Bentonville, AR, United States of America

Snigdha Gutha

This inventor holds 1 USPTO granted patent. Top assignee: Walmart Apollo, LLC. Active years: 2021.


% Patents Active = 100.0

Average Co-Inventor Count = 5.0

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2021

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1 patent (USPTO):Explore Patents

Title: Snigdha Gutha: Innovator in Food Quality Image Classification

Introduction

Snigdha Gutha is a talented inventor based in Bentonville, AR (US). She has made significant contributions to the field of food quality assessment through her innovative patent. Her work focuses on enhancing the classification of food items based on their quality, which is crucial for both consumers and retailers.

Latest Patents

Snigdha holds a patent for a system designed for food quality image classification. This invention classifies food items as either damaged or not damaged, and if damaged, it identifies the type of damage. The classification process is performed in multiple stages, utilizing RGB data for initial classification and HSV data for further analysis. This method allows for the identification of damage types, such as bruising or decay. Additionally, the use of blurring techniques improves the accuracy of the determinations. An ongoing feedback and training loop is incorporated to enhance accuracy results over time.

Career Highlights

Snigdha Gutha is currently employed at Walmart Apollo, LLC, where she applies her expertise in image classification technology. Her innovative approach to food quality assessment has the potential to revolutionize how food items are evaluated in retail environments.

Collaborations

Snigdha collaborates with talented individuals such as Alejandro Garcia and Aditya Reddy Cheruku. Their combined efforts contribute to the advancement of technology in food quality assessment.

Conclusion

Snigdha Gutha is a pioneering inventor whose work in food quality image classification is making a significant impact in the industry. Her innovative solutions are essential for improving food safety and quality standards.

Profile summary based on public USPTO records.
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