An artificial intelligence framework that suggests just one to three ingredient swaps can make meals meaningfully more nutritious and less expensive, according to a new study published in the open-access journal PLOS Digital Health by Trevor Chan and Ilias Tagkopoulos of the University of California, Davis, USA.

A new study, co-authored by a Penn State Smeal College of Business professor, shows that AI can mass-produce academic papers that look nearly indistinguishable from human-authored research, raising concerns about the potential impact on the academic community.