# Flavour Enhanced Food Recommendation

## TL;DR

This paper introduces a flavor-based enhancement to food recommendation systems by incorporating biological taste features, aiming to improve personalization and eventually promote healthier eating habits.

## Contribution

It presents an empirical method to integrate flavor profiles derived from gustatory nerve features into food recommendation engines.

## Key findings

- Improved matching of food to user flavor preferences
- Potential for healthier food recommendations
- Framework for integrating biological taste data

## Abstract

We propose a mechanism to use the features of flavour to enhance the quality of food recommendations. An empirical method to determine the flavour of food is incorporated into a recommendation engine based on major gustatory nerves. Such a system has advantages of suggesting food items that the user is more likely to enjoy based upon matching with their flavour profile through use of the taste biological domain knowledge. This preliminary intends to spark more robust mechanisms by which flavour of food is taken into consideration as a major feature set into food recommendation systems. Our long term vision is to integrate this with health factors to recommend healthy and tasty food to users to enhance quality of life.