SHS Web of Conf.
Volume 44, 2018IV International Scientific Conference “The Convergence of Digital and Physical Worlds: Technological, Economic and Social Challenges” (CC-TESC2018)
|Number of page(s)||8|
|Published online||05 June 2018|
Informational technologies and the prospects of personalization of food rations
1 Peter the Great St. Petersburg Polytechnic University, Graduate School of Biotechnology and Food Technology, 194021 Novorossiyskaya st., 48, Russian Federation
2 Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, 197101 Kronverksky pr., 49, Russian Federation
* Corresponding author: email@example.com
Among the main markets of the national technological initiative there is the platform of developing competitive projects of the food industry – FoodNet. The promising line of the market development is transition to personalized nutrition which takes into account a person’s genetic traits, his or her physiological and biomedical needs and creation of digital platforms for its implementation. In the context of constant growth of the number of diagnosable genetic diseases, including alimentary-dependent ones, such an approach is very modern. Medical technological scheme of constructing personalized products is presented in the article and also its implementation as exemplified by gluten-free flour confectionery articles is considered. A program module for automatic calculation of the characteristics of developed products was realized on the basis of the suggested scheme and it represents a client-server application. The optimal parameters for the biscuit manufacturing technology were set on the basis of the program module operation which allows obtaining products for special use and enriched with mineral substances.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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