One Day Symposium on Computational Gastronomy
Organizer: Dr. Ganesh Bagler, Center for Computational Biology @IIIT-Delhi.
Date: 8th December 2018, Saturday
Time: 9:00 am – 6:00 pm
Venue: Research and Development Block, IIIT-Delhi
Cooking is the core of our cultural identity apart from being the source of nutrition and health. 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 (DietRx, 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, novel recipe generation, disease-specific culinary recommendation, dietary interventions, flavor combinations, taste prediction 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 + Computational Gastronomy CoSyLab Poster Session
- » 09:00 – 09:10 : Opening Remarks :: Dr. Ganesh Bagler & Prof. Ranjan Bose, Director, IIIT-Delhi
- » 09:15 – 09:25 : Keynote Talk: “The role of science in sustainable food practices (tentative)” by Chef Manjit S. Gill (President, Indian Federation of Culinary Associations)
- » 09:30 – 09:40 : Keynote Talk: “Building Powerful Brands through Touch, Taste, Smell, Sight and Sound” by Jaspal Sabharwal (TagTaste)
Data-driven Food Innovations
- » 09:40 – 10:30 : “Data-driven Food Innovations with Computational Gastronomy” by Dr. Ganesh Bagler (IIIT-Delhi)
- » 10:35 – 11:00 : Refreshments/Tea Break + CoSyLab Poster session
Holistic Nutrition and AyurGenomics
- » 11:00 – 11:35 : “In silico design principles of food: From Ayurvedic Algorithm to Network Pharmacology” by Prof. Gurmeet Singh (Head, Centre for Ayurveda Biology and Holistic Nutrition Trans Disciplinary University)
- » 11:40 – 12:20 : “Ayurgenomics” by Prof. Mitali Mukherjee (CSIR-Institute of Genomics and Integrative Biology)
- » 12:25 – 12:30 : Group Photograph
- » 12:30 – 13:30 : Sensory Session (TagTaste)
- » 13:30 – 14:15 : Lunch Discussions + CoSyLab Poster session
- » 14:15 – 14:45 : SmartChef (Pitching Chef’s Intuition against the Data-Driven Computation), Led by Chef Akshay Malhotra (Executive Chef, ITC WelcomHotel, Dwarka, New Delhi)
Empowering Chefs with Data (Resources from Complex Systems Laboratory, IIIT-Delhi)
- » 14:45 – 15:05 : “FlavorDB: A flavor resource” by Rudraksh Tuwani (IIIT-Delhi)
- » 15:05 – 15:20 : “DietRx: An integrative resource for health impacts of food” by Dr. Ganesh Bagler
- » 15:25 – 15:40 : “Nature or nurtured. Are food preferences hardwired” by Chef Akshay Malhotra (Executive Chef, ITC WelcomHotel, Dwarka, New Delhi)
- » 15:45 – 16:00 : Tea Break
Panel Discussion: Charting the Future for Data-Driven Food Innovations
- » 16:00 – 16:10 : “The significance of Computational Gastronomy and prospects for its integration into food science and technology” by Prof. Prathap Kumar Shetty, Head, Dept of Food Science and Technology, Pondicherry University.
- » 16:15 – 16:25 : “Computational Analytics to the Aid of Chefs and the hospitality industry”, Chef Y B Mathur, Director at Culinary Design and Application Group.
- » 16:30 – 17:30 : [PANEL] Chef Gissur Gudmundsson (Iceland; Ex-Predident, WorldChefs), Chef Bakshish Dean (Director, Chef Consultant), Chef Arun Chopra (TagTaste), Shri Gyan Bhushan (Incredible India, Ministry of Tourism), Amit Lohani (FIFI), Sabyasachi Mukhopadhyay (IISER-Kolkata) . Moderator: Dr. Ganesh Bagler
- » 17:30 – 17:45 : Concluding Remarks & Certificate Distribution
Pointer to the resources
Food Pairing Research: Spices form the basis of food pairing in the Indian cuisine | Food Pairing in Regional Cuisines of India | Data-driven investigations of culinary patterns in traditional recipes across the world (ICDE Paris; Best Paper Award; Microsoft Research Travel Grant)
Flavor Database and Mobile Application: FlavorDB - The Universe of Flavor Molecules and a Food-Pairing Tool | Research Article in Nucleic Acids Research (2018) | FlavorDB Android App
Food and Health: DietRx Database: An integrative resource to explore food-disease associations (under review) | Broad-spectrum benevolence of culinary herbs and spices PLoS ONE (2018) | SpiceRx Database | SpiceRx Data Analytics Article on bioRxiv
Media: MIT Technology Review highlights our research as an Emerging Technology | National Public Radio, USA | Covered in over 200+ Worldwide Media | Examples: Washington Post, The Hindu, Times of India, Rude Food by Vir Sanghvi
- » SmartChef: 14:30 – 15:00 : SmartChef (Pitching Chef’s Intuition against the Data-Driven Computation), Led by Chef Akshay Malhotra (Executive Chef, ITC WelcomHotel, Dwarka, New Delhi)
- » Sensory Session: 12:30 – 13:30 : Sensory Session (TagTaste)
- » Cuisine Digest, a premier culinary magazine, would cover the event for the niche culinary audiences.
- » [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*.
- » [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)
- » [FLAVOR] “FlavorDB: A resource to explore flavor molecules”, Neelansh Garg et al., Nucleic Acids Research (2018).
- » [FLAVOR] “Classification of flavor molecules across ingredient categories”, Jagriti Mukherjee, Rudraksh Tuwani and Ganesh Bagler* (2018).
- » [FLAVOR] “Predicting Odor Clusters using Machine Learning”, Sharad Jain, Rudraksh Tuwani and Ganesh Bagler* (2018)
- » [TASTE PREDICTION] “BitterSweet: Building Machine Learning Models for Bitter & Sweet Taste Prediction”, Rudraksh Tuwani, Somin Wadhwa and Ganesh Bagler* (2018)
- » [TASTE PREDICTION] “How sweet is that? Predicting sweetness from molecular descriptors”, Aditi Sharma, Sharad Jain, Rudraksh Tuwani, and Ganesh Bagler* (2018)
- » [HEALTH] “DietRx: An integrative resource for health impacts of food”, Rudraksh Tuwani, Rakhi NK, Neelansh Garg, and Ganesh Bagler*, (2018).
- » [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).
- » [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*, PLoS ONE, 13(5): e0198030 (2018).
- » [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