Are you a Foodie? Detecting the Spiciness of Food using Wearable
Anamika Paul Rupa (University of Maryland, Baltimore County)
Co-author: Arpita Roy (University of Maryland, Baltimore County)
People eat numerous kinds of foods around the world. Our food choices are greatly influenced by our age, health and our cultural environment. When people from some part of the world prefer and enjoy spicy food, other are happy with no spice at all. Both spicy and non-spicy foods have different kinds of effects on our body. Spicy foods are packed with a chemical called capsaicin, which speeds up your metabolism by increasing your heart rate and body temperature. There are sensors available that can detect these physiological changes in our body. In our project, we aim is to detect if a person is eating spicy food from data collected from wearable sensors. We used machine learning classifiers to detect spiciness of food from blood volume pressure, sympathetic nervous system arousal, heart rate and body temperature.