Humor is a unique and creative communicative behavior often displayed during social interactions. It is produced in a multimodal manner, through the usage of words (text), gestures (visual) and prosodic cues (acoustic). Understanding humor from these three modalities falls within boundaries of multimodal language; a recent research trend in natural language processing that models natural language as it happens in face-to-face communication. Although humor detection is an established research area in NLP, in a multimodal context it has been understudied. This paper presents a diverse multimodal dataset, called UR-FUNNY, to open the door to understanding multimodal language used in expressing humor. The dataset and accompanying studies, present a framework in multimodal humor detection for the natural language processing community. UR-FUNNY is publicly available for research.

A participatory stakeholder-based approach was employed to improve the quality of exportable fish and prawn landed in Kulierchar of Kishoregonj through reduction of the post harvest loss and its impacts were assessed. Primary data revealed that wet fish were minimally washed with clean water immediately after harvest. Ice boxes were not used in any stages from harvest to processing plants. Bamboo split baskets were mostly used to keep or carry fish. Landed fish were found to be dispersed on plastic mat or polythene paper kept on earthen floor of the wholesaler shed, called "Arat". Icing of individual catch soon after harvest was very insignificant, ranging from 2 -15 % only. Prawn were found to be iced during transport to landing center at little higher rate (32%), but most of the other fish were not significantly iced during transport to landing center. Primary awareness of the beneficiaries on quality deterioration of fish was assessed and the impacts of participatory awareness development tools (PRA and RRA, personal contacts, brain storming and awareness development training) on export, income, nutrition and improved handling of landed exportable prawn/fish were re-assessed. Efficacy of such measures to improve the situation were monitored for sixteen months. Awareness in terms of benefit of good practices was high in factory technicians. Other stakeholders had very shallow or poor knowledge on use of improved handling and processing of fish. Participatory tools employed in this study was found to be effective in developing awareness of stakeholders in different value chains of wet fish handling and distribution and reducing post-harvest loss.

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The study was c o n d u c t e d to standardize t h e desire level of papaya (Carica papaya) latex on quality of cottage cheese prepared from buffalo milk. Cheese sample was prepared using whole milk collected from Lal Teer Livestock Development (BD) Ltd. Dairy farm. This experiment was conducted on five treatments named as sample BC2: buffalo control; A2: 5 drops (0.16g); B2: 6 drops (0.18g); C2: 7 drops (0.21g); and D2: 8 drop (0.24g). Overall score of cheese samples, B2 was highest (91.67±0.58) and A2 was lowest (77.67±9.29). Chemical analysis showed that, highest protein value 24.00±1.00 was found in B2 and lowest value 21.00±1.00 was in C2. On the other hand C2 content the maximum fat percent18.00±1.00 and A2 content the minimum fat percent 12.00±1.00. Results indicate that carbohydrate, ash and acidity have significant differences (p<0.01) but non-significant difference was found in total solids and moisture. Cheese from buffalo milk on coagulation time significantly different (p<0.01) but non-significant differences was found in yield.

At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That's why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032 (BSTI, 2000). The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.

Fish sausage was prepared from the unwashed minces of 5 low-cost marine fishes (LMF) viz., red jewfish (Johnius orgentatus), sea cat fish (Tachysurus thalassinus), jwelled shad (Ilisha filigera) horse mackeral (Megalaspis cordyla) and skipjack tuna (Sarda orientialis) of the Bay of Bengal. Six different blend compositions from 5 individual minces of LMF were prepared by blending 15 to 30% of the individuals minces. Sausage was prepared from such mince blends by improving the textural strength of the products through different cooking process, ingredients and spices. Textural quality was determined in terms of gel strength, cook loss, sensory softness/firmness (S/F) and chewiness/rubburiness (C/R). Proximate composition and gel forming ability of individual mince blend varied with compositional differences of individuals species. Among the six blends tested, blend C showed highest gel strength which constituted with higher proportion of mince from red jewfish, sea cat fish and horse mackerel. In mince blend C, composition of red jewfish, sea cat fish, horse mackerel, jeweled shad and skipjack tuna were 30%, 20%, 20%, 15% and 15%, respectively. Unwashed and washed individual minces and the mince blend C were incubated at different temperatures from 35° to 55°C and then cooked at 90° or 100°C. Among different heating regimes, unwashed mince blend C showed the highest gel strength at 50°C for 1 hr incubation. Further cooking of the incubated gel at 100°C optimally increased the gelling ability. Among the four cooking methods tested, (boiling, two-step heating, broiling and autoclaving) autoclave cooking at 115°C obtained best textured sausage with significantly increased breaking force, folding test score and chewiness/rubberiness values and decreased cook loss values. Sausages prepared at 115° and 120°C, however, showed almost identical textural quality. Texture and flavor of sausage was affected by washing of the mince but the sensory qualities were unaffected.

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