PO2 - A process and observation ontology in food science. Application to dairy gels

Liliana Ibanescu; Juliette Dibie; Stéphane Dervaux; Elisabeth Guichard; Joe Raad

doi:10.1007/978-3-319-49157-8_13

PO² - A process and observation ontology in food science. Application to dairy gels

Liliana Ibanescu^*, Juliette Dibie, Stéphane Dervaux, Elisabeth Guichard, Joe Raad

^*Corresponding author for this work

Research output: Chapter in Book / Report / Conference proceeding › Conference contribution › Academic › peer-review

Abstract

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 PO² (Process and Observation Ontology), as a common and standardized vocabulary for this project. The scenario 6 of the NeON methodology was used for building PO² and the core component is implemented in OWL. By making use of PO², data from the project were structured and an use case is presented here. PO² aims to play a key role as the representation layer of the querying and simulation systems of Delicious project.

Original language	English
Title of host publication	Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings
Editors	Emmanouel Garoufallou, Imma Subirats Coll, Armando Stellato, Jane Greenberg
Publisher	Springer Verlag
Pages	155-165
Number of pages	11
ISBN (Print)	9783319491561
DOIs	https://doi.org/10.1007/978-3-319-49157-8_13
Publication status	Published - 1 Jan 2016
Externally published	Yes
Event	10th International Conference on Metadata and Semantics Research, MTSR 2016 - Gottingen, Germany Duration: 22 Nov 2016 → 25 Nov 2016

Publication series

Name	Communications in Computer and Information Science
Volume	672
ISSN (Print)	1865-0929

Conference

Conference	10th International Conference on Metadata and Semantics Research, MTSR 2016
Country/Territory	Germany
City	Gottingen
Period	22/11/16 → 25/11/16

Keywords

Domain ontology
Process and observation ontology

Access to Document

10.1007/978-3-319-49157-8_13

Handle.net

Persistent link

Cite this

Ibanescu, L., Dibie, J., Dervaux, S., Guichard, E., & Raad, J. (2016). PO² - A process and observation ontology in food science. Application to dairy gels. In E. Garoufallou, I. S. Coll, A. Stellato, & J. Greenberg (Eds.), Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings (pp. 155-165). (Communications in Computer and Information Science; Vol. 672). Springer Verlag. https://doi.org/10.1007/978-3-319-49157-8_13

Ibanescu, Liliana ; Dibie, Juliette ; Dervaux, Stéphane et al. / PO² - A process and observation ontology in food science. Application to dairy gels. Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings. editor / Emmanouel Garoufallou ; Imma Subirats Coll ; Armando Stellato ; Jane Greenberg. Springer Verlag, 2016. pp. 155-165 (Communications in Computer and Information Science).

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abstract = "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 PO2 (Process and Observation Ontology), as a common and standardized vocabulary for this project. The scenario 6 of the NeON methodology was used for building PO2 and the core component is implemented in OWL. By making use of PO2, data from the project were structured and an use case is presented here. PO2 aims to play a key role as the representation layer of the querying and simulation systems of Delicious project.",

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Ibanescu, L, Dibie, J, Dervaux, S, Guichard, E & Raad, J 2016, PO² - A process and observation ontology in food science. Application to dairy gels. in E Garoufallou, IS Coll, A Stellato & J Greenberg (eds), Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings. Communications in Computer and Information Science, vol. 672, Springer Verlag, pp. 155-165, 10th International Conference on Metadata and Semantics Research, MTSR 2016, Gottingen, Germany, 22/11/16. https://doi.org/10.1007/978-3-319-49157-8_13

PO² - A process and observation ontology in food science. Application to dairy gels. / Ibanescu, Liliana; Dibie, Juliette; Dervaux, Stéphane et al.

Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings. ed. / Emmanouel Garoufallou; Imma Subirats Coll; Armando Stellato; Jane Greenberg. Springer Verlag, 2016. p. 155-165 (Communications in Computer and Information Science; Vol. 672).

Research output: Chapter in Book / Report / Conference proceeding › Conference contribution › Academic › peer-review

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AU - Ibanescu, Liliana

AU - Dibie, Juliette

AU - Dervaux, Stéphane

AU - Guichard, Elisabeth

AU - Raad, Joe

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AB - 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 PO2 (Process and Observation Ontology), as a common and standardized vocabulary for this project. The scenario 6 of the NeON methodology was used for building PO2 and the core component is implemented in OWL. By making use of PO2, data from the project were structured and an use case is presented here. PO2 aims to play a key role as the representation layer of the querying and simulation systems of Delicious project.

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Ibanescu L, Dibie J, Dervaux S, Guichard E, Raad J. PO² - A process and observation ontology in food science. Application to dairy gels. In Garoufallou E, Coll IS, Stellato A, Greenberg J, editors, Metadata and Semantics Research - 10th International Conference, MTSR 2016, Proceedings. Springer Verlag. 2016. p. 155-165. (Communications in Computer and Information Science). doi: 10.1007/978-3-319-49157-8_13