Computer vision solution for uniform adherence in gastronomy schools: An artificial intelligence case study

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-08-13 DOI:10.1016/j.ijgfs.2024.100997

Ismael Castillo-Ortiz , Carmen Villar-Patiño , Elizabeth Guevara-Martínez

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引用次数: 0

Abstract

This research study presents an innovative application of computer vision technology in culinary education to ensure consistent student uniform adherence, crucial to accomplishing hygiene, safety, and professionalism standards. The proposed approach utilizes the Cross-Industry Standard Process for Data Mining (CRISP-DM) methodology to generate a computer vision application prototype to identify specific culinary uniforms components, such as chef's jackets, aprons, hats, and pants. The development process using LandingLens, a code-free platform, involves several stages: business and data understanding, preparation, modeling, evaluation, and deployment. The final model was training with 77 images, and the application deployment was tested using 38 images. Results demonstrate the potential of artificial intelligence to enhance operational efficiency and uphold professional standards in culinary education. Integrating computer vision addresses the challenges associated with manual monitoring and opens opportunities for broader adoption of technology in culinary pedagogy and training.

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烹饪学校统一遵守规定的计算机视觉解决方案：人工智能案例研究

本研究介绍了计算机视觉技术在烹饪教育中的创新应用，以确保学生统一着装，这对达到卫生、安全和专业标准至关重要。所提出的方法利用跨行业数据挖掘标准流程（CRISP-DM）方法生成计算机视觉应用原型，以识别特定的烹饪制服组件，如厨师夹克、围裙、帽子和裤子。使用无代码平台 LandingLens 的开发过程包括几个阶段：业务和数据理解、准备、建模、评估和部署。最终模型使用 77 幅图像进行了训练，应用部署使用 38 幅图像进行了测试。结果表明，人工智能在提高烹饪教育的运营效率和维护专业标准方面具有潜力。计算机视觉的集成解决了人工监控所面临的挑战，为烹饪教学和培训中更广泛地采用技术提供了机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.