Tạo lập hệ cơ sở tri thức

1. Xây dựng giao diện
2. Mô đun hỏi đáp
3. Case Study 3 Tạo lập hệ cơ sở tri thức Tuần 10 (Week 10) Theo bài tập lớn – dự án môn học của các nhóm Hai V Pham hai@spice.ci.ritsumei.ac.jp 1 HYBRID ARTIFICIAL INTELLIGENT MODEL USING COLLABORATIVE DECISION MAKING FOR EVALUATION OF FOOD BIOTECHNOLOGY Conference paper and journal paper (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
System Overview
Methodology Agenda
Example Applications
Result Discussions
Conclusions 3 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. 4 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 to these bio-food products Satisfied bio- food products product A System Overview 8 Methodology 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 11 Results and Discussions 12 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 bio-food quality in market and bio- 13 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 14 You can drop questions to us by email: haivnu@yahoo.com