| Project/Area Number |
17380148
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Agricultural environmental engineering
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| Research Institution | University of Tsukuba |
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Principal Investigator |
SATAKE Takaaki University of Tsukuba, Graduate School of Life and Environmental Sciences, Professor (00170712)
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| Co-Investigator(Kenkyū-buntansha) |
SHIINA Tsuyoshi University of Tsukuba, Graduate School of System and Information Engineering, Professor (40192603)
ISHIKAWA Nobuyoshi Ibaraki Prefectural University of Health Scienses, Dept. of Radiological Sciences, Professor (10026932)
MONNMA Masahiko Ibaraki Prefectural University of Health Scienses, Dept. of Radiological Sciences, Assoc. Prof. (10274987)
KANEKO Shoko Shinshu University, Dept. of Medicine, Assoc. Prof (70194909)
SAKATA Osamu University of Yamanashi, Dept. of Eng, Assist. Prof (30391197)
北村 豊 筑波大学, 大学院生命環境科学研究科, 助教授 (20246672)
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| Project Period (FY) |
2005 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥16,250,000 (Direct Cost: ¥15,200,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2007: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2006: ¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2005: ¥8,100,000 (Direct Cost: ¥8,100,000)
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| Keywords | Food Design / Biological Signal Processing / Food Sensitivity / 生体信号 |
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| Research Abstract |
The purpose of this study is developing a new technology to evaluate sensibility about food taste quantitatively based on based on various biological signals of human and a new method for food design using our biological signal processing studies. The outcomes of this project are as follows.
(1) New EEG analysis methods were developed for higher brain function analysis: the generalized multidimensional directed information analysis, the short-time multidimensional directed coherence analysis and a new preprocessing method for independent component analysis to extract waves from EEG during chewing.
(2) A basic experiment to investigate taste preference based on EEG analysis was carried out. In this experiment, the subjects were applied visual stimuli which were photos of various foods. The foods consist of the subjects' favorite foods and unfavorite ones.
(3) A basic experiment to investigate taste preference based on fMRI analysis was carried out. This experiment was an ancillary one for development the new EEG analysis method to quantify taste preferences. The several subjects participated in the fMRI experiments under various tastes stimuli in order to investigate their subconscious taste preferences. As a result, they can not be categorized by fMRI results.
(4) A new method of bowel sound analysis was developed to evaluate the activity of enterokinesiss during digestion after eating. The new method is the long-term recording and analysis of the occurrence frequency of bowel sound. However, bowel sounds can not be broken down by type of foods.
As mentioned above, a new revolutionary method of food design which is the goal of this project have not been accomplished yet. However, we have achieved some positive results as new biological signal processing methods being applicable to quantification of taste preferences. Further study on food design based on biological signal processing is being undertaken.
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