Flavour enhanced food recommendation

Abstract

We propose a mechanism to use the features of favour to enhance the quality of food recommendations. An empirical method to determine the favour of food is incorporated into a recommendation engine based onmajor gustatory nerves. Such asystem has advantages of suggesting food items that the user is more likely to enjoy based upon matching with their favour profile through use of the taste biological domain knowledge. This preliminary intends to spark more robust mechanisms by which flavour of food is taken into consideration as a major feature set into food recommendation systems. Our long term vision is to integrate this with health factors to recommend healthy and tasty food to users to enhance quality of life.