Contents Science Lab

Project: Food typicality analysis

In this research, we analyze a method to analyze the typicality of a food within its food category based on its appearance for supporting cooking recipe search.

A typical food is a food which shares common features of a food category such as ingredients and cooking methods. The appearance of a food is one of the important factors to analyze typicality, since it is affected by its ingredients and cooking methods. Therefore, in this research, we analyze the typicality of a food by referring to the appearance of a large number of food photos assuming that most of them are typical ones.

Under the assumption, our method first extracts image features from food photos, and then builds a subspace for each food category. Given a food photo, the method calculates the typicality of its appearance by projecting it on to the corresponding subspace.

Main project members

Masamu Nakamura

Finished Master in AY2019

Dr. Keisuke Doman

Invited Associate Professor (Chukyo University)

Recent publications

Typicality evaluation of food-type specific presentation (in Japanese)

Masamu Nakamura, Yasutomo Kawanishi, Keisuke Doman, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase
IEICE Tech. Rep. Media Experience and Virtual Environment, MVE2019-70, Online, March 2020.

Typicality analysis of a food within a food category based on its appearance (in Japanese)

Masamu Nakamura, Yasutomo Kawanishi, Keisuke Doman, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase
IEICE SIG Attractiveness Computing Symposium 2019, NagoyaUniv., Higashiyama campus, August 2019.

Typicality analysis of a food within a food category based on its appearance (in Japanese)

Masamu Nakamura, Yasutomo Kawanishi, Keisuke Doman, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase
IEICE Tech. Rep. Media Experience and Virtual Environment, MVE2019-10, Nagoya Univ., Higashiyama campus, August 2018.

Estiamting the attractiveness of a boxed lunch focusing on the attributes of side dishes (in Japanese)

Masamu Nakamura, Keisuke Doman, Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase
Virtual Reality Society of Japan, 22nd Meeting of Special Interest Group on Odor, Taste, and Body Information, SBR2018-14, Volberia Daguri (Kagoshima), June 2018.