NII International Internship program -  ON-SITE research topic 2 "Dish Tasting Learning Service using Artificial Intelligence for Mobile"

We are recruiting a Master student  or PhD Student as NII international internship student from universities or institutions with which NII has MOU (Memorandum of Understanding) for international exchange agreement.

Please see here for details about the Application guidelines for the NII International Internship Program - 2021 On-site.

Application deadline is Sept 30, 2021 at 5 pm (Japan time).

Context:

Recent breakthroughs in deep learning and artificial intelligence technologies have enabled numerous mobile applications.

Deep learning implemented on mobile devices provides several advantages. These advantages include low communication bandwidth,

small cloud computing resource cost, quick response time, and improved data privacy. Research and development of deep learning on mobile and embedded devices has recently attracted much attention.

Objective:

The target is to implement a deep learning service in our Dish tasting sharing apps service to recognize dish names, visual ingredients, and mulsemedia mouthfeel features and to enrich knowledge the deep learning dishes with contextual information coming from the web.

The theoretical challenge behind this small project is the fusion/composition of distributed knowledge graphs in a distributed community of mobiles combined with a 24h/7days deep learning service over a cloud. The context of this project is the Flavorlens social network [1].

[1]Alexandra Fritzen, Frederic Andres, Maria C.A. Leite, (2018) Introducing Flavorlens: A Social Media Platform for Sharing Dish Observations, 3rd International Workshop on Multisensory Approaches to Human-Food Interaction (MHFI’18), October 16, 2018, Boulder, CO, USA, 10.1145/3279954.3279961

Required skills: Programming (Scala, Python, Java, R).


Requirement for application: Master/PhD student

Duration: up to 6 months

Fields of study:  Natural Language Processing, deep Learning,  Dish recipe and photo classifications

Contact: Dr. hab. Frederic Andres  (andres at nii.ac.jp)