Organizational and Technological Aspects of a Platform for Collective Food Awareness

Table 3

The set P of food performances.

Food Performances
Index	Name	Description
p1	freshness/spoilage	spoilage/edible level of a food product
p2	hazard	degree of hazard, e.g., presence of illegal ingredients or treatments contaminating or poisoning a food product
p3	ingredients	edible substances in a dish or a food product
p4	category	food group (e.g. fruits, dairy, meat, fish) or food type (e.g. apple, orange, apricot) which a food sample belongs to
p5	variety	variety of a food sample belonging to a food type (e.g. sunstar orange, belladonna orange, tarocco orange)
p6	nutrients	nutrients (protein, carbs, fat, calories, vitamins, minerals) and their quantities in a food sample
p7	taste perception	level of tastes (e.g., sourness, saltiness, umami, bitterness, and sweetness)
p8	quality grade	quality assessment a food sample according to some standardised grading system
p9	geographical origin	geographical area where a food sample has been originate, according to some geographical classification
p10	adulteration	presence and quantities of improper substances in a food product