Barbara Korouši'c Seljak

2papers

2 Papers

3.2CLMar 10
Beyond Fine-Tuning: Robust Food Entity Linking under Ontology Drift with FoodOntoRAG

Jan Drole, Ana Gjorgjevikj, Barbara Korouši'c Seljak et al.

Standardizing food terms from product labels and menus into ontology concepts is a prerequisite for trustworthy dietary assessment and safety reporting. The dominant approach to Named Entity Linking (NEL) in the food and nutrition domains fine-tunes Large Language Models (LLMs) on task-specific corpora. Although effective, fine-tuning incurs substantial computational cost, ties models to a particular ontology snapshot (i.e., version), and degrades under ontology drift. This paper presents FoodOntoRAG, a model- and ontology-agnostic pipeline that performs few-shot NEL by retrieving candidate entities from domain ontologies and conditioning an LLM on structured evidence (food labels, synonyms, definitions, and relations). A hybrid lexical--semantic retriever enumerates candidates; a selector agent chooses a best match with rationale; a separate scorer agent calibrates confidence; and, when confidence falls below a threshold, a synonym generator agent proposes reformulations to re-enter the loop. The pipeline approaches state-of-the-art accuracy while revealing gaps and inconsistencies in existing annotations. The design avoids fine-tuning, improves robustness to ontology evolution, and yields interpretable decisions through grounded justifications.

4.0CLMar 10
Fusing Semantic, Lexical, and Domain Perspectives for Recipe Similarity Estimation

Denica Kjorvezir, Danilo Najkov, Eva Valencič et al.

This research focuses on developing advanced methods for assessing similarity between recipes by combining different sources of information and analytical approaches. We explore the semantic, lexical, and domain similarity of food recipes, evaluated through the analysis of ingredients, preparation methods, and nutritional attributes. A web-based interface was developed to allow domain experts to validate the combined similarity results. After evaluating 318 recipe pairs, experts agreed on 255 (80%). The evaluation of expert assessments enables the estimation of which similarity aspects--lexical, semantic, or nutritional--are most influential in expert decision-making. The application of these methods has broad implications in the food industry and supports the development of personalized diets, nutrition recommendations, and automated recipe generation systems.