[Dynamics of innovations in food technologies: from specialization to personalization].

Dynamically changing global trends in the field of innovative foods in recent years are aimed at the development of technologies that ensure the formation of segments of new types of products, positioned as healthy products. Scientific directions of research and development in this area, retrospectively related to the development of nutrition science, are focused on solving an interdisciplinary set of tasks to create new types of foods, the distinctive features of which are the specified compositions and properties that determine the health benefits (functional foods) and directed physiological effectiveness (specialized foods for preventive and therapeutic nutrition). Characteristics of the composition of a specific specialized food are formed in connection with its intended purpose on the basis of medico-biological requirements taking into account specific features of nutrition of the population in total, and its separate groups or individual. Depending on the mentioned specifics, the development of specialized foods provides for different levels of determining human needs: from energy consumption to the metabolome. Taking into account these features, the development tasks, methods of proving the effectiveness and conditions for using specialized foods in order to achieve maximum effect are determined. In studies of prophylactic or therapeutic foods, the subject of evaluating the effectiveness of a specialized product is the clinical effect, so innovative research in this category of products is associated with the creation of a universal approach to the development, use and evaluation of the effectiveness of biologically active substances and containing them specialized foods for the correction of metabolic disorders. The vector of innovative development of technologies for the production of specialized foods is focused today on the direction of personalized nutrition. The basis of scientific justification of the distinctive features of the compositions and properties, as well as technological know-how of the production of personalized foods, is the information about the metabolome directly related to the biological functions of the body.