2021 June 30 Joint Food Ontology Workgroup
Channel: Damion Dooley
Date: 2021-06-30

We have a few presentations for this call:

Andrea Borghini, Associate Professor, Department of Philosophy, University of Milan, will introduce current and future analytic food visioning work by philosophers, a number of whom have presented at http://culinarymind.org , a video seminar series covering food related philosophy - involving ethics, psychology, experiential dimensions and culture. The work presents opportunities to integrate with the “hard science” end of the ontology spectrum, and many implications for human behaviour and food system change.

Babak Ravandi, Post-doctoral Research Associate at the Center for Complex Network Research (CCNR), Northeastern University, will present Machine Learning Prediction of Food Processing, which explores the concept of highly processed food and its impact on nutrition. His lab’s FoodProX ML software for capturing the degree of food processing is trained on USDA FNDDS survey data to validate hand-classified NOVA food processing levels for that food. A second project was to examine USDA NHANES survey data (of 20,000 people) to correlate highly processed food nutrition constituents with 209 health related variables (disease, age and other body measures, nutrients and other chemicals).
Preprint: https://www.medrxiv.org/content/10.1101/2021.05.22.21257615v1