Directed transformation of food raw materials - as a key factor in the transition to “personalized nutrition”

Federal State Budget Scientific Institution “North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making”, str. 40 Let Pobedy, 39, Krasnodar, 350901, Russia

¹ Segment of technologies for analyzing the nutritional and micronutrient status of a person, including using genomic and post-genomic methods, personalized food products, services for selecting individual diets, as well as innovative delivery services.
^* Corresponding author: iailyna64@gmail.com

Abstract

In the article, based on the results of the analysis of the relationship between public health and the nutrition structure of the Russian population, the main problems are identified and tasks in the field of personalized dietetics, functional and specialized nutrition are updated. The key points in solving these problems, taking into account scientific and technological achievements in the field of biochemistry, nutrigenetics, nutrigenomics and nutrimicrobiome in the 21st century, is the transition to "personalized nutrition". The main fundamental tasks in the field of agricultural science are determined, aimed primarily at identifying the patterns of transformation of food raw materials throughout the life cycle in order to create modern forms of food. On the example of pectin, it is shown that the study of the mechanisms and patterns of transformation of pectincontaining raw materials under the influence of physical, chemical, biotechnological methods in cooperation with scientists and specialists in the field of medicine and computer science makes it possible to create pectins with different chemical composition and structure and intended, in particular, for the prevention of intoxication heavy metals and organochlorine pesticides.