One Day Symposium on Computational Gastronomy
Organizer: Dr. Ganesh Bagler, Center for Computational Biology @IIIT-Delhi.
Date: 17th March 2018, Saturday
Time: 9:00 am – 6:00 pm
Venue: Academic Block, IIIT- Delhi
Cooking is a creative endeavor that forms the core of human identity. Gastronomy represents various culinary dimensions encompassing food, culture, cooking, aroma, taste, and health. The advent of computational approaches has dramatically changed the artistic outlook with which these have been pursued hitherto. Application of data-driven strategies for investigating the gastronomic data (traditional recipes, molecular constituents of ingredients, percepts of flavor compounds, health associations of food, and such) has opened up exciting avenues giving rise to a new field of 'Computational Gastronomy'.
The 'Complex Systems Laboratory' at IIIT-Delhi (Dr. Ganesh Bagler) has been on the forefront of this emerging data science and has contributed to its foundation via pioneering integrative studies in food pairing, culinary fingerprints, flavor percepts and health impacts of food, other than creating data repositories for flavor molecules (FlavorDB), food-disease associations (SpiceRx) and recipes from across the world regions.
The 'Symposium on Computational Gastronomy' is aimed at providing an exposition to this emerging interdisciplinary science involving data collection and curation, data analytics, machine learning, natural language processing and pattern mining. 'Computational Gastronomy' has the potential to transform the landscape of food and can be effectively leveraged for better health and nutrition through an array of culinary applications (food design, food-beverage pairing, discovering unseen flavor combinations, novel recipe generation etc.), apart from providing valuable insights into the principles of culinary sciences. Such advances are expected to set new trends in various allied sectors including food, health, hospitality, and tourism.
Who should attend: Chefs; Students and professionals from culinary domains; Researchers and other industry professionals interested in applications of computational gastronomy; Computer scientists and data science enthusiasts.
- » 08:30 – 09:00 : Registration
- » 09:00 – 09:05 : Opening Remarks and Welcome of the Dignitaries by Dr. Ganesh Bagler (IIIT-Delhi)
- » 09:10 – 09:30 : Keynote Talk: "The need for scientific outlook towards food" by Chef Manjit S. Gill (President, Indian Federation of Culinary Associations)
- » 09:35 – 09:45 : Keynote Talk: "Applications of data science for gastronomy" by Chef Anil Grover
- » 09:50 – 10:40 : "Computational Gastronomy: An emerging data science of food, flavors and health" by Dr. Ganesh Bagler (IIIT-Delhi)
- » 10:40 – 10:55 : Refreshments/Tea Break + Poster session
Finding patterns in Culinary Data
- » 11:00 – 11:40 : "Finding patterns in traditional recipes through data analytics" by Dr. Ganesh Bagler (IIIT-Delhi)
- » 11:45 – 12:15 : "Network modeling of odor space and odor prediction" by Ritesh Kumar (CSIR- Central Scientific Instruments Organisation)
- » 12:20 – 12:45 : "Modeling the evolution of regional cuisines of India" by Anupam Jain (Tata Consultancy Services and IIT Jodphur)
- » 12:45 – 13:40 : Group Photograph & Lunch Discussions + Poster session
Food, Health and Personalized Nutrition
- » 13:45 – 14:25 : "Precision Nutrition: Nuggets from traditional knowledge" by Dr. Bhavana Prasher (CSIR-Institute of Genomics and Integrative Biology)
- » 14:30 – 15:55 : "Ayurgenomics: integrative approach to systems biology for disease and health state." by Dr. Mitali Mukerji (CSIR-Institute of Genomics and Integrative Biology)
- » 15:55 – 16:15 : Tea Break + Poster session
Data resources from Complex Systems Laboratory, IIIT-Delhi
- » 16:15 – 16:40 : "SpiceRx: A resource for exploring health impacts of culinary herbs and spices" by Rudraksh Tuwani (IIIT-Delhi)
- » 16:45 – 17:10 : "Data driven investigations of culinary patterns in traditional recipes across the world" by Navjot Singh (DTU and IIIT-Delhi)
- » 17:15 – 17:40 : "FlavorDB: A resource for exploring flavor molecules" by Rakhi NK (IIT Jodhpur)
The industry perspective on Computational Gastronomy
- » 17:45 – 18:15 : "Digital Mixology – A Design Framework for Future Foods & Beverages" by Dr. Gurmeet Singh (R&D Director, Unilever)
- » 18:20 – 18:30 : Concluding Remarks & Certificate Distribution
- (1) [RECIPE] "Discovery of the molecular essence of Indian cuisine and its applications", Research: Anupam Jain, Rakhi NK, Ganesh Bagler (arXiv:1502.03815) | Android App: Rishabh Bharadwaj Lavanya Gupta and Ganesh Bagler.
- (2) [RECIPE] "Data-driven investigations of culinary patterns in traditional recipes across the world", Navjot Singh and Ganesh Bagler (Accepted in DECOR, IEEE ICDE 2018, Paris 2018)
- (3) [FLAVOR] "FlavorDB: A resource to explore flavor molecules", Neelansh Garg et al., Nucleic Acids Research (2018).
- (4) [FLAVOR] "Classification of flavor molecules across ingredient categories", Jagriti Mukherjee, Rudraksh Tuwani and Ganesh Bagler (2018).
- (5) [HEALTH] "SpiceRx: A resource for exploring health impacts of culinary herbs and spices", Rakhi NK, Rudraksh Tuwani, Neelansh Garg, Jagriti Mukherjee and Ganesh Bagler, bioRxiv 273599 (2018).
- (6) [HEALTH] "Data-driven analysis of biomedical literature suggests broad-spectrum benevolence of culinary herbs and spices", Rakhi N K, Rudraksh Tuwani, Jagriti Mukherjee, and Ganesh Bagler, bioRxiv 276105 (2018)
- (7) [HEALTH] "Finding patterns in spice-disease associations data: Itemset Mining Approach", Akshita Sawhney, Debajyoti Bera and Ganesh Bagler (2018).
Registration fee: Participants are required to make an online payment of Rs. 1000 (Non – Refundable) for attending this symposium using the link
Registration fees include: Participation Certificate, Lunch; Tea/ Coffee break
Note: Accommodation and Travel allowances are NOT covered in the registration fees.
Contact: For any further queries please mail us at email@example.com