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Personal cabinetCulinary nutritionology as a new scientific discipline: key aspects and subject of research
Бібліографічний опис статті:
Rubel Maryna. Culinary nutritionology as a new scientific discipline: key aspects and subject of research//Наука онлайн: Міжнародний електронний науковий журнал - 2025. - №6. - https://nauka-online.com/publications/other/2025/6/09-24/
Анотація: (English) In this article, culinary nutritionology is considered as an evolving, interdisciplinary field of science that combines the knowledge and approaches of nutritionology, nutrition science, and culinary traditions. The theoretical and methodological foundations of culinary nutritionology are revealed, including nutriological, technological, cultural-behavioral, interdisciplinary, and systemic approaches. Within the framework of this work, culinary nutritionology as a scientific discipline was conceptualized. Its main characteristics were determined, and the object and subject of the study were highlighted. Special attention was paid to the study of the effect of culinary processing on the structure of the food matrix and the assimilation of biologically active substances. The paper considered the main directions and tasks of culinary nutritionology, as well as the areas of its practical application, including educational, advisory, and digital formats. Some problems and limitations that arise during the development of this scientific field have been identified. In conclusion, the conclusion was made about the high scientific and practical importance of culinary nutrition and the need for its further development.