ABSTRACT
This paper shows the structure of a mechanical system with 9 DOFs for driving robot eyes, as well as the system's ability to produce facial expressions. It consists of three subsystems which enable the motion of the eyeballs, eyelids, and eyebrows independently to the rest of the face. Due to its structure, the mechanical system of the eyeballs is able to reproduce all of the motions human eyes are capable of, which is an important condition for the realization of binocular function of the artificial robot eyes, as well as stereovision. From a kinematic standpoint, the mechanical systems of the eyeballs, eyelids, and eyebrows are highly capable of generating the movements of the human eye. The structure of a control system is proposed with the goal of realizing the desired motion of the output links of the mechanical systems. The success of the mechanical system is also rated on how well it enables the robot to generate non-verbal emotional content, which is why an experiment was conducted. Due to this, the face of the human-like robot MARKO was used, covered with a face mask to aid in focusing the participants on the eye region. The participants evaluated the efficiency of the robot's non-verbal communication, with certain emotions achieving a high rate of recognition.
Subject(s)
Robotic Surgical Procedures , Robotics , Emotions , Facial Expression , Humans , MovementABSTRACT
Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.
ABSTRACT
Video quality as perceived by human observers is the ground truth when Video Quality Assessment (VQA) is in question. It is dependent on many variables, one of them being the content of the video that is being evaluated. Despite the evidence that content has an impact on the quality score the sequence receives from human evaluators, currently available VQA databases mostly comprise of sequences which fail to take this into account. In this paper, we aim to identify and analyze differences between human cognitive, affective, and conative responses to a set of videos commonly used for VQA and a set of videos specifically chosen to include video content which might affect the judgment of evaluators when perceived video quality is in question. Our findings indicate that considerable differences exist between the two sets on selected factors, which leads us to conclude that videos starring a different type of content than the currently employed ones might be more appropriate for VQA.
