Fermentation Scope and Purpose

[DianeKEPR]

Workspace to provide individuals working on the FoodOn Fermentation ontology to provide an Introduction to themselves, what they perceive as the scope of the Fermentation ontology, what is the purpose in their view of the Fermentation ontology, and what each individual is looking to get from working on this ontology besides having the ontology itself.

The various perspectives from each individual will be examined and discussed, and used as input to the published Fermentation Scope and Purpose.

Please add a reply and say Hello !

[DianeKEPR]

Hello from Diane Alexander

I am a business and emerging technology consultant. I have worked as an Employee, Embedded Consultant, External Consultant in large firms in industries to include: Financial Services (Bank of America, Wells Fargo, Ally Bank, AIG); Global Containership Transportation (Sea-Land, Maersk); and United States Department of Defense (US Air Force - Captain, US Army - consultant at Software Engineering Lab); and large electrical and natural gas utilities.

I chair the Organization Pillar for the Enterprise Knowledge Graph Foundation www.ekgf.org

My interest in the Fermentation ontology is to facilitate the work activities of the team and provide as input to the OBO Governance team, and to create educational materials on the Wine domain on alternative ways to model ontologies and why to decide to use a proposed modeling structure for the alternative that best fits scope and purpose.

I have no specific intended use of the Fermentation ontology. Glad to help where I can !

[maweber-bia]

Hello from Magalie Weber

I am working at INRAE the French national institute for agriculture, food & environment. I have a master's degree in Food Science and I am currently involved in knowledge management and ICT. I am a new player in the field of ontologies but very motivated for work-based learning.

My knowledge includes food processing and food design, quality of food, including nutritional issues, allergenicity, and sustainability. Within my research unit called "Biopolymers Interactions Assemblies", researchers are focusing on processes for transforming organic matter into food and bio-based products. So far I have been working on projects dealing with meat or milk processing, and in the use of alternative protein resources or probiotics.

Before joining INRAE, I worked as an engineer in the dairy sector, in dairy production and cheese processing (especially soft-ripened washed-rind cheeses). My work dealt with the aspects of sanitary safety and sensory quality (it was also linked to PDO cheese).

My interest in the Fermentation ontology is to discuss bioprocesses and see how to link bioprocesses and transformation processes.

[ddooley]

Hi from Damion Dooley

I am an Ontology Development Lead at the Centre for Infectious Disease Genomics and One Health at Simon Fraser University here in Canada. Initially focused on formalizing the vocabulary for epidemiological investigations regarding foodborne pathogens, but now leading curation of FoodOn, and helping facilitate a community of related agricultural, nutritional, and consumer related food ontologists and stakeholders.

My main interest is in ensuring the fermentation vocabulary that bright minds are defining and modelling, through interagency consensus, can be captured in FoodOn and related ontologies - perhaps a stand-alone fermentation ontology - and diagrammed to encourage comprehension, uptake and standardization.

[ddooley]

For example, part of the fall ELIXER BioHackathon was about defining some of the basic maceration terms: These terms need further vetting and modelling by the community, and are just a fraction of the fermented food (& wine) space. But they are destined for FoodOn (or will be calved off into a more specialist ontology).

Here's a short video of where the maceration terms ended up at moment as a result of fall work - within the context of FoodOn shown 10 levels deep in 3D: https://youtu.be/Sp6009gXmHE

[FrancescoVit]

Hello I am Francesco Vitali,

I am actually working at the Institute of Agricultural Biology and Biotechnology (IBBA) of the Itaian National Research Council (CNR) [moving soon towars the soild domain, updates to come]. I am a microbiologist and my expertise is mainly in the data analysis in the microbial ecology field, mainly in human nutrition study, but also in other settings (environmental matrices, different health/pathology states). I am relatively new to the ontology field, having started something like 4-5 years ago with the development of ONS.

My main interest in the fermentaion ontology, is in representing the knowledge of how a complex microbial community is able to perform the complex metabolisms that are crucial for the production of the final food product. As such, I am interested in representing the knowledge of which microorganisms are useful in the process, which are the metabolisms/gene pathways that they perform, which are the input molecules and final products, how all of this happen in the same time, and how this is connected with food technology, food taste, and eventually health consequence.