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The methodology of food design. Part 2. Digital nutritiology in personal food

https://doi.org/10.21323/2414-438X-2021-6-4-328-334

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Abstract

Atherosclerosis (the main cause of a wide range of cardiovascular diseases) and other multifactorial diseases depend on several nutrition factors, defined in general by lifestyle that directly and constantly affects the human body. The modern level of science and technology development is able to form a diet, taking into account all personal characteristics in such a way that makes nutrition an effective preventive measure against diseases in order to keep a person healthy. The purpose of this article is to define and study all the limitations (the scope of its coverage in the scientific literature) that arose in the process of research aimed to formation of an integrated personal approach to designing of nutrition to prevent atherosclerosis. The object of the study was scientific literature, which is available in open source and free access databases: PubMed, ScienceDirect, eLIBRARY.RU, www.fips.ru, Patentscope. The language of search is Russian and English, search depth is 12 years. In the course of the research two food design concepts were found that affect process of digitalization in the food sector: the concept “FoodTech” (food technology) and digital nutritiology. It was established that in Russia only one company — LLC “City Supermarket” (Moscow), that works with the brand “Azbuka Vkusa” — acts in the sphere of “FoodTech” on the Russian market. This company selects personalized food, taking into account the results of personal nutrigenetic tests, in cooperation with LLC “Genotech” (Moscow). There is a need to use biological information, statistical information processing (nutrigenetic studies, nutrigenomic research) and machine-aided data processing (machine learning) for further generation of automatic algorithm that compiles personal recommendations. The relevance of generation of a national domestic database on chemical composition of food products (presented in the market) to simplify the preparation of individual personal diets is observed. We underline the necessity to use the test-organisms, i. e. dorio fish / zebrafish (Danio rerio) and nematodes (Caenorhabditis elegans)), which were used to determine the activity of candidate substances — the biologically active substances that feature antiatherosclerotic properties. In the future the authors plan to conduct a nutrigenomic and nutrigenetic study, using digital achievements. To collect information about consumers, it is necessary to apply digital devices, and use biological informatics to process the results; after that it is necessary to generate the algorithm for automatic selection of personalized dietary recommendations.

About the Authors

A. Y. Prosekov
Kemerovo State University
Russian Federation

Alexander Y. Prosekov, Doctor of Technical Sciences, Professor, Corresponding Member Russian Academy of Sciences, Rector

6, Krasnaya str., 650000, Kemerovo, Russia

Tel.: +7–923–502–00–22



A. D. Vesnina
Kemerovo State University
Russian Federation

Anna D. Vesnina, Postgraduate student, Junior Researcher, Laboratory of Natural Nutraceuticals Biotesting

6, Krasnaya str., 650000, Kemerovo, Russia

Tel.: +7-905-910-26-56



O. V. Kozlova
Kemerovo State University
Russian Federation

Oksana V. Kozlova, Doctor of Technical Sciences, Docent, Director of the Institute

6, Krasnaya str., 650000, Kemerovo, Russia

Tel.: +7-3842-39-09-79



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Prosekov A.Y., Vesnina A.D., Kozlova O.V. The methodology of food design. Part 2. Digital nutritiology in personal food. Theory and practice of meat processing. 2021;6(4):328-334. https://doi.org/10.21323/2414-438X-2021-6-4-328-334

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)