APPLICATION OF A MULTIDIMENSIONAL COGNITIVE MODEL FOR FORMATION OF AN IMAGE OF A NEW FOOD PRODUCT IN CONTEXT OF SCIENTIFIC AND INNOVATIVE ACTIVITY

EYGXBX

Abstract

In the modern world, the security system plays a strategic role in preserving peace, a separate state or an individual. The definition of security is inextricably linked to the concept of "national security". Global secu-rity is based on such principles as: non-use of threats by force, respect and recognition of human freedoms and rights, self-determination of peoples, cooperation and disarmament, etc. An important one is the "principle of integrity", which means that in the 21st century most countries are interdependent and the creation of dangerous conditions in one, as a result, leads to a similar situation in others. For Russia, the beginning of the 21st century was characterized as a situation with "increased danger from external threats" and the need to strengthen "na-tional security", including food security. International and domestic experience in preserving and strengthening public health testifies to the effectiveness of optimizing diets by including specialized foods and dietary supple-ments. At the same time, the growth and diversity of external factors that negatively affect human health necessi-tates new views of scientists on the design (modeling) of the designated group of food products. According to a number of experts, cognitive modeling of objects and systems is a promising direction in this field of knowledge. The authors propose a new approach to modeling food products with specified properties based on a multidi-mensional cognitive model. Within the framework of the model, three aspects are considered: 1 - the scientist's reasoning about the projected object; 2 - the developer's reasoning about the object as a technical system with specified properties and their assessment; 3 - assessment of the activity and potential contribution of the pro-jected object to solving the previously identified problem. In the context of scientific and innovative activity, the development of innovations is carried out within the framework of an innovative project providing for the move-ment of goods "from idea to consumer", therefore, the article considers the factors necessary to take into account when forming a technical and technological image of a product, i.e. the processes of production and marketing in order to bring it to the consumer. The process of designing a bakery product with the addition of mushroom powder with functional properties is considered on the example of the regional nutrition problem of the Altai Territory in the conditions of scientific and innovative activity (SIA) of the baking industry.