Ontology-Based Model for Food Transformation Processes - Application to Winemaking

Abstract : This paper describes an ontology for modeling any food processingchain. It is intended for data and knowledge integration andsharing. The proposed ontology (Onto-FP) is built based on four mainconcepts: Product, Operation, Attribute and Observation. This ontologyis able to represent food product transformations as well as temporal sequenceof food processes. The Onto-FP can be easy integrated to otherdomains due to its consistencies with DOLCE ontology. We detail anapplication in the domain of winemaking and prove that it can be easyqueried to answer questions related to data classication, food processitineraries and incomplete data identication.
Keywords : Ontology
Document type :
Conference papers
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Contributor : Patrice Buche <>
Submitted on : Monday, December 8, 2014 - 2:03:22 PM
Last modification on : Friday, March 29, 2019 - 9:12:10 AM




Aunur-Rofiq Muljarto, Jean-Michel Salmon, Pascal Neveu, Brigitte Charnomordic, Patrice Buche. Ontology-Based Model for Food Transformation Processes - Application to Winemaking. MTSR: Metadata and Semantics Research, Nov 2014, Karlsruhe, Germany. pp.329-343, ⟨10.1007/978-3-319-13674-5_30⟩. ⟨lirmm-01092185⟩



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