FOOD PRODUCTS DATABASE:TRANSNATIONAL APPLICATION PROBLEMS

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UDС 338.439:339.138 https://doi.org/10.15407/biotech12.06.005

L. M. BUGYNA, O. V. PALLAH, T. V. MELESHKO, V. V. BATI, N. V. KOVAL, N. V. BOYKO

Uzhhorod National University, Ukraine

E-mail: larina.bh@gmail.com

Received 04.10.2019

Revised 12.11.2019

Accepted 20.12.2019

The purpose of this study was to analyze and compare the existing international methods applied for classifying and identifying foods characteristics in a number of modern computerized databases such as Foodex, INFOODS/FAO, EuroFIR, and present our initial results of Regional and National Ukrainian food composition databases creation. In this study theoretical synthesis and deductive analysis were used, literary review of foreign scientific peer-reviewed sources, characteristics of the software LanguaL, DaRiS were presented.  The demand for a language-independent thesaurus (LanguaL) and the needs for a practical, field- based food system (INFOODS) led to the attempts to link these tools and create a minimal set of standards  and a consistent approach for the food products identifying and analyzing around the world. The examples of this combined approach were “systems mapping” and the “International Interface Standard for Food Databases”. The exploitation of different tools for compiling of the first Regional (100 local products, project) and National food composition databases (53 products of 6 prioritised traditional foods within BaSeFood projects) were reported.

The preparation of an international systematized and unified database of reliable food data requires precise nomenclature and detailed description of goods indicating their place of origin, energy and nutritional value, organoleptic properties and a number of other important hygienic and microbiological indicators [1]. Even the verified data structured according to the existing quality standards, can be a source of error, if they are derived from products, place in the single hierarchy of which has not been determined yet. To this date, there is a single international agreement of scientists on the importance of food nomenclature and food description. Preparation of reliable food data requires precise identification of the products definitions, methodology harmonization, analytical data validation, and comparison of software used.  Thus, the aim of this paper was to analyze and compare existing international methods of classification and identification of the main food characteristics in a number of most popular modern computerized databases: Foodex, INFOODS/FAO, EuroFIR and to present our initial results of Regional and National Ukrainian food composition databases creation according to the demands of Codex Alimentarius and the first results of national and regional applying of different tools namely LanguaL and DaRIS for the creation of correspondingly National and Regional Ukrainian FCDB in order to connect it with the international food indexation resources — INFOODS/FAO and EuroFIR. The data of LanguaL, DaRiS application, theoretical synthesis and deductive analysis, and literature review of available research data were analyzed in our paper [2, 3].