How can AI help to develop new combinations of ferments for future food?

There exist 450.000 species of plants and even more natural compounds, the combination are endless and exceed what the humans can test out. AI is the solution to crack the equation of precision fermentation.

How can AI allow us to scour through the combinations of ferments? How to efficiently build up the necessary dataset to analyse the most possibilities? What are the current applications of AI in the development of precision fermentation? What is required to accelerate the use of data in this sector? What are the possibilities for the future?