Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Social and Behavioral Sciences (8)
- Physical Sciences and Mathematics (6)
- Computer Sciences (5)
- Databases and Information Systems (4)
- Psychology (4)
-
- Applied Behavior Analysis (3)
- Asian Studies (3)
- Business (3)
- Communication (3)
- International and Area Studies (3)
- Social Psychology (3)
- Artificial Intelligence and Robotics (2)
- Business Administration, Management, and Operations (2)
- Food Biotechnology (2)
- Food Processing (2)
- Numerical Analysis and Scientific Computing (2)
- Agribusiness (1)
- Critical and Cultural Studies (1)
- Environmental Sciences (1)
- Graphics and Human Computer Interfaces (1)
- Health Communication (1)
- International and Intercultural Communication (1)
- Medicine and Health Sciences (1)
- Public Health (1)
- Social Media (1)
- Software Engineering (1)
- Sustainability (1)
- Keyword
-
- Consumer acceptance (3)
- Climate change (2)
- Cultivated meat (2)
- Food counting (2)
- Food instance segmentation (2)
-
- Alternative proteins (1)
- Case-control study (1)
- Cellular agriculture (1)
- Colorectal carcinoma (1)
- Contextual relation (1)
- Dairy products (1)
- Diet;population-based (1)
- Domain alignment (1)
- Drinking water (1)
- Eating motivations (1)
- Evaluation metrics (1)
- Fats (1)
- Fermentation (1)
- Food Safety (1)
- Food preferences (1)
- Food recognition (1)
- Food recommendation (1)
- Food scarcity (1)
- Food system (1)
- GM food technology (1)
- Health information orientation (1)
- Image recognition (1)
- India (1)
- Insurance hypothesis (1)
- Internet of Things (1)
Articles 1 - 16 of 16
Full-Text Articles in Food Science
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
Research Collection Lee Kong Chian School Of Business
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, …
Foodmask: Real-Time Food Instance Counting, Segmentation And Recognition, Huu-Thanh Nguyen, Yu Cao, Chong-Wah Ngo, Wing-Kwong Chan
Foodmask: Real-Time Food Instance Counting, Segmentation And Recognition, Huu-Thanh Nguyen, Yu Cao, Chong-Wah Ngo, Wing-Kwong Chan
Research Collection School Of Computing and Information Systems
Food computing has long been studied and deployed to several applications. Understanding a food image at the instance level, including recognition, counting and segmentation, is essential to quantifying nutrition and calorie consumption. Nevertheless, existing techniques are limited to either category-specific instance detection, which does not reflect precisely the instance size at the pixel level, or category-agnostic instance segmentation, which is insufficient for dish recognition. This paper presents a compact and fast multi-task network, namely FoodMask, for clustering-based food instance counting, segmentation and recognition. The network learns a semantic space simultaneously encoding food category distribution and instance height at pixel basis. …
Vibmilk: Non-Intrusive Milk Spoilage Detection Via Smartphone Vibration, Yuezhong Wu, Wei Song, Yanxiang Wang, Dong Ma, Weitao Xu, Mahbub Hassan, Wen Hu
Vibmilk: Non-Intrusive Milk Spoilage Detection Via Smartphone Vibration, Yuezhong Wu, Wei Song, Yanxiang Wang, Dong Ma, Weitao Xu, Mahbub Hassan, Wen Hu
Research Collection School Of Computing and Information Systems
Quantifying the chemical process of milk spoilage is challenging due to the need for bulky, expensive equipment that is not user-friendly for milk producers or customers. This lack of a convenient and accurate milk spoilage detection system can cause two significant issues. First, people who consume spoiled milk may experience serious health problems. Secondly, milk manufacturers typically provide a “best before” date to indicate freshness, but this date only shows the highest quality of the milk, not the last day it can be safely consumed, leading to significant milk waste. A practical and efficient solution to this problem is proposed …
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Research Collection Lee Kong Chian School Of Business
Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted …
Non-Binary Evaluation Of Next-Basket Food Recommendation, Yue Liu, Palakorn Achananuparp, Ee-Peng Lim
Non-Binary Evaluation Of Next-Basket Food Recommendation, Yue Liu, Palakorn Achananuparp, Ee-Peng Lim
Research Collection School Of Computing and Information Systems
Next-basket recommendation (NBR) is a recommendation task that predicts a basket or a set of items a user is likely to adopt next based on his/her history of basket adoption sequences. It enables a wide range of novel applications and services from predicting next basket of items for grocery shopping to recommending food items a user is likely to consume together in the next meal. Even though much progress has been made in the algorithmic NBR research over the years, little research has been done to broaden knowledge about the evaluation of NBR methods, which is largely based on the …
Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng
Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng
Research Collection School of Social Sciences
It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been examining the psychological factors that are related to consumers' willingness to consume cultivated meat. Research has suggested that psychological well-being can play a role in the meaning-making of food consumption, with higher well-being individuals showing more recognition of other sociocultural benefits of consuming food …
A Cross-Country Investigation Of Social Image Motivation And Acceptance Of Lab-Grown Meat In Singapore And The United States, Mark Chong, Angela K. Y. Leung, Verity Lua
A Cross-Country Investigation Of Social Image Motivation And Acceptance Of Lab-Grown Meat In Singapore And The United States, Mark Chong, Angela K. Y. Leung, Verity Lua
Research Collection Lee Kong Chian School Of Business
This research has three goals. First, it sets out to compare consumer acceptance of lab-grown meat in the U.S. and in Singapore. Second, it seeks to explain the difference in Americans' and Singaporeans' acceptance of lab-grown meat by examining their eating motivations. Specifically, we focused on social image motivations – the motivations to present oneself positively in social contexts. Third, this study also aims to assess if exposure to information about lab-grown meat communicated by celebrity versus expert social media influencers (SMIs) can impact people's acceptance of lab-grown meat products. Our analysis showed that Singaporean participants had greater acceptance of …
Mission Possible, Shashank Shah, Vijaya Sunder M
Mission Possible, Shashank Shah, Vijaya Sunder M
Asian Management Insights
Overcoming challenges to bring clean water to rural India.
Sibnet: Food Instance Counting And Segmentation, Huu-Thanh. Nguyen, Chong-Wah Ngo, Wing-Kwong Chan
Sibnet: Food Instance Counting And Segmentation, Huu-Thanh. Nguyen, Chong-Wah Ngo, Wing-Kwong Chan
Research Collection School Of Computing and Information Systems
Food computing has recently attracted considerable research attention due to its significance for health risk analysis. In the literature, the majority of research efforts are dedicated to food recognition. Relatively few works are conducted for food counting and segmentation, which are essential for portion size estimation. This paper presents a deep neural network, named SibNet, for simultaneous counting and extraction of food instances from an image. The problem is challenging due to varying size and shape of food as well as arbitrary viewing angle of camera, not to mention that food instances often occlude each other. SibNet is novel for …
Crisis Communication, Anticipated Food Scarcity, And Food Preferences: Preregistered Evidence Of The Insurance Hypothesis, Michal Folwarczny, Jacob D. Christensen, Norman P. Li, Valdimar Sigurdsson, Tobias Otterbring
Crisis Communication, Anticipated Food Scarcity, And Food Preferences: Preregistered Evidence Of The Insurance Hypothesis, Michal Folwarczny, Jacob D. Christensen, Norman P. Li, Valdimar Sigurdsson, Tobias Otterbring
Research Collection School of Social Sciences
Whereas large-scale consumption of energy-dense foods contributes to climate change, we investigated whether exposure to climate change-induced food scarcity affects preferences toward these foods. Humans? current psychological mechanisms have developed in their ancestral evolutionary past to respond to immediate threats and opportunities. Consequently, these mechanisms may not distinguish between cues to actual food scarcity and cues to food scarcity distant in time and space. Drawing on the insurance hypothesis, which postulates that humans should respond to environmental cues to food scarcity through increased energy consumption, we predicted that exposing participants to climate change-induced food scarcity content increases their preferences toward …
Mixed Dish Recognition With Contextual Relation And Domain Alignment, Lixi Deng, Jingjing Chen, Chong-Wah Ngo, Qianru Sun, Sheng Tang, Yongdong Zhang, Tat-Seng Chua
Mixed Dish Recognition With Contextual Relation And Domain Alignment, Lixi Deng, Jingjing Chen, Chong-Wah Ngo, Qianru Sun, Sheng Tang, Yongdong Zhang, Tat-Seng Chua
Research Collection School Of Computing and Information Systems
Mixed dish is a food category that contains different dishes mixed in one plate, and is popular in Eastern and Southeast Asia. Recognizing the individual dishes in a mixed dish image is important for health related applications, e.g. to calculate the nutrition values of the dish. However, most existing methods that focus on single dish classification are not applicable to the recognition of mixed dish images. The main challenge of mixed dish recognition comes from three aspects: a wide range of dish types, the complex dish combination with severe overlap between different dishes and the large visual variances of same …
Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim
Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim
Research Collection Lee Kong Chian School Of Business
This study examines relationships among health information orientation, situational perceptual frames, and active information behaviors pertinent to the safety controversy of genetically-modified (GM) food technology. A web survey was conducted in the US (N = 393). Based on our findings, an integrative model of Kim and Grunig’s (2011) Situational Theory of Problem Solving (STOPS) and Dutta-Bergman’s (2004) concept of health information orientation is suggested to explain lay health epistemics and various information behaviors about that new food technology. The study’s theoretical and practical implications are discussed.
Passion, Crowdfunding And A Sichuan Pepper Gin, Singapore Management University
Passion, Crowdfunding And A Sichuan Pepper Gin, Singapore Management University
Perspectives@SMU
A husband-and-wife team turns passion into a craft distillery business
Breadtalk: Managing An Expanding Brand Portfolio, Singapore Management University
Breadtalk: Managing An Expanding Brand Portfolio, Singapore Management University
Perspectives@SMU
The Singapore-based company has expanded into foodcourts and restaurants in 17 countries. How can it manage its burgeoning portfolio of brands?
Welcome To The Jungle...Beer, Singapore Management University
Welcome To The Jungle...Beer, Singapore Management University
Perspectives@SMU
How one man's passion for beer led to a craft beer business
Food Groups And The Risk Of Colorectal Carcinoma In An Asian Population, Adeline Seow, Stella Quah, Denis Nyam, Paulin Tay Straughan, Terrence Chua, Tar-Choon Aw
Food Groups And The Risk Of Colorectal Carcinoma In An Asian Population, Adeline Seow, Stella Quah, Denis Nyam, Paulin Tay Straughan, Terrence Chua, Tar-Choon Aw
Research Collection School of Social Sciences
BACKGROUND. Singapore Chinese have experienced a rapid transition toward a pattern of disease in which lifestyle-related, chronic, degenerative diseases are major public health concerns. The rates of colorectal carcinoma have increased 2-fold over the last 3 decades. It has long been known that dietary factors play a role in the risk of this disease, although studies in Asian populations, with their unique dietary intake, have been few.METHODS. The authors conducted a population-based case-control study that included 121 Chinese patients with colorectal carcinoma and 222 healthy control participants who provided information on usual intake of major food groups in the preceding …