National key research and development plan "Food manufacturing and agricultural logistics technology support" key special sub-topic.

Based on intelligent perception technology in traditional fermented food quality evaluation, cognitive neuroscience combined with food sensory methods, including EEG signal acquisition and analysis system and facial micro-expression recognition and signal extraction and analysis, and big data modeling, the model algorithm of consumer food preference is developed. In addition, it can evaluate the appearance, color, aroma, taste and other aspects of consumer reviews, and finally feedback the overall consumer preferences of the food, and then feedback to the production side to improve the appearance, color, aroma, taste and other aspects of the problem.
For the first time, the project introduced physiological measurement indicators such as facial micro-expression and EEG into the quality test of traditional fermented food, established corresponding algorithm models, and developed a new and more objective intelligent perception technology for traditional fermented food quality. In the process of project implementation, we developed a new EEG intelligent sensory analysis system and a new micro-expression intelligent sensory analysis system.