Intelligent food systems and Cooking Recipe data
analytics are emerging as a new research domain for data
engineering and data management. Therein responding to emerging
opportunities and challenges in a timely manner. Nevertheless, the
growth of data in volumes seems to out-speed the advance of the
many established data managing and processing technologies. There
are many forms of food-related data that are being collected on an
enormous scale, ranging from a variety of chemical and nutritional
data to recipe collections and social media postings.
The 1st Data Engineering meets Intelligent Food and COoking Recipe
(DECOR) workshop aims to bring together researchers and
practitioners in the area of Intelligent food systems and Cooking
Recipe data analysis and design of models, methods, demonstration
systems, and intelligent tools to support the data management of
computational cooking.
8:30 – 8:45am. | Welcome and Opening remarks by Special Guests and DECOR2018 chairs |
8:45 – 9:30am | Keynote I: "Youmiam, the Cooking Buddy" by Anthony Aubert and Théophile de La Bastie |
9:30
– 12:00 am.
|
Session
on “Computational Cooking”. |
9:30 – 10:00am. |
o
9:30
– 10:00 am.
The CRWB RSbench: Towards a Cooking Recipe
Benchmark Initiative. F.
Andres.
Digital Content and Media Sciences Research
Division, National Institute of Informatics, JP |
10:00 –10:30am. | Coffee Break |
10:30
– 12:00am. |
o
10:30
– 11:00 am. Data-Driven
investigation of culinary patterns in
traditional recipes across the world. Navjot
Singh1,2 and Ganesh Bagler1 1Center
for
Computational Biology, Indraprastha Inst. of
Information Technology (IIIT Delhi), IN
2Delhi
Technological University, IN
o
11:00
– 11:30 am.
DiEvent:
Towards
an Automated Framework for Analyzing Dining
Events. Mahmoud
Qodseya,
Mahdi Washha and Florence Sedes. IRIT - Paul Sabatier University o
11:30
– 12:00 am.
Images
& Recipes: Retrieval in the cooking
context. Micael Carvalho1, Rémi Cadène1, David Picard1,2, Laure Soulier1 and Matthieu Cord1 1 Sorbonne Universite, Laboratoire de Paris, LIP6 2
ETIS, UMR 8051, Univ. Paris Seine, Univ.
Cergy-Pontoise, ENSEA, CNRS |
12:00 – 1:30pm. | WS get together lunch. |
1:30 – 2:15pm. | Keynote
II: "The
eating
experience in the past, presence and future - a
sensory scienceperspective."
by Dr. Jeannette Nuessli Guth. ETH Zürich. Department of Health Science and technology, |
2:15
– 3:00 pm.
|
Panel
Session on "Challenges
and BlockChain-based cOllaborative
iNtelligence on Food, bIg
Data" cooking rEcipe, mulsemedia
Nutrition, and healthCareinitiativE". Panel participants: M.
Korosed
and J. Bertoncelj (University of Ljubljana). Data on
Composition of Slovenian Food. I.
Petek and N. Zajek (Luxembourg Slovenian
Business Club, Slovenia).
CollaborativeIntelligence and decentralized
business community building – Potentials in
Food/Nutrition. |
3:00
- 3:30 pm.
|
Coffee Break |
3:30
- 4:30 pm. |
Panel session follow-up discussion. |
4:30
- 4:45 pm. |
DECOR2018
Best Paper Award. |
4:45 - 5:00 pm. | Wrap-Up: Future Directions. DECOR2018 Chairs. |