Construction of the food design technology based on the food sensitivity analysis by multivariate biosignal processing

2015 Fiscal Year Final Research Report

• Project/Area Number: 25280098
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Kansei informatics
• Research Institution: University of Yamanashi
• Principal Investigator: SAKATA Osamu 山梨大学, 総合研究部, 准教授 (30391197)
• Co-Investigator(Kenkyū-buntansha): SATAKE Takaaki 筑波大学, 生命環境系, 教授 (00170712) ; SUZUKI Yutaka 山梨大学, 総合研究部, 助教 (40516928) ; MATSUDA Kenichi 山梨大学, 総合研究部, 教授 (60282480) ; TANIMOTO Morimasa 山梨大学, 総合研究部, 教授 (60621323)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 生体信号 / 食品デザイン / 食感 / 腸音 / 超音波画像 / 栄養療法 / 重症患者

Outline of Final Research Achievements

This research project is research and development of the food design technology based on biosignal processing. The mainly obtained result is as follows.
(1) Development of the visualization technology of the peristaltic activity of a small intestine by food, medical supplies, and nutrient ingestion based on prolonged measurement and analysis of the audible signal stemming from bowel movements, (2) Application of (1) to the clinical medical diagnosis for patients in ICU, (3) Application of (1) to digestive activity evaluation of healthy people, (4) Food taste sensitivity analysis using autonomic nerve activity indices, such as ECG, (5) Research and development of visualization techniques of hard and soft distribution inside of a food for a complicated texture design based on analysis of ultrasonic tomography videos, (6) Study on new standard food design criteria for a swallowing difficulty patient's comfortable eating, and others are carried out.

Free Research Field

電子情報工学