9/3/2013
Tạo lập hệ cơ sở tri thức
Tuần 8 (Week 8)
Theo bài tập lớn – dự án môn học của các nhóm
(cid:1) 1. Xây dựng giao diện (cid:1) 2. Mô đun hỏi đáp (cid:1) 3. Case Study 3
HYBRID ARTIFICIAL INTELLIGENT MODEL USING COLLABORATIVE DECISION MAKING FOR EVALUATION OF FOOD BIOTECHNOLOGY Conference paper and journal paper http://rc3bio.hut.edu.vn/
(1)*Hai V. Pham, (2) Thang Cao and (3) Katsuari Kamei (1) RitsumeikanUniversity 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, JAPAN hai@spice.ci.ritsumei.ac.jp
(2)-(3) College of Information Science and Engineering, Ritsumeikan University 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, JAPAN
Agenda
(cid:1) Introduction and Problem (cid:1) System Overview (cid:1) Methodology (cid:1) Example Applications (cid:1) Result Discussions (cid:1) Conclusions
Hai V Pham hai@spice.ci.ritsumei.ac.jp 1
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Introduction of food biotechnology
Food biotechnology
Food Research
biotechnology engineering
(cid:1) Food biotechnology has been widely produced healthy
foods in daily life
(cid:1) Food biotechnology is to provide fresh foods and
improving quality.
(cid:1) Researchers,
customers
and consumers need to determine bio-food products as well as quality food if each potential new food product will be a useful, beneficial and safe development.
Traditional methods in Food biotechnology Evaluation
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Customers to evaluate food products using questionnaires online, most evaluation approaches based on bio-food standard indicators Hybrid Artificial Intelligent model is to improve an evaluation model of food biotechnology
to using most
evaluate food Customers questionnaires products online, evaluation approaches based on bio-food standard indicators
Bio-food standard indicators
Customers / experts
Some studies have investigated an evaluation of food biotechnology using expert interviews.
Problems in Food biotechnology
Evaluation
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?
(cid:1) The weaken points of
sensibilities
current approaches using group not preferences
and
are
customer/expert aggregated concurrently.
(cid:1) Bio-food indicators can only use for evaluation based on expert
preferences
(cid:1) Customer behaviours and emotions may not consider in an
evaluation.
(cid:1) The conflict members in the decision making results
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Problems in evaluation of Food
biotechnology…
Disatisfied bio- food products
Good bio-food products
Bio-food product A
Experts are satisfied instead of testing these products based on bio-food indicators
Customers
are to these
Japanese somewhat preferred bio-food products
Satisfied bio- food products
Chinese Customers are satisfied to these bio-food products
System Overview
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Methodology
Step 1. KanseiEvaluation to quantify expert sensibilities and preferences Step 2. Collaborative Decision Making in Bio-food Evaluation
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Methodology . . .
Step 4. Select alternatives matching with customer/ expert preferences
Results and Discussions
The final Web-based result
SOM Map result
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Results and Discussions…
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Conclusion and Future work
(cid:1) The Hybrid Artificial
Intelligent model
(cid:1)
is a new method for evaluation of food biotechnology based on collaborative expert preferences and customer behaviours. This new approach using Kansei evaluation is to quantify expert sensibilities and emotions about bio-food quality in market and bio- food research environments.
(cid:1) Further improvement of food biotechnology evaluation applying for a real case study with expert feedbacks can be considered in future studies.
(cid:1) To evaluate bio-food products, the model allowing Web-application with an autonomous intelligent system can also be considered in future studies.
Thank you very much for your attentions!
Questions & Answers You can drop questions to us by email: haivnu@yahoo.com
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