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Search: “Queen Mary University of London”
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Why AI food looks like that
Experts explain why AI-generated food images look unappetizing, citing diffusion model limitations, weak structural reasoning, and stylized training data.
The Verge examines why AI-generated food imagery from restaurants and brands often appears grotesque, citing researchers from Oxford, Naples, Zurich, and London. Diffusion models recover coarse structure before fine texture, so structural errors like extra fingers or donut shrimp get baked in early. Researchers note the models are weak at thin, continuous, terminating structures such as noodles, and reproduce the glossy conventions of professional food photography without understanding the objects. Odd internet imagery and memes in training data further skew outputs toward strange textures and clustered holes.
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OpenAI’s sly mathematical breakthrough sends a chill through academia
OpenAI claims an unreleased model solved the Navier-Stokes Millennium Prize problem in 88 hours using ~10,000 agents, sparking academic scooping controversy.
OpenAI announced that one of its unreleased internal models took 88 hours, running a swarm of roughly 10,000 AI agents, to produce a solution to the Navier-Stokes Millennium Prize problem, a $1 million Clay Mathematics Institute challenge unsolved by humans for nearly 90 years. The announcement triggered allegations from NYU professor Tristan Buckmaster that OpenAI scooped his joint work with Anthropic researcher Levent Alpoge and questioned whether OpenAI accessed his Codex sessions; OpenAI denies using specific user data but concedes de-identified data influence cannot be ruled out. Critics say the rushed, reportedly million-dollar effort violates academic norms around trust and openness, potentially chilling collaboration in mathematics.
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