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All Technical Committee Conferences (Searched in: All Years)
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| ITS, IE, ITE-MMS, ITE-HI, ITE-ME, ITE-AIT [detail] | 2019-02-19 16:00 |
Hokkaido | Hokkaido Univ. | A Study on Vectorizing Diet Preferences based on Large Foodlogging Data and DNN model Yuji Goda (UTokyo), Sosuke Amano (foo.log Inc.), Yoko Yamakata, Kiyoharu Aizawa (UTokyo) |
In usual dietary management, dieticians use the food logs to see one’s wellness. However, this method is not handy for o... [more] | |
| MVE, ITE-HI | 2017-06-01 12:45 |
Tokyo | Univ. of Tokyo | Prediction of individual food preferences using food recordings Akihiro Tsubakida, Sosuke Amano, Kiyoharu Aizawa (UTokyo), Makoto Ogawa (foo.log)  MVE2017-8 |
In order to maintain and improve health from the view point of eating, it is necessary to grasp the individual food pref... [more] | MVE2017-8 pp.55-60 |
| HCGSYMPO (2nd) |
2016-12-07 - 2016-12-09 |
Kochi | Kochi City Culture Plaza (CUL-PORT) | A delicious functional drink seems not functional
-- Beliefs and taste evaluation for a functional drink -- Hidehito Honda, Rei Horie, Kazuhiro Ueda (Tokyo Univ.) |
We examined belief and taste evaluation for functional foods. In particular, we conducted web survey and a behavioral ex... [more] | |
| HCGSYMPO (2nd) |
2015-12-16 - 2015-12-18 |
Toyama | Toyama International Conference Center | Animal-looking food decoration: effects of facial expression and caricature on visual preference of a food Kohske Takahashi, Mai Ooguro, Nan Li, Haruaki Fukuda (Univ. Tokyo), Katsumi Watanabe (Waseda Univ.), Kazuhiro Ueda (Univ. Tokyo) |
Food perception involves crossmodal cognitive processes including not only gustation and olfaction but also vision and a... [more] | |
| MVE, IE, WIT, IMQ, CQ (Joint) [detail] |
2013-03-11 14:00 |
Fukuoka | Fukuoka Institute of Technology | Ingredients Estimation in a Dish by Learning from a Large Number of Recipes with Images Hiroki Matsunaga, Satoshi Yokoi, Yasuhiro Hayashi (Nagoya Univ.), Keisuke Doman (chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65 |
In this report, we propose a method for estimating the ingredients contained in the dish in an input food image. Recent... [more] |
IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65 pp.115-120 |
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