A balanced diet is the Foundation of health, the main factor determining longevity and performance of a person, contributes to the preservation of natural and acquired immunity of man to disease and stress. The article presents modern ideas about healthy eating, food pyramid, and evidence-based recommendations on the consumption of major food groups.

The article presents overview information prepared on the basis of the materials of the scientific and practical conference "Micronutrient supply and the threat of their insufficiency in feeding the population of the Grodno region".

The article presents information on innovative technologies of production of bakery products, allowing to extend the shelf life, while ensuring the quality of the produce. Formulated their Foundation and argued the benefits and role of these technologies in the safety of bakery products produced.

The article presents the process of wheat bran production at "Minsk group of the bread products JSC", analyzes its composition and quality, determines fraction with optimal quality parameters for the production of food enrichment additive, develops its technological production scheme, defines quality characteristics of wheat bran food enrichment additive.

The article presents the results of a complex of studies of film materials for vacuum packaging of vegetables, the selection of preserving agents for processing prepared vegetables. The generalized conclusions of microbiological, physicochemical and organoleptic studies of purified vegetables, processed with food additives, are presented in the course of storage.

There are results of an assessment of the choice of the functional products by people leading active lifestyle. The possibility of application of vitamin complexes and adaptogens is proved during creation of new functional products.

The article is devoted to the scientific substantiation of technological solutions, which consists in the enrichment of dairy basis of bacterial concentrate of kefir grains and functional ingredients of medicinal plants to create the original composition of the product introduced medicinal plant with diverse therapeutic areas. The data obtained indicate that the new product has special more intense taste and aroma, a wide range of aromatic substances and low titrated acidity. Product originality and novelty of technological solutions of production of the product is confirm by the patent of Ukraine for invention "Method of production of functional fermented milk product "Devosil".

The article presents the results of research on the development of new functional foods - food concentrates: breakfast cereals, soups and instant cereals, instantons drinks (jellies and cocoa drinks), enriched in fiber of flax seeds. There is the usefulness of fiber flax seed as a physiologically functional ingredient.

The article presents comparative data on the fatty acid composition and content of minor components, as well as oxidative stability of edible сold-pressed oils - flaxseed oil, milk thistle seed oil and their mixtures. It has been shown that the combination of flaxseed oil with milk thistle seed oil can optimize the ratio of polyunsaturated fatty acids (PUFAs), omega-3, omega-6, tocopherol homologues and other minor components, and thereby a new product with improved properties for dietary nutrition can be obtained. Effective antioxidants for studied oil mixtures were proposed. The data obtained were used to develop of recipes of biologically active food supplements (BAFS) based on flaxseed oil and milk thistle seed oil that are useful for improving human nutrition and health.

For Republic of Belarus conversion of waste the kartofelekrakhmalnykh of productions is urgent area of researches. With respect thereto researches on development of effective and scientifically based technology of conversion of waste are conducted. Development of technology includes a number of scientific research on studying of processes of dehydration of waste. The basic principles of matching of processes of dehydration are reflected in article, the table of various options of testing is developed.

This article presents research prototypes grape wine, fermented from grapes Crystal, Bianca, Zilga and Marshal Foch grown in the territory of the Republic of Belarus. The resulting fermentation of grape wine materials in compliance with all relevant physico-chemical parameters and organoleptic characteristics. Analyzed mineral and elemental composition of the wine materials, the profilograms for each grape variety on the main aromatic compounds. Prototypes of grape wine contained a mass fraction of phosphorus, potassium, sodium, iron, copper and zinc in the ranges typical of these types of products. The ratio of K and Na in wine was in characteristic intervals that is characteristic of quality wines. Marked good the content of total phenolic compounds in red wine samples, suggesting the possibility of a recommendation of consumption of the finished product as a preventive measure to people to prevent premature aging and cardiovascular diseases. The research discussed in the article allow to draw a conclusion about possibility of application of the Belarusian grape varieties in the production of flavored wines to increase the market for wine products.

The paper presents the results of research on the performance of a smoke generator and identifies factors that affect the formation of a quality smoke environment. The effect of the degree of opening of the adjustable damper and the thickness of the sawdust layer on the time of smoke output from the smoke generator, its temperature and speed of movement are determined. It is established that the thicker the layer of sawdust, the higher the temperature of the smoke, and the greater the degree of opening of the adjustable damper, the lower its temperature parameters. It is shown that with the increase of the sawdust layer in the smoke generator and the degree of opening of the adjustable damper, the time of the onset of the appearance of smoke increases. The possibility of obtaining a smoking environment with the parameters optimal for cold smoking was studied.

The dependences of the component composition of new types of soft drinks with isotonic properties, designed to increase the health and stamina of people leading an active way of life, and osmolality. Determined by the rational ratio of the components in which beverages have izotonicnosti and acceptable taste.

The highly sensitive method of determiningthe content of2,4-dichlorophenoxyacetic acidindrinking and bottled water has been.The method allowsto carry out an analysis of content of that substance according to the level of normative values Republic of Belarus.The methodis characterized byits rapidityand high precision. The limit of detection is 0,5 mcg/dm³. The repeatability is 15,8 %; intralaboratory reproducibility-12,52%.