期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 46, 期 -, 页码 54-64出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2017.10.006
关键词
Modeling; Information system; Knowledge; Ontology; Eco-design; Optimization; Decision support; Qualitative; Parameter; Sensor
This article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for eco-design purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.
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