Artificial intelligence: confidence index in Russia and the world, prospects for implementation

Artificial intelligence technologies are being implemented in various fields, replacing the human mind with the help of specially designed algorithms. These systems are able to learn in the course of their functioning, free us from routine work, save time and material resources. The article presents the results of research on trust in breakthrough digital technologies as an important condition for their use, including in social life. There was revealed a high demand for «smart» technologies with an insufficient level of knowledge in this area, lack of interest in professional development. The article identifies the factors causing a negative attitude towards innovation. In the current conditions of the pandemic, a tendency has been revealed of an increase in the need for solutions using artificial intelligence and machine learning technologies, including in ensuring information security

A review on the commonly used methods for analysis of physical properties of food materials

The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.Axencia Galega de Innovación | Ref. IN607A2019/0