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Requirement Analyses and a Database Model for the Project : EGERFOOD Food Safety Knowledge Center. Tibor Radványi Gábor Kusper Eszterházy Károly College. Outline. Motivation Background: Regional Knowledge Centers The EgerFood Project: Food Safety Knowledge Center

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requirement analyses and a database model for the project egerfood food safety knowledge center

Requirement Analyses and a Database Model for the Project:EGERFOODFood Safety Knowledge Center

Tibor RadványiGábor KusperEszterházy Károly College

outline
Outline
  • Motivation
  • Background:
    • Regional Knowledge Centers
    • The EgerFood Project:Food Safety Knowledge Center
    • R+D (Research and Development)
  • Requirements
  • a Database Model
motivation
Motivation
  • To Build an Information System
    • Which is Working
    • Which is a Real One
  • Use techniques known from teaching
  • Compare practical and theoretical Information System Development
  • It is a big challenge!
background
Background
  • Regional Knowledge Centers
    • In North-Hungary
      • ’05, Eszterhazy Karoly College: Food Safety
      • ’04, University of Miskolc: Logistics
  • Egerfood:Consumer focused complex food tracking systems, new food safety parameters and tools witha novel info-communication system
the consortium
The Consortium
  • Eszterhazy Karoly College + Research Lab
  • SzinvaNET Kft.
  • 1., Hesi Rt.
  • 2., Egri Bormímes Kft.
  • 3., Detki Keksz Kft.
  • 4., Fish and Food Kft.
  • 5., Quality Champignons Kft.
  • 6., Pásztor-Hús Kft.
  • Merchantmen Chamber of District Heves
the analyzed products
The analyzed products:
  • Egri Bikavér wine,
  • Detki household biscuit,
  • Chilled fresh strudel-sheet,
  • Tóth pungent sausage,
  • Csiperke canned mushroom,
  • Canned fish.
1 task requirement analyses
1. Task: Requirement Analyses
  • We have gathered information about the products and about the procedure of the production
  • First round: Questionnaire
  • Second round: Personal meetings
  • Some questions:
    • Which parameters are measured, How?
    • How are the products identified?
requirements
Requirements
  • Use existing hardware
  • Easy to adopt
  • Collected data must be transferred encrypted
  • Be able to serve quickly and cost effectively the costumers
  • Be able to query old data to see the trends
a consequent of the requirements
A consequent of the requirements
  • There must be a central data warehouse, which has to:
    • store the data,
    • serve the queries of the displaying modules (Web, WAP, fat clients).
the goal of the it system
The Goal of the IT System

Sending information in a fast, cost effective, and reliable way to the

Costumers

Effected authorities

Food producers

2 task functional specification
2. Task: Functional Specification
  • At the moment we are now at stage
  • Done:
    • Data transmission model
    • The database model of the food tracking database
  • ToDo:
    • Select a cryptography algorithm
    • Develop the protocol of data transmission
    • Develop a product identification code system
    • Specify the GUIs
data transmission
Data Transmission

Safe & Encrypted

Data redundancy

Cryptography

risk of data loss is minimized
Risk of data-loss is minimized
  • How we save data in the 3-Tire Storage:
    • The PCs at the data source save the data immediately after it is inserted.
    • The Buffer Servers save the data before sending it.
    • The Central Data Warehouse saves the data as it receives it.
  • This data redundancy guarantees the data safety!
  • We have a lots of redundant data. Therefore, we have to make an archive time to time at all the 3 levels. Therefore, we need a suitable archive making policy. This is not done yet.
question about the database
Question about the database
  • What is the best solution?:
  • To create a database model which can store any important data (regarding food safety) of any considered products (or possibly later introduced).

OR

  • To make a specialized database model for each considered products and take the union of them.

A Food Safety System

the pencil notebook solution
The Pencil & Notebook solution
  • At 6 (out of 6) food producer companies they use pencil and notebook to store measured parameters.
  • They use worksheets.
  • Is this solution good enough? Competitors may use even ERP systems!
the universal solution
The universal solution
  • It seems that the Pencil & Notebook solution is universal.
  • Can be used to store the measured parameters of any
    • Product and
    • Production process.
  • Idea: Use this universal solution, but on a computer.
companies
Companies
  • Company: basic information about the company, meanly to display for the users.
  • Products: basic product information. A company may have more products.
attributes
Attributes
  • Attribute: describes a parameter, which is measured during the production.
  • Attribute_Type: the unit of the parameter, this information is needed for data conversion.
slide21
Logs
  • Log: data of a work-period.
  • Log_Row: the unit of data insertion.Example: Mary Smith on 15.12.2006 in the 2nd work-period in the 10th tent harvested 3 kg of mushroom.
  • Row_Element: stores the elementary data. Any elementary data should have an attribute.
example
Example
  • Mary Smith on 15.12.2006 in the 2nd work-period in the 10th tent harvested 3 kg of mushroom.
conclusion
Conclusion
  • We have created a robust data transformation model which minimize the risk of data-loss.
  • We have created a data model based on the Pencil & Notebook solution.
    • Advantages:
      • Employee can adopt easily to it.
      • Easier application development.
    • Disadvantages:
      • Data conversion cannot be done automatically.
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