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Before DI Mendeleev's attempts to classify the known chemical elements have
not been particularly successful is because the presence of certain elements regarded
as immutable datum. It was only going beyond the empirically compiled sets allowed
D.I. Mendeleev create a coherent integrated system with properties that exceed the
properties of the original summative multiple elements.
This result was made possible thanks to the fact that the setting has been found,
the value of which allows you to select the chemical elements. This parameter was
the atomic weight.
Something similar to the atomic weight, presumably, it would be found and
applied to the elements of scientific knowledge in the field of food technology.
However insuperable difficulty lies in the fact that unlike many chemical
elements which is discrete, i.e. each element is clearly separated from the other, the
set formed by scientific knowledge, is practically continuous.
In any case, even if we assume that there are elementary cell knowledge, their
number is infinite.
So if you look for ways to systematize scientific knowledge in food technology,
considering as starting material the set of its elementary cells, it is unlikely that you
can count on success.
Only one way out - to develop a formal approach to such a systematization of
knowledge on the basis of the analysis and synthesis of the structure of a functioning
integrated information system of knowledge in line with the process stream.
Thus, the theory of food technologies should be considered as an integrated
system of knowledge that make up the mechanisms of phenomena, laws of leading
processes quantitatively describing the qualitative transformation of technological
properties of food environments in machines, devices, bioreactors generalized
process flow.
The relative roles of analysis and synthesis with the time change periodically. In
modern science, notably the saturation analysis and synthesis is characterized by a
craving for. differentiation process begins to be balanced by counter integration
trends. So, there are synthesizing scientific and educational disciplines.
Theory of food technology as a synthesizing discipline is the result of
development of interaction of various special mono discipline. It incorporates in
common is that there is in each of them, and stores specific approach, specific device
in each of the interacting mono discipline.
The main purpose of food technology can be defined as the theory of the
construction methodology of interaction between academic disciplines, which solved
the problem of scientific and engineering required.
The objective is the basis for the integration of knowledge of food technology as
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