Measuring Cooking Competence

Lack of cooking competence is often a contributing factor to poor diet. In this project I aim to find an objective measure of people’s cooking competence using the Ambient Kitchen as a platform to carry out my research. This information can be used to provide personalised and situated support to help the user improve both their cooking competence and diet.

Start Date: 2007

Project Supervisor: Patrick Olivier, Thomas Ploetz

Collaborators: Philips Research, Eindhoven.