Ivashkin Mikhail V.

The article presents the description of the problems of the development of ethnotourism on the example of the Khabarovsk Territory, which occupies one of the leading places in Russia in terms of the number of indigenous peoples of the North, Siberia, and the Far East. Based on the conducted sociological research in the form of in-depth interviews with representatives of the indigenous peoples of the Amur Region, the business community and regional government bodies, the description of the problems and prospects for the sustainable development of ethnotourism in the region is presented. The role of gastronomic tourism as an element of ethnotourism is shown. It is noted that the ethnocultural resource is a significant pole of regional development. According to the respondents, measures are required for advanced infrastructure saturation of key logistics sites and placement points, institutional measures that support and protect bona fide participants in the ethno- tourism market, and a single digital promotion strategy. Respondents believe that only with the simultaneous solution of these problems, ethnotourism is transformed into a self- developing ecosystem that can increase the contribution of tourism to the regional economy and consolidate the ethnocultural product as a competitive advantage of the Khabarovsk Territory.

Readers were presented with the results of an author's study on assessing the possibility of using artifi intelligence for the development of tourism in the Khabarovsk Territory. Methodologically, the article includes a review of the literature and an analysis of the results of a sociological study in the form of a questionnaire conducted to assess the potential for introducing artifi intelligence technologies, identify and structure the main areas for improving tourism activities in the Khabarovsk Territory. The survey showed the willingness of tourists to use artifi intelligence technologies when traveling in the Khabarovsk Territory, and a correlation analysis of the close relationship between respondents' answers to individual questionnaire questions found that people who consider the Khabarovsk Territory as a territory of domestic tourism are interested in both the use of artifi intelligence functions and digital solutions when traveling. The study made it possible to identify problem areas in the tourism sector of the Khabarovsk Territory, the solution of which is possible using artifi intelligence technologies. The economic effi was calculated using the example of the tourist destination «Sikachi- Alyan Petroglyphs,» it was shown that the development and maintenance of an application with AI functions is justifi and has a payback period of 3-5 years. Highlight the priority vectors of the use of artifi intelligence for the development of the tourist brand of the Khabarovsk Territory, the fi of which will include the creation of videos about the nature and culture of the region. It is shown that the use of artifi intelligence to create and select visual and audio content attractive to the target consumer to promote the tourist brand of the region in social networks and other promotion channels will increase the recognition of the region and attract new tourists. The introduction of chatbots and audio guides will seriously simplify the construction of tourist routes, as well as gain experience due to the presence of a systematic array of information about the region with quick access.

The study is based on the hypothesis that the implementation of artifi intelligence into the real sector of economy is inevitable. The authors consider the regulatory framework of artifi intelligence as well as its historical aspects. The basic trajectories of the artifi intelligence implementation on the example of the food industry (modeling and optimizing food technologies, identifi assessing the quality and safety of food products) are indicated. It was noted that the prerequisite for implementation of artifi intelligence technologies in the food industry is a clearly outlined transition from mass nutrition to personalized, associated with the production of mainly combined products of complex ingredient and chemical composition. Applying of artifi intelligence technologies can signifi optimize the resource of time, increase the effi and accuracy of purchases, help reduce the cost of purchasing products, eliminate biases in decision-making, and provide the most personalized recommendations for buying goods. The study results include the analysis of Russian and foreign scientists researches in the fi of artifi intelligence and its application in the food industry. The research methodology is based on such theoretical methods as comparison, analysis, systematization, deduction, abstraction, and generalization. The article also reveals legal and conceptual aspects of artifi intelligence application, its advantages and possibilities, considers promising areas for further penetration of artifi intelligence in the food industry.

The study is based on the hypothesis that the implementation of artifi intelligence into the real sector of economy is inevitable. The authors consider the regulatory framework of artifi intelligence as well as its historical aspects. The basic trajectories of the artifi intelligence implementation on the example of the food industry (modeling and optimizing food technologies, identifi assessing the quality and safety of food products) are indicated. It was noted that the prerequisite for implementation of artifi intelligence technologies in the food industry is a clearly outlined transition from mass nutrition to personalized, associated with the production of mainly combined products of complex ingredient and chemical composition. Applying of artifi intelligence technologies can signifi optimize the resource of time, increase the effi and accuracy of purchases, help reduce the cost of purchasing products, eliminate biases in decision- making, and provide the most personalized recommendations for buying goods. The study results include the analysis of Russian and foreign scientists researches in the fi of artifi intelligence and its application in the food industry. The research methodology is based on such theoretical methods as comparison, analysis, systematization, deduction, abstraction, and generalization. The article also reveals legal and conceptual aspects of artifi intelligence application, its advantages and possibilities, considers promising areas for further penetration of artifi intelligence in the food industry.