Flavour Enhanced Food Recommendation

We propose a mechanism to use the features of flavour to enhance the quality of food recommendations. An empirical method to determine the flavour of food is incorporated into a recommendation engine based on major gustatory nerves. Such a system has advantages of suggesting food items that the user is more likely to enjoy based upon matching with their flavour profile through use of the taste biological domain knowledge. This preliminary intends to spark more robust mechanisms by which flavour of food is taken into consideration as a major feature set into food recommendation systems. Our long term vision is to integrate this with health factors to recommend healthy and tasty food to users to enhance quality of life.Comment: In Proceedings of 5th International Workshop on Multimedia Assisted Dietary Management, Nice, France, October 21, 2019, MADiMa 2019, 6 page

Multisensory Approaches to Human-Food Interaction

Here, we present the outcome of the 4th workshop on Multisensory Approaches to Human-Food Interaction (MHFI), developed in collaboration with ICMI 2020 in Utrecht, The Netherlands. Capitalizing on the increasing interest on multisensory aspects of human-food interaction and the unique contribution that our community offers, we developed a space to discuss ideas ranging from mechanisms of multisensory food perception, through multisensory technologies, to new applications of systems in the context of MHFI. All in all, the workshop involved 11 contributions, which will hopefully further help shape the basis of a field of inquiry that grows as we see progress in our understanding of the senses and the development of new technologies in the context of food

A Word Embedding Model for Mapping Food Composition Databases Using Fuzzy Logic

This paper addresses the problem of mapping equivalent items between two databases based on their textual descriptions. Specif- ically, we will apply this technique to link the elements of two food com- position databases by calculating the most likely match of each item in another given database. A number of experiments have been carried by employing different distance metrics, some of them involving Fuzzy Logic. The experiments show that the mappings are highly accurate and Fuzzy Logic improves the precision of the model.European Union under grant agreement No. 816303 (Stance4Health

Vision-language models boost food composition compilation

Nutrition information plays a pillar role in clinical dietary practice, precision nutrition, and food industry. Currently, food composition compilation serves as a standard paradigm to estimate food nutrition information according to food ingredient information. However, within this paradigm, conventional approaches are laborious and highly dependent on the experience of data managers, they cannot keep pace with the dynamic consumer market and resulting in lagging and missing nutrition data and earlier machine learning methods unable to fully understand food ingredient statement information or ignored the characteristic of food image. To this end, we developed a novel vision-language AI model, UMDFood-VL, using front-of-package labeling and product images to accurately estimate food composition profiles. In order to drive such large model training, we established UMDFood-90k, the most comprehensive multimodal food database to date. The UMDFood-VL model significantly outperformed convolutional neural networks (CNNs) and recurrent neural networks (RNNs) on a variety of nutrition value estimations. For instance, we achieved macro-AUCROC up to 0.921 for fat value estimation, which satisfied the practice requirement of food composition compilation. This performance shed the light to generalize to other food and nutrition-related data compilation and catalyzed the evolution of other food applications.Comment: 31 pages, 5 figure