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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.. Introd

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Hai V Pham hai@spice.ci.ritsumei.ac.jp 1

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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) Ritsumeikan University 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

Introduction and Problem

Agenda

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Introduction of food biotechnology

Food biotechnology

biotechnology engineering Food Research

Food biotechnology has been widely produced healthy

foods in daily life

Food biotechnology is to provide fresh foods and

improving quality

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

Hybrid Artificial Intelligent model

is to improve an evaluation model

of food biotechnology

Customers to evaluate food products using questionnaires online, most evaluation

approaches based on bio-food standard indicators

5

Customers / experts

Bio-food standard indicators

Customers to evaluate food

products using questionnaires

online, most evaluation

approaches based on bio-food

standard indicators

Some studies have investigated an evaluation of food biotechnology using expert interviews.

Problems in Food biotechnology

Evaluation

?

6

The weaken points of current approaches using group

customer/expert sensibilities and preferences are not

aggregated concurrently

Bio-food indicators can only use for evaluation based on expert

preferences

Customer behaviours and emotions may not consider in an

evaluation

The conflict members in the decision making results

Problems in evaluation of Food

biotechnology…

Good bio-food

products

Disatisfied bio-food products

Bio-food

7

Experts are satisfied instead of

testing these products based on

bio-food indicators

Japanese Customers are somewhat preferred to these bio-food products

Chinese Customers are satisfied

Satisfied bio-food products

Bio-food product A

System Overview

8

Step 1 Kansei Evaluation to quantify expert sensibilities and preferences

Step 2 Collaborative Decision Making in Bio-food

Evaluation

9

Methodology

10

Step 4 Select alternatives matching with customer/ expert preferences

Results and Discussions

SOM Map result

The final Web-based result

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Results and Discussions…

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Conclusion and Future work

The Hybrid Artificial Intelligent model 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 food quality in market and

bio-13

sensibilities and emotions about food quality in market and bio-food research environments

Further improvement of food biotechnology evaluation applying for

a real case study with expert feedbacks can be considered in future studies

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

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Questions & Answers You can drop questions to us by email:

haivnu@yahoo.com