In article questions of training of the top scientific skills in postgraduate study of RUP «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» are considered, the main problems of activity of postgraduate study and their solutions are investigated. Dynamics of number of post-graduate students and process productivity of preparation of theses are analyzed.

Developed innovative and import-substituting production technology of dry concentrate in combined technologies of processing potatoes into starch and concentrate, which consists of a plot of mechanical dewatering of the pulp (pump, centrifugal sieve, the cumulative capacity of the pulp, conveyor belt press, the cumulative capacity of cell SAP) and druing section of the pulp (conveyor, mixer, conveyor-distributor, dryer, conveyor).

The results of the study of the native and swellable potato and corn starches sorption properties. Calculate the amount of adsorbed water, characterized by three zones sorption-desorption isotherms of water vapor starch. Established distribution of the pore radius for different starches and their relationship to the sorption properties. These data allow to predict the behavior of starch in the preparation of desserts food concentrates.

The results of research aimed at the development of technology standards for the composition of mixtures of yogurt by nanofiltration. It was revealed that a mixture with a high solids content are more Newtonian fluids exhibit properties. Presented indicators of physical and chemical composition of the starting milk and ready-mixes for yoghurt. It is found that mixtures of highly specific content of monovalent ions of potassium and sodium is much lower. The activity of enzymatic processes, which was significantly higher in mixtures with high solids content.

The process of enrichment of whey by colloidal particles of magnesium and manganese in the result of volumetric electro-spark dispersing was proposed. The composition and properties of the treated whey as well as prospects of its use for baking wheat bread were researched. It is proved that the additions of the enriched whey in the amount of 15 % from the flour weight have positive effect on organoleptic, physical-chemical, and rheological properties of dough and bread. It is found that specific volume in bread with whey, enriched by magnesium is increasing compared to the control one by 7,0 %; enriched by manganese - by 6 %; enriched by magnesium and manganese - by 10,4 %.

The results of researches on definition of an optimum dosage of KSB-UF-80 as a part of specialized meat products value on the basis of dynamics of change of functional and technological, structural and mechanical and organoleptic indicators model the farshevykh of systems are given at various extents of crushing of meat raw materials (crushing in a top with a diameter of openings of a lattice of 3-5 mm, and also subjected to additional processing on a kutter).

The results of trials of cellulolytic enzyme preparation spectrum process breeding yeast with a differentiated division of biopolymers and processing grain. In laboratory studies, found that the processing of crops at concentrations higher in step introduction breeding yeast cellulolytic enzyme preparation spectrum can significantly reduce the fluidity of the processed cereal wort triticale, wherein the enzyme dosage is sufficient in an amount of not more than 0,05 l³ per ton of corn solids.

The research of influence of technology factors is presented in the article: a fermentation in the presence of oak chips; fermentation in the presence of mix of the clarifying substances; ways of the chaptalisation on the intensification of fermentation process and qualitative characteristics of fruit and berry natural wine materials. It is established that complex application of the clarifying substances and active dry yeast allows intensifying process of fermentation and receiving high-quality natural fruit and berry wine materials. Use of oak chips at fermentation promotes improvement of quality of wines. Sugar introduction in two steps provides reduction of process of fermentation by 1,2 times and high qualitative characteristics of wine.

A method of estimation speed and power pasta flow parameters in step-variable cross-section channels using a nonlinear model of the Herschel-Bulkley is proposed in the article. It is shown that, for commonly used in industrial practice process parametersof shaping pasta, this nonlinear rheological model more rigorously describes shear strain test. Defined rheological constants in the equation of Herschel-Bulkley. The research results can be used in the design of the node forming the pasta press.

In this article the main properties of food fibers, including inulin, and also possibility of its use in the production technology of fruit and vegetable canned food are considered. The main aspects which are considered when developing compoundings and manufacturing techniques of production are also described.

The article presents the results of studying the effectiveness of the isomerization of lactose contained in whey. The model of the lactulose concentration dependence of the optical density and the model of optical density dependence of the content of hydrolyzed whey solids therein, the pH and temperature isomerization where obtained. Us-established that the duration of the isomerization process has no significant influence on the content of lactulose in the hydrolyzed whey. At maximal value of factors studied (11 units pH acidity, temperature 90 °C, time of isomerization 30 min, solids of whey 20 %), a high degree of isomerization of lactose to lactulose - 48 %. Study of the effect of pH, temperature and duration of the isomerization process at the color-polarization of the solution showed that the most active melanoidino-formation process and, as a consequence, intensive browning occurs when acidity was 11 units pH, duration of the isomerization process was 30 min and at a temperature 90 °C. Found that only two modes allow the isomerization: at high temperature (90-95) °C and short period of time (5-7) min, and at lower temperatures (70-75) °C and with time exposure 20-25 min - can reduce of chromaticity of solutions. Taking into account the results obtained developed technological instructions for the production of prebiotic feed additive.

Technology of butter paste with red beet powder was developed at the National University of Food Technologies. Undesirable changes is occurring in the fat products during storage, who accompanied accumulation of chemicals with an unpleasant taste and odor. There is the fat spoilage that affects the organoleptic properties of the product. The authors have investigated the effect of red beet powder on the processes that occur during butter paste storage. It was established that the introduction of red beet powder into the composition of the butter paste allows slowing oxidative processes and act lipolytic enzymes.

The results of research on the rheological properties of aqueous solutions of starch and sodium alginate blends along with physical and mechanical properties of films based on them are discussed. The analysis of modern market of edible food packaging and directions of its research is presented. The perspectives of such packaging materials development in Belarus are shown.

The article presents an analysis of the scientific and methodological whether on-erature used in world practice approaches to determining someone-component composition of the berries

In article results of researches by definition of preferences of inhabitants of Minsk in the market fish preserves are stated. Preferences of respondents concerning consumption, frequencies and to a place of purchase fish preserves, pouring and packing kinds are shown.