The influence bacterial composition BK-1 on the formation of structural-mechanical and organoleptic characteristics of fermented meat products. It is shown that the bacterial composition BK-1 containing strains of lactic acid bacteria and staphylococci helps to improve the structural-mechanical and organoleptic characteristics of the product.

The results of studies on the effect of differential processing of biopolymers grain raw materials and optimized parameters of the fermentation process on the qualitative and quantitative composition of trace generated in the biosynthesis of ethanol.The effect of the introduced enzyme preparations and strains of yeast fermentation under optimal conditions on the accumulation of end products and the formation of toxic trace.

Developed new types of cereal functionality for dietary therapeutic and preventive supply of high organoleptic, structural and mechanical properties, physical and chemical indicators, low calorie, balanced nutritional value and prophylactic properties (low glycemic index), recommended for use in patients with diabetes mellitus, people who are overweight, as well as all population groups.

The results of studies of the composition of the products are given these obtained with the use of electrodialysis and nanofiltration of acidic whey. The combination of these membrane processing methods can improve the efficiency of the technological process of processing of acid whey

The article presents the results of the monitoring of food raw materials and food products. It is noted that, in spite of the identified discrepancies, the existing legal, regulatory and legal framework and logistical supports of laboratories allows to carry out the foodstuffs inspections at a high level. The article presents the results of the monitoring of food raw materials and food products. It is noted that, in spite of the identified discrepancies, the existing legal, regulatory and legal framework and logistical supports of laboratories allows to carry out the foodstuffs inspections at a high level.

Monitoring the quality and safety of food raw materials and foodstuffs shows that was expanded unjustifiably and without sufficient grounds the range of products including vegetable oils such as palm oil. In the practice currently less sophisticated analytical methods is used to identify and quantify all components of the liquid and solid vegetable fat. The task of checking and confirming the quality and authenticity of the vast range of products is undoubtedly important and urgent. At the initiative of The Republican Unitary Enterprise «Scientific and Practical Center of Foods of the National Academy of Sciences» a number of studies on the impact of palm oil on the antioxidant defense system, structural-functional state of the visceral sphere and cognitive function in experimental animals. Obtained on a large sample of the experimental animal data suggest pronounced side effects of systemic administration of palm oil, which is manifested in the development of oxidative stress fall detoxifying liver function, antioxidant capacity and development of the syndrome blockade metabolism, namely premorbid state promotes accumulation of oxidation products of saturated fatty acids in the body; the development of fatty liver with increasing levels of pathogenic protein-lipid complexes, contributing to the development of atherosclerosis; reducing the reproductive potential of the animals; the progression of disorders of the nervous system, primarily those parts of the brain that are responsible for regulating behavior, learning, memory.

In article tendencies and factors of economic availability of food to various social groups of the population of Republic of Belarus are investigated. The new methodical approach to an assessment of quality of food which is based on allocation of the most valuable and expensive products and research of dynamics of their specific weight in structure of a diet is developed and approved. Need of expansion of methodology of monitoring of food security and carrying out social researches in the direction of an assessment of food neediness of the population, formation of culture of food, identification of waste and losses is proved. Prospects of improvement of quality and culture of food of the population in the republic are defined.

As a result of research of features of formation of taste sensations found that the formation of taste sensations great importance belongs to the geometry of the taste buds of the tongue and the geometry of the analyzed objects of taste, which is founded on the principle of complementarity. Gustatory analyzers language and analyze the objects of taste are universal in size and have a fractal structure. The smallest indivisible fractal unit is electron. Fractal structure of gustatory analyzers, continuous, and analyzed objects of taste is intermittent and depends on the degree of purity of the object. Among carbohydrates crystalline structure have glucose, fructose, sucrose, maltose, lactose, rhamnose, amorphous-crystalline structure of native starch and amorphous structure - maltodextrins. The smell and taste is one of the types of the role of chemoreception, so the features of the formation of senses of smell similar to the formation of taste sensations.

The article presents the innovation and mathematical models of the organizational structure of the quality control, certification and achieve the target the competitiveness of food products, which takes into account the economic assessment of the competitiveness and quality of food at a preliminary stage, to adapt to the conditions of the food industry research methods qualitative products and first proposed methodology for determining them the main factors.

In article questions of a choice of the indicators of quality and safety of crude and powdered sheep milk received from sheep of breed the south Kazakhstan merino for their identification in industrial production.

The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection. The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection.

The paper presents the results of the sociological study of consumer demand for isotonic beverages. The results of the survey of potential consumers of sports nutrition, reflect their socio-demographic status, wishes, as well as basic properties and preference for this type of drink.

Application predictive microbiological models is actual both in the scientific plan, and for practical work of experts-microbiologists of food manufactures, and also technologists, and it is especially important by working out of new compoundings of products, establishments of their working lives. There are formulas for primary predictive models in article and results of their application for L.monocytogenes in Fraser broth at 20⁰ and 6⁰C are presented.