A Recipe Based On-line Food Store

In this paper we present a recommender system design for recipe based on-line food shopping. Our system differs in two major ways from existing system. First we use an editor that labels clusters of users, such as meat lovers and vegetarians; based on what recipes they have chosen. Secondly, these clusters are available to users, so they can not only choose recipes based on their own user group but also navigate among other user groups

Using Narratives, Humor, and Social Navigation: An Inspection of two systems

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Designing for Social Navigation of Food Recipes,

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Social Navigation of Food Recipes

The term Social Navigation captures every-day behaviour used to find information, people, and places – namely through watching, following, and talking to people. We discuss how to design information spaces to allow for social navigation. We applied our ideas in a recipe recommendation system. In a follow-up user study, subjects state that social navigation adds value to the service: it provides for social affordance, and it helps turning a space into a social place. The study also reveals some unresolved design issues, such as the snowball effect where more and more users follow each other down the wrong path, and privacy issues

Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors

This chapter discusses the use of sensory evaluation in the assurance of product quality within the food production sectors of ready meals, soups and sauces. The chapter methodically reviews typical food processing stages, from recipe development through to end product supply, and considers how sensory assessment methods can be utilised to help assure the quality of the end products within these selected High Risk Chilled Food sectors

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

Situation Variation in Consumers’ Media Channel Consideration

In this article, the authors investigate consumers’ consideration of media channels during different usage situations. They develop a model that explains consumers’ media channel consideration as a function of the media channel’s perceived benefits. In addition, they hypothesize that the usage situation affects consumers’ media channel consideration and that situation-based benefit requirements moderate the effect of the benefits on their channel consideration. The authors test the hypothesized relationships using survey data from 341 consumers regarding their consideration of 12 different media channels used by manufacturers to communicate product information across three product-related usage situations. The results of the analyses support the proposed model structure and confirm the expected relationships among perceived media channel benefits, usage situations, media channel requirements, and consumers’ media channel consideration.marketing ;

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