Analyzing customer preferences in food companies and food technology with artificial intelligence

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dc.contributor.authorFanimokun, Omotunde Sekinat
dc.contributor.authorDuru, İzzet Paruğ
dc.date.accessioned2025-09-01T13:20:37Z
dc.date.available2025-09-01T13:20:37Z
dc.date.issued2025
dc.departmentEnstitüler, Lisansüstü Eğitim Enstitüsü, İstatistik ve Veri Bilimi Ana Bilim Dalı
dc.departmentMeslek Yüksekokulu, Gedik Meslek Yüksekokulu, Tıbbi Görüntüleme Teknikleri Programı
dc.description.abstractThe relationship between AI and consumer preferences is becoming a crucial area of study for both technology corporations and food industries in an increasingly digitalized environment. With the introduction of AI technologies, businesses can now monitor consumer behavior in novel ways and customize their products to appeal to their customers more intimately. The study of natural language processing aims to understand a language and enable machines to do meaningful tasks. This study emphasizes the use of sentiment analysis to improve service quality and gain a deeper understanding of costumer feedbacks. To find the favorable, negative, and neutral reviews about the policies the restaurant follows or violates, a real-time dataset was used. Following preprocessing, lexicon-based sentiment analyzers Textblob and Vader (valence aware dictionary for sentiment reasoning) are used to appropriately classify comments as either positive or negative. Oversampling is used to balance the data sets because there are more positive-labeled evaluations than negative ones. Training and test data for the feature extraction process are created using the count vectorizer and TF-IDF (Term Frequency Inverse Document Frequency). The results indicate that ease of use, product quality, and service effectiveness are strongly correlated with customer satisfaction. Businesses that put these factors first typically see an increase in client loyalty and favorable sentiment.
dc.identifier.doi10.59445/ijephss.1676284
dc.identifier.endpage336
dc.identifier.issn2636-8137
dc.identifier.issue4
dc.identifier.startpage315
dc.identifier.urihttps://dergipark.org.tr/en/pub/ijephss/issue/93664/1676284
dc.identifier.urihttps://doi.org/10.59445/ijephss.1676284
dc.identifier.urihttps://hdl.handle.net/11501/2344
dc.identifier.volume8
dc.institutionauthorFanimokun, Omotunde Sekinat
dc.institutionauthorDuru, İzzet Paruğ
dc.institutionauthorid0009-0009-8965- 0424
dc.institutionauthorid0000-0002-9227-2497
dc.language.isoen
dc.relation.ispartofInternational Journal of Economics, Politics, Humanities & Social Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectArtificial Intelligence (AI)
dc.subjectLexicon-Based Sentiment Analyzers
dc.subjectTextblob
dc.subjectVADER
dc.subjectTF-IDF
dc.titleAnalyzing customer preferences in food companies and food technology with artificial intelligence
dc.typeArticle

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