In this work, we explore the effects of flavour on the quality of recommendations. We attempt to build an empirical method to determine the flavour of food and incorporate them into a recommendation engine . This is particularly advantageous when combined with a system that proactively suggests healthier alternatives to common food items. Such a system will have the dual advantage of suggesting food items that the user is more likely to consume while also achieving the goal of ensuring the food intake leans more towards healthier alternatives. This solves the problem of suggesting food items that are commonly accepted as healthy but are seldom incorporated into one's diet .
We propose a mechanism to use the features of flavour to enhance the quality of food recommendations. An empirical method to determine the flavour of food is incorporated into a recommendation engine based on major gustatory nerves. Such a system has advantages of suggesting food items that the user is more likely to enjoy based upon matching with their flavour profile through use of the taste biological domain knowledge. This preliminary intends to spark more robust mechanisms by which flavour of food is taken into consideration as a major feature set into food recommendation systems. Our long term vision is to integrate this with health factors to recommend healthy and tasty food to users to enhance quality of life .
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. This is particularly advantageous when combined with a system that proactively suggests healthier alternatives to common food items.
based on major gustatory nerves.
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will have the dual advantage
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consume while also achieving the goal of ensuring the food intake leans more towards healthier alternatives. This solves the problem of suggesting food items that are commonly accepted as healthy but are seldom incorporated into one's diet
enjoy based upon matching with their flavour profile through use of the taste biological domain knowledge. This preliminary intends to spark more robust mechanisms by which flavour of food is taken into consideration as a major feature set into food recommendation systems. Our long term vision is to integrate this with health factors to recommend healthy and tasty food to users to enhance quality of life