Organizational and Technological Aspects of a Platform for Collective Food Awareness

Table 2

The set C of food characteristics.

Food Characteristics
Index	Name	Description
c1	microbial properties	food kinetic properties that can be measured by microbial detection (e.g., the total count of microorganism in a sample of food)
c2	chemical properties	food kinetic properties that can be chemically detected (e.g., pH value and total volatile basic nitrogen);
c3	chemical compounds	chemical compounds’ properties (e.g., concentration level);
c4	surface conditions	visible attributes describing the physical outer aspect of a food item (such as colour, shape);
c5	mass-volume related properties	physical properties of a food sample (e.g., weight and the volume);
c6	volatile organic compounds	compounds of organic vapours or gases released into the air by solid or liquid foods.