impact of technology on food

Impact of Technology on Food

Ganesh BaglerCenter for Computational Biology, IIIT-Delhi, New Delhi.

Scientific American, June 2015

‘Catching Fire—How cooking made us human’ by Richard Wrangham

Image Credits: Chloe Cushman

𝑓 × = 𝑧

Roasted Meat

1.8mya

Bread

12000ya

Beer

7000-3000BC

Tortillas

6700BC

Wine

5400BC

Cheese

5000BC

Olive Oil

4500BC

Palm Oil

3000BC

Pickles

2400BC

Noodles

2000BC


Chocolate

1900BC

Bacon

1500BC

Jiang

1000BC

Sugar

500BC

Mustard

400ADKimchi

700AD

Peanut Butter

15th Century

Kimchi

700AD

Salt Cod

10th Century



Coffee

15th Century

Carbonated Water

1767

Corn Flakes

1894

Monosodium Glutamate

1808

Spam

1926

Chicken Nuggets

1950

Lab Grown Meat

2013

Tang

1959Plumpy’Nut

1996

High Fructose

Corn Syrup

1957

Google Images

New York Times, 2017

Google Images

Why do we eat what we eat?

Why do we combine ingredients

in our recipes the way we do?

Food Pairing Hypothesis

Ingredients that taste similar tend to be used togetherin traditional recipes

Ahn et. al, “Flavor network and the principles of food pairing”, Scientific Reports (2011).A Jain, NK Rakhi, G Bagler*, “Spices form the basis of food pairing in Indian cuisine”, arXiv:1502.03815 (2015).

Recipes & Ingredients2543 Traditional Indian Recipes (TarlaDalal)

Regional cuisines: Bengali, Gujarati, Jain, Maharashtrian, Mughlai, Punjabi, Rajasthani, South Indian.

fla•vor = smell + taste

Olfactory

Gustatory

Fenaroli’s Handbook

𝑅𝑎𝑛𝑑𝑜𝑚 𝐶𝑢𝑖𝑠𝑖𝑛𝑒

Western Cuisines

Ahn et. al, Sci.Rep. (2011)

Uniform Food Pairing

Indian Cuisine

Jain et. al, PLoS ONE (2015)

Contrasting Food Pairing

‘Contrasting Food Pairing’ in Indian Cuisine

A Jain, NK Rakhi, G Bagler*, “Spices form the basis of food pairing in Indian cuisine”, arXiv:1502.03815 (2015).

Coconut Chutney

Average number of flavor moleculesshared by ingredients:

Shared flavor molecules after shuffling:

Vegetable Hyderabadi Biryani



3.95

11.85

Chicken Pulao



8.68

15.88

2.92

6.87

4

6

8

10

12Food Pairing

Original recipes

Herb

Plant

Diary

Cereal/Crop

Nut/seed

Plant derivative

Fruit

Vegetable

Spice

Spices are key to the food pairing in Indian cuisine


SpiceThe Taste of India

A Jain, NK Rakhi and G Bagler*, arXiv (2015); A Jain, NK Rakhi and G Bagler*, PLoS ONE (2015).

Best of 2015MIT Technology Review

Molecular Essence

Novel Recipe Generation

Food Formulations

Food-Beverage

pairing

Hypothesis Testing

Nutri-Genomics

Food-Disease

Association

ED Sonnenburg and JL Sonnenburg, Nature, 528, 484 (2015).Zeevi et al., “Personalized nutrition by prediction of glycemic response”, Cell, 163, 1079 (2015).

Design personalized diet to

lower glucose levels

Gut Microbes

Body Mass Index

Blood tests

Questionnaires

Food diary

Personalized Nutrition

http://cosylab.iiitd.edu.in/flavordb

*

* under development

The discovery of a new dish confers

more happiness on humanity, than the

discovery of a new star.

Jean Anthelme Brillat-Savarin

“”

as seen in the canteen of Inter-University Centre for Astronomy and Astrophysics (IUCAA), Pune, circa 1998

Image Credits: Wikipedia, Google Images (wherever applicable)

[email protected]

http://cosylab.iiitd.ac.in

Discovery of the molecular essence of Indian cuisine & applications

Highlighted as an

Emerging Technology in

A Jain, NK Rakhi and G Bagler*, arXiv (2015); A Jain, NK Rakhi and G Bagler*, PLoS ONE (2015).

Best of 2015MIT Technology Review

• Transdisciplinary Research •Application of Computation for Biology and Medicine

Biological Complex Systems

Residue Interaction Graph Models of Protein StructuresProteins: Structure, Function, Kinetics and Design

Bagler and Sinha, Bioinformatics (2007).Bagler* and Sinha, Physica A (2005).Bagler*, Nova, ISBN: 978-3-8433-5860-6.Lappe et al., Curr Opi Biotechnology (2009). Kumar et al., Scientific Reports (NPG) (2012).

Engineering a thermostable enzyme

• Small-world nature or protein structures • Discovery of assortative mixing and biological implication for rate of folding

4

Shikha Vashisht and Ganesh Bagler*, 7(11): e49401, PLoS ONE (2012). arXiv:1112.1510v2 [q-bio.MN]Vinay Randhawa and Ganesh Bagler*, OMICS: A Journal of Integrative Biology, 16 (10) , 2012.

V Randhawa, P Sharma, S Bhushan and G Bagler*, OMICS: A Journal of Integrative Biology, 17(6), 302-317 (2013).

A rational approach towards ‘complex diseases’.

Data: KEGG, OMIM, PubMed, protein interactomes, gene regulations, expression data.

Network Models of Complex DiseasesMolecular interactomes of diseases phenotypes: Modeling and control

Why

What

How

modelInteractomes,

Expression data

controltargets, drugs

Bridging Modern and Traditional Medicine: Computational Strategy

Headache

Nausea

Dizziness

Weakness

Vomiting

Weight Loss

Diarrhea

Shivering

Sleepiness

R Kanji, A Sharma and G Bagler*, Molecular Biosystems (Royal Society of Chemistry) , 11, 2900 (2015).

— Systems Biological Explorations—Adverse drug reactions & Drug repositioning

Knowledge Data

Applications

Methods, Tools

Hypothesis-Driven Questions Structured Databases

Contrasting Food Pairing—at the level of ingredient pairs—

Number of shared molecules between two ingredients

Freq

uen

cy o

f a

ing

red

ien

t p

air

s


Contrasting Food Pairing—at the level of cuisine—

Recipe Size (≥ 𝒔)

Ave

rag

e n

um

ber

of

sha

red

fla

vor

mo

lecu

les

Recipe Size (≥ 𝑠)A Jain, NK Rakhi, G Bagler*, “Spices form the basis of food pairing in Indian cuisine”, arXiv:1502.03815 (2015).


Contrasting Food Pairing—at the level of sub-cuisines—

Examples of ingredient pairs and shared molecules

Cayenne Cumin

Shared flavor molecules shared: 81; Co-occurrences in our recipes data: 2

Cayenne Cumin

Shared flavor molecules shared: 6; Co-occurrences in our recipes data: 406

Indian cuisine is characterized with

contrasting food pairing.more the extent of flavor sharing between any two

ingredients, lesser their co-occurrence

A Jain, NK Rakhi & G Bagler,* “Analysis of Food Pairing in Regional Cuisines of India”, PLoS ONE, 10(10): e0139539(2015).

Culinary Fingerprints of Regional Cuisines of India

Co

ntr

ibu

tio

n o

f in

gred

ien

t ca

tego

ry t

ow

ard

s fo

od

pai

rin

g b

ias


Spices are key to the food pairing in Indian cuisine

Positive (Uniform)Negative (Contrasting)


Role of ingredients in biasing the food pairing

Impact of Technology on Food

Ganesh BaglerCenter for Computational Biology, IIIT-Delhi, New Delhi.

impact of technology on food

Education