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Bài giảng Tạo lập hệ cơ sở tri thức (Tuần 8)

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 biofood 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. | 9 3 2013 HYBRID ARTIFICIAL INTELLIGENT MODEL USING COLLABORATIVE DECISION MAKING FOR EVALUATION OF FOOD BIOTECHNOLOGY Conference paper and journal paper http rc3bio.hut.edu.vn 1 HaiV. 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 Agenda Introduction and Problem System Overview Methodology Example Applications Result Discussions Conclusions 3 1 9 3 2013 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. Problems in Food biotechnology Evaluation 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 2 9 3 2013 System Overview Methodology Step 1. Kansei Evaluation to quantify expert sensibilities and preferences Step 2. Collaborative Decision Making in Bio-food Evaluation This is represented by the following rules IF expert e e 5j THEN collaborative expert decision making based on dei ej of expert group ỹj Logical fuzzy rules of expert group ỹj are used in the model to evaluate appropriate products matching with customers experts behaviors in either bio-product factory or market envứomnent. Rule 1 IF Conditions with Statements Al AND.AND Conditions with Statements Am THEN the system marks expert negative positive emotion status. Rule tn IF Conditions with Statements Alt AND. AND Conditions with Statements Amt THEN the .