CIS434 HW5代做、R设计代做、代写media data、代做R程序设计

日期：2019-05-27 10:27

CIS434 HW5 (15 points)

You are a data scientist working for a large supermarket chain. Lately,

the vice president of customer insights has been discussing with the manager

who handles merchandising support about what the supermarket can learn

from social media. In particular, they want to know whether it is possible

to detect emerging trends of food consumption from social media data so

that the company can have an edge over its competitors in launching new

products, and if so, how the company can do it at scale. You are tasked with

this mission and need to deliver a report in one week.

In the project report, you need to first discuss several potential approaches

to this problem before arguing for the particular method you will be using.

Then, you should present your results. Along with this report, you also need

to submit an R code file that can replicate the results in your report. Your

R code file should contain comments to explain the role of each code block,

and your R code should be able to run with minimal human intervention.

Suppose your first name is John and your last name is Smith. You should

name the project report as john smith.pdf. The project report must be in

PDF format. Similarly, your R code file for this part should be named

john smith.R.

1 Project Background

Early detection of emerging food trends can translate into great business

opportunities. Today, a lot of food-related discussions occur on social media

platforms such as Twitter and Facebook. Thus, such social media content

presents a potentially valuable and real-time source of intelligence that can

be leveraged by retailers to better serve its customers. The purpose of this

project is to explore this possibility using techniques discussed in the social

media analytics course. Ultimately, we wish to help retailers see the rise and

fall of certain categories of food before competitors do.

Despite its potentials, we also need to keep in mind the limitation of

detecting emerging food trends using social media analytics. Many successful

new product launches are attributed to identifying an unserved or underserved

market segment. For example, the key to the success of Breyers Gelato

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CIS434 Assignment Prof. Huaxia Rui

Indulgence1

is targeting the specific moment in which there is a married mom,

kids have been put to bed after an active day, and then there’s this moment

to unwind, connect with her spouse and enjoy a little reward. Identifying the

opportunity of enriching people’s end-of-day experience is clearly crucial in

this case. In fact, Breyers learnt about this from many consumer interviews

they conducted. However, even if those consumers do post their own end-ofday

stories on social media, it would require a highly intelligent machine to

understand the unique moments from such posts and further suggest a nonexistent

new product that can better serve this niche market. In this case,

the gap from information to innovation is simply too large for a machine of

our age.

On the other hand, some successful new product launches can be inspired

by trends that might be detected through social media analytics. For example,

the story of Dole Chopped Salad Kits2

is really about the insight that

the trend on chopped salads is changing. Chopped salads have been around

since the 1930s without receiving much attention from consumers or inspiration

from chefs. In the early 2000s, in the world of restaurants, recipes and

ingredient variety of chopped salads soared. Food companies and retailers can

clearly benefit from learning about this trend before competitors do. If there

are enough signals buried in the social media content about people’s changing

habits or new preferences of consuming salads, then it should be possible

to detect this emerging trend through careful social media analytics. Indeed,

according to Dole’s vice president of marketing, CarrieAnn Arias, “Not only

were popular mainstream restaurants such as California Pizza Kitchen and

Cheesecake Factory putting more creativity into their salads, but consumers

were gushing about the experiences. One of the things that struck us in our

conversations with consumers was how much they loved chopped salads.”

The two cases above might not be typical. Most likely, a detected emerging

trend, whether from social media or from other information sources,

1Gelato Indulgences is a super-premium frozen treats priced 70% higher

than mainstream ice cream. It was launched in 2014 by Breyers. The

brand won a 2016 Nielsen Breakthrough Innovation Award for this product

launch. See http://www.chicagonow.com/marketing-strategist/2016/12/

beyond-mainstream-pricing-breyers-goes-super-premium-with-gelato-indulgences/

for a media report, and https://www.youtube.com/watch?v=R1Q-T_raX8Y for its commercial.

2Dole Chopped Salad Kits is also highlighted as a winner of the 2016 Nielsen Breakthrough

Innovation Award.

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CIS434 Assignment Prof. Huaxia Rui

should be reviewed by human experts in order to gain an early-mover advantage,

not necessarily first-mover advantage. In other words, social media

analytics may be able to provide us with the dots, but it will ultimately

be up to human to finally connect the dots. For example, if the supermarket

can detect the rising popularity of a new ingredient because of certain

health benefits, it might still take human ingenuity to design food or drink

using such ingredient. Nevertheless, machine algorithms with the capability

of constantly generating candidate emerging food trends can greatly inspire

and augment the creativity of human experts in a more efficient way.

2 Data

Apparently, you need social media data related to food consumption for this

task. Thanks to one of your TA, we have access3

to over 4 million Facebook

posts from 2011 to 2015, which will be the dataset for you to work on.

I have organized the data into multiple files with each containing the

textual content of all posts in one month. For example, the file fpost-2011-

4.txt contains all the posts from the month April 2011. Within each file, each

line corresponds to one post.

Figure 1 plots the histogram of all the posts by month.

3 Method

You need to develop a scalable method to extract signals from the large

corpus of Facebook posts so that early signs of food trends could emerge

from your analysis. You are also welcome to collect additional data for your

method, as long as you share the additional data for our evaluation of your

method and you explain clearly how the additional data is collected in your

report.

At a high level, the task of food trend detection using social media analytics

can be broken down into two components: constructing time series of

potential food trends, and detecting (abrupt) changes in those time series. In

3We used a loosely constructed lexicon for terms that might be related to food to search

related Facebook pages. Over seven thousand relevant Facebook pages are identified, from

which we obtained the Facebook posts. Clearly, this is a very crude data collection process.

Nevertheless, the resulting dataset contains a lot of posts that discuss various aspects of

food preparation or consumption.

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CIS434 Assignment Prof. Huaxia Rui

Figure 1: Number of food-related Facebook posts by month

this project, we will only work on the first component and simply use visual

inspection for the second component. More specifically, you may first create

a monthly index for a hypothetical trend. Then, you can plot how such an

index evolves over time. To facilitate the grading of this part, please report

such plots in the PDF file (i.e., your project report). Of course, we should

be able to reproduce these plots by running your R code file.

4 Validation

To test the effectiveness of a proposed method, we first need some ground

truth. In other words, when we evaluate a trend detection method, how do

we know a food trend detected by this method actually reflects a true food

trend in reality, and a non-existent food trend will not be falsely detected by

the method?

One idea is to use seasonally consumed food to validate a method. For example,

if a method cannot detect the spike of “pumpkin pie” around Thanksgiving,

it is clearly failing the task.

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CIS434 Assignment Prof. Huaxia Rui

By talking to people working in the food industry, I have identified some

recent food trends that can serve as the ground truth to validate a method.

I will provide the background of two of them: cauliflower rice, and vegetable

noodle. Your grade will mainly depend on whether, and how early

your method can detect these food trends without too many false

positive (i.e., non-existent trend incorrectly detected by your method).

There is also a practical question of how early a detection has to be for

it to be useful. In other words, how early is early enough? But we will leave

this question to the vice president.

Cauliflower Rice

Cauliflower rice is not actual rice. It is a grainy substance made by pulsing

cauliflower florets in a food processor until they’ve broken down into tiny

granules, and then lightly cooking the pieces in oil. Demand for cauliflower

rice has been growing steadily over the past few years largely due to carboadverse

consumers’ desire for a healthy alternative to white rice and gluten-

filled grains. Cauliflower rice is so popular at Trader Joe’s that the grocery

chain recently4 began enforcing a two-bag limit per customer, rationing it

to keep the item on shelf. This is also reflected in the spike of sales in

cauliflower. In 2016, U.S. farmers sold $390 million worth of cauliflower5

, a

big jump from the $239 million sales in 2012. According to Green Giant VP

and general manager Jordan Greenberg, immediately after the company was

acquired by manufacturer B&G in 2015, they expanded the cauliflower line

to include three types of cauliflower rice, increasing the weekly amount of

the vegetable harvested from 5 acres to 35 acres.

The popularity of cauliflower rice can partly be traced to recent trends

of low-carb dietary. With less than one-eighth the calories of white or brown

rice and about one-ninth the carbs, cauliflower rice, on the other hand, is

rich in vitamins C, K, B6 and folate. One small head of cauliflower has over

125 mg of vitamin C, nearly twice as much as a medium orange. The rise of

cauliflower rice fits into the recent trend of old-fashioned vegetables gaining

new traction as more people gravitate toward plant-based foods.

4This was reported in July, 2017. For more details, see http://www.foodandwine.

com/news/trader-joes-cauliflower-rice-rationing.

5http://time.com/4845148/cauliflower-rice-menu/

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CIS434 Assignment Prof. Huaxia Rui

Figure 2: Cauliflower Rice (left); Veggie Spiralizer (right)

Vegetable Noodle

Vegetable noodle, or veggie noodle, is a catch-all name for various spiralized

vegetables that resemble the shape of noodle or pasta. The list of veggies

one can spiralize is long, but zucchini, squash and cucumber are often used.

Zucchini is probably the most widely used ingredient to make veggie noodles,

probably because of its noodle-like texture once cooked. It’s so popular that

there is even a name for zucchini noodle: zoodle. Vegetable noodles pack

lots of healthy benefits. For example, zucchini is extremely low in calories,

is chock-full of antioxidants, and is also a great source of potassium.

Cutting vegetables up into tiny little strips was first mentioned in print as

early as in the 18th century possibly in a French culinary book. At the time,

this procedure was called julienning. According to Simone Baroke, an analyst

at Euromonitor International specializing in the global health and wellness

and fresh food markets, the vegetable spiralizing mania was brewing for some

time before it reached critical mass and hit the global mainstream in early

2015, when cookery sections of major publications suddenly started raving

about what a nifty little idea it was. In January 2015, Vogue (American

edition) featured an article entitled “why you need a spiralizer” in its Arts

and Lifestyle section, while in the UK, “Spiralizing: How to get the best

results” appeared on the BBC’s Good Food blog around the same time6

.

6http://blog.euromonitor.com/2015/08/spiralized-vegetables-succeed-as-ersatz-pasta.

html

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