Titel: Colour-based Food recommender
The colourfulness of food plays a key role in food choice by influencing taste thresholds, sweetness perception, food preference, pleasantness, and acceptability [1]. A large body of research has shown that changing the hue or intensity of the colour of food items can exert a sometimes dramatic impact on the expectations and subsequent experiences of consumers [2]. There is also evidence suggesting meals with broad range of colours tend to more healthy.
While it makes sense that the image associated with a recipe will be important in determining how it is perceived and rated, in the recommender systems community no research to date has investigated this in detail. Using large datasets collected via popular Internet food portals (allrecipes.com and kochbar.de), this project will study the relationship between the colourfulness of food images and perception of the food and will investigate the feasibility of using colour information to provide recommendations. Potential research questions include:
Does the colour profile of a recipe correlate with the healthiness of the recipe? Does the colour profile of a recipe correlate with the popularity of the recipe? Is it possible to predict user recipe ratings based on the colour profiles of previously liked recipes?
[1] Clydesdale, Fergus M. "Color as a factor in food choice." Critical Reviews in Food Science & Nutrition 33.1 (1993): 83-101. http://www.ncbi.nlm.nih.gov/pubmed/8424857
[2] Spence, Charles. "On the psychological impact of food colour." Flavour 4.1 (2015): https://flavourjournal.biomedcentral.com/articles/10.1186/s13411-015-0031-3
[3] http://blog.revolutionanalytics.com/2015/03/color-extraction-with-r.html
Kontaktperson: PD Dr. David Elsweiler
Titel: FoodChoice: an eye-tracking study
A lot of research has been performed in fields such as nutritional science and psychology to understand and model how people choose the food they eat. From this research we know choosing food is a complex, multi-faceted process, influenced by biological, personal and socio-economical factors [1]. Yet for the majority of people, aspects of taste and sensory appeal seem to be the drivers for decisions, followed by health concerns, nutritional value, and price [3], meaning that the decisions can be modelled using relatively simple heuristics [4].
In this project the aim is to use eye-tracking to confirm whether this holds in the context of choosing dishes on online food portals. We wish to understand, which information people use to base their decision of which recipe to try and determine whether particular features (e.g. title, image, nutritional information boxes) influence the decision of which food is chosen. Such an understanding could lead to the possibility of changing the information shown in order to influence the recipe chosen to promote health.
Methodological inspiration for the study can be found in [2].
[1] Bellisle F. The determinants of food choice. EUFIC Review. 2005;17(April):1–8.
[2] Fernquist, Jennifer, and Ed H. Chi. "Perception and understanding of social annotations in web search." Proceedings of the 22nd international conference on World Wide Web. ACM, 2013.
[3] Rozin P, Zellner D. The role of pavlovian conditioning in the acquisition of foodlikes and dislikesa. Annals of the New York Academy of Sciences.1985;443(1):189–202
[4] Scheibehenne B, Miesler L, Todd PM. Fast and frugal food choices: Uncoveringindividual decision heuristics. Appetite. 2007;49(3):578–589
Kontaktperson: PD Dr. David Elsweiler