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
Type de document :
Communication dans un congrès
MTSR: Metadata and Semantics Research, Nov 2014, Karlsruhe, Germany. 8th Metadata and Semantics Research Conference, Communications in Computer and Information Science (478), pp.329-343, 2014, Metadata and Semantics Research. 〈10.1007/978-3-319-13674-5_30〉
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https://hal-lirmm.ccsd.cnrs.fr/lirmm-01092185
Contributeur : Patrice Buche <>
Soumis le : lundi 8 décembre 2014 - 14:03:22
Dernière modification le : vendredi 19 octobre 2018 - 15:18:01

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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: Metadata and Semantics Research, Nov 2014, Karlsruhe, Germany. 8th Metadata and Semantics Research Conference, Communications in Computer and Information Science (478), pp.329-343, 2014, Metadata and Semantics Research. 〈10.1007/978-3-319-13674-5_30〉. 〈lirmm-01092185〉

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