Abstract: Example food processing systems and methods are described. In one implementation, a system includes a molecular embedder that receives a molecular profile of a single-molecule ingredient from multiple single-molecule ingredients and generates a representation of the single-molecule ingredient. A preparation modeler receives representations of single-molecule ingredients and preparation instructions. The molecular embedder also generates a representation of the prepared ingredients. A predictor receives a representation of the prepared ingredients and generates predicted characteristics of the prepared ingredients.

Abstract: Example molecular embedding systems and methods are described. In one implementation, a system includes a molecular embedder configured to receive structural and chemical information associated with a single-molecule ingredient from a plurality of single-molecule ingredients. The molecular embedder also generates a representation of the single-molecule ingredient. A preparation modeler receives multiple representations of single-molecule ingredients and preparation instructions. The molecular embedder generates a representation of the prepared ingredients. A predictor receives a representation of the prepared ingredients and generates predicted characteristics of the prepared ingredients.

Abstract: Example mixture modeling systems and methods are described. In one implementation, a system includes an encoder that receives multiple base ingredients and produces multiple corresponding representations. A composite modeler receives a mixture definition comprising a list of base ingredients and their relative proportions. The composite modeler generates a representation of the mixture. A decoder is receives a representation of a mixture and generates a list of features.

Abstract: Example virtual tasting systems and methods are described. In one implementation, a virtual tasting system identifies multiple food products, multiple tasters, and multiple questions. The virtual tasting system then identifies a full set of quadruplets of the form: first food product, second food product, taster, question. A subset of quadruplets from the full set of quadruplets are then identified. The virtual tasting system then measures a value associated with each quadruplet from the subset of quadruplets. The virtual tasting system then outputs estimated values associated with every triplet in a full set of triplets of the form: food product, taster, question.