The May’s PGRs Research Presentations was held on Wed. 9th October, 2pm, Meeting Room, MC3108 (3rd floor).

This session we had the following presentations:

Title: “Towards Verification and Validation of Crowd Simulation“. Title:   “COMPUTER VISION FOR THE FOOD INDUSTRY

By: Oliver Szymanezyk

By: Eugenio Ivorra Martínez

Abstract:Human crowd motion is discussed to be driven by self-organising processes based on the local interaction amongst pedestrians. Despite past observations revealing the affect of social influences within pedestrian groups, they have been mostly neglected in the conceptualisation and implementation of simulated crowds. The impact of group structures on crowd dynamics is still relatively unknown, and developers are using assumptions and intuition within their models. In order to develop reliable and believable crowd simulation models that include group structures, it is necessary to use validated insights from interdisciplinary sociological and psychological research on crowds. Inspired by this need, we adapt computer vision technologies and crowd psychology research into a novel automated crowd simulation analysis tool. Our findings are implemented within an existing agent-based crowd simulation framework. The results demonstrate that the tool captures relevant quantitative data which returns insightful knowledge about the collective group movement of simulated pedestrians. Abstract: Computer vision is widely used for solve all kind of problems in the food industry (e.g. quality assurance of food products, checking the integrity of food packaging, and product manipulation).Until recently only 2D vision was used for these tasks. However, with the evolution of the technology, news fields have been opened for the industry in order to deal with unsolved problems or enhance the current solutions. Two of these fields include 3D vision and hyper-spectral imaging.

In this presentation I will introduce these fields and some solutions that we have developed. Our works are related mainly to quality assurance using non-destructive methods. This includes two works using hyperspectral imaging in which we have measured the food’s freshness, one for chicken breasts and another for smoked salmon.  In other work, we compared two different methods of capturing 3D images (time-of-flight and structured light) for scanning food. In addition, I will talk about the on-going and future work.

 

 

 

The Q/A was followed by a brief cath-up meeting, welcoming new PGRs arrivals and updates on the latest procedures.