[1K3-GS-3] Knowledge utilization and sharing

[1K3-GS-3-04] A Food Knowledge Graph linking Taste, Nutrition, and Functionality

〇Akio Kobayashi¹, Tetsuo Katsuragi¹, Shotaro Mori², Akira Hashimoto³, Takahiro Kawamura¹ (1. Research Center for Agricultural Information Technology, NARO, 2. HIMIKA, Inc., 3. University of Tsukuba)

Keywords:Knowledge graph, Ontology, Food Tech

To realize a sustainable society, it must reduce surplus foods and expand healthcare foods to reduce medical expenses. Information about those foods is available as recipe data or ingredient data. However, the data does not include food taste information, which is important for the sustainability of daily intake. Recently, some research has been done to create a database of tastes, but it has yet to be connected to any healthcare-related information, such as the food's functionality or ingredients. To solve this problem, the moonshot research and development program "Development of innovative food solution for simultaneous food loss reduction and QoL improvement" consortium is trying to construct an integrated knowledge graph by connecting those information. In this research, we explain a constructing method for an integrated knowledge graph for food by linking food function data, recipe data, data on food ingredients, and the tastes of those ingredients.