Ontology-Based Model for Food Transformation Processes - Application to Winemaking - LIRMM - Laboratoire d’Informatique, de Robotique et de Microélectronique de Montpellier Access content directly
Conference Papers Year : 2014

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.

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Web
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Dates and versions

lirmm-01092185 , version 1 (06-09-2022)

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Aunur Rofiq Muljarto, Jean-Michel Salmon, Pascal Neveu, Brigitte Charnomordic, Patrice Buche. Ontology-Based Model for Food Transformation Processes - Application to Winemaking. MTSR 2014 - 8th Metadata and Semantics Research Conference, Nov 2014, Karlsruhe, Germany. pp.329-343, ⟨10.1007/978-3-319-13674-5_30⟩. ⟨lirmm-01092185⟩
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