豊橋技術科学大学

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Nakauchi, Shigeki

Affiliation Department of Computer Science and Engineering
Title Professor
Fields of Research Vision Science & Technology / Spectral Color Imaging
Degree Doctor of Engineering (Toyohashi University of Technology)
Academic Societies The Institute of Electronics, Information and Communication Engineers / Vision Society of Japan / Japan Neuroscience Society / Japanese Neural Nework Society / Imaging Science & Technology / Optical Society of America
E-mail nakauchi@
Please append "tut.jp" to the end of the address above.
Laboratory website URL http://www.vpac.cs.tut.ac.jp/
Researcher information URL(researchmap) Researcher information

Research

私たちは普段,何の苦労も感じることなく物を見て,理解し,行動しています.こうした「視覚」を支えている脳機能や仕組みを解明するとともに,そうした基礎研究に裏打ちされた新しい視覚情報処理技術の開発を目指しています.
1.「視覚を科学する」・・・外界の様々な情報を目に映った画像から推測すること、「視覚機能」を解明するために,脳波計測や心理物理学的な手法によって視覚実験を行うとともに視覚機能の数理モデルの構築を進めています.
2.「視覚を技術する」・・・視覚に関する基礎研究で得られた知見を「技術」として結晶させることを目的に、様々な問題に取り組んでいます。例えば、人には見えない情報を捉え、そこに含まれる情報を浮き彫りにするスペクトルイメージング技術や、色弱者(色覚異常者)に対しても一般色覚者と同様に画像情報を伝えるためのカラーユニバーサルデザインに関する研究を行っています.

Theme1:Vision Science - why is it seen as it is? -

Overview
Material perception: we can identify the material of objects (mirror: left; glass: right) that we saw only for a moment.

Vision is far skillful rather than we imagine. Visual perception results from "interpretations" of the retinal images. The visual system has many important features including adaptation to the visual environments, integration of various visual clues to estimate 3D information, etc. Understanding these functions may make present media technology remarkable progress. Moreover, although we are almost always subjected to a barrage of different source of visual information, our visual system does not process all the information. Rather, by so-called visual attention, the visual system selectively processes some extent of the input image. To explore the fundamental functions of the vision, we are doing psychophysical experiment, EEG measurement and analysis, and constructing mathematical models of the vision.

We are now tackling various topics as:
- Color vision
- Motion-color interaction
- Surface quality perception
- ERPs studies on face processing, visual naturalness, awareness
- Brain-Computer interface


Selected publications and works

◆ Association between pupil dilation and implicit processing prior to object recognition via insight.
Suzuki Y, Minami T, Nakauchi S, Scientific reports 8(1) 6874 2018 May
◆ Dynamic Visual Cues for Differentiating Mirror and Glass.
Tamura H, Higashi H, Nakauchi S, Scientific reports 8(1) 8403 2018 May

Theme2:Vision Technology - Media technology like human vision or beyond it -

Overview
Visualization of fish freshness using EEM imaging

Our life has surely become convenient since image media such as a digital camera has developed and spread rapidly. It is true, however, that capability of such image media is nothing like as good as that of the human vision because it is far easy for our vision to capture image information, code the information, and recognize it. The purpose in this project is to crystallize as "technology" the knowledge acquired by the fundamental research of vision science.

We are now tackling various topics as:
- Color blind experience filter
- Visualization of invisible information using spectral imaging
- Wide dynamic range imaging

Selected publications and works

◆ Visualize the quality of frozen fish using fluorescence imaging aided with excitation-emission matrix.
M. V. Bui, M. M. Rahman, N. Nakazawa, E. Okazaki, S. Nakauchi, Optics Express 26 22954-22964 2018 Sep
◆ Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint.
Shibata, M., Elmasry G., Moriya, K., Rahman, M., Miyamoto, Y., Ito, K., Nakazawa, N., Nakauchi, S., Okazaki, E., LWT- Food Science and Technology 92(1) 258-264 2018

Keywords

color universal design, spectral imaging, wide dynamic range imaging

Title of class

Probability and Statistics /
Brain and Neural System Engineering /
Cutting-Edge Interdisciplinary Research 2 /


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