An analysis of the key characteristics of pork production as a raw material for the food industry in the Republic of Belarus and Russia is provided. Key trends in pork production development in Belarus and Russia in recent years are examined. Forecasts for quantitative assessment of pork production in Belarus and Russia in the coming years are provided.

This article presents the results of a study examining the impact of processing techniques on the efficiency of cocoa shell grinding. The following processing techniques were identified: preliminary hydrothermal and extrusion treatments followed by multistage mechanical grinding with fraction classification. Hydrothermal treatment allows to increase the yield of the fraction with a size of 26–56 µm by 1,52 times, and extrusion treatment by 2,86 times. The dependences of the change in the average particle diameter of cocoa shell powder subjected to various processing techniques on the grinding duration were obtained.

This article presents an analytical substantiation of the prospects for processing sprouted green buckwheat into high-quality flour. An analysis of global and domestic buckwheat production revealed an expansion of the raw material base in the Republic of Belarus. The biochemical and structural-mechanical changes occurring in the grain during germination are systematized. Existing methods of hydrothermal processing of buckwheat are examined, and the inadvisability of their direct application to sprouted green buckwheat due to the risk of enzyme inactivation and a decrease in nutritional value is substantiated. Based on an analysis of process flow charts for the varietal milling of sprouted wheat and buckwheat, an approach to adapting the milling process for sprouted green buckwheat is proposed. It is established that systematic research in the field of varietal milling of sprouted green buckwheat is lacking, confirming the relevance and scientific novelty of this work.

Improving the competitiveness of Belarusian dairy products and securing a foothold in both domestic and international markets is impossible without improving companies’ product mix. Keeping up with the times is a pressing task for every dairy processing company. Currently, the fast food and snack category is rapidly developing worldwide. At the same time, natural, clean-label products in this category are particularly in demand. In this regard, the production of snacks from cottage cheese, which itself is a source of valuable nutritional components, is highly relevant.

This article presents the results of research into the development of a technology for producing snacks from low-fat cottage cheese with tomato powder added as a flavor enhancer, the study of the organoleptic, physicochemical, and microbiological characteristics of the resulting product, and the determination of quality requirements. This research was conducted for the first time in the Republic of Belarus.

The article discusses the use of rapeseed oil as a vegetable source of polyunsaturated fatty acids in the development of vegetable semi-finished products based on legumes. Based on the conducted studies of the biotechnological potential of plant raw materials, compositions of plant products have been prepared. The quality indicators were determined and a tasting assessment of the developed semi-finished products was carried out using elements of profile analysis, which made it possible to identify products with the best consumer characteristics.

The introduction describes the functional properties of chitosan and its potential applications in various industries. It emphasizes the need to find optimal conditions for producing chitosan with the desired properties through acid-base hydrolysis.

The study focuses on chitin-containing raw materials (filamentous fungi biomass), and the objective is to determine the optimal conditions for acid-base hydrolysis in chitosan production.

The main section presents the results of studies on selecting optimal conditions for the deproteinization, demineralization, and deacetylation stages of chitin-containing raw materials (filamentous fungi biomass) in order to optimize the stages of chitosan production through acid-base hydrolysis.

The results of the conducted multifactorial experiments made it possible to establish processing parameters that promote maximum elimination of protein and mineral components in chitin-containing raw materials, and optimal deacetylation conditions for obtaining chitosan.

The article presents the results of a comparative study of the biochemical composition of functional food products developed at BELUNITECHPROM BSU, represented by three samples of dry seasoning for sauce preparation OPS No. 5, 8 and 10, as well as two food additives with a sedative effect for bakery production the dry composite mixture OSK “Keks” and the food additive “Complex bakery improver” “OKPD “UKH” for 19 indicators the content of free organic and phenolic carboxylic acids, tannins, soluble sugars, bioflavonoids (P-vitamins), iridoids, total protein and amino acids proline, tryptophan, phenylalanine and glycine, macroand microelements calcium, magnesium, manganese, copper, zinc and selenium, as well as the value of the sugar-acid index and the level of antioxidant activity.

It was established that among the dry seasoning samples for sauce preparation, sample OPS No. 8 had the highest nutrient value across a set of 19 biochemical parameters, exceeding the reference sample OPS No. 5 by 1.15 times, while sample OPS No. 10 had the highest nutrient value by 1.9 times. Among the functional products with a sedative effect for bakery production, the leading position in terms of quality characteristics belonged to the dry composite mixture OSK “Keks”, exceeding the dry green mass of motherwort, adopted as the reference standard, by 3.45 times, and the food additive “Complex Bakery Improver” OKPD “UKH” by 7.2 times.

This article presents the results of a scientific and experimental study of the process of producing tableted dry mashed potatoes. The study aims to identify the correlation between pressing process parameters and the rheological properties of the raw materials on the indicators of reconstitution capacity. Particular attention is paid to the kinetics of reconstitution (hydration) of the mash upon interaction with the liquid phase; critical factors influencing the rate of disintegration of the tablet form are identified. The obtained results have high practical significance for improving the production technologies of instant food concentrates and creating products with a high degree of readiness.

This article presents the results of a study examining the effects of ozone-air treatment on the abundance of adult rice weevils ( Sitophilus orysae L.) from the order Coleoptera in an exploratory simulation experiment using an experimental stand-alone setup of a metal silo filled with grain. It was determined that ozone exhibits biological activity at a concentration of 10 mg/М[3] , taking into account three treatments and a 5-hour exposure over 5 days. The experimental conditions ensured a gradual increase in ozone concentration to values having a pronounced disinfestation effect on insect pests, and the subsequent dynamics were of a stabilizing nature. Maximum biological efficiency (up to 100 %) was achieved in samples placed in the central part of the metal silo stand-alone setup; efficiency values were somewhat lower near the periphery of the container.

 The article examines the key drivers behind the mindful drinking trend and its impact on the development of non-alcoholic and low-alcohol alternatives to traditional beverages. The growth of the NoLo category is shown to be linked not only to health orientation and moderation, but also to the consumers’ wish to preserve social drinking rituals without intoxication. The main product groups currently represented on the market are systematised: non-alcoholic beer, nonalcoholic wine, non-alcoholic alternatives to spirits, and ready-to-drink cocktail solutions. The paper analyses the technological approaches used to obtain such products, including interrupted fermentation, the use of specialised yeasts, vacuum distillation, reverse osmosis, spinning cone columns, as well as maceration, hydrosol production and formula-based sensory imitation. It is noted that for nonalcoholic spirit alternatives the main challenge remains the reproduction of body and the retention of a complex aroma profile after ethanol removal. The paper concludes that this segment is of scientific and commercial interest for domestic producers, but requires further technological research, harmonisation of terminology and development of a regulatory framework.