This article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for eco-design purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.

本文概述了五个用例，这些用例说明了食品系统建模方法，其中大多数结合了定量和定性方法。这些案例涉及的问题很多，例如：酿酒发酵的建模；食品包装材料的选择；固体泡沫谷物产品的设计；论证模型可支持多方利益相关者的决策，并支持出于生态设计目的控制冷冻干燥。他们解决了食品系统建模和知识工程面临的若干挑战：利用数据和知识进行资本化；在本体中构建共享的词汇和领域知识；规范与食品有关的辩论中的观点和矛盾；支持多标准决策。