| Title: |
ConsomON, an ontology for structuring knowledge and modeling consumer food behavior |
| Authors: |
Weber, Magalie; Duclos, Florian; Guillemin, Hervé; Dervaux, Stéphane; Cufi, Julien; Visalli, Michel |
| Contributors: |
Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA); Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Dijon; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Bourgogne Europe (UBE); Procédés Alimentaires et Microbiologiques Dijon (PAM); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Dijon; Mathématiques et Informatique Appliquées (MIA Paris-Saclay); AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM); INRAE, PROBE Research Infrastructure; Carnot Qualiment© (DOI : 10.17180/h5gd-gk88) - Agence Nationale de la Recherche. (20 CARN 0026).; IFOW- Integrated Food Ontology Workshop; Beverley |
| Source: |
Proceedings of the Joint Ontology Workshops (JOWO) - Episode XI: The Sicilian Summer under the Etna, co-located with the 15th International Conference on Formal Ontology in Information Systems (FOIS 2025), September 8-9, 2025, Catania, Italy ; Joint Ontology Workshops (JOWO) - Episode XI: The Sicilian Summer under the Etna, co-located with the 15th International Conference on Formal Ontology in Information Systems (FOIS 2025) ; https://hal.inrae.fr/hal-05146634 ; Joint Ontology Workshops (JOWO) - Episode XI: The Sicilian Summer under the Etna, co-located with the 15th International Conference on Formal Ontology in Information Systems (FOIS 2025), IFOW- Integrated Food Ontology Workshop, Sep .... |
| Publisher Information: |
CCSD |
| Publication Year: |
2025 |
| Subject Terms: |
Consumer perception and preference; FAIR data; Knowledge engineering; Food consumption modeling; [SCCO]Cognitive science; [INFO]Computer Science [cs]; [SDV]Life Sciences [q-bio]; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Subject Geographic: |
Catania; Italy |
| Description: |
International audience ; The transition to a more sustainable food system has become a strategic priority due to pressing environmental, social, and health challenges. This shift requires not only changes in production and distribution but also a deep transformation in co nsumer eating habits. Understanding the compl exity of these behaviors is essential to identify effective strategies and interventions. Tfowever, studying consumer behavior involves multiple disciplines-senso ry and consumer science, social sciences, nutrition, psychology, economics- each with its own methods and terminology, making integration diffic ul t. Ontologies offer a so lution by providing a shared conceptual framework to analyze and mode! consumer dynamics. Existing foo drelated ontologies, such as FoodWiki, FoodOn, and TransformON, are primarily product- or process-oriented. While useful, they do not adequately address the in teractio n between consumers, food, and context. To fil! this gap, the ConsomON ontology was developed to mode! th e biological, cognitive, and behavioral processes involved in food choices, from exposure to stimuli to fi nal purchase and consumption decisions. ConsomON has been built usin g the Linked Open Terms methodology, combining top-down and bottomup approaches. The top-clown method draws on litera ture, expert input, and existing models like PO' and T-ADOPT, focusing on high-level concepts for consistency. The bottom-up approach uses detailed, domainspecific data from l:\vo questionnaires-one structured (Food Choice Questionnaire) and one open-endedused as a case study to deve lop the "consumer motivation" hierarchy of attributes. The PO' Manager software suite was used to build and implement th e onto logy. Ultimately, ConsomON aims to standardize vocabulary and structure data on food consumer behavior, fostering interdisciplinary collaboration and enabling data-driven approaches such as meta-analyses, AT-based tools, and holistic models of food choice processes. |
| Document Type: |
conference object |
| Language: |
English |
| Relation: |
https://hal.inrae.fr/hal-05146634 |
| Availability: |
https://hal.inrae.fr/hal-05146634; https://hal.inrae.fr/hal-05146634v2/document; https://hal.inrae.fr/hal-05146634v2/file/FOIS_2025_JOWO_paper2262.pdf |
| Rights: |
https://creativecommons.org/licenses/by-nc/4.0/ ; info:eu-repo/semantics/OpenAccess |
| Accession Number: |
edsbas.222B3BB8 |
| Database: |
BASE |