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Italian composite dishes: description and classification by LanguaL™ and FoodEx2

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Abstract

There is a general consensus on the importance of the nomenclature, description, and classification of foods and food groups due to the significant impact in nutritional field, especially in the epidemiological one. Particular attention should be addressed towards composite dishes and food preparations that are widely consumed by the population. In this work, 49 Italian composite dishes were selected, described, classified, and coded according to two types of classification and description systems. LanguaL™ is a multi-faceted food categorization system that addresses the requisite of flexibility in terms of food description, allowing description and categorization at different levels of detail. FoodEx2 represents a system of flexible combinations of classifications categories and descriptors based on a hierarchical system for different food safety-related domains. Dishes from different Italian regions were selected according to the EuroFIR Network and the QUALIFU-SIAGRO project, supported by the Italian Ministry of Agricultural, Food and Forestry Policies and Tourism. For each recipe, ingredients, amount and preparations methods were defined. Accuracy of the description of food items becomes very important to ensure a correct link between different Food Composition Tables and/or Food Consumption Databases. All recipes were described and codified by LanguaL™ and FoodEx2 and will be used to update the Italian Food Composition Tables of the CREA Research Centre for Food and Nutrition and further of the international European Food Data Platform: FoodExplorer™ developed by EuroFIR.

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Authors and Affiliations

  1. CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy

    Alessandra Durazzo, Emanuela Camilli, Laura D’Addezio, Stefania Sette, Stefania Marconi, Raffaela Piccinelli, Cinzia Le Donne, Aida Turrini & Luisa Marletta

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  1. Alessandra Durazzo
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  2. Emanuela Camilli
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  3. Laura D’Addezio
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  4. Stefania Sette
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  5. Stefania Marconi
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  6. Raffaela Piccinelli
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  7. Cinzia Le Donne
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  8. Aida Turrini
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  9. Luisa Marletta
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Correspondence to Alessandra Durazzo.

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This manuscript is based on a contribution given at CHIMALI 2018, Italian Food Chemistry Congress, Camerino, September 24–27, 2018.

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Durazzo, A., Camilli, E., D’Addezio, L. et al. Italian composite dishes: description and classification by LanguaL™ and FoodEx2. Eur Food Res Technol 246, 287–295 (2020). https://doi.org/10.1007/s00217-019-03341-w

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  • DOI: https://doi.org/10.1007/s00217-019-03341-w

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