JasonCEC

17 ms·

91.
by JasonCEC 11y ago
To contrast this - I'm the lead data scientist at the same company, and head over heels in love with R.... It is the only language I can quickly and efficiently jump from algebraic topology for novel pre-processing, straight into model
92.
by JasonCEC 11y ago
I'm Jason, the CEO and lead data-scientist (for now) at Analytical Flavor Systems. Ask me anything!
93.
Interviewing Data Science Interns: A System(gastrograph.com)
5 points by JasonCEC 11y ago|1 comments
94.
by JasonCEC 11y ago
Phabricator for task managment, project management, and code reviews. It's open source, great software, and has a fun personality great for internal use.
95.
by JasonCEC 11y ago
At Analytical Flavor Systems[0], we have a ridiculous number of traditions... and as Founder/CEO, I have nearly no control over them! A select subset of our traditions include: - Daily: 24 hour goals (what did you accomplish in the l
96.
by JasonCEC 11y ago
Growing up in a ultra-reformed Jewish-by-culture family, I have grown to truly hate Christmas music... the overt display of cultural dominance paired with the unapologetic consumerism irks me - I find it oppressive and evangelizing but tota
97.
by JasonCEC 11y ago
That's a personal question, isn't it? :) More seriously, it's not always a choice - I got into it because a few products hit me and I said "WOW, s/coffee|chocolate|beer|wine|tea can taste like that?". It's
98.
by JasonCEC 11y ago
My other comment above is a better reply to this: > Quality is a tricky word, but in terms of the appreciation of craft goods, your ability to identify the subtleties that make more higher quality products _better_ is a learned trait. If
99.
by JasonCEC 11y ago
Quality is a tricky word, but in terms of the appreciation of craft goods, your ability to identify the subtleties that make more higher quality products _better_ is a learned trait. If your references are wrong, or you miss out on the iden
100.
by JasonCEC 11y ago
Obviously I disagree with this; the appreciation of many products take some level of experience to understand what subtilty and nuance to look for. If you we're to use Mast Brothers chocolate as your "high quality" reference,
101.
by JasonCEC 11y ago
My company[0] has been considering a verification service to check on origin and sourcing claims using flavor signatures in "craft" products. Currently, all of our tools are used by beverage producers (beer, coffee, spirits) inter
102.
by JasonCEC 11y ago
No... we're a full fledged product company; the basis of the system is our core set of algorithms that work across 99% of beverages, which we've turned into a set of applications. The implementation work is part of our Professiona
103.
by JasonCEC 11y ago
Hey Peter, Thanks! Radio Carbon dating is used for authenticating rare vintages of wine[0], but it's a minor test for the most part. In modern wine collecting, almost all of the fakes are focused around a few _Gran Cru_ lots of small v
104.
by JasonCEC 11y ago
On the off-hand chance that anyone here is super obsessed with tea, I'm the founder and director emeritus of The Tea Institute at Penn State[1], and blog here: [2]. I now run a flavor profiling and quality intelligence company based of
105.
by JasonCEC 11y ago
Agreed - State College internet is dismally slow and unreliable for a town of ~60,000 college students, grads, and employees.
106.
by JasonCEC 11y ago
Thanks for the reply! We work across the industry in alcohol production, so small craft to giant global sized companies. A lot of what we do is implement better data acquisition from sensory, production, distribution, and demographics durin
107.
by JasonCEC 11y ago
The short answer is: _you don't_. That's not how machine learning works at scale. To quote from a great recent article: (I can't find the link, sorry) It's one thing to create an excellent fraud detection model in R, and
108.
by JasonCEC 11y ago
Evan beat me to it :) Evan is our Lead Engineer, and I'm the CEO. We believe vertical integrated SaaS focused on prediction will reshape a lot of industries.
109.
by JasonCEC 11y ago
We've been using Phabricator[1], a spin-out of Facebook, and love it. It's perfect for technical teams, and usable enough for the rest of the company. [1] http://phabricator.org/
110.
by JasonCEC 11y ago
Couldn't agree more! We're in a niche industry (food and beverage _production_) as a "vertical-specific SaaS" and there are 1) few players 2) immense demand for software that can do anything and everything. My takeaways
111.
by JasonCEC 11y ago
Just as native as French Wine vs Italian wine. Ingredients and production process are what create the product - the optimization is local to the potential flavors inherent from those ingredient processed in that way.
112.
by JasonCEC 11y ago
My company[0] works in the alcoholic beverage industry, and we've been watching the market for Asian and other native alcohols evolve. I strongly believe that, more than sake and sochu (not soju), Chinese native spirits have a chance t
113.
by JasonCEC 11y ago
This was actually the topic of the closing address at the Master Brewers Association of America (basically a modern guild meeting + trade show). The main thrust of the talk was that nutritionally, beer and wine should be about equal, but ev
114.
by JasonCEC 11y ago
I have the most mixed feeling about that XKCD.... it's funny, but really misses the mark for people who _enjoy_ craft beer. I think that the explosion in choices, availability, and quality have been great for consumers, American manufa
115.
by JasonCEC 11y ago
We use our own staff for R&D (training the models), but semi-trained tasters are reviewing the product at the brewery; we weight individuals on a verity of factors and have a pre-processing method that controls for experience level in e
116.
by JasonCEC 11y ago
Hey Sprocket! We can do any homogeneous product made in batches - so cheese may be a good fit! We've done some yogurt and cheese reviews in the past to test the system but nothing extensive. Send me an email at JasonCEO [at] Gastrograp
117.
by JasonCEC 11y ago
The models are written in R and trained on spiked samples of beer - we add a known chemical contaminant to the beer, review the product, and train the models. Depending on the style of beer, we sometimes use our clients products, sometimes
118.
by JasonCEC 11y ago
Hi gballard! The tastings are done in-house by the companies production team. There are no samples to ship, and the sensory system is easy enough that just about anyone in the industry picks it up there first 4 - 8 times (its often more in-
119.
by JasonCEC 11y ago
We have a couple thousand reviews per style, so its really fat-data not big data. (in the tens of thousands for some styles) The main difference is that we take a complete sensory profile from every review, and join that with environmental
120.
by JasonCEC 11y ago
Wow, 2 articles published about us in a day! also being discussed here: https://news.ycombinator.com/item?id=10159852

More ›