{"id":27,"date":"2017-02-24T18:45:40","date_gmt":"2017-02-24T18:45:40","guid":{"rendered":"http:\/\/madima.org\/?page_id=27"},"modified":"2020-01-02T10:31:12","modified_gmt":"2020-01-02T10:31:12","slug":"program","status":"publish","type":"page","link":"https:\/\/madima.org\/madima2019\/program\/","title":{"rendered":"Workshop Program"},"content":{"rendered":"\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
09:20<\/strong><\/td>\n09:30<\/strong><\/td>\nWorkshop opening and welcome<\/strong><\/td>\n<\/tr>\n
09:30<\/strong><\/td>\n10:00<\/strong><\/td>\nInvited Speaker: Frederic Ronga<\/a><\/strong>
\nNestl\u00e9 Research Center, Lausanne, Switzerland<\/em>
\nPersonalized Nutrition in the connected era: challenges and opportunities<\/strong><\/a><\/td>\n<\/tr>\n
10:00<\/strong><\/td>\n10:15<\/strong><\/td>\nDeep Cooking: Predicting Food Ingredient Amounts from Images<\/strong>
\nJiatong Li (Rutgers University); Ricardo Guerrero (Samsung AI Center); Vladimir Pavlovic (Rutgers University)<\/td>\n<\/tr>\n
10:15<\/strong><\/td>\n10:30<\/strong><\/td>\nImpact of Mixed Reality Food Labels on Product Selection: Insights from a User Study using Headset-mediated Food Labels at a Vending Machine<\/strong>
\nKlaus Fuchs (ETH Zurich); Tobias Grundmann (ETH Zurich); Mirella Haldimann (ETH Zurich);Elgar Fleisch (ETH Zurich)<\/td>\n<\/tr>\n
10:30<\/strong><\/td>\n11:00<\/strong><\/td>\nCoffee Break<\/strong><\/td>\n<\/tr>\n
11:00<\/strong><\/td>\n11:30<\/strong><\/td>\nInvited Speaker: Ramesh Jain<\/a><\/strong>
\nUniversity of California, USA and Peng Cheng Lab, China<\/em>
\nEat, Drink and be Happy<\/strong><\/a><\/td>\n<\/tr>\n
11:30<\/strong><\/td>\n12:00<\/strong><\/td>\nInvited Speaker: Karan Sikka<\/a><\/strong>
\nSRI International, USA<\/em>
\nLearning User Preferences from Social Multimedia Analysis and Overview of the iFood2019 Challenge<\/strong><\/a><\/td>\n<\/tr>\n
12:00<\/strong><\/td>\n12:15<\/strong><\/td>\nUnseen Food Creation by Mixing Existing Food Images with Conditional <\/strong>StyleGAN<\/strong>
\nDaichi Horita (The University of Electro-Communications); Wataru Shimoda (The University of Electro-Communications); Keiji Yanai (The University of Electro-Communications)<\/td>\n<\/tr>\n
12:15<\/strong><\/td>\n12:30<\/strong><\/td>\nSelf-Attention and Ingredient-Attention Based Model for Recipe Retrieval from Image Queries<\/strong>
\nMatthias Fontanellaz (ARTORG Center for Biomedical Engineering Research); Stergios Christodoulidis (ARTORG Center for Biomedical Engineering Research); Stavroula Mougiakakou (ARTORG Center for Biomedical Engineering Research)<\/td>\n<\/tr>\n
12:30<\/strong><\/td>\n14:00<\/strong><\/td>\nLunch Break<\/strong><\/td>\n<\/tr>\n
14:00<\/strong><\/td>\n14:30<\/strong><\/td>\nInvited Speaker: Kiyoharu Aizawa<\/a><\/strong>
\nThe University of Tokyo, Japan<\/em>
\nFoodLog: Multimedia Food Recording Platform and its Application for Athletes’ Nutrition Management<\/a>
\n<\/strong><\/td>\n<\/tr>\n
14:30<\/strong><\/td>\n14:45<\/strong><\/td>\nConvolutional Neural Networks for Food Image Recognition: An Experimental Study<\/strong>
\nYi Sen Ng (National University of Singapore); Wanqi Xue (National University of Singapore); Wei Wang (National University of Singapore); Panpan Qi (National University of Singapore)<\/td>\n<\/tr>\n
14:45<\/strong><\/td>\n15:00<\/strong><\/td>\nCategorization of Cooking Actions Based on Visual Similarity<\/strong>
\nYixin Zhang (Kyoto University); Yoko Yamakata (The University of Tokyo);Keishi Tajima (Kyoto University)<\/td>\n<\/tr>\n
15:00<\/strong><\/td>\n15:15<\/strong><\/td>\nScraping Social Media Photos Posted in Kenya and Elsewhere to Detect and Analyze Food Types<\/strong>
\nMona Jalal (Boston University); Kaihong Wang (Boston University); Jefferson Sankara (Lori Systems); Yi Zheng (Boston University); Elaine O. Nsoesie (Boston University); Margrit Betke (Boston University)<\/td>\n<\/tr>\n
15:15<\/strong><\/td>\n15:30<\/strong><\/td>\nFlavour Enhanced Food Recommendation<\/strong>
\nNitish Nag (University of California, Irvine); Aditya Narendra Rao (PES University, Bangalore); Akash Kulhalli (PES University, Bangalore); Kushal Samir Mehta (PES University, Bangalore); Nishant Bhattacharya (PES University, Bangalore); Pratul Ramkumar, Aditya Bharadwaj (PES University, Bangalore); Dinkar Sitaram (PES University, Bangalore); Ramesh Jain (University of California, Irvine)<\/td>\n<\/tr>\n
15:30<\/strong><\/td>\n16:00<\/strong><\/td>\nCoffee break<\/strong><\/td>\n<\/tr>\n
16:00<\/strong><\/td>\n17:30<\/strong><\/td>\n Poster & Demo Session<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nTowards Tailoring Digital Food Labels: Insights of a Smart-RCT on User-specific Interpretation of Food Composition Data<\/strong>
\nKlaus Fuchs (ETH Zurich); Timoth\u00e9e Barattin (ETH Zurich); Mirella Haldimann (ETH Zurich); Alexander Ilic (ETH Zurich)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDepthCalorieCam: A Mobile Application for Volume-Based FoodCalorie Estimation using Depth Cameras<\/strong>
\nYoshikazu Ando (The University of Electro-Communications); Takumi Ege (The University of Electro-Communications); Jaehyeong Cho (The University of Electro-Communications); Keiji Yanai (The University of Electro-Communications)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nA New Large-scale Food Image Segmentation Dataset and Its Application to Food Calorie Estimation Based on Grains of Rice<\/strong>
\nTakumi Ege (The University of Electro-Communications); Wataru Shimoda (The University of Electro-Communications); Keiji Yanai (The University of Electro-Communications)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDeep Cooking: Predicting Food Ingredient Amounts from Images<\/strong>
\nJiatong Li (Rutgers University); Ricardo Guerrero (Samsung AI Center); Vladimir Pavlovic (Rutgers University)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nImpact of Mixed Reality Food Labels on Product Selection: Insights from a User Study using Headset-mediated Food Labels at a Vending Machine<\/strong>
\nKlaus Fuchs (ETH Zurich); Tobias Grundmann (ETH Zurich); Mirella Haldimann (ETH Zurich);Elgar Fleisch (ETH Zurich)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nUnseen Food Creation by Mixing Existing Food Images with Conditional StyleGAN<\/strong>
\nDaichi Horita (The University of Electro-Communications); Wataru Shimoda (The University of Electro-Communications); Keiji Yanai (The University of Electro-Communications)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nSelf-Attention and Ingredient-Attention Based Model for Recipe Retrieval from Image Queries<\/strong>
\nMatthias Fontanellaz (ARTORG Center for Biomedical Engineering Research);Stergios Christodoulidis(ARTORG Center for Biomedical Engineering Research); Stavroula Mougiakakou (ARTORG Center for Biomedical Engineering Research)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nConvolutional Neural Networks for Food Image Recognition: An Experimental Study<\/strong>
\nYi Sen Ng (National University of Singapore); Wanqi Xue (National University of Singapore); Wei Wang (National University of Singapore); Panpan Qi (National University of Singapore)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nCategorization of Cooking Actions Based on Visual Similarity<\/strong>
\nYixin Zhang (Kyoto University); Yoko Yamakata (The University of Tokyo);Keishi Tajima (Kyoto University)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nScraping Social Media Photos Posted in Kenya and Elsewhere to Detect and Analyze Food Types<\/strong>
\nMona Jalal (Boston University); Kaihong Wang (Boston University); Jefferson Sankara (Lori Systems); Yi Zheng (Boston University); Elaine O. Nsoesie (Boston University); Margrit Betke (Boston University)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nFlavour Enhanced Food Recommendation<\/strong>
\nNitish Nag (University of California, Irvine); Aditya Narendra Rao (PES University, Bangalore); Akash Kulhalli (PES University, Bangalore); Kushal Samir Mehta (PES University, Bangalore); Nishant Bhattacharya (PES University, Bangalore); Pratul Ramkumar, Aditya Bharadwaj (PES University, Bangalore); Dinkar Sitaram (PES University, Bangalore); Ramesh Jain (University of California, Irvine)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nIngredient-Guided Cascaded Multi-Attention Network for Food Recognition (INVITED – ACM MM2019)<\/strong>
\nWeiqing Min (Chinese Academy of Sciences); Linhu Liu (Chinese Academy of Sciences); Zhengdong Luo (Chinese Academy of Sciences); Shuqiang Jiang (Chinese Academy of Sciences)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nLearning Using Privileged Information for Food Recognition (INVITED – ACM MM2019)<\/strong>
\nLei Meng (National University of Singapore, Singapore); Long Chen (Zhejiang University); Xun Yang (National University of Singapore, Singapore); Hanwang Zhang (Nanyang Technological University, Singapore); Dacheng Tao (The University of Sydney); Chunyan Miao (Nanyang Technological University, Singapore); Tat-Seng Chua (National University of Singapore, Singapore)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nMixed-dish Recognition with Contextual Relation Networks (INVITED – ACM MM2019)<\/strong>
\nLixi Deng (Institute of Computing Technology, Chinese Academy of Sciences); Jingjing Chen (National University of Singapore); Qianru Sun (National University of Singapore); Xiangnan He (University of Science and Technology of China); Sheng Tang (Institute of Computing Technology, Chinese Academy of Sciences); Zhaoyan Ming (National University of Singapore); Yongdong Zhang (Institute of Computing Technology, Chinese Academy of Sciences); Tat Seng Chua (National University of Singapore)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDEMO: goFOOD\u2122 for Dietary Assessment<\/strong>
\nYa Lu (University of Bern, Switzerland); Thomai Stathopoulou (University of Bern, Switzerland); Stavroula Mougiakakou (University of Bern, Switzerland)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDEMO: For a Dietitian Nutrition Management App: FoodLog Athlete<\/strong>
\nMiyuki Kawarada (The University of Tokyo, Japan); Hiroaki Karasawa (The University of Tokyo, Japan); Sosuke Amano (The University of Tokyo, Japan); Yoko Yamakata (The University of Tokyo, Japan); Kiyoharu Aizawa (The University of Tokyo, Japan)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDEMO: Cookpad Image To Recipe<\/strong>
\nRyan Fox (Cookpad Ltd, UK); Mikhail Fain (Cookpad Ltd, UK); Andrey Ponikar (Cookpad Ltd, UK); Daniel Fernandez (Cookpad Ltd, UK)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDEMO: A Cooking Support System by Extracting Difficult Scenes for Cooking Operations from Recipe Short Videos (INVITED – ACM MM2019)<\/strong>
\nTakuya Yonezawa (Kwansei Gakuin University, Japan); Yuanyuan Wang (Yamaguchi University, Japan); Yukiko Kawai (Kyoto Sangyo University, Japan); Kazutoshi Sumiya (Kwansei Gakuin University, Japan)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDEMO: Ramen as You Like: Sketch-based Food Image Generation and Editing (INVITED – ACM MM2019)<\/strong>
\nJaehyeong Cho (The University of Electro-Communications, Japan); Wataru Shimoda (The University of Electro-Communications, Japan); Keiji Yanai (The University of Electro-Communications, Japan)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

09:20 09:30 Workshop opening and welcome 09:30 10:00 Invited Speaker: Frederic Ronga Nestl\u00e9 Research Center, Lausanne, Switzerland Personalized Nutrition in the connected era: challenges and opportunities 10:00 10:15 Deep Cooking: Predicting Food Ingredient Amounts from Images Jiatong Li (Rutgers University); Ricardo Guerrero (Samsung AI Center); Vladimir Pavlovic (Rutgers University) 10:15 10:30 Impact of Mixed Reality … <\/p>\n

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