Language-driven Scene Synthesis using Multi-conditional Diffusion Model

Scene synthesis is a challenging problem with several industrial applications. Recently, substantial efforts have been directed to synthesize the scene using human motions, room layouts, or spatial graphs as the input. However, few studies have addressed this problem from multiple modalities, especially combining text prompts. In this paper, we propose a language-driven scene synthesis task, which is a new task that integrates text prompts, human motion, and existing objects for scene synthesis. Unlike other single-condition synthesis tasks, our problem involves multiple conditions and requires a strategy for processing and encoding them into a unified space. To address the challenge, we present a multi-conditional diffusion model, which differs from the implicit unification approach of other diffusion literature by explicitly predicting the guiding points for the original data distribution. We demonstrate that our approach is theoretically supportive. The intensive experiment results illustrate that our method outperforms state-of-the-art benchmarks and enables natural scene editing applications. The source code and dataset can be accessed at https://lang-scene-synth.github.io/.Comment: Accepted to NeurIPS 202

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology

A 1.2-µW 41-dB Ripple Attenuation Chopper Amplifier Using Auto-Zero Offset Cancelation Loop for Area-Efficient Biopotential Sensing

In this paper, a low-power and low-noise capacitive-coupled chopper instrumentation amplifier (CCIA) is proposed for biopotential sensing applications. A chopping technique is applied to mitigate the domination of flicker noise at low frequency. A new offset cancellation loop is also used to deal with the intrinsic offset, originating from process variation, to reduce ripple noise at the output of CCIA. Moreover, the optimization of the chip area was resolved by adding a T-network capacitor in the negative feedback loop. The CCIA is designed on 0.18 µm process CMOS technology with a total chip area of 0.09 mm2. The post-simulation results show that the proposed architecture can attenuate the output ripple up to 41 dB with a closed-loop gain of 40 dB and up to 800 Hz of bandwidth. The integrated input referred noise (IRN) of the CCIA is 1.8 µVrms over a bandwidth of 200 Hz. A noise efficiency factor (NEF) of 5.4 is obtained with a total power dissipation of 1.2 µW and a supply voltage of 1 V, corresponding to a power efficiency factor of 9.7 that is comparable with that of state-of-the-art studies

A 1.2-µW 41-dB Ripple Attenuation Chopper Amplifier Using Auto-Zero Offset Cancelation Loop for Area-Efficient Biopotential Sensing

In this paper, a low-power and low-noise capacitive-coupled chopper instrumentation amplifier (CCIA) is proposed for biopotential sensing applications. A chopping technique is applied to mitigate the domination of flicker noise at low frequency. A new offset cancellation loop is also used to deal with the intrinsic offset, originating from process variation, to reduce ripple noise at the output of CCIA. Moreover, the optimization of the chip area was resolved by adding a T-network capacitor in the negative feedback loop. The CCIA is designed on 0.18 µm process CMOS technology with a total chip area of 0.09 mm2. The post-simulation results show that the proposed architecture can attenuate the output ripple up to 41 dB with a closed-loop gain of 40 dB and up to 800 Hz of bandwidth. The integrated input referred noise (IRN) of the CCIA is 1.8 µVrms over a bandwidth of 200 Hz. A noise efficiency factor (NEF) of 5.4 is obtained with a total power dissipation of 1.2 µW and a supply voltage of 1 V, corresponding to a power efficiency factor of 9.7 that is comparable with that of state-of-the-art studies

Prospects for food fermentation in South-East Asia, topics from the tropical fermentation and biotechnology network at the end o the AsiFood Erasmus plus project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the "AsiFood Erasmus+ project" (www.asifood.org ), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology