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

Author
Agell, N.; Sánchez, G.; Sanchez, M.; Ruiz, F.
Type of activity
Presentation of work at congresses
Name of edition
9th International Fuzzy Systems Association World Congress and European Society of Fuzzy Logic and Technology Conference
Date of publication
2013
Presentation's date
2013-06-27
Book of congress proceedings
Proc. IFSA/EUSFLAT 2013
First page
939
Last page
943
DOI
https://doi.org/10.1109/IFSA-NAFIPS.2013.6608526 Open in new window
Project funding
APRENDIZAJE AUTOMATICO DE CAPACIDADES SENSORIALES MEDIANTE MAQUINAS DE SOPORTE VECTORIAL
Repository
http://hdl.handle.net/2117/21931 Open in new window
URL
http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=6608526 Open in new window
Abstract
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...
Citation
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.
Keywords
Aggregation in consensus, Consensus and decision making under uncertainty, Multi-criteria group decision making
Group of research
GREC - Knowledge Engineering Research Group
IDEAI-UPC - Intelligent Data Science and Artificial Intelligence Research Center

Participants