Problematic Lecture “Towards Personalized Nutrition” at the Boiling Point

It has long been noticed that food affects not only a person’s well-being, but also his mood and state of health. Even in antiquity, the thesis was formulated: "Man is what he eats." The role of the products is significant and paramount, but there are other, most important factors. For example, the role of genetics in the process of assimilation of food has long been proven, and is not questioned.

A lecture by Olga Vladimirovna Sycheva, Doctor of Agricultural Sciences, Professor, Head of the Department of Agricultural Production and Processing Technology, on the topic “Towards Personalized Nutrition” was held at the AtriUM Transformer Lecture hall at the University Boiling Point.

Students and teachers of all faculties of Stavropol State Agrarian University were among listeners.

The lecturer noted that existing theories of nutrition are largely correct, but not ideal. In fact, based on the fact that each person is individual, he needs only suitable food. Therefore, now the issue of personalization of food is very relevant. Our goal is to develop the right approaches to the problem. 

Возврат к списку