CuisineNet: Food Attributes Classification using Multi-scale Convolution Network

Diversity of food and its attributes represents the culinary habits of peoples from different countries. Thus, this paper addresses the problem of identifying food culture of people around the world and its flavor by classifying two main food attributes, cuisine and flavor. A deep learning model based on multi-scale convotuional networks is proposed for extracting more accurate features from input images. The aggregation of multi-scale convolution layers with different kernel size is also used for weighting the features results from different scales. In addition, a joint loss function based on Negative Log Likelihood (NLL) is used to fit the model probability to multi labeled classes for multi-modal classification task. Furthermore, this work provides a new dataset for food attributes, so-called Yummly48K, extracted from the popular food website, Yummly. Our model is assessed on the constructed Yummly48K dataset. The experimental results show that our proposed method yields 65% and 62% average F1 score on validation and test set which outperforming the state-of-the-art models.Comment: 8 pages, Submitted in CCIA 201

Toward a multilevel representation of protein molecules: comparative approaches to the aggregation/folding propensity problem

This paper builds upon the fundamental work of Niwa et al. [34], which provides the unique possibility to analyze the relative aggregation/folding propensity of the elements of the entire Escherichia coli (E. coli) proteome in a cell-free standardized microenvironment. The hardness of the problem comes from the superposition between the driving forces of intra- and inter-molecule interactions and it is mirrored by the evidences of shift from folding to aggregation phenotypes by single-point mutations [10]. Here we apply several state-of-the-art classification methods coming from the field of structural pattern recognition, with the aim to compare different representations of the same proteins gathered from the Niwa et al. data base; such representations include sequences and labeled (contact) graphs enriched with chemico-physical attributes. By this comparison, we are able to identify also some interesting general properties of proteins. Notably, (i) we suggest a threshold around 250 residues discriminating "easily foldable" from "hardly foldable" molecules consistent with other independent experiments, and (ii) we highlight the relevance of contact graph spectra for folding behavior discrimination and characterization of the E. coli solubility data. The soundness of the experimental results presented in this paper is proved by the statistically relevant relationships discovered among the chemico-physical description of proteins and the developed cost matrix of substitution used in the various discrimination systems.Comment: 17 pages, 3 figures, 46 reference