Ingredients analysis and search features extraction: Difference between revisions
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== Assessment of the Ingredients Analysis Quality for major EU languages == | == Assessment of the Ingredients Analysis Quality for major EU languages == | ||
* [[Ingredients Analysis Quality]] | * [[Ingredients Analysis Quality Evaluation - March 2020]] | ||
== Improvements to ingredients analysis == | == Improvements to ingredients analysis == | ||
Revision as of 12:18, 13 May 2020
Summary
Ingredients analysis and search features extraction is one of the 4 sub-tasks of the Project:Personalized_Search funded by the NGI0 Discovery Fund managed by NlNet.
This page documents the progress made in Q1 and Q2 2020.
Methods and infrastructure
Ingredients analysis has been gradually added to Open Food Facts in a very organic way (the first versions of additives and palm oil detections in French ingredients lists date from 2012). A lot of progress has been made over the years, but ingredients analysis has remained a complex, undocumented, and artisanal effort mostly focused on French, with only one developer coding it and very few people able to improve it.
The first focus of the project as thus been to develop methods and infrastructure to industrialize ingredients analysis and bring it to the next level for many more languages.
Documentation
- Ingredients Extraction and Analysis : an high-level diagram + detailed information on how we perform ingredients extraction and analysis.
- How to improve ingredients analysis : lists the concrete actions that can be taken to improve ingredients analysis in a specific language.