2022 April 27 Bernd Krieg-Brückner presents Qualitative Configuration of Food in the BAALL Ontology
Channel: Damion Dooley
Date: 2022-04-27

This month Bernd Krieg-Brückner (DFKI and Universität Bremen, Germany) will be presenting “Qualitative Configuration of Food in the BAALL Ontology”, which will test the limits of what OWL reasoning can do with respect to making inferences about interrelated food qualities.  We’ll have a lively discussion afterwards!

Abstact:
The ontology of the Bremen Ambient Assisted Living Lab at DFKI has been developed for the configuration of mobility assistance, food and diet and is presently being integrated with service robots for cooking in the Collaborative Research Center EASE at Universität Bremen; at this time, we attempt a harmonisation with, and extension of, the FoodOn initiative. The talk will focus on the approach for the qualitative configuration of food: Qualitatively Graded Relations provide increased granularity for fine-grain modelling, and achieve qualitative abstraction from quantitative data. While being generally applicable to split a ternary relation into a sheaf of object properties with a variation of qualities (ordered grade values), we focus on Qualitative Dosage for food: weight ratios, Alcohol By Volume in beer products and martinis, relative amounts of dough and filling in bakery, etc. The overall qualitative composition may be *deduced* by reasoning with an approach for qualitative downgrading.  We conclude with a perspective for diets related to food related impairments, and for the deduction of aroma compositions in qualitative “virtual cooking”.

Related background reading is available: “The BAALL Ontology – Configuration of Service Robots, Food, and Diet”,http://ceur-ws.org/Vol-2969/paper37-FoisShowCase.pdf 

Towards the 50 minute mark a discussion of synonymy and multilingual and informatic vs cognitive references is discussed.  This is being reviewed in FoodOn for "food (part or whole)" references.