Update README.md

README.md

@@ -1,3 +1,57 @@
----
-license: cc-by-sa-4.0
----
+---
+license: cc-by-sa-4.0
+task_categories:
+- image-classification
+tags:
+- volumetric
+- 3D
+- X-ray_tomography
+- mozzarella
+- cheese
+- food_science
+size_categories:
+- n<1K
+---
+# MozzaVID dataset - Base split
+
+A dataset of synchrotron X-ray tomography scans of mozzarella microstructure, aimed for volumetric model benchmarking and food structure analysis.
+
+### [[Paper](https://arxiv.org/abs/2412.04880)] [[Project website](https://papieta.github.io/MozzaVID/)]
+
+This version is prepared in the webdataset format, optimized for streaming. Check our [GitHub](https://github.com/PaPieta/MozzaVID) for details on how to use it. To download raw data instead, visit: [[LINK](https://archive.compute.dtu.dk/files/public/projects/MozzaVID/)].
+
+## Dataset splits
+
+This is a Base split of the dataset containing 4728 volumes. We also provide a [Small split](https://huggingface.co/datasets/PaPieta/MozzaVID_Base) (591 volumes) and a [Large split](TODO) (37,824 volumes).
+<img src="https://cdn-uploads.huggingface.co/production/uploads/67e55a8b793bfd7642b6d84e/Ez67h26Y6-cVUqlpx9mnj.png" alt="dataset_instance_creation.png" width="700"/>
+
+## Citation
+
+If you use the dataset in your work, please consider citing our publication:
+
+```
+@misc
+{pieta2024b,
+title={MozzaVID: Mozzarella Volumetric Image Dataset},
+author={Pawel Tomasz Pieta and Peter Winkel Rasmussen and Anders Bjorholm Dahl and Jeppe Revall Frisvad and Siavash Arjomand Bigdeli and Carsten Gundlach and Anders Nymark Christensen},
+year={2024},
+howpublished={arXiv:2412.04880 [cs.CV]},
+eprint={2412.04880},
+archivePrefix={arXiv},
+primaryClass={cs.CV},
+url={https://arxiv.org/abs/2412.04880},
+}
+```
+
+## Visual overview
+
+We provide two classification targets/granularities:
+* 25 cheese types
+* 149 cheese samples
+
+<img src="https://cdn-uploads.huggingface.co/production/uploads/67e55a8b793bfd7642b6d84e/vRtxBSCO6ML6hCpUs0fG5.png" alt="cheese_slices.png" width="1000"/>
+Fig 1. Overview of slices from each cheese type, forming the 25 coarse-grained classes.
+
+<img src="https://cdn-uploads.huggingface.co/production/uploads/67e55a8b793bfd7642b6d84e/Y5xq74Z43h4MOlyHH3xPn.png" alt="sample_slices.png" width="1000"/>
+Fig 2. Example slices from the fine-grained classes. Each row represents a set of six samples from one cheese type (coarse-grained
+class), forming six consecutive fine-grained classes.