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2 results

  • 7 - AI Meets the GDPR

  • from Part II - AI, Law and Policy
  • Edited by Nathalie A. Smuha, KU Leuven
  • Book:
    The Cambridge Handbook of the Law, Ethics and Policy of Artificial Intelligence
    Published online:
    06 February 2025
    Print publication:
    13 February 2025, pp 133-157
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  • Summary

    There is no doubt that AI systems, and the large-scale processing of personal data that often accompanies their development and use, has put a strain on individuals’ fundamental rights and freedoms. Against that background, this chapter aims to walk the reader through a selection of key concerns arising from the application of the GDPR to the training and use of such systems. First, it clarifies the position and role of the GDPR within the broader European data protection regulatory framework. Next, it delineates its scope of application by delving into the pivotal notions of “personal data,” “controller,” and “processor.” Lastly, it highlights some friction points between the characteristics inherent to most AI systems and the general principles outlined in Article 5 GDPR, including lawfulness, transparency, purpose limitation, data minimization, and accountability.

  • Estimating the impact of somatic cell count on the value of milk utilising parameters obtained from the published literature

  • Una Geary, Nicolas Lopez-Villalobos, Bernadette O'Brien, Dorian J Garrick, Laurence Shalloo
  • Journal:
    Journal of Dairy Research / Volume 81 / Issue 2 / May 2014
    Published online by Cambridge University Press:
    26 March 2014, pp. 223-232
    Print publication:
    May 2014

  • The impact of mastitis on milk value per litre independent of the effect of mastitis on milk volume, was quantified for Ireland using a meta-analysis and a processing sector model. Changes in raw milk composition, cheese processing and composition associated with increased bulk milk somatic cell count (BMSCC) were incorporated into the model. Processing costs and market values were representative of current industry values. It was assumed that as BMSCC increased (i) milk fat and milk protein increased and milk lactose decreased, (ii) fat and protein recoveries decreased, (iii) cheese protein decreased and cheese moisture increased. Five BMSCC categories were examined from ⩽100 000 to >400 000 cells/ml. The analysis showed that as BMSCC increased the production quantities reduced. An increase in BMSCC from 100 000 to >400 000 cells/ml saw a reduction in net revenue of 3·2% per annum (€51·3 million) which corresponded to a reduction in the value of raw milk of €0·0096 cents/l.