| Abstract |
The VU participates, together with the Food and Biobased Research (FBR) group at Wageningen, NIZO and Nijmegen university, to the eScience center (NLeSC) funded "Food Ontologies" project. In this talk, I'll briefly review two of my contributions to the project. The "Dynamic Recipes" task, which aims at supporting end users in finding suitable substitutes for ingredients in food recipes. Alternative ingredients are ranked according to nutritional, ethical or other personal constraints, while preserving a recipe's sensory features such as texture, pungency, aroma, etc. I show that using food ontologies together with a topic-based representation of a recipe improves the accuracy of the proposed substitutions. The "Food Flows" task aims at supporting both social scientists and policy makers in answering food policy and planning questions about the availability and affordability of fresh and healthy produces, the allocation of human and material resources, and the sustainability of food chains in the long term.
I show how food ontologies in combination with linked geographical data can operationalise abstract research questions and planning issues into faceted views on sets of heterogeneous data that are independently provided by governmental and private organisations.
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