foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-446Research ArticleСтатьиНаучно-методологические подходы к созданию концепции персонифицированного питанияScientific-methodological approaches to the concept of personalized powerМоргуноваЕ. М.MorgunovaE. M.

Моргунова Елена Михайловна – кандидат технических наук, доцент, заместитель генерального директора по стандартизации и качеству продуктов питания

ул. Козлова, 29, 220037, г. Минск, Республика Беларусь

Mаrgunova Аlena M. – Candidate of Technical Sciences, Deputy General Director for Standardization and Food Quality

29 Kozlova str., 220037, Minsk, Republic of Belarus

info@belproduct.comРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”202030062020132613Copyright © Моргунова Е.М., 20202020Моргунова Е.М.Morgunova E.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/446

В обзоре приведены основные принципы создания концепции персонифицированного питания и соответственно специализированной и обогащенной пищевой продукции нового поколения на основе современных знаний в геномике, метагеномике, протеомике, метаболомике, клеточной биологии. Для успешной реализации этого направления необходима разработка концептуальных подходов создания, продвижения и оценки конкурентного потенциала умного функционального продовольствия.

The review outlines the basic principles of the concept of personalized nutrition and, accordingly, specialized and enriched food products of the new generation based on modern knowledge in genomics, proteomic, nutrimmetabolic. To succeed, this area requires the development of conceptual approaches to the creation, promotion and evaluation of the competitive potential of smart functional food.

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The authors declare that there are no conflicts of interest present.