Book Image

Interpretable Machine Learning with Python - Second Edition

By : Serg Masís
4 (4)
Book Image

Interpretable Machine Learning with Python - Second Edition

4 (4)
By: Serg Masís

Overview of this book

Interpretable Machine Learning with Python, Second Edition, brings to light the key concepts of interpreting machine learning models by analyzing real-world data, providing you with a wide range of skills and tools to decipher the results of even the most complex models. Build your interpretability toolkit with several use cases, from flight delay prediction to waste classification to COMPAS risk assessment scores. This book is full of useful techniques, introducing them to the right use case. Learn traditional methods, such as feature importance and partial dependence plots to integrated gradients for NLP interpretations and gradient-based attribution methods, such as saliency maps. In addition to the step-by-step code, you’ll get hands-on with tuning models and training data for interpretability by reducing complexity, mitigating bias, placing guardrails, and enhancing reliability. By the end of the book, you’ll be confident in tackling interpretability challenges with black-box models using tabular, language, image, and time series data.
Table of Contents (17 chapters)
15
Other Books You May Enjoy
16
Index

Mission accomplished

The mission was to understand why one of your client’s bars is Outstanding while another one is Disappointing. Your approach employed the interpretation of machine learning models to arrive at the following conclusions:

  • According to SHAP on the tabular model, the Outstanding bar owes that rating to its berry taste and its cocoa percentage of 70%. On the other hand, the unfavorable rating for the Disappointing bar is due mostly to its earthy flavor and bean country of origin (Other). Review date plays a smaller role, but it seems that chocolate bars reviewed in that period (2013–15) were at an advantage.
  • LIME confirms that cocoa_percent<=70 is a desirable property, and that, in addition to berry, creamy, cocoa, and rich are favorable tastes, while sweet, sour, and molasses are unfavorable.
  • The commonality between both methods using the tabular model is that despite the many non-taste-related attributes, taste features are...