• The Journal of Bigdata
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• v.9 no.1
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• pp.75-88
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• 2024

Recently, there have been cases reported in the news of individuals experiencing symptoms of food poisoning after consuming raw beef purchased from online platforms, or reviews claiming that cherry tomatoes tasted bitter. This suggests the potential for analyzing food reviews on online platforms to detect food hazards, enabling government agencies, food manufacturers, and distributors to manage consumer food safety risks. This study proposes a classification model that uses sentiment analysis and large language models to analyze food reviews and detect negative ones, multi-labeling key food safety hazards (food poisoning, spoilage, chemical odors, foreign objects). The sentiment analysis model effectively minimized the misclassification of negative reviews with a low False Positive rate using a 'funnel' model. The multi-labeling model for food safety hazards showed high performance with both recall and accuracy over 96% when using GPT-4 Turbo compared to GPT-3.5. Government agencies, food manufacturers, and distributors can use the proposed model to monitor consumer reviews in real-time, detect potential food safety issues early, and manage risks. Such a system can protect corporate brand reputation, enhance consumer protection, and ultimately improve consumer health and safety.

• Journal of Korean Ophthalmic Optics Society
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• v.7 no.1
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• pp.45-50
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• 2002

The 'hands-on' craftsmanship of the 20th century has came and gone. Today, we are dealing with whole new, 'cerebral approach,' to concept and design with this new approach, design and function are very much dependant upon planning, sales, promotion, and the formative technique of the design industry. The innovative process of design constantly change as it reflects the needs and wants of society. It is and industry that constantly change as it reflects the needs and wants of society. It is and industry that constantly remakes and reshapes itself to suit current trend and outlook. The current idea being that consumers are looking for quality over quantity. Due to the 20th centuries dominant philosophy of functionalism, production intended to standardize the individual's purchasing choice. Aesthetic, or philosophic qualities played a second fiddle to the functional bias of a product, With production, Marketing, and research and development are integrated into the management process. This translates as good which include efficiency, quality, durability, and credibility an trademark and style. There is a definite 'post-modernist' movement and style in 21st century. Every possibility is available as the old boundaries of the 20th century are laid aside. There is a new, transformative quality to the current paradigm of design. The old "should" and "should not" of design no longerapplies. The integrated rative of design solves the usual disparity between aesthetic qualities and production. Design and profirability need not be stranger to one another. It can differentiate the image perceived of both enterprises and consumers by making use of integrated goods services. With an integrated system. both producers and designers win. While design gets full access to design in turn. All consumers make decisions based upon the evaluation of quality, service, and image ; even though it may not be a conscious decision to do so. Consumers are fully integrated human beings ; therefore producers who apply the new, integrated paradigmatic approach to concept, design, and production will reap the harvest of making a true relationship with individual buyer.