0000000000302744
AUTHOR
Juliette Dibie
Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology
National audience
$$PO^2$$ - A Process and Observation Ontology in Food Science. Application to Dairy Gels
This paper focuses on the knowledge representation task for an interdisciplinary project called Delicious concerning the production and transformation processes in food science. The originality of this project is to combine data from different disciplines like food composition, food structure, sensorial perception and nutrition. Available data sets are described using different vocabularies and are stored in different formats. Therefore there is a need to define an ontology, called \(PO^2\) (Process and Observation Ontology), as a common and standardized vocabulary for this project. The scenario 6 of the NeON methodology was used for building \(PO^2\) and the core component is implemented i…