of the chemical reasoning capabilities of LLMs, which would be required to improve models and mitigate potential harms. Here, we introduce "ChemBench," an automated framework designed to rigorously evaluate the chemical knowledge and reasoning abilities of state-of-the-art LLMs against the expertise of human chemists. We curated more than 7,000 question-answer pairs for a wide array of subfields of the chemical sciences, evaluated leading open and closed-source LLMs, and found that the best models outperformed the best human chemists in our study on average. The models, however, struggle with some chemical reasoning tasks that are easy for human experts and provide overconfident, misleading predictions, such as about chemicals' safety profiles. These findings underscore the dual reality that, although LLMs demonstrate remarkable proficiency in chemical tasks, further research is critical to enhancing their safety and utility in chemical sciences. Our findings also indicate a need for adaptations to chemistry curricula and highlight the importance of continuing to develop evaluation frameworks to improve safe and useful LLMs.

Food safety and quality are paramount concerns worldwide, especially concerning nutritional quality and its impact on human health. Ensuring the accuracy and efficiency of milk quality assessment is vital for maintaining the quality of dairy farm produce. Milk spectral data, Mid-infrared spectra (MIRS) of milk samples, are frequently employed for milk quality evaluations, encompassing various milk quality parameters. However, conventional milk quality analyses have overlooked the scaling nature, known as stochastic similarity in different scales, inherent in milk spectral data. Wavelet transforms are among the tools used in these analyses, although they are primarily used as data pre-processing techniques without fully realizing their potential in extracting valuable insights. The primary purpose of this study is to demonstrate the importance of accounting for scaling properties in assessing milk quality. A set of 12 descriptors is computed to characterize scaling properties in milk spectral data within the wavelet domain. These descriptors are then assessed for their effectiveness in milk quality assessments utilizing 18 different milk quality parameters. They notably demonstrated comparable performance to existing methods while utilizing fewer features when applied to an MIRS dataset. This innovative approach holds substantial promise for advancing the field of milk quality assessment, offering a means to achieve more accurate and efficient evaluations while shedding light on previously unexplored aspects of milk spectral data.

Diet plays a critical role in human health, yet tailoring dietary reasoning to individual health conditions remains a major challenge. Nutrition Question Answering (QA) has emerged as a popular method for addressing this problem. However, current research faces two critical limitations. On one hand, the absence of datasets involving user-specific medical information severely limits personalization. This challenge is further compounded by the wide variability in individual health needs. On the other hand, while large language models (LLMs), a popular solution for this task, demonstrate strong reasoning abilities, they struggle with the domain-specific complexities of personalized healthy dietary reasoning, and existing benchmarks fail to capture these challenges. To address these gaps, we introduce the Nutritional Graph Question Answering (NGQA) benchmark, the first graph question answering dataset designed for personalized nutritional health reasoning. NGQA leverages data from the National Health and Nutrition Examination Survey (NHANES) and the Food and Nutrient Database for Dietary Studies (FNDDS) to evaluate whether a food is healthy for a specific user, supported by explanations of the key contributing nutrients. The benchmark incorporates three question complexity settings and evaluates reasoning across three downstream tasks. Extensive experiments with LLM backbones and baseline models demonstrate that the NGQA benchmark effectively challenges existing models. In sum, NGQA addresses a critical real-world problem while advancing GraphQA research with a novel domain-specific benchmark.

Chemical reasoning usually involves complex, multi-step processes that demand precise calculations, where even minor errors can lead to cascading failures. Furthermore, large language models (LLMs) encounter difficulties handling domain-specific formulas, executing reasoning steps accurately, and integrating code effectively when tackling chemical reasoning tasks. To address these challenges, we present ChemAgent, a novel framework designed to improve the performance of LLMs through a dynamic, self-updating library. This library is developed by decomposing chemical tasks into sub-tasks and compiling these sub-tasks into a structured collection that can be referenced for future queries. Then, when presented with a new problem, ChemAgent retrieves and refines pertinent information from the library, which we call memory, facilitating effective task decomposition and the generation of solutions. Our method designs three types of memory and a library-enhanced reasoning component, enabling LLMs to improve over time through experience. Experimental results on four chemical reasoning datasets from SciBench demonstrate that ChemAgent achieves performance gains of up to 46% (GPT-4), significantly outperforming existing methods. Our findings suggest substantial potential for future applications, including tasks such as drug discovery and materials science. Our code can be found at https://github.com/gersteinlab/chemagent

The Smart Dietary Assistant utilizes Machine Learning to provide personalized dietary advice, focusing on users with conditions like diabetes. This app leverages the Grounding DINO model, which combines a text encoder and image backbone to enhance food item detection without requiring a labeled dataset. With an AP score of 52.5 on the COCO dataset, the model demonstrates high accuracy in real-world scenarios, utilizing attention mechanisms to precisely recognize objects based on user-provided labels and images. Developed using React Native and TypeScript, the app operates seamlessly across multiple platforms and integrates a self-hosted PostgreSQL database, ensuring data integrity and enhancing user privacy. Key functionalities include personalized nutrition profiles, real-time food scanning, and health insights, facilitating informed dietary choices for health management and lifestyle optimization. Future developments aim to integrate wearable technologies for more tailored health recommendations. Keywords: Food Image Recognition, Machine Learning in Nutrition, Zero-Shot Object Detection

The study demonstrates the capabilities of a vector-based approach for calculating stoichiometric coefficients in chemical equations, using black powder as an illustrative example. A method is proposed for selecting and constraining intermediate interactions between reactants, as well as for identifying final products. It is shown that even a small number of components can lead to a large number of final and intermediate products. Through concrete calculations, a correlation is established between the number of possible chemical equations and the number of reactants. A methodology is proposed for computing all possible chemical equations within a reaction system for arbitrary component ratios, enabling the derivation of all feasible chemical reactions. Additionally, a method is developed for calculating the chemical composition for a fixed set of reactants, allowing for the evaluation of the set of products resulting from all possible chemical interactions given a specified initial composition.

Rice is a staple food for a significant portion of the world's population, providing essential nutrients and serving as a versatile in-gredient in a wide range of culinary traditions. Recently, the use of deep learning has enabled automated classification of rice, im-proving accuracy and efficiency. However, classical models based on first-stage training may face difficulties in distinguishing between rice varieties with similar external characteristics, thus leading to misclassifications. Considering the transparency and feasibility of model, we selected and gradually improved pure fully connected neural network to achieve classification of rice grain. The dataset we used contains both global and domestic rice images obtained from websites and laboratories respectively. First, the training mode was changed from one-stage training to two-stage training, which significantly contributes to distinguishing two similar types of rice. Secondly, the preprocessing method was changed from random tilting to horizontal or vertical position cor-rection. After those two enhancements, the accuracy of our model increased notably from 97% to 99%. In summary, two subtle methods proposed in this study can remarkably enhance the classification ability of deep learning models in terms of the classification of rice grain.

In this work we propose a new computational framework, based on generative deep models, for synthesis of photo-realistic food meal images from textual list of its ingredients. Previous works on synthesis of images from text typically rely on pre-trained text models to extract text features, followed by generative neural networks (GAN) aimed to generate realistic images conditioned on the text features. These works mainly focus on generating spatially compact and well-defined categories of objects, such as birds or flowers, but meal images are significantly more complex, consisting of multiple ingredients whose appearance and spatial qualities are further modified by cooking methods. To generate real-like meal images from ingredients, we propose Cook Generative Adversarial Networks (CookGAN), CookGAN first builds an attention-based ingredients-image association model, which is then used to condition a generative neural network tasked with synthesizing meal images. Furthermore, a cycle-consistent constraint is added to further improve image quality and control appearance. Experiments show our model is able to generate meal images corresponding to the ingredients.

Quantitative chemistry is central to modern chemical research, yet the ability of large language models (LLMs) to perform its rigorous, step-by-step calculations remains underexplored. To fill this blank, we propose QCBench, a Quantitative Chemistry oriented benchmark comprising 350 computational chemistry problems across 7 chemistry subfields, which contains analytical chemistry, bio/organic chemistry, general chemistry, inorganic chemistry, physical chemistry, polymer chemistry and quantum chemistry. To systematically evaluate the mathematical reasoning abilities of large language models (LLMs), they are categorized into three tiers: easy, medium, and difficult. Each problem, rooted in realistic chemical scenarios, is structured to prevent heuristic shortcuts and demand explicit numerical reasoning. QCBench enables fine-grained diagnosis of computational weaknesses, reveals model-specific limitations across difficulty levels, and lays the groundwork for future improvements such as domain-adaptive fine-tuning or multi-modal integration. Evaluations on 24 LLMs demonstrate a consistent performance degradation with increasing task complexity, highlighting the current gap between language fluency and scientific computation accuracy. Code for QCBench is available at https://github.com/jiaqingxie/QCBench.

Maintaining a balanced diet is essential for overall health, yet many individuals struggle with meal planning due to nutritional complexity, time constraints, and lack of dietary knowledge. Personalized food recommendations can help address these challenges by tailoring meal plans to individual preferences, habits, and dietary restrictions. However, existing dietary recommendation systems often lack adaptability, fail to consider real-world constraints such as food ingredient availability, and require extensive user input, making them impractical for sustainable and scalable daily use. To address these limitations, we introduce NutriGen, a framework based on large language models (LLM) designed to generate personalized meal plans that align with user-defined dietary preferences and constraints. By building a personalized nutrition database and leveraging prompt engineering, our approach enables LLMs to incorporate reliable nutritional references like the USDA nutrition database while maintaining flexibility and ease-of-use. We demonstrate that LLMs have strong potential in generating accurate and user-friendly food recommendations, addressing key limitations in existing dietary recommendation systems by providing structured, practical, and scalable meal plans. Our evaluation shows that Llama 3.1 8B and GPT-3.5 Turbo achieve the lowest percentage errors of 1.55\% and 3.68\%, respectively, producing meal plans that closely align with user-defined caloric targets while minimizing deviation and improving precision. Additionally, we compared the performance of DeepSeek V3 against several established models to evaluate its potential in personalized nutrition planning.

Food is a rich and varied dimension of cultural heritage, crucial to both individuals and social groups. To bridge the gap in the literature on the often-overlooked regional diversity in this domain, we introduce FoodieQA, a manually curated, fine-grained image-text dataset capturing the intricate features of food cultures across various regions in China. We evaluate vision-language Models (VLMs) and large language models (LLMs) on newly collected, unseen food images and corresponding questions. FoodieQA comprises three multiple-choice question-answering tasks where models need to answer questions based on multiple images, a single image, and text-only descriptions, respectively. While LLMs excel at text-based question answering, surpassing human accuracy, the open-sourced VLMs still fall short by 41\% on multi-image and 21\% on single-image VQA tasks, although closed-weights models perform closer to human levels (within 10\%). Our findings highlight that understanding food and its cultural implications remains a challenging and under-explored direction.

Manually tracking nutritional intake via food diaries is error-prone and burdensome. Automated computer vision techniques show promise for dietary monitoring but require large and diverse food image datasets. To address this need, we introduce NutritionVerse-Synth (NV-Synth), a large-scale synthetic food image dataset. NV-Synth contains 84,984 photorealistic meal images rendered from 7,082 dynamically plated 3D scenes. Each scene is captured from 12 viewpoints and includes perfect ground truth annotations such as RGB, depth, semantic, instance, and amodal segmentation masks, bounding boxes, and detailed nutritional information per food item. We demonstrate the diversity of NV-Synth across foods, compositions, viewpoints, and lighting. As the largest open-source synthetic food dataset, NV-Synth highlights the value of physics-based simulations for enabling scalable and controllable generation of diverse photorealistic meal images to overcome data limitations and drive advancements in automated dietary assessment using computer vision. In addition to the dataset, the source code for our data generation framework is also made publicly available at https://saeejithnair.github.io/nvsynth.

Many chemical concepts can be well defined in the context of quantum chemical theories. Examples are the electronegativity scale of Mulliken and Jaffe and the hard and soft acids and bases concept of Pearson. The sound theoretical basis allows for a systematic definition of such concepts. However, while they are often used to describe and compare chemical processes in terms of reactivity, their predictive power remains unclear. In this work, we elaborate on the predictive potential of chemical reactivity concepts, which can be crucial for autonomous reaction exploration protocols to guide them by first-principles heuristics that expoit these concepts.

Central to our understanding of chemical reactivity is the principle of mass conservation, which is fundamental for ensuring physical consistency, balancing equations, and guiding reaction design. However, data-driven computational models for tasks such as reaction product prediction rarely abide by this most basic constraint. In this work, we recast the problem of reaction prediction as a problem of electron redistribution using the modern deep generative framework of flow matching. Our model, FlowER, overcomes limitations inherent in previous approaches by enforcing exact mass conservation, thereby resolving hallucinatory failure modes, recovering mechanistic reaction sequences for unseen substrate scaffolds, and generalizing effectively to out-of-domain reaction classes with extremely data-efficient fine-tuning. FlowER additionally enables estimation of thermodynamic or kinetic feasibility and manifests a degree of chemical intuition in reaction prediction tasks. This inherently interpretable framework represents a significant step in bridging the gap between predictive accuracy and mechanistic understanding in data-driven reaction outcome prediction.

Recent advancements in Vision-Language Models (VLMs) have revolutionized general visual understanding. However, their application in the food domain remains constrained by benchmarks that rely on coarse-grained categories, single-view imagery, and inaccurate metadata. To bridge this gap, we introduce DiningBench, a hierarchical, multi-view benchmark designed to evaluate VLMs across three levels of cognitive complexity: Fine-Grained Classification, Nutrition Estimation, and Visual Question Answering. Unlike previous datasets, DiningBench comprises 3,021 distinct dishes with an average of 5.27 images per entry, incorporating fine-grained "hard" negatives from identical menus and rigorous, verification-based nutritional data. We conduct an extensive evaluation of 29 state-of-the-art open-source and proprietary models. Our experiments reveal that while current VLMs excel at general reasoning, they struggle significantly with fine-grained visual discrimination and precise nutritional reasoning. Furthermore, we systematically investigate the impact of multi-view inputs and Chain-of-Thought reasoning, identifying five primary failure modes. DiningBench serves as a challenging testbed to drive the next generation of food-centric VLM research. All codes are released in https://github.com/meituan/DiningBench.

We present a system to measure the ripeness of fruit with a hyperspectral camera and a suitable deep neural network architecture. This architecture did outperform competitive baseline models on the prediction of the ripeness state of fruit. For this, we recorded a data set of ripening avocados and kiwis, which we make public. We also describe the process of data collection in a manner that the adaption for other fruit is easy. The trained network is validated empirically, and we investigate the trained features. Furthermore, a technique is introduced to visualize the ripening process.

Organic reaction mechanisms are the stepwise elementary reactions by which reactants form intermediates and products, and are fundamental to understanding chemical reactivity and designing new molecules and reactions. Although large language models (LLMs) have shown promise in understanding chemical tasks such as synthesis design, it is unclear to what extent this reflects genuine chemical reasoning capabilities, i.e., the ability to generate valid intermediates, maintain chemical consistency, and follow logically coherent multi-step pathways. We address this by introducing oMeBench, the first large-scale, expert-curated benchmark for organic mechanism reasoning in organic chemistry. It comprises over 10,000 annotated mechanistic steps with intermediates, type labels, and difficulty ratings. Furthermore, to evaluate LLM capability more precisely and enable fine-grained scoring, we propose oMeS, a dynamic evaluation framework that combines step-level logic and chemical similarity. We analyze the performance of state-of-the-art LLMs, and our results show that although current models display promising chemical intuition, they struggle with correct and consistent multi-step reasoning. Notably, we find that using prompting strategy and fine-tuning a specialist model on our proposed dataset increases performance by 50% over the leading closed-source model. We hope that oMeBench will serve as a rigorous foundation for advancing AI systems toward genuine chemical reasoning.

Dietary intake estimation plays a crucial role in understanding the nutritional habits of individuals and populations, aiding in the prevention and management of diet-related health issues. Accurate estimation requires comprehensive datasets of food scenes, including images, segmentation masks, and accompanying dietary intake metadata. In this paper, we introduce NutritionVerse-Real, an open access manually collected 2D food scene dataset for dietary intake estimation with 889 images of 251 distinct dishes and 45 unique food types. The NutritionVerse-Real dataset was created by manually collecting images of food scenes in real life, measuring the weight of every ingredient and computing the associated dietary content of each dish using the ingredient weights and nutritional information from the food packaging or the Canada Nutrient File. Segmentation masks were then generated through human labelling of the images. We provide further analysis on the data diversity to highlight potential biases when using this data to develop models for dietary intake estimation. NutritionVerse-Real is publicly available at https://www.kaggle.com/datasets/nutritionverse/nutritionverse-real as part of an open initiative to accelerate machine learning for dietary sensing.

The blue bottle experiment was first introduced to the chemical education literature as a simple demonstration on kinetics. Its original formulation contains only glucose, NaOH and small amount of methylene blue. The solution turns blue when shaken and fades to colorless upon standing. This bluing/de-bluing cycle may be repeated and may be compared to blood colors in animal's respiratory cycle. Inspired by the blue bottle experiment, the colorful chemical bottle experiment kit was commercially developed in 2006. The kit is a versatile pedagogical tool, not only for physical chemistry but also for analytical, biological and organic chemistry. It also helps teaching concepts in scientific method and laboratory safety. This manuscript contains four parts, brief review on literature relating to the blue bottle experiment, description of the colorful chemical bottle experiment kit, pedagogical discussion of the experiments and preliminary evaluation from students.

In most retail stores, the number of days since initial processing is used as a proxy for estimating the freshness of perishable foods or freshness is assessed manually by an employee. While the former method can lead to wastage, as some fresh foods might get disposed after a fixed number of days, the latter can be time-consuming, expensive and impractical at scale. This project aims to propose a Machine Learning (ML) based approach that evaluates freshness of food based on live data. For the current scope, it only considers meat as a the subject of analysis and attempts to classify pieces of meat as fresh, half-fresh or spoiled. Finally the model achieved an accuracy of above 90% and relatively high performance in terms of the cost of misclassification. It is expected that the technology will contribute to the optimization of the client's business operation, reducing the risk of selling defective or rotten products that can entail serious monetary, non-monetary and health-based consequences while also achieving higher corporate value as a sustainable company by reducing food wastage through timely sales and disposal.

A reasonable and balanced diet is essential for maintaining good health. With the advancements in deep learning, automated nutrition estimation method based on food images offers a promising solution for monitoring daily nutritional intake and promoting dietary health. While monocular image-based nutrition estimation is convenient, efficient, and economical, the challenge of limited accuracy remains a significant concern. To tackle this issue, we proposed DPF-Nutrition, an end-to-end nutrition estimation method using monocular images. In DPF-Nutrition, we introduced a depth prediction module to generate depth maps, thereby improving the accuracy of food portion estimation. Additionally, we designed an RGB-D fusion module that combined monocular images with the predicted depth information, resulting in better performance for nutrition estimation. To the best of our knowledge, this was the pioneering effort that integrated depth prediction and RGB-D fusion techniques in food nutrition estimation. Comprehensive experiments performed on Nutrition5k evaluated the effectiveness and efficiency of DPF-Nutrition.

Current approaches to chemical map generation from hyperspectral images are based on models such as partial least squares (PLS) regression, generating pixel-wise predictions that do not consider spatial context and suffer from a high degree of noise. This study proposes an end-to-end deep learning approach using a modified version of U-Net and a custom loss function to directly obtain chemical maps from hyperspectral images, skipping all intermediate steps required for traditional pixel-wise analysis. We compare the U-Net with the traditional PLS regression on a real dataset of pork belly samples with associated mean fat reference values. The U-Net obtains a test set root mean squared error of between 9% and 13% lower than that of PLS regression on the task of mean fat prediction. At the same time, U-Net generates fine detail chemical maps where 99.91% of the variance is spatially correlated. Conversely, only 2.53% of the variance in the PLS-generated chemical maps is spatially correlated, indicating that each pixel-wise prediction is largely independent of neighboring pixels. Additionally, while the PLS-generated chemical maps contain predictions far beyond the physically possible range of 0-100%, U-Net learns to stay inside this range. Thus, the findings of this study indicate that U-Net is superior to PLS for chemical map generation.

Postprandial hyperglycemia, marked by the blood glucose level exceeding the normal range after meals, is a critical indicator of progression toward type 2 diabetes in prediabetic and healthy individuals. A key metric for understanding blood glucose dynamics after eating is the postprandial area under the curve (PAUC). Predicting PAUC in advance based on a person's diet and activity level and explaining what affects postprandial blood glucose could allow an individual to adjust their lifestyle accordingly to maintain normal glucose levels. In this paper, we propose GlucoLens, an explainable machine learning approach to predict PAUC and hyperglycemia from diet, activity, and recent glucose patterns. We conducted a five-week user study with 10 full-time working individuals to develop and evaluate the computational model. Our machine learning model takes multimodal data including fasting glucose, recent glucose, recent activity, and macronutrient amounts, and provides an interpretable prediction of the postprandial glucose pattern. Our extensive analyses of the collected data revealed that the trained model achieves a normalized root mean squared error (NRMSE) of 0.123. On average, GlucoLense with a Random Forest backbone provides a 16% better result than the baseline models. Additionally, GlucoLens predicts hyperglycemia with an accuracy of 74% and recommends different options to help avoid hyperglycemia through diverse counterfactual explanations. Code available: https://github.com/ab9mamun/GlucoLens.

Over the last decades, excellent computational chemistry tools have been developed. Their full potential has not yet been reached as most are challenging to learn and exist in isolation. Recently, large-language models (LLMs) have shown strong performance in tasks across domains, but struggle with chemistry-related problems. Moreover, these models lack access to external knowledge sources, limiting their usefulness in scientific applications. In this study, we introduce ChemCrow, an LLM chemistry agent designed to accomplish tasks across organic synthesis, drug discovery, and materials design. By integrating 17 expert-designed tools, ChemCrow augments the LLM performance in chemistry, and new capabilities emerge. Our agent autonomously planned the syntheses of an insect repellent, three organocatalysts, as well as other relevant molecules. Our evaluation, including both LLM and expert assessments, demonstrates ChemCrow's effectiveness in automating a diverse set of chemical tasks. Surprisingly, we find that GPT-4 as an evaluator cannot distinguish between clearly wrong GPT-4 completions and Chemcrow's performance. There is a significant risk of misuse of tools like ChemCrow, and we discuss their potential harms. Employed responsibly, our work not only aids expert chemists and lowers barriers for non-experts, but also fosters scientific advancement by bridging the gap between experimental and computational chemistry. A subset of the code is publicly available at https://github.com/ur-whitelab/chemcrow-public.

Dish images play a crucial role in the digital era, with the demand for culturally distinctive dish images continuously increasing due to the digitization of the food industry and e-commerce. In general cases, existing text-to-image generation models excel in producing high-quality images; however, they struggle to capture diverse characteristics and faithful details of specific domains, particularly Chinese dishes. To address this limitation, we propose Omni-Dish, the first text-to-image generation model specifically tailored for Chinese dishes. We develop a comprehensive dish curation pipeline, building the largest dish dataset to date. Additionally, we introduce a recaption strategy and employ a coarse-to-fine training scheme to help the model better learn fine-grained culinary nuances. During inference, we enhance the user's textual input using a pre-constructed high-quality caption library and a large language model, enabling more photorealistic and faithful image generation. Furthermore, to extend our model's capability for dish editing tasks, we propose Concept-Enhanced P2P. Based on this approach, we build a dish editing dataset and train a specialized editing model. Extensive experiments demonstrate the superiority of our methods.

In this technical report, we propose ChemVLM, the first open-source multimodal large language model dedicated to the fields of chemistry, designed to address the incompatibility between chemical image understanding and text analysis. Built upon the VIT-MLP-LLM architecture, we leverage ChemLLM-20B as the foundational large model, endowing our model with robust capabilities in understanding and utilizing chemical text knowledge. Additionally, we employ InternVIT-6B as a powerful image encoder. We have curated high-quality data from the chemical domain, including molecules, reaction formulas, and chemistry examination data, and compiled these into a bilingual multimodal question-answering dataset. We test the performance of our model on multiple open-source benchmarks and three custom evaluation sets. Experimental results demonstrate that our model achieves excellent performance, securing state-of-the-art results in five out of six involved tasks. Our model can be found at https://huggingface.co/AI4Chem/ChemVLM-26B.

Cooking is a sequential and visually grounded activity, where each step such as chopping, mixing, or frying carries both procedural logic and visual semantics. While recent diffusion models have shown strong capabilities in text-to-image generation, they struggle to handle structured multi-step scenarios like recipe illustration. Additionally, current recipe illustration methods are unable to adjust to the natural variability in recipe length, generating a fixed number of images regardless of the actual instructions structure. To address these limitations, we present CookAnything, a flexible and consistent diffusion-based framework that generates coherent, semantically distinct image sequences from textual cooking instructions of arbitrary length. The framework introduces three key components: (1) Step-wise Regional Control (SRC), which aligns textual steps with corresponding image regions within a single denoising process; (2) Flexible RoPE, a step-aware positional encoding mechanism that enhances both temporal coherence and spatial diversity; and (3) Cross-Step Consistency Control (CSCC), which maintains fine-grained ingredient consistency across steps. Experimental results on recipe illustration benchmarks show that CookAnything performs better than existing methods in training-based and training-free settings. The proposed framework supports scalable, high-quality visual synthesis of complex multi-step instructions and holds significant potential for broad applications in instructional media, and procedural content creation.

Classification tasks often suffer from imbal- anced data distribution, which presents chal- lenges in food hazard detection due to severe class imbalances, short and unstructured text, and overlapping semantic categories. In this paper, we present our system for SemEval- 2025 Task 9: Food Hazard Detection, which ad- dresses these issues by applying data augmenta- tion techniques to improve classification perfor- mance. We utilize transformer-based models, BERT and RoBERTa, as backbone classifiers and explore various data balancing strategies, including random oversampling, Easy Data Augmentation (EDA), and focal loss. Our ex- periments show that EDA effectively mitigates class imbalance, leading to significant improve- ments in accuracy and F1 scores. Furthermore, combining focal loss with oversampling and EDA further enhances model robustness, par- ticularly for hard-to-classify examples. These findings contribute to the development of more effective NLP-based classification models for food hazard detection.

In recent years, Large Language Models (LLMs) have achieved significant success in natural language processing (NLP) and various interdisciplinary areas. However, applying LLMs to chemistry is a complex task that requires specialized domain knowledge. This paper provides a thorough exploration of the nuanced methodologies employed in integrating LLMs into the field of chemistry, delving into the complexities and innovations at this interdisciplinary juncture. Specifically, our analysis begins with examining how molecular information is fed into LLMs through various representation and tokenization methods. We then categorize chemical LLMs into three distinct groups based on the domain and modality of their input data, and discuss approaches for integrating these inputs for LLMs. Furthermore, this paper delves into the pretraining objectives with adaptations to chemical LLMs. After that, we explore the diverse applications of LLMs in chemistry, including novel paradigms for their application in chemistry tasks. Finally, we identify promising research directions, including further integration with chemical knowledge, advancements in continual learning, and improvements in model interpretability, paving the way for groundbreaking developments in the field.

Food choice is a complex phenomenon shaped by factors such as taste, ambience, culture or weather. In this paper, we explore food-related tweeting in different weather conditions. We inspect a Latvian food tweet dataset spanning the past decade in conjunction with a weather observation dataset consisting of average temperature, precipitation, and other phenomena. We find which weather conditions lead to specific food information sharing; automatically classify tweet sentiment and discuss how it changes depending on the weather. This research contributes to the growing area of large-scale social network data understanding of food consumers' choices and perceptions.

Recipe generation from food images and ingredients is a challenging task, which requires the interpretation of the information from another modality. Different from the image captioning task, where the captions usually have one sentence, cooking instructions contain multiple sentences and have obvious structures. To help the model capture the recipe structure and avoid missing some cooking details, we propose a novel framework: Decomposing Generation Networks (DGN) with structure prediction, to get more structured and complete recipe generation outputs. Specifically, we split each cooking instruction into several phases, and assign different sub-generators to each phase. Our approach includes two novel ideas: (i) learning the recipe structures with the global structure prediction component and (ii) producing recipe phases in the sub-generator output component based on the predicted structure. Extensive experiments on the challenging large-scale Recipe1M dataset validate the effectiveness of our proposed model, which improves the performance over the state-of-the-art results.

Large Language Models (LLMs) with strong abilities in natural language processing tasks have emerged and have been rapidly applied in various kinds of areas such as science, finance and software engineering. However, the capability of LLMs to advance the field of chemistry remains unclear. In this paper,we establish a comprehensive benchmark containing 8 practical chemistry tasks, including 1) name prediction, 2) property prediction, 3) yield prediction, 4) reaction prediction, 5) retrosynthesis (prediction of reactants from products), 6)text-based molecule design, 7) molecule captioning, and 8) reagent selection. Our analysis draws on widely recognized datasets including BBBP, Tox21, PubChem, USPTO, and ChEBI, facilitating a broad exploration of the capacities of LLMs within the context of practical chemistry. Three GPT models (GPT-4, GPT-3.5,and Davinci-003) are evaluated for each chemistry task in zero-shot and few-shot in-context learning settings with carefully selected demonstration examples and specially crafted prompts. The key results of our investigation are 1) GPT-4 outperforms the other two models among the three evaluated; 2) GPT models exhibit less competitive performance in tasks demanding precise understanding of molecular SMILES representation, such as reaction prediction and retrosynthesis;3) GPT models demonstrate strong capabilities in text-related explanation tasks such as molecule captioning; and 4) GPT models exhibit comparable or better performance to classical machine learning models when applied to chemical problems that can be transformed into classification or ranking tasks, such as property prediction, and yield prediction.

The identification of bitter peptides is crucial in various domains, including food science, drug discovery, and biochemical research. These peptides not only contribute to the undesirable taste of hydrolyzed proteins but also play key roles in physiological and pharmacological processes. However, experimental methods for identifying bitter peptides are time-consuming and expensive. With the rapid expansion of peptide sequence databases in the post-genomic era, the demand for efficient computational approaches to distinguish bitter from non-bitter peptides has become increasingly significant. In this study, we propose a novel stacking-based ensemble learning framework aimed at enhancing the accuracy and reliability of bitter peptide classification. Our method integrates diverse sequence-based feature representations and leverages a broad set of machine learning classifiers. The first stacking layer comprises multiple base classifiers, each trained on distinct feature encoding schemes, while the second layer employs logistic regression to refine predictions using an eight-dimensional probability vector. Extensive evaluations on a carefully curated dataset demonstrate that our model significantly outperforms existing predictive methods, providing a robust and reliable computational tool for bitter peptide identification. Our approach achieves an accuracy of 96.09\% and a Matthews Correlation Coefficient (MCC) of 0.9220 on the independent test set, underscoring its effectiveness and generalizability. To facilitate real-time usage and broader accessibility, we have also developed a user-friendly web server based on the proposed method, which is freely accessible at https://ibitter-stack-webserver.streamlit.app/. This tool enables researchers and practitioners to conveniently screen peptide sequences for bitterness in real-time applications.

Chemistry plays a crucial role in many domains, such as drug discovery and material science. While large language models (LLMs) such as GPT-4 exhibit remarkable capabilities on natural language processing tasks, existing work shows their performance on chemistry tasks is discouragingly low. In this paper, however, we demonstrate that our developed LLMs can achieve very strong results on a comprehensive set of chemistry tasks, outperforming the most advanced GPT-4 across all the tasks by a substantial margin and approaching the SoTA task-specific models. The key to our success is a large-scale, comprehensive, high-quality dataset for instruction tuning named SMolInstruct. It contains 14 meticulously selected chemistry tasks and over three million high-quality samples, laying a solid foundation for training and evaluating LLMs for chemistry. Based on SMolInstruct, we fine-tune a set of open-source LLMs, among which, we find that Mistral serves as the best base model for chemistry tasks. We further conduct analysis on the impact of trainable parameters, providing insights for future research.

Monitoring population-level changes in diet could be useful for education and for implementing interventions to improve health. Research has shown that data from social media sources can be used for monitoring dietary behavior. We propose a scrape-by-location methodology to create food image datasets from Instagram posts. We used it to collect 3.56 million images over a period of 20 days in March 2019. We also propose a scrape-by-keywords methodology and used it to scrape ~30,000 images and their captions of 38 Kenyan food types. We publish two datasets of 104,000 and 8,174 image/caption pairs, respectively. With the first dataset, Kenya104K, we train a Kenyan Food Classifier, called KenyanFC, to distinguish Kenyan food from non-food images posted in Kenya. We used the second dataset, KenyanFood13, to train a classifier KenyanFTR, short for Kenyan Food Type Recognizer, to recognize 13 popular food types in Kenya. The KenyanFTR is a multimodal deep neural network that can identify 13 types of Kenyan foods using both images and their corresponding captions. Experiments show that the average top-1 accuracy of KenyanFC is 99% over 10,400 tested Instagram images and of KenyanFTR is 81% over 8,174 tested data points. Ablation studies show that three of the 13 food types are particularly difficult to categorize based on image content only and that adding analysis of captions to the image analysis yields a classifier that is 9 percent points more accurate than a classifier that relies only on images. Our food trend analysis revealed that cakes and roasted meats were the most popular foods in photographs on Instagram in Kenya in March 2019.

While Vision-Language Models (VLMs) have demonstrated significant potential in chemical visual understanding, current models are predominantly optimized for direct visual question-answering tasks. This paradigm often results in "black-box" systems that fail to utilize the inherent capability of Large Language Models (LLMs) to infer underlying reaction mechanisms. In this work, we introduce ChemVLR, a chemical VLM designed to prioritize reasoning within the perception process. Unlike conventional chemical VLMs, ChemVLR analyzes visual inputs in a fine-grained manner by explicitly identifying granular chemical descriptors, such as functional groups, prior to generating answers. This approach ensures the production of explicit and interpretable reasoning paths for complex visual chemical problems. To facilitate this methodology, we implement a cross-modality reverse-engineering strategy, combined with a rigorous filtering pipeline, to curate a large-scale reasoning-and-captioning dataset comprising 760k high-quality samples across molecular and reaction tasks. Furthermore, we adopt a three-stage training framework that systemically builds model perception and reasoning capacity. Experiments demonstrate that ChemVLR achieves state-of-the-art (SOTA) performance, surpassing both leading proprietary models and domain-specific open-source baselines. We also provide comprehensive ablation studies to validate our training strategy and data generation designs. Code and model weights will be available at https://github.com/xxlllz/ChemVLR.

This research investigates the application of computer vision for rapid, accurate, and non-invasive food quality assessment, focusing on the novel challenge of real-time raspberry grading into five distinct classes within an industrial environment as the fruits move along a conveyor belt. To address this, a dedicated dataset of raspberries, namely RaspGrade, was acquired and meticulously annotated. Instance segmentation experiments revealed that accurate fruit-level masks can be obtained; however, the classification of certain raspberry grades presents challenges due to color similarities and occlusion, while others are more readily distinguishable based on color. The acquired and annotated RaspGrade dataset is accessible on HuggingFace at: https://huggingface.co/datasets/FBK-TeV/RaspGrade.

The rapid expansion of chemistry literature poses significant challenges for researchers seeking to efficiently access domain-specific knowledge. To support advancements in chemistry-focused natural language processing (NLP), we present ChemRxivQuest, a curated dataset of 970 high-quality question-answer (QA) pairs derived from 155 ChemRxiv preprints across 17 subfields of chemistry. Each QA pair is explicitly linked to its source text segment to ensure traceability and contextual accuracy. ChemRxivQuest was constructed using an automated pipeline that combines optical character recognition (OCR), GPT-4o-based QA generation, and a fuzzy matching technique for answer verification. The dataset emphasizes conceptual, mechanistic, applied, and experimental questions, enabling applications in retrieval-based QA systems, search engine development, and fine-tuning of domain-adapted large language models. We analyze the dataset's structure, coverage, and limitations, and outline future directions for expansion and expert validation. ChemRxivQuest provides a foundational resource for chemistry NLP research, education, and tool development.

Although large language models (LLMs) have significant potential to advance chemical discovery, current LLMs lack core chemical knowledge, produce unreliable reasoning trajectories, and exhibit suboptimal performance across diverse chemical tasks. To address these challenges, we propose Chem-R, a generalizable Chemical Reasoning model designed to emulate the deliberative processes of chemists. Chem-R is trained through a three-phase framework that progressively builds advanced reasoning capabilities, including: 1) Chemical Foundation Training, which establishes core chemical knowledge. 2) Chemical Reasoning Protocol Distillation, incorporating structured, expert-like reasoning traces to guide systematic and reliable problem solving. 3) Multi-task Group Relative Policy Optimization that optimizes the model for balanced performance across diverse molecular- and reaction-level tasks. This structured pipeline enables Chem-R to achieve state-of-the-art performance on comprehensive benchmarks, surpassing leading large language models, including Gemini-2.5-Pro and DeepSeek-R1, by up to 46% on molecular tasks and 66% on reaction tasks. Meanwhile, Chem-R also consistently outperforms the existing chemical foundation models across both molecular and reaction level tasks. These results highlight Chem-R's robust generalization, interpretability, and potential as a foundation for next-generation AI-driven chemical discovery.

Understanding food recipe requires anticipating the implicit causal effects of cooking actions, such that the recipe can be converted into a graph describing the temporal workflow of the recipe. This is a non-trivial task that involves common-sense reasoning. However, existing efforts rely on hand-crafted features to extract the workflow graph from recipes due to the lack of large-scale labeled datasets. Moreover, they fail to utilize the cooking images, which constitute an important part of food recipes. In this paper, we build MM-ReS, the first large-scale dataset for cooking workflow construction, consisting of 9,850 recipes with human-labeled workflow graphs. Cooking steps are multi-modal, featuring both text instructions and cooking images. We then propose a neural encoder-decoder model that utilizes both visual and textual information to construct the cooking workflow, which achieved over 20% performance gain over existing hand-crafted baselines.

Large language models (LLMs) have made impressive progress in chemistry applications, including molecular property prediction, molecular generation, experimental protocol design, etc. However, the community lacks a dialogue-based model specifically designed for chemistry. The challenge arises from the fact that most chemical data and scientific knowledge are primarily stored in structured databases, and the direct use of these structured data compromises the model's ability to maintain coherent dialogue. To tackle this issue, we develop a novel template-based instruction construction method that transforms structured knowledge into plain dialogue, making it suitable for language model training. By leveraging this approach, we develop ChemLLM, the first large language model dedicated to chemistry, capable of performing various tasks across chemical disciplines with smooth dialogue interaction. ChemLLM beats GPT-3.5 on all three principal tasks in chemistry, i.e., name conversion, molecular caption, and reaction prediction, and surpasses GPT-4 on two of them. Remarkably, ChemLLM also shows exceptional adaptability to related mathematical and physical tasks despite being trained mainly on chemical-centric corpora. Furthermore, ChemLLM demonstrates proficiency in specialized NLP tasks within chemistry, such as literature translation and cheminformatic programming. ChemLLM opens up a new avenue for exploration within chemical studies, while our method of integrating structured chemical knowledge into dialogue systems sets a new frontier for developing LLMs across various scientific fields. Codes, Datasets, and Model weights are publicly accessible at hf.co/AI4Chem/ChemLLM-7B-Chat.

Accurately classifying chemical structures is essential for cheminformatics and bioinformatics, including tasks such as identifying bioactive compounds of interest, screening molecules for toxicity to humans, finding non-organic compounds with desirable material properties, or organizing large chemical libraries for drug discovery or environmental monitoring. However, manual classification is labor-intensive and difficult to scale to large chemical databases. Existing automated approaches either rely on manually constructed classification rules, or the use of deep learning methods that lack explainability. This work presents an approach that uses generative artificial intelligence to automatically write chemical classifier programs for classes in the Chemical Entities of Biological Interest (ChEBI) database. These programs can be used for efficient deterministic run-time classification of SMILES structures, with natural language explanations. The programs themselves constitute an explainable computable ontological model of chemical class nomenclature, which we call the ChEBI Chemical Class Program Ontology (C3PO). We validated our approach against the ChEBI database, and compared our results against state of the art deep learning models. We also demonstrate the use of C3PO to classify out-of-distribution examples taken from metabolomics repositories and natural product databases. We also demonstrate the potential use of our approach to find systematic classification errors in existing chemical databases, and show how an ensemble artificial intelligence approach combining generated ontologies, automated literature search, and multimodal vision models can be used to pinpoint potential errors requiring expert validation

Chemical reasoning inherently integrates visual, textual, and symbolic modalities, yet existing benchmarks rarely capture this complexity, often relying on simple image-text pairs with limited chemical semantics. As a result, the actual ability of Multimodal Large Language Models (MLLMs) to process and integrate chemically meaningful information across modalities remains unclear. We introduce ChemVTS-Bench, a domain-authentic benchmark designed to systematically evaluate the Visual-Textual-Symbolic (VTS) reasoning abilities of MLLMs. ChemVTS-Bench contains diverse and challenging chemical problems spanning organic molecules, inorganic materials, and 3D crystal structures, with each task presented in three complementary input modes: (1) visual-only, (2) visual-text hybrid, and (3) SMILES-based symbolic input. This design enables fine-grained analysis of modality-dependent reasoning behaviors and cross-modal integration. To ensure rigorous and reproducible evaluation, we further develop an automated agent-based workflow that standardizes inference, verifies answers, and diagnoses failure modes. Extensive experiments on state-of-the-art MLLMs reveal that visual-only inputs remain challenging, structural chemistry is the hardest domain, and multimodal fusion mitigates but does not eliminate visual, knowledge-based, or logical errors, highlighting ChemVTS-Bench as a rigorous, domain-faithful testbed for advancing multimodal chemical reasoning. All data and code will be released to support future research.

Researchers and scientists increasingly rely on specialized information retrieval (IR) or recommendation systems (RS) to support them in their daily research tasks. Paper recommender systems are one such tool scientists use to stay on top of the ever-increasing number of academic publications in their field. Improving research paper recommender systems is an active research field. However, less research has focused on how the interfaces of research paper recommender systems can be tailored to suit the needs of different research domains. For example, in the field of biomedicine and chemistry, researchers are not only interested in textual relevance but may also want to discover or compare the contained chemical entity information found in a paper's full text. Existing recommender systems for academic literature do not support the discovery of this non-textual, but semantically valuable, chemical entity data. We present the first implementation of a specialized chemistry paper recommender system capable of visualizing the contained chemical structures, chemical formulae, and synonyms for chemical compounds within the document's full text. We review existing tools and related research in this field before describing the implementation of our ChemVis system. With the help of chemists, we are expanding the functionality of ChemVis, and will perform an evaluation of recommendation performance and usability in future work.

Most of the current transformer-based chemical language models are pre-trained on millions to billions of molecules. However, the improvement from such scaling in dataset size is not confidently linked to improved molecular property prediction. The aim of this study is to investigate and overcome some of the limitations of transformer models in predicting molecular properties. Specifically, we examine the impact of pre-training dataset size and diversity on the performance of transformer models and investigate the use of domain adaptation as a technique for improving model performance. First, our findings indicate that increasing pretraining dataset size beyond 400K molecules from the GuacaMol dataset does not result in a significant improvement on four ADME endpoints, namely, solubility, permeability, microsomal stability, and plasma protein binding. Second, our results demonstrate that using domain adaptation by further training the transformer model on a small set of domain-relevant molecules, i.e., a few hundred to a few thousand, using multi-task regression of physicochemical properties was sufficient to significantly improve performance for three out of the four investigated ADME endpoints (P-value < 0.001). Finally, we observe that a model pre-trained on 400K molecules and domain adopted on a few hundred/thousand molecules performs similarly (P-value > 0.05) to more complicated transformer models like MolBERT(pre-trained on 1.3M molecules) and MolFormer (pre-trained on 100M molecules). A comparison to a random forest model trained on basic physicochemical properties showed similar performance to the examined transformer models. We believe that current transformer models can be improved through further systematic analysis of pre-training and downstream data, pre-training objectives, and scaling laws, ultimately leading to better and more helpful models.

The integration of Multimodal Large Language Models (MLLMs) into chemistry promises to revolutionize scientific discovery, yet their ability to comprehend the dense, graphical language of reactions within authentic literature remains underexplored. Here, we introduce RxnBench, a multi-tiered benchmark designed to rigorously evaluate MLLMs on chemical reaction understanding from scientific PDFs. RxnBench comprises two tasks: Single-Figure QA (SF-QA), which tests fine-grained visual perception and mechanistic reasoning using 1,525 questions derived from 305 curated reaction schemes, and Full-Document QA (FD-QA), which challenges models to synthesize information from 108 articles, requiring cross-modal integration of text, schemes, and tables. Our evaluation of MLLMs reveals a critical capability gap: while models excel at extracting explicit text, they struggle with deep chemical logic and precise structural recognition. Notably, models with inference-time reasoning significantly outperform standard architectures, yet none achieve 50\% accuracy on FD-QA. These findings underscore the urgent need for domain-specific visual encoders and stronger reasoning engines to advance autonomous AI chemists.

To enhance large language models (LLMs) for chemistry problem solving, several LLM-based agents augmented with tools have been proposed, such as ChemCrow and Coscientist. However, their evaluations are narrow in scope, leaving a large gap in understanding the benefits of tools across diverse chemistry tasks. To bridge this gap, we develop ChemAgent, an enhanced chemistry agent over ChemCrow, and conduct a comprehensive evaluation of its performance on both specialized chemistry tasks and general chemistry questions. Surprisingly, ChemAgent does not consistently outperform its base LLMs without tools. Our error analysis with a chemistry expert suggests that: For specialized chemistry tasks, such as synthesis prediction, we should augment agents with specialized tools; however, for general chemistry questions like those in exams, agents' ability to reason correctly with chemistry knowledge matters more, and tool augmentation does not always help.

In this paper we introduce the FooDI-ML dataset. This dataset contains over 1.5M unique images and over 9.5M store names, product names descriptions, and collection sections gathered from the Glovo application. The data made available corresponds to food, drinks and groceries products from 37 countries in Europe, the Middle East, Africa and Latin America. The dataset comprehends 33 languages, including 870K samples of languages of countries from Eastern Europe and Western Asia such as Ukrainian and Kazakh, which have been so far underrepresented in publicly available visio-linguistic datasets. The dataset also includes widely spoken languages such as Spanish and English. To assist further research, we include benchmarks over two tasks: text-image retrieval and conditional image generation.

Large Language Models (LLMs) have shown growing potential in molecular sciences, but they often produce chemically inaccurate descriptions and struggle to recognize or justify potential errors. This raises important concerns about their robustness and reliability in scientific applications. To support more rigorous evaluation of LLMs in chemical reasoning, we present the MolErr2Fix benchmark, designed to assess LLMs on error detection and correction in molecular descriptions. Unlike existing benchmarks focused on molecule-to-text generation or property prediction, MolErr2Fix emphasizes fine-grained chemical understanding. It tasks LLMs with identifying, localizing, explaining, and revising potential structural and semantic errors in molecular descriptions. Specifically, MolErr2Fix consists of 1,193 fine-grained annotated error instances. Each instance contains quadruple annotations, i.e,. (error type, span location, the explanation, and the correction). These tasks are intended to reflect the types of reasoning and verification required in real-world chemical communication. Evaluations of current state-of-the-art LLMs reveal notable performance gaps, underscoring the need for more robust chemical reasoning capabilities. MolErr2Fix provides a focused benchmark for evaluating such capabilities and aims to support progress toward more reliable and chemically informed language models. All annotations and an accompanying evaluation API will be publicly released to facilitate future research.

Obesity, the leading cause of many non-communicable diseases, occurs mainly for eating more than our body requirements and lack of proper activity. So, being healthy requires heathy diet plans, especially for patients with comorbidities. But it is difficult to figure out the exact quantity of each nutrient because nutrients requirement varies based on physical and disease conditions. In our study we proposed a novel machine learning based system to predict the amount of nutrients one individual requires for being healthy. We applied different machine learning algorithms: linear regression, support vector machine (SVM), decision tree, random forest, XGBoost, LightGBM on fluid and 3 other major micronutrients: carbohydrate, protein, fat consumption prediction. We achieved high accuracy with low root mean square error (RMSE) by using linear regression in fluid prediction, random forest in carbohydrate prediction and LightGBM in protein and fat prediction. We believe our diet recommender system, OBESEYE, is the only of its kind which recommends diet with the consideration of comorbidities and physical conditions and promote encouragement to get rid of obesity.

This paper studies the problem of solving complex chemistry problems with large language models (LLMs). Despite the extensive general knowledge in LLMs (such as GPT-4), they struggle with chemistry reasoning that requires faithful grounded reasoning with diverse chemical knowledge and an integrative understanding of chemical interactions. We propose InstructChem, a new structured reasoning approach that substantially boosts the LLMs' chemical reasoning capabilities. InstructChem explicitly decomposes the reasoning into three critical phrases, including chemical formulae generation by LLMs that offers the basis for subsequent grounded reasoning, step-by-step reasoning that makes multi-step derivations with the identified formulae for a preliminary answer, and iterative review-and-refinement that steers LLMs to progressively revise the previous phases for increasing confidence, leading to the final high-confidence answer. We conduct extensive experiments on four different chemistry challenges, including quantum chemistry, quantum mechanics, physical chemistry, and chemistry kinetics. Our approach significantly enhances GPT-4 on chemistry reasoning, yielding an 8% average absolute improvement and a 30% peak improvement. We further use the generated reasoning by GPT-4 to fine-tune smaller LMs (e.g., Vicuna) and observe strong improvement of the smaller LMs. This validates our approach and enables LLMs to generate high-quality reasoning.

Artificial intelligence is gradually demonstrating its immense potential, and increasing attention is being given to how AI can be harnessed to advance scientific research. In this vision paper, we present our perspectives on how AI can better assist scientific inquiry and explore corresponding technical approach. We have proposed and open-sourced a large model of our KALE-LM model series, Llama3-KALE-LM-Chem-8B, which has achieved outstanding performance in tasks related to the field of chemistry. We hope that our work serves as a strong starting point, helping to realize more intelligent AI and promoting the advancement of human science and technology, as well as societal development.

Aromaticity is a common chemical functionalities in bioactive molecules. In interstellar and circumstellar environments benzene and other small aromatics are considered the precursor for more complex prebiotic molecules and they have shown to potentially have rich ice-phase photochemistry. The availability of small organic molecules in prebiotic networks depends on their photostability in astrophysical environments preceding planet formation, particularly during the protoplanetary disk stage, as the disk composition is linked to the chemical make-up of planets and planetesimals. We study the ultraviolet (UV) photodestruction (120-160 nm) of five aromatic molecules in undiluted ices and, for selected cases, in astrophysically relevant ice matrices (H2O, CO, CO2). For each ice, we measure the destruction cross sections as a function of photon exposure. In undiluted ices, aromatic molecules exhibit substantially lower photodestruction cross sections (sigma < 10-19 cm2) than aliphatic hydrocarbons, including cyclohexane, (sigma = 2.8-4x10-18 cm2). Furthermore, neither substituent nature nor size affects the aromatic stability in pure ices, suggesting that the strong intermolecular interactions among aromatic molecules provide protection against VUV exposure, even with small to mid-sized ring substituents. In mixed ices, the photodestruction and reactivity of aromatic molecules (sigma = 2.5-6.1x10-18 cm2) increases by more than an order of magnitude, but are still lower than in the gas-phase. We attribute this to a weaker cage effect and matrix-specific interactions. We use the experimental photodestruction cross sections to estimate the lifetime of aromatic molecules in protoplanetary disks, denileating the disks regions in which aromatic photochemistry is expected to be the most active.

We present WineSensed, a large multimodal wine dataset for studying the relations between visual perception, language, and flavor. The dataset encompasses 897k images of wine labels and 824k reviews of wines curated from the Vivino platform. It has over 350k unique vintages, annotated with year, region, rating, alcohol percentage, price, and grape composition. We obtained fine-grained flavor annotations on a subset by conducting a wine-tasting experiment with 256 participants who were asked to rank wines based on their similarity in flavor, resulting in more than 5k pairwise flavor distances. We propose a low-dimensional concept embedding algorithm that combines human experience with automatic machine similarity kernels. We demonstrate that this shared concept embedding space improves upon separate embedding spaces for coarse flavor classification (alcohol percentage, country, grape, price, rating) and aligns with the intricate human perception of flavor.

Hyperspectral imaging (HSI) has recently emerged as a promising tool for many agricultural applications; however, the technology cannot be directly used in a real-time system due to the extensive time needed to process large volumes of data. Consequently, the development of a simple, compact, and cost-effective imaging system is not possible with the current HSI systems. Therefore, the overall goal of this study was to reconstruct hyperspectral images from RGB images through deep learning for agricultural applications. Specifically, this study used Hyperspectral Convolutional Neural Network - Dense (HSCNN-D) to reconstruct hyperspectral images from RGB images for predicting soluble solid content (SSC) in sweet potatoes. The algorithm accurately reconstructed the hyperspectral images from RGB images, with the resulting spectra closely matching the ground-truth. The partial least squares regression (PLSR) model based on reconstructed spectra outperformed the model using the full spectral range, demonstrating its potential for SSC prediction in sweet potatoes. These findings highlight the potential of deep learning-based hyperspectral image reconstruction as a low-cost, efficient tool for various agricultural uses.

Interests in the automatic generation of cooking recipes have been growing steadily over the past few years thanks to a large amount of online cooking recipes. We present RecipeGPT, a novel online recipe generation and evaluation system. The system provides two modes of text generations: (1) instruction generation from given recipe title and ingredients; and (2) ingredient generation from recipe title and cooking instructions. Its back-end text generation module comprises a generative pre-trained language model GPT-2 fine-tuned on a large cooking recipe dataset. Moreover, the recipe evaluation module allows the users to conveniently inspect the quality of the generated recipe contents and store the results for future reference. RecipeGPT can be accessed online at https://recipegpt.org/.

Machine learning (ML) models hold the promise of transforming atomic simulations by delivering quantum chemical accuracy at a fraction of the computational cost. Realization of this potential would enable high-throughout, high-accuracy molecular screening campaigns to explore vast regions of chemical space and facilitate ab initio simulations at sizes and time scales that were previously inaccessible. However, a fundamental challenge to creating ML models that perform well across molecular chemistry is the lack of comprehensive data for training. Despite substantial efforts in data generation, no large-scale molecular dataset exists that combines broad chemical diversity with a high level of accuracy. To address this gap, Meta FAIR introduces Open Molecules 2025 (OMol25), a large-scale dataset composed of more than 100 million density functional theory (DFT) calculations at the omegaB97M-V/def2-TZVPD level of theory, representing billions of CPU core-hours of compute. OMol25 uniquely blends elemental, chemical, and structural diversity including: 83 elements, a wide-range of intra- and intermolecular interactions, explicit solvation, variable charge/spin, conformers, and reactive structures. There are ~83M unique molecular systems in OMol25 covering small molecules, biomolecules, metal complexes, and electrolytes, including structures obtained from existing datasets. OMol25 also greatly expands on the size of systems typically included in DFT datasets, with systems of up to 350 atoms. In addition to the public release of the data, we provide baseline models and a comprehensive set of model evaluations to encourage community engagement in developing the next-generation ML models for molecular chemistry.