Flavour Based Food Recommendation
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In this work, we explore the effects of flavour on the quality of recommendations. We attempt to build an empirical method to determine the flavour of food and incorporate them into a recommendation engine. This is particularly advantageous when combined with a system that proactively suggests healthier alternatives to common food items. Such a system will have the dual advantage of suggesting food items that the user is more likely to consume while also achieving the goal of ensuring the food intake leans more towards healthier alternatives. This solves the problem of suggesting food items that are commonly accepted as healthy but are seldom incorporated into one's diet.
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