Animation faciale basée données : un état de l'art

National audienceCet article dresse un panorama des différentes problématiques liées à l'animation faciale basée données et présente les dernières avancées et solutions proposées par l'état de l'art. Le but de l'animation basée données est d'animer des personnages virtuels reproduisant les actions effectuées par des acteurs humains. Dans ce contexte, le visage joue un rôle prépondérant puisqu'il est l'un des principaux vecteurs de l'émotion et de la communication chez l'humain. Par ailleurs, contrairement au reste du corps dont les mouvements sont contraints par des articulations et des os, les déformations du visage suivent une autre forme de dynamique ce qui en fait un cas d'étude à part. Les applications sont diverses, par exemple, la création d'avatars virtuels ou l'animation de personnages présentant un comportement naturel. Dans ce papier, nous aborderons la question depuis la capture des données faciales (les différents dispositifs et méthodes de capture) jusqu'aux méthodes de synthèse exploitant ces données

Un système de synthèse et d'annotation automatique à partir de données capturées pour l'animation faciale expressive en LSF

National audienceCe papier présente le fonctionnement d'un système visant à créer automatiquement des corpus d'animations faciales annotées pour la Langue des Signes Française (LSF) à partir de données issues de capture du mouvement (MoCap). L'animation produite est basée \emph{blendshapes}. Les coefficients associés à ce modèle sont calculés à partir des données capturées puis utilisés par le module de reconnaissance afin d'annoter automatiquement ces animations

Parental influences on children's eating behaviour and characteristics of successful parent-focussed interventions

Parental reports suggest that difficulties related to child-feeding and children's eating behaviour are extremely common. While 'fussy eating' does not pose an immediate threat to health, over the long-term, consumption of a poor diet can contribute to the development of a range of otherwise preventable diseases. In addition, the stress and anxiety that can surround difficult mealtimes can have a detrimental impact upon both child and parental psychological wellbeing. Since parents have a great influence over what, when, and how much food is offered, feeding difficulties may be preventable by better parental awareness. The aim of this review is to describe how parental factors contribute to the development of common feeding problems, and to discuss the merits of existing interventions aimed at parents/primary caregivers to improve child-feeding and children's eating behaviour. The potential for different technologies to be harnessed in order to deliver interventions in new ways will also be discussed

Effet d'une éducation sensorielle sur les préférences et les comportements alimentaires d'enfants en classe de cours moyen (CM)

Le projet EduSens s est intéressé à une approche hédoniste et sensorielle de l éducation au goût qui marie à la fois de l exposition à des aliments et de l information sur ces aliments. L objectif de ce travail fut dans un premier temps de développer des outils de mesure permettant d évaluer les préférences et les comportements alimentaires d enfants, puis d utiliser ces outils afin d étudier les effets d une éducation sensorielle en contexte scolaire. L éducation sensorielle utilisée est issue de la pédagogie des Classes du gou t de Jacques Puisais. Elle a eu lieu avec des enfants en classe de CM1 (8 à 11 ans) avec leur enseignant habituel à Dijon, France. Les résultats montrent une augmentation de l appréciation des variantes d aliments plus aromatiques et intenses dans les deux groupes dans un premier temps (T1), puis une continuité de cette augmentation dans le temps (T2) uniquement avec le groupe éduqué. Ainsi, la répétition des mesures (ou exposition) aurait un effet plus fort que l éducation dans un premier temps (T1), alors que l effet de l éducation n apparaitrait que plus tard (T2) sous la forme d une consolidation de l effet de l exposition. L éducation augmente la néophilie alimentaire des enfants, mais ceci de manière temporaire. L éducation améliore la description du ressenti lors d une dégustation en faveur de critères plus objectifs que subjectifs et cet effet perdure. Enfin l éducation influence la stratégie de catégorisation d odeurs inconnues vers une stratégie basée sur des critères moins hédoniques. Pour conclure, une éducation sensorielle telle qu elle a été pratiquée montre quelques effets sur les préférences et les comportements alimentaires sans qu ils soient durables, et influence principalement la description du ressenti lors d une dégustation.The project EduSens bases itself on a hedonist and sensory approach in taste education that unites exposure to food and information about food. The aim of the study was to first develop tools to evaluate the effects of this sensory education and then to use them to measure the effects of a sensory education in a school context. The sensory education used is based on the pedagogical method of the Classes du gout developed by Jacques Puisais. It was carried out with school classes of children of 8 to 11 years old and with their usual teacher in Dijon, France. Results showed an increase of liking for more aromatic and intense food variants for both groups at T1 and this increase continued but only for the experimental group over the period till T2. Thus, the repetition of the measurement (or merely the exposure) seemed to have a positive effect on the measurements at T1, irrespective of influence of the sensory education, whereas the effect of sensory education seems to lie mainly in the consolidation and further growth of this effect. In addition, sensory education improved food neophilia temporarily but not until T2 and improved the description of food perception in the direction of the use of more objective and less subjective terms. This last effect proved to be lasting over time. Finally, the sensory education induced a switch in the strategy of classification of unknown odours towards a less hedonic approach. To conclude, this sensory education showed some effects on food preferences and behaviour but not in a stable and lasting way, and influenced mainly the description of food perception.DIJON-BU Sciences Economie (212312102) / SudocSudocFranceF

Optimal Marker Set for Motion Capture of Dynamical Facial Expressions

International audienceWe seek to determine an optimal set of markers for marker-based facial motion capture and animation control. The problem is addressed in two different ways: on the one hand, different sets of empirical markers classically used in computer animation are evaluated; on the other hand, a clustering method that automatically determines optimal marker sets is proposed and compared with the empirical marker sets. To evaluate the quality of a set of markers, we use a blendshape-based synthesis technique that learns the mapping between marker positions and blendshape weights, and we calculate the reconstruction error of various animated sequences created from the considered set of markers in comparison to ground truth data. Our results show that the clustering method outperforms the heuristic approach

Per Channel Automatic Annotation of Sign Language Motion Capture Data

International audienceManual annotation is an expensive and time consuming task partly due to the high number of linguistic channels that usually compose sign language data. In this paper, we propose to automatize the annotation of sign language motion capture data by processing each channel separately. Motion features (such as distances between joints or facial descriptors) that take advantage of the 3D nature of motion capture data and the specificity of the channel are computed in order to (i) segment and (ii) label the sign language data. Two methods of automatic annotation of French Sign Language utterances using similar processes are developed. The first one describes the automatic annotation of thirty-two hand configurations while the second method describes the annotation of facial expressions using a closed vocabulary of seven expressions. Results for the two methods are then presented and discussed

Un système de synthèse et d'annotation automatique à partir de données capturées pour l'animation faciale expressive en LSF

National audienceCe papier présente le fonctionnement d'un système visant à créer automatiquement des corpus d'animations faciales annotées pour la Langue des Signes Française (LSF) à partir de données issues de capture du mouvement (MoCap). L'animation produite est basée \emph{blendshapes}. Les coefficients associés à ce modèle sont calculés à partir des données capturées puis utilisés par le module de reconnaissance afin d'annoter automatiquement ces animations

Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product ::case study on honeys from around the world

Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flower sources in different continents and islands, stored under various conditions. Many articles have been published on the sensory characterization of honeys, thus a common list of attributes has been established, but it appeared to be poorly suited to describe a large number of honeys from around the world. This is why the novel and rapid sensory evaluation method, the Pivot Profile©, was tested, with the participation of 15 panelists during five sessions. The first objective was to obtain a sensory description of the 50 honeys that were tested. From 1152 distinct terms, a list of 29 sensory attributes was established and the attributes divided into three categories: color/texture (8 terms), aroma (16 terms), and taste (5 terms). At first, the honeys have been ranked according to their level of crystallization from fluid/liquid to viscous/hard. Then color was the second assessment factor of the variability. In terms of aroma, honeys from Africa were characterized by smoky, resin, caramel and dried fruit as opposed to floral and fruity, mainly for honeys from South America and Europe. Finally, the honeys were ranked according to their sweetness. The second objective of this study was to test the new sensory method, called Pivot Profile© which is used to describe a large number of products with interpretable results

Effect of sensory education on categorization of unknown odors in children

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Effect of sensory education on food preferences in children

International audienceDuring an evaluation of the effects of a French sensory education program for 8-10 years old school children, an experiment was carried out to investigate the influence of the program on the development of children's preferences for stimuli differing in arousal potential (higher complexity and/or intensity). An experimental group (n = 101) who participated in the education program and a control group (n = 102) who did not, rated liking for five stimuli differing in arousal potential in each of three product categories (mashed potatoes, fruit yoghurts and compotes) at three moments: just before (T0) and after (T1) the education program and 10 months later (T2). Although initially both groups showed the same increase in liking for more arousing stimuli in two foods, indicating that exposure to more arousing stimuli alone sufficed, whereas the effect of the education program was only shown in the further extension of this change at T2 in the experimental group