Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.

• Part 1. Foundations of AI in global food systems1. Understanding AI in the context of global food systems2. Trends, challenges and innovations in AI research for the agri-food sector Prof. Zuzana3. Advancements in food safety research and training via AI4. Stakeholder perspectives on AI integration in Food SystemsPart 2. AI applications in food processing and safety5. AI in food processing control - opportunities and limitations6. Enhancing food safety and traceability through AI technologies7. AI-driven food quality monitoring and fraud detectionPart 3. Innovations in Food Science and Packaging8. AI in food science, technology, and processing innovations9. AI-driven innovations in food packaging10. Advancing food systems with AI auto-sensors and data-driven solutionsPart 4. AI in Nutrition, Health, and Consumer Engagement11. The role of AI in sensory science and technology12. Application of AI in nutrition and Personalized Dietetics13. AI in personalized nutrition, nutraceuticals, and functional foods14. AI in food reformulation for healthier productsPart 5. AI in Agriculture, Sustainability, and circular bioeconomy15. AI in agronomy, agricultural innovation and supply chains16. Environmental impact of AI in food systems17. AI for sustainable global food systems18. AI Applications for Small-Scale and Developing World Agriculture19. AI in food waste management and circular bioeconomyPart 6. Consumer perception, and market trends20. Generational differences in perception of AI in food systems21. AI-driven consumer engagement and decision-making22. AI for sensory science, consumer behavior, and food trend predictionPart 7. Legislation, ethics and policy framework23. Current legislation and future policy directions for AI in Food Systems24. AI and religious food law25. Data privacy, liability, and accountability in AI-driven food systemsPart 8. Controversies and open questions26. Ethical considerations and bias in AI-driven food systems –27. AI and food security – opportunities and challenges28. Building public trust in AI technologies within food systemsPart 9. The future of AI in food systems29. Sustainable AI solutions and future research directions30. Envisioning AI's role in future food scenarios (2030–2050)

Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.

• Part 1. Foundations of AI in global food systems1. Understanding AI in the context of global food systems2. Trends, challenges and innovations in AI research for the agri-food sector Prof. Zuzana3. Advancements in food safety research and training via AI4. Stakeholder perspectives on AI integration in Food SystemsPart 2. AI applications in food processing and safety5. AI in food processing control - opportunities and limitations6. Enhancing food safety and traceability through AI technologies7. AI-driven food quality monitoring and fraud detectionPart 3. Innovations in Food Science and Packaging8. AI in food science, technology, and processing innovations9. AI-driven innovations in food packaging10. Advancing food systems with AI auto-sensors and data-driven solutionsPart 4. AI in Nutrition, Health, and Consumer Engagement11. The role of AI in sensory science and technology12. Application of AI in nutrition and Personalized Dietetics13. AI in personalized nutrition, nutraceuticals, and functional foods14. AI in food reformulation for healthier productsPart 5. AI in Agriculture, Sustainability, and circular bioeconomy15. AI in agronomy, agricultural innovation and supply chains16. Environmental impact of AI in food systems17. AI for sustainable global food systems18. AI Applications for Small-Scale and Developing World Agriculture19. AI in food waste management and circular bioeconomyPart 6. Consumer perception, and market trends20. Generational differences in perception of AI in food systems21. AI-driven consumer engagement and decision-making22. AI for sensory science, consumer behavior, and food trend predictionPart 7. Legislation, ethics and policy framework23. Current legislation and future policy directions for AI in Food Systems24. AI and religious food law25. Data privacy, liability, and accountability in AI-driven food systemsPart 8. Controversies and open questions26. Ethical considerations and bias in AI-driven food systems –27. AI and food security – opportunities and challenges28. Building public trust in AI technologies within food systemsPart 9. The future of AI in food systems29. Sustainable AI solutions and future research directions30. Envisioning AI's role in future food scenarios (2030–2050)