Wine is the most widely consumed beverage globally, and its value is important to society. The quality of wine is significant to its consumers and producers in the current competitive market. Wine quality was determined historically by the testing done at the end. To achieve that level, one must spend a lot of money, time and follow the various procedures from the beginning to get good quality wine. Traditionally, this proved to be very expensive.

Algae has such immense potential as a biofuel source that scientists have long been studying it for sustainable energy. They even created 3D printed artificial leaves out of algae to produce oxygen for our investigations of Mars. Now, scientists from Texas A&M AgriLife Research are using artificial intelligence to break a new world record for producing algae as a reliable biofuel source, so that a greener and more economical fuel source for jet aircraft and other kinds of transportation could be achieved. The research project is conducted by Joshua Yuan, PhD., and funded by the U.S. Department of Energy Fossil Energy Office. One of the major problems with algaes' prominence was their growth limitations due to mutual shading and the high cost of harvest.

Algae are a varied category of aquatic plant-like creatures. Phytoplankton is a term used to describe oceanic algae. These basic creatures generate energy from sunlight through photosynthesis, which allows them to manufacture carbohydrates, oils, and proteins. These can then be processed to produce a third-generation biofuel. Biofuel is any fuel derived from living things or living things' waste products (like fecal matter or urine).

At present, SOILD-STATE Fermentation (SSF) is mainly controlled by artificial experience, and the product quality and yield are not stable. Accurately predicting the quality and yield of SSF is of great significance for improving human food security and supply. In this paper, we propose an Intelligent Utility Prediction (IUP) scheme for SSF in 5G Industrial Internet of Things (IoT), including parameter collection and utility prediction of SSF process. This IUP scheme is based on the environmental perception and intelligent learning algorithms of the 5G Industrial IoT. We build a workflow model based on rewritable petri net to verify the correctness of the system model function and process. In addition, we design a utility prediction model for SSF based on the Generative Adversarial Networks (GAN) and Fully Connected Neural Network (FCNN). We design a GAN with constraint of mean square error (MSE-GAN) to solve the problem of few-shot learning of SSF, and then combine with the FCNN to realize the utility prediction (usually use the alcohol) of SSF. Based on the production of liquor in laboratory, the experiments show that the proposed method is more accurate than the other prediction methods in the utility prediction of SSF, and provide the basis for the numerical analysis of the proportion of preconfigured raw materials and the appropriate setting of cellar temperature.

Ask any brewer and they'll admit that while beer has likely been around since the dawn of civilization, we're all still learning new ways to brew it more efficiently, creatively, and quickly. But balancing the brewer's art with modern approaches to automation, measurement, and decision making requires brewers to toe a fine line. Take the personality out of the process, and you sacrifice the "craft" in craft beer. Ignore the best tools available, and you waste precious resources that could be better spent on the creative side of the brewing equation. From their outpost on the eastern edge of the Cascades in Bend, Oregon, Deschutes Brewery has tackled this problem in a forward-thinking way, embracing their brew team's passion for tech and programming. Through their operational technology team, they're using a cutting-edge approach to brewing technology aimed at saving time and money, making higher-quality beer, and in turn freeing up company resources for an aggressive innovation program.

Researchers have figured out how to use deep learning to speed up the analysis of gas chromatographic data. Because this type of analysis is used in many parts of society, the new method will have a major impact on quality, efficiency and cost when examining various data -- from blood tests, to the fermentation of cheese. Gas chromatography is a method of analysis that most people have experienced at one time or another without necessarily knowing it. For example, gas chromatography can be used to reveal food fraud, find out where a particular batch of cocaine was produced or monitor a fermentation of cheese. "The new interpretive method of gas chromatographic analysis can make this type of analysis accessible to many more, which means that better and cheaper decisions can be made in a number of areas in society," says Professor Rasmus Bro, Department of Food Science at the University of Copenhagen (UCPH FOOD), who is one of the researchers behind the new interpretive method.

Around the time I turned 40, I decided to address the trifecta of concerns I had about climate change, animal rights, and my health: I went hard vegan. My doctor had been warning me to cut down on red meat, and I had also moved to a rural Japanese farming village populated by farmers growing a wide variety of veggies. After a while, the euphoria wore off and the culinary limitations of vegan food, especially when traveling, became challenging. I joined the legions of ex-vegans to become a cheating pescaterian. Five years later, the great Tohoku earthquake of 2011 hit Japan, dumping a pile of radioactive cesium-137 on top of our organic garden and shattering the wonderful organic loop we had created.

Innovative food-related gadgets and practices don't always have to rely on things like sensors, apps, and machine learning to have a positive impact. In fact, in some parts of the world, these "low-tech" (that is, technologically simple) solutions are often all that's needed to prevent waste, improve farming practices, and even boost the local economy. That is to say that low tech, while maybe not as alluring as, say, using sensors to save the bees, plays a bigger role in advancing food than one might initially think. Their simplicity is effective, and often just as interesting, or at least thought provoking, as a high-tech alternative. Consider fermentation, specifically as a way to curb food waste.