Combining absolute and relative information in studies on food quality
- Author
- Marc Sader, Raul Perez Fernandez (UGent) and Bernard De Baets (UGent)
- Organization
- Abstract
- A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of scores, for each given food sample. Unfortunately, this training is expensive and time-consuming. For this very reason, it is quite common to search for additional information provided by untrained panellists. However, untrained panellists usually provide relative information, in the form of rankings, for the food samples. In this paper, we discuss how both scores and rankings can be combined in order to improve the quality of the assessment.
- Keywords
- Consensus evaluation, Absolute information, Relative information
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8625494
- MLA
- Sader, Marc, et al. “Combining Absolute and Relative Information in Studies on Food Quality.” Information Processing and Management of Uncertainty in Knowledge-Based Systems : Theory and Foundations, Pt II, edited by Jesús Medina et al., vol. 854, Springer, 2018, pp. 379–88, doi:10.1007/978-3-319-91476-3_32.
- APA
- Sader, M., Perez Fernandez, R., & De Baets, B. (2018). Combining absolute and relative information in studies on food quality. In J. Medina, M. Ojeda-Aciego, J. L. Verdegay, D. A. Pelta, I. P. Cabrera, B. Bouchon-Meunier, & R. R. Yager (Eds.), Information processing and management of uncertainty in knowledge-based systems : theory and foundations, pt II (Vol. 854, pp. 379–388). https://doi.org/10.1007/978-3-319-91476-3_32
- Chicago author-date
- Sader, Marc, Raul Perez Fernandez, and Bernard De Baets. 2018. “Combining Absolute and Relative Information in Studies on Food Quality.” In Information Processing and Management of Uncertainty in Knowledge-Based Systems : Theory and Foundations, Pt II, edited by Jesús Medina, Manuel Ojeda-Aciego, José Luis Verdegay, David A Pelta, Inma P Cabrera, Bernadette Bouchon-Meunier, and Ronald R Yager, 854:379–88. Berlin, Germany: Springer. https://doi.org/10.1007/978-3-319-91476-3_32.
- Chicago author-date (all authors)
- Sader, Marc, Raul Perez Fernandez, and Bernard De Baets. 2018. “Combining Absolute and Relative Information in Studies on Food Quality.” In Information Processing and Management of Uncertainty in Knowledge-Based Systems : Theory and Foundations, Pt II, ed by. Jesús Medina, Manuel Ojeda-Aciego, José Luis Verdegay, David A Pelta, Inma P Cabrera, Bernadette Bouchon-Meunier, and Ronald R Yager, 854:379–388. Berlin, Germany: Springer. doi:10.1007/978-3-319-91476-3_32.
- Vancouver
- 1.Sader M, Perez Fernandez R, De Baets B. Combining absolute and relative information in studies on food quality. In: Medina J, Ojeda-Aciego M, Verdegay JL, Pelta DA, Cabrera IP, Bouchon-Meunier B, et al., editors. Information processing and management of uncertainty in knowledge-based systems : theory and foundations, pt II. Berlin, Germany: Springer; 2018. p. 379–88.
- IEEE
- [1]M. Sader, R. Perez Fernandez, and B. De Baets, “Combining absolute and relative information in studies on food quality,” in Information processing and management of uncertainty in knowledge-based systems : theory and foundations, pt II, Cadiz, Spain, 2018, vol. 854, pp. 379–388.
@inproceedings{8625494,
abstract = {{A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of scores, for each given food sample. Unfortunately, this training is expensive and time-consuming. For this very reason, it is quite common to search for additional information provided by untrained panellists. However, untrained panellists usually provide relative information, in the form of rankings, for the food samples. In this paper, we discuss how both scores and rankings can be combined in order to improve the quality of the assessment.}},
author = {{Sader, Marc and Perez Fernandez, Raul and De Baets, Bernard}},
booktitle = {{Information processing and management of uncertainty in knowledge-based systems : theory and foundations, pt II}},
editor = {{Medina, Jesús and Ojeda-Aciego, Manuel and Verdegay, José Luis and Pelta, David A and Cabrera, Inma P and Bouchon-Meunier, Bernadette and Yager, Ronald R}},
isbn = {{9783319914756}},
issn = {{1865-0929}},
keywords = {{Consensus evaluation,Absolute information,Relative information}},
language = {{eng}},
location = {{Cadiz, Spain}},
pages = {{379--388}},
publisher = {{Springer}},
title = {{Combining absolute and relative information in studies on food quality}},
url = {{http://doi.org/10.1007/978-3-319-91476-3_32}},
volume = {{854}},
year = {{2018}},
}
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