This research paper investigates the utilization of artificial intelligence (AI) to transform agro-industrial waste, specifically tomato pomace, into lycopene-enriched functional foods. Tomato pomace is an agro-industrial waste that carries a highly undermined antioxidant that can be integrated into functional foods. The study focuses on using tomato pomace in lycopene extraction and discusses extraction optimization through AI-driven models to integrate the developed extract into the functional food. The integration of lycopene-enriched oil into the functional food resulted in the enhancement of nutritional value as lycopene in the product came to be 93.66 mg/100 g and increased vitamin C and A from 0.026 mg/100 g to 33.78 ± 3.4 mg/100 g and from 0.189 IU/100 g to 63.30 IU/100 g, respectively. AI in the development of functional foods can bring a new revolution in providing healthcare through means of prevention rather than cure. Lycopene-enriched functional foods aim to tackle chronic diseases that are led by oxidative stress ROS and RNS species that hold part in the majority of health-related issues.