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Presentrtion Final 1
Presentrtion Final 1
Presented by Supervised by
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Motivation
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Objective
The purpose of this study is to examine and create a method for
classifying coffee quality using sensory qualities that is based on machine
learning.
evaluate the efficacy of various machine learning techniques, such as
decision trees, support vector machines, and neural networks, in properly
predicting the quality of coffee based on its sensory qualities
The ultimate goal is to offer the coffee industry with a system that is
objective, efficient, and scalable for evaluating and classifying coffee
quality.
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Outcome
The purpose of this study is to demonstrate the efficacy and potential of
machine learning models in properly assessing coffee quality based on
sensory qualities, and the predicted outcome of this research is to demonstrate
this efficacy and potential. It is hoped that the models that have been
constructed and then trained on a wide variety of data would demonstrate a
high degree of accuracy when predicting the quality ratings of coffee samples.
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Methodology
Random Forest
Decision Tree
Linear Regression
Gradient boosting
SVR
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Proposed model
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Result
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Conclusion
The findings of this study highlighted the significance of
preprocessing datasets as well as the influence of the amount and
variety of datasets on the performance of models
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Thank You!
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