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All Technical Committee Conferences (Searched in: All Years)
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| IE, MVE, CQ, IMQ (Joint) [detail] |
2024-03-15 13:30 |
Okinawa | Okinawa Sangyo Shien Center (Primary: On-site, Secondary: Online) |
Study on Leftovers Prediction from Food Images Yuita Arum Sari, Atsushi Nakazawa (Okayama University)  IMQ2023-86 IE2023-141 MVE2023-115 |
Leftover analysis is a valuable tool used by dietitians and nutritionists to assess a patient's calorie intake in health... [more] | IMQ2023-86 IE2023-141 MVE2023-115 pp.390-395 |
| HCGSYMPO (2nd) |
2019-12-11 - 2019-12-13 |
Hiroshima | Hiroshima-ken Joho Plaza (Hiroshima) | Observation of shared dining environment for supporting independence of the elderly people Satoshi Nishiguchi, Hideo Araki, Kenzaburo Miyawaki, Motoyuki Suzuki (OIT), Nahoko Kusaka, Nobuyuki Ueda (D.W.C.L.A.), Jin Narumoto (KPUM), Sano Mutsuo (OIT) |
The concept of share dining has been proposed to support the independence of the elderly. Shared dining aims to eliminat... [more] | |
| HCS | 2019-10-26 12:50 |
Tokyo | Nihon Univ. | HCS2019-43 |
kurashiru operated by our company dely Co., Ltd. is a service corresponding to the latter form, and many high-quality co... [more] | HCS2019-43 pp.17-21 |
| CQ, MVE, IE, IMQ (Joint) [detail] |
2018-03-08 14:30 |
Okinawa | Okinawa Industry Support Center | Improvement of taste estimation from a cooking recipe with an image
-- A study on the utilization of the cooking procedure -- Yoichiro Ito (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2017-35 IE2017-127 MVE2017-77 |
Based on the image features of the dish recipe possessed by the cooking recipe, the material characteristics based on th... [more] | IMQ2017-35 IE2017-127 MVE2017-77 pp.59-60 |
| DE | 2017-06-23 13:40 |
Tokyo | Analyzing trend of foods using multidomain data Masashi Anzawa, Sosuke Amano, Kiyoharu Aizawa (Univ. of Tokyo), Makoto Ogawa (foo.log), Shin'ichi Satou (NII) DE2017-2 |
People's diet is influenced variously such as social and cultural factors. the trend of meal changes by TV and SNS besid... [more] | DE2017-2 pp.7-10 |
|
| IE, EMM, LOIS, IEE-CMN, ITE-ME [detail] | 2013-09-12 16:10 |
Kumamoto | [Invited Talk]
Developement of Food Log Kiyoharu Aizawa (Univ. of Tokyo) LOIS2013-16 IE2013-37 EMM2013-59 |
Food is indispensable to our life and the content is influential to our health. We have been developing “FoodLog” which ... [more] | LOIS2013-16 IE2013-37 EMM2013-59 p.37 |
|
| DE | 2013-09-13 15:50 |
Tokyo | NII、12F Room1208, 1210 | FoodLog for Smartphone Kiyoharu Aizawa (Univ. of Tokyo), Makoto Ogawa (foo.log) DE2013-45 |
We are investigating FoodLog and its real use in our daily life. FoodLog is a multimedia tool for food recoding. We deve... [more] | DE2013-45 pp.67-70 |
| USN, IPSJ-UBI | 2008-07-17 16:10 |
Tokyo | Tokyo Denki University （Tokyo) | [Invited Talk]
Lifelog:Food and Living Space Kiyoharu Aizawa (Univ. of Tokyo) |
Capturing our activities in our daily life by electronic means leads to digitizing and archiving our personal experience... [more] | USN2008-21 pp.59-66 |
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