Program

DECOR2022 WORKSHOP AGENDA    May 9th 2022 in partnership with Sparkup


Early registration deadline : May 5th 2022 CLICK HERE to access to ICDE registration webpage


08:00 –
08:15 am MYT
Welcome and Opening remarks by Special Guests Welcome and Opening remarks by Special Guest: Prof. Dr. Ismi Arif Ismail  Deputy Vice Chancellor, UPM - Academic and International and DECOR2022 co-chairs  (Dr. Hdr. Frederic ANDRES, Prof. Ganesh BAGLER, Prof. Farshad FOTOUHI, Dr. Maria LEITE)
8:15 – 9:00 am MYT Keynote I: "Addressing the food image challenge as a fine-grained recognition problem" by Professor Dr. Petia RADEVA (Consolidated Research Group “Computer Vision and Machine Learning” at the University of Barcelona (CVMLUB))    
 

Abstract: Food is an integral part of a healthy lifestyle. Recent advancements in Computer Vision and Deep Learning algorithms have given rise to several food analysis applications aimed at developing better nutritional habits. Food images have high degree of ambiguity and inter-class similarity, being really difficult to distinguish the food categories even for humans. We address the problem of food recognition as a fine-grained recognition problem where the main goal is to focus on subtle discriminative details to distinguish similar classes. Multiple specialized transformer blocks focus on specific subsets of food categories that are specially difficult to distinguish. We apply our method on three public datasets, namely: Food1K with 1000 classes, FoodX-251 with 251 classes and Food101 with 101 classes. Our validation shows that our method outperforms the state-of-the-art on the three public food recognition datasets containing fine-grained data.

Bio: Prof. Petia Radeva is a Full professor at the Universitat de Barcelona (UB), Head of the Consolidated Research Group “Computer Vision and Machine Learning” at the University of Barcelona (CVMLUB) at UB (www.ub.edu/cvmlub) and Senior researcher in Computer Vision Center (www.cvc.uab.es). She was PI of UB in 7 European, 3 international and more than 25 national projects devoted to applying Computer Vision and Machine learning for real problems like food intake monitoring (e.g. for patients with kidney transplants and for older people). Petia Radeva is a REA-FET-OPEN vice-chair since 2015 on, and international mentor in the Wild Cards EIT program since 2017. She is an Associate editor of Pattern Recognition journal (Q1, IP=7.196) and International Journal of Visual Communication and Image Representation (Q2, IP=3.13). She is a Research Manager of the State Agency of Research (Agencia Estatal de Investigación, AEI) of the Ministry of Science and Innovation of Spain. Petia Radeva belongs to the top 2% of the World ranking of scientists with the major impact in the field of TIC according to the citations indicators of the popular ranking of Stanford. Moreover, she was awarded IAPR Fellow since 2015, ICREA Academia assigned to the 30 best scientists in Catalonia for her scientific merits since 2014, received several international awards (“Aurora Pons Porrata” of CIARP, Prize “Antonio Caparrós” for the best technology transfer of UB, etc). She supervised 22 PhD students and published more than 100 SCI journal publications and 250 international chapters and proceedings, her Google scholar h-index is 50 with more than 9000 cites.

 

 

9:00 – 9:10 am MYT.  Short Break
9:10 – 10:40 am MYT

9:10 am MYT "Detecting Sensory Textures with Rheological Characteritics from Recipe Sharing Sites"  Hiroshi UEHARA, Rissho University,Japan
9:40 am MYT "FoodPrint: Computing Carbon Footprint of Recipes"  Shayna MALIK, IIIT-Delhi, India
10:10 am MYT "Object Detection in Indian Food Platters using Transfer Learning with YOLOv4"
Deepanshu PANDEY, IIIT-Delhi,India

10:40 – 10:45 am MYT  

short break
10:45 – 11:35 am MYT
10:45 am MYT "Ratatouille: A tool for Novel Recipes Generation" Mansi GOEL, IIIT-Delhi,India
11:00 am MYT "Ingredient-based Forecast of Sold Dish Portions in Campus Canteen Kitchens" Lucas WOLTMANN, Dresden, Germany
11:35 – 12:00 am MYT.  Break
12:00 – 14:00 pm MYT   Special session on Food Expectation, Prof. M.S. KARIM (Universiti Putra Malaysia)

Abstract: FOOD EXPECTATION: TRULY MALAYSIA CUISINE EXPERIENCE
Malaysia is undoubtedly a food paradise. With three major ethnics (Malay, Chinese, and Indian) in the background, Malaysia offers a plethora of foods from snacks to gourmets worth to be experienced. Additionally, Malaysian food can be divided into profiles of six regions. The food in the north and east of Peninsular Malaysia has apparent influenced of the Thai cuisine, and in the south and west, it is mostly influenced by the Indonesian food culture. Apart from the Peninsular Malaysia, the state Sabah and Sarawak represent the East Malaysia, have their food influenced by Brunei and the Philippines, respectively. However, with the background of three major ethnics, the array of influences amalgamated the food into a unique blend of truly Malaysian cuisine creating its own unique characteristics. This presentation will showcase three types of selected food that listed a Malaysia’s native flower known as Butterfly pea flower as the main ingredient. This flower’s vibrant blue hue and health benefits have made its significant inclusions in various types of food ranging from beverages to desserts.

Bio: Dr. Shahrim Karim is a Professor of Malaysia Heritage Food and Culture at the Department of Food Service Management, Faculty of Food Science and Technology, Universiti Putra Malaysia . He has contributed to the development of the Malaysia heritage food and marketing the food on a global scale. Shahrim has served in various national committees on food heritage and towards documentation and refining of the national heritage food. Additionally, he had hosted and appeared on various television programs on Malaysian food. So far, he has published five books on foods, especially highlighting the traditional food. His research interest includes Foodservice Management, Food Tourism, Food Culture, and Heritage Food. He conducts both quantitative and qualitative research methodology. During his spare times, he loves to cook and travel for food, food photography and he paints on canvas as well.
 


14:00 – 15:00 pm MYT Keynote II: "Pervasive dietary monitoring with wearable cameras and AI” by Dr.
Benny LO (Hamlyn Centre/Dept of Surgery and Cancer, Imperial College, UK)

Abstract: Most of the current dietary assessment methods rely on the individual’s own record, such as 24 hrs recall, and which often led to subjective and inaccurate measurements. Although there are some objective and accurate measurement methods, such as the use of doubly labelled water, weighted food record etc., these are either very expensive or can only be conducted in a highly controlled environment. These methods often fail to reveal the actual nutrient intake in the population. Given the advances in smartphone technologies, new software tools and mobile applications have been introduced for users to log and record their food intakes. Although these tools ease the recording of information, such active approach relies mainly on the users’ input which could be subjective and may miss some crucial information for dietary assessments. To address the need for accurate objective dietary assessment, we have introduced the passive approach in dietary monitoring with low-cost wearable cameras. The wearable cameras are designed to be worn on the glasses or pinned on the chest, and they can continuously capture snapshots throughout the day. Hence, the cameras will be able to capture all the eating activities of the users and other daily activities. In addition, to quantify the dietary intake from the images captured, novel AI methods have been developed to recognise the food items, estimate portion sizes, and deduce the nutrient intakes of the participants. With the support from the Bill and Melinda Gates Foundation, large scale studies are being carried out to assess the feasibility and effectiveness of such passive dietary monitoring approach in both rural and urban areas in two African countries, namely Uganda and Ghana. In this talk, I will briefly introduce the concept of passive dietary monitoring approach, present some of our recent work developed, and discuss the challenges faced in collecting/analysing data for estimating the individual dietary intake in our field studies.

Bio: Dr Benny Lo, PhD is a Senior Lecturer of the Hamlyn Centre/Dept of Surgery and Cancer, Imperial College. His research mainly focuses on Body Sensor Networks, Pervasive Sensing, Biomedical Engineering, Micro-Electronics, Surgical Vision, and Machine Learning for healthcare, well-being and sports applications. He is one of the pioneers in pervasive sensing research and led a number of the translational projects on applying sensing technologies in clinical applications. His research work has been highly recognised by academic and industrial and led to numerous awards, such as the Best Paper award at BSN2021, the FAU’s Open Challenge, etc. He is an Associate Editor of the IEEE Journal of Biomedical and Health Informatics (J-BHI) and the Topics Editor of the International Journal of Distributed Sensor Networks (IJDSN). He was the Past Chair of the IEEE EMBS Wearable Biomedical Sensors and Systems (WBSS) Technical Committee 2018-19 and a Steering Committee member of the IEEE EMBS Standards Technical Committee.
 


15:00 - 15:30 pm MYT
break
15:30 – 18 pm MYT

Panel Discussion session on Food and Data Engineering  Dr. Hdr. F. ANDRES, Prof. G. BAGLER, Prof. F. FOTOUHI, Dr. M. LEITE, Prof. P. RADEVA, Dr. Benny LO, Prof. M.S. KARIM, Prof. H. UEHARA, S. MALIK, D. PANDEY, M. GOEL and L. WOLTMANN 
       
including Discussion and Exchange with attendees
 
  

Best Paper Award and Student Best Paper Award.

Wrap-Up: Future Directions. DECOR2022 Co-Chairs.