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Selecting the best taste: a group decision-making application to chocolates design

Autor
Agell, N.; Sánchez, G.; Sanchez, M.; Ruiz, F.
Tipus d'activitat
Presentació treball a congrés
Nom de l'edició
9th International Fuzzy Systems Association World Congress and European Society of Fuzzy Logic and Technology Conference
Any de l'edició
2013
Data de presentació
2013-06-27
Llibre d'actes
Proc. IFSA/EUSFLAT 2013
Pàgina inicial
939
Pàgina final
943
DOI
https://doi.org/10.1109/IFSA-NAFIPS.2013.6608526 Obrir en finestra nova
Projecte finançador
APRENDIZAJE AUTOMATICO DE CAPACIDADES SENSORIALES MEDIANTE MAQUINAS DE SOPORTE VECTORIAL
Repositori
http://hdl.handle.net/2117/21931 Obrir en finestra nova
URL
http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=6608526 Obrir en finestra nova
Resum
Creation and design of products based on human sensory perceptions, such as color, smell or taste, require the participation of professionals or experts with highly developed sensory abilities. When a group of experts is involved in such creative process as a team, consensus and group decision-making (GDM) techniques able to deal with qualitative descriptions and uncertainty, can be required. In this paper we consider a methodology based upon qualitative reasoning techniques for representing and...
Citació
Agell, N. [et al.]. Selecting the best taste: a group decision-making application to chocolates design. A: International Fuzzy Systems Association World Congress and European Society of Fuzzy Logic and Technology Conference. "Proc. IFSA/EUSFLAT 2013". Edmonton: 2013, p. 939-943.
Paraules clau
Aggregation in consensus, Consensus and decision making under uncertainty, Multi-criteria group decision making
Grup de recerca
GREC - Grup de Recerca en Enginyeria del Coneixement
IDEAI-UPC - Intelligent Data Science and Artificial Intelligence Research Center

Participants