DECOR2019 WORKSHOP AGENDA April 8th 2019
SPECIAL TASTING EVENT on April 9th 2019 lunch time (limited to 12 attendees)
Gastronomy tasting of Macau cuisine
Where: Macau Roosevelt, 2 Floor, Dragon Chinese Restaurant (address: Av. dos Jogos da asia Oriental, Macau;
澳門羅斯福酒店二樓 - 龍軒中餐廳 @ 澳門東亞運大馬路
registration fee: MOP 360
registration and detail of the event: firstname.lastname@example.org or email@example.com
and Opening remarks by Special Guests and DECOR2019
chairs (Dr. Frederic Andres and Dr. Maria Leite)
|9:15 – 10:00 am||
Keynote I: "Cross-modal image-to-recipe retrieval" by
Ng (City University Of Hong Kong)
|10:00 –10:30am.||Coffee Break|
10:30 - 11:00 am.
Food Image to Cooking Instructions Conversion Through
Compressed Embeddings Using Deep Learning.
Madhu KUMARI, Computer Science and Engineering Department,
National Institute of Technology, Hamirpur, India
11:00 - 11:30 am. Computational models for the evolution of world cuisines.
Ganesh BAGLER, Center for Computational Biology, Indraprastha Inst. of Information Technology (IIIT Delhi), IN.
Delhi Technological University, India
11:30 - 12:00 am. Data Mining Approach to Chinese Food Analysis for Diet-Related Cardiometabolic Diseases.
Angela CHANG, Department of Communication, University of Macau, Macau China
|12:00 – 1:30pm.||WS get together lunch.|
|1:30 – 2:15pm.||Keynote
II: Digitizing the 360o Flavor Experience ...
Now or Ever!
Chef Robert Danhi - Curator of Cultures
– 3:00 pm.
Experimental and Tasting Session
Talking about Taste Experiences in a Cross-cultural Context
Dr. Jeannette Nuessli Guth. ETH Zürich. Department of Health Science and technology, CH
summary: The Lecture will include an introduction to sensory science with focus on perception of different experiences while eating and drinking.
The participants are asked in a practical session to elaborate descriptors for describing food products and discuss the terms in order to find references and
definitions. This is done in small groups so potential cross-cultural influences are highlighted. Findings are presented in the plenum.The objective of this lecture is to
demonstrate the challenges in verbally exchange taste experiences.
- 3:30 pm.
- 4:30 pm.
Enlightening Student Session (5mn presentation per student)
Student Abstract:Recommendation of Indian cuisine recipes according to available ingredients.
Nilesh, Computer Science and Engineering, National Institute of Technology, Hamirpur, India
Follow-up Discussion and Exchange
4:30 - 4:45 pm.
DECOR2019 Best Paper Award.
|4:45 - 5:00 pm.||Wrap-Up:
Future Directions. DECOR2019 Chairs. Dr.
F. Andres and Dr. M.
Flavorlens DECOR Challenge F. Andres