- Professor Yasushi Kiyoki
Introduction of the discussion
These dishes that look completely different, such as Chinese, Western, and Japanese, have a common concept.
If you eat foods of five colors (white, black, red, yellow, green) in your daily meal, you will feel better naturally. And if you change with five cooking methods (raw, boil, bake, fry, steam) and five tastes (sweet, salty, sour, pungent, bitter), the food will progress and you can eat deliciously.
One of the ingredients of food that has been attracting attention in recent years is “Phytochemical”. It is a component contained in plant pigments and fragrances and a general term for chemical substances that plants have created to protect themselves from ultraviolet rays and pests.
Phytochemicals are attracting attention as “functional components” that activate the functions of the human body.
Finding the problem
So how should we incorporate these “five colors” when thinking about daily recipes?
Argument
In recent years, with the spread of Internet, cooking recipe information has attracted attention as an important information source in the diet.
In cooking, the arrangement and visual appearance are also important factors, and if you can search for recipes from the viewpoint of colors that consider “five colors”, you can support the discovery of new recipes.
Prof. Kiyoki is researching cooking images search system using color analysis. In this method, a color analysis using dedicated filter for specific cooking images is adopted to extract color feature values effective for cooking identification for images taken by the user.
Conclusion
Therefore, I would like to build a recipe search system based on taste, color, and cooking method using the idea of “five colors, five cooking methods, and five tastes”.
Examining the conclusion
By studying with Professor Yasushi Kiyoki, who has a lot of research achievements on multi-databases, such as the development of a food image search system using color analysis, I am sure that I could obtain various perspectives regarding my research and it would open up new horizons for me.
Therefore, I believe that Keio University’s Faculty of Environment and Information Studies is the most suitable place for pursuing my research and social contributions, and I am aspiring to enter your school and study in your laboratory.
コメントを残す