In article the main perspective of activity are stated and results of work of RUE «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» for 2015 are reflected. Special emphasis in work of the organization is paid to creation of scientific bases of receiving products of healthy nutrition, expansion of the range of competitive products for various groups of the population, and also to improvement of quality and safety of foodstuff.

The development of standards in the food and processing industries corresponds to the priority directions in the sphere of technical regulation and standardization of the Republic of Belarus, aimed at improving the quality requirements and safety of Belarusian food products, ensuring its competitiveness in the domestic and international markets, contributing to the removal of technical barriers to the export of domestic products.

Results of scientific maintenance of potato processing and sugar branches of the food industry in Republic of Belarus in 2015 are considered. The main results of researches of technology factors influence on quality indicators of products are given. Results of development in production of new technologies are presented.

Studies on the production of new types of meat products of a functional purpose. In the formulations of new types of flour semi-finished products introduced enriching the following ingredients: dry powder of Jerusalem artichoke and potato-Jerusalem artichoke puree, that will reduce the amount of sugar in the new products, as well as give them the functional properties and enriched with vitamins and prebiotic.

The article presents the results of the optimal mode selection for the sterilization of canned fruits and vegetables enriched with inulin. The development process modes of sterilization stages, as well as the basic parameters characterizing the final heat treatment of the product process are described here.

This article shows an analytical review of fast-food market development, the results of the analysis of patent information and literature data concerning modern technological solutions to manufacturing packed vegetables. The goal is to investigate the main methods to prolong vegetable semis storage time, such as product packaging in polymer films, with food additives and using low temperatures.

The priority direction of wine-making branch of the Republic of Belarus is the production of fruit and berry natural wines differing in the high content of biologically active agents. Except valuable substances of initial raw materials, natural wines in the process of fermentation are enriched with the fermentation by-products having a high nutrition value and physiological activity. Therefore the differentiated approach to the selection of yeast for a fermentation of a fruit must considering specific features of raw materials has a great importance.
The article develops the researches conducted in our country for the purpose of perfection of technology of fruit and berry natural wines, improvement of their quality and increase of competitiveness.

This article presents the results of research to create composition of the fortifying drinks for pupils and students, studied and worked out the optimal parameters of the technological process of the manufacture of beverages, developed technological documentation for the production of soft drinks.

The article presents the results of recipe compositions’ development of personal care’ products for children such as a liquid soap and shampoo. The choice of recipe ingredients, including surfactants is substantiated.

The article presents the results of research on the development of recipe composition of fatty fillings higher humidity for the manufacture of confectionery. The choice of raw ingredients is substantiated and the analysis of their influence on the quality indicators, rheological properties and water activity of the fillings are carried out. A new kind of fatty fillings differs from traditional types higher moisture (3-5 times), lower fat content (8-48 %) and energy value (15-24 %).

In the article cited results about working out of aerated confectionery product, being a source of protein. The concentrate of whey proteins (the CWP) has been used as a source of complete protein. The CWP is produced by an ultrafiltration method at the Belarusian butter-cheese plant. Optimum dosages and technological parameters of the CWP addition in aerated confectionery mass are established. These parameters allow obtaining sweets with high organoleptical properties and with the protein content about 12 %.

This paper presents the characteristics of starch production waste. Dehydration of the potato pulp is proposed for further processing. The process of mechanical dehydration of the potato pulp, the design and principle of operation of the centrifugal mesh sieve is considered; the trial results in a working environment is set.

The article presents the main stages of research work on the development of bakery and flour confectionery products with use of processing additives. The possibility and efficiency of application of enriched bread and flour confectionery products for the correction of nutrition of schoolchildren

Studied energy saving of ozonation to intensify the process of production of citric acid. Proved the possibility of replacement of the existing steam-formalin sterilization technology capacitive equipment for energy-saving disinfection by ozonation. The increase of the biomass yield of the seed the product of citric acid with the use of low-intensity ozone-air treatment.

The method of solid-phase micro extraction (SPME) and gas chromatography with mass selective detector (GC-MS) were examined for the content of volatile components of 27 samples of strawberries of different varietal affiliation and degree of maturity, grown in Belarus. It was identified and evaluated relative content of more than 60 components of different nature, including esters, terpenes and other aroma-compounds. Esters belonged to two sub-esters - saturated and unsaturated esters. It is shown that the relative content of esters depends on the degree of maturity of the fruit of the strawberry: to overripe fruit prevails in saturated esters, for immature - a major contribution to the total content of esters of unsaturated esters introduced. The ratio of saturated esters, unsaturated esters to the content can be used in practice as an evaluation criterion of ripeness. The paper concluded that the component composition of strawberries, determined using the method of SPME, does not provide sufficient grounds for referring them to a specific varietal origin.