Lecture
In recent years, significant changes have taken place in society and in the science of
nutrition. New approaches have emerged for collecting, analyzing, and summarizing the information
from large-scale international studies on the physiological
role of individual macro- and micronutrients, minor food components, and
genetically modified food sources (GMFS). New theories, concepts, and types of nutrition have been created and continue to be
created. Food and biologically active supplements that make it possible to
modify the traditional composition and properties of food products have come into widespread use.
The creation of modern technologies and the improvement of technologies for producing
traditional food products require studying the structure of the population's diet
in Russia, analyzing the state of the food and processing industries
of the agro-industrial complex, and pursuing a correct and well-considered scientific and technical
policy in the field of healthy nutrition, taking into account demographic changes
and the development of science in the field of healthy nutrition. It is also important to address the
issues of vegetable protein production, biologically active supplements, and
food additives, and to organize a baby food products industry. Without the development of
food chemistry, achieving these goals and accomplishing these tasks is impossible.
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