Due to growth of popularity of a healthy lifestyle and increase in number of the people who are regularly playing sports the attention of consumers to products of sports and functional food has considerably increased. In article tendencies of the modern market of sports food are considered, data of market researches of consumer preferences concerning the choice of sports food are submitted.

The article presents an analysis of the requirements in the territory of the Republic of Belarus for grain, supplied for food purposes. The review of regulated quality and safety indicators and methods for their determination for cereals and leguminous crops is given.

The main ways of preserving of food products in relate to modern consumption trends is considered in this article. Scientific approaches to solve of technological issues are indicated. Ways of improving the production of canned products in Belarus are suggested.

The results of research of creation of universal optimized complex enriched mixtures on the basis of math modeling with increased content of minerals and vitamins and increased biological value of proteins for foodstuffs are conducted. Mathematical model, which allows to select optimal number of components in the enriched mixtures in the given conditions, is worked out.

Work is devoted to a research of varieties of blackcurrant. Results of studying of the chemical composition of berries and products of processing are presented. Changes of content of titrable acids, vitamin C, pectinaceous and phenolic substances, conservation of coloring in the course of processing of berries are established.

The composition of potatoes, processed by starch plants for 2006-2016, averaged over the main indicators, was established. The requirements for potatoes necessary for obtaining high-quality products and reducing the amount of waste generated are specified. The amount and aggregate state of waste generated during the processing of potatoes for starch and potato products is established. The technological schemes for the utilization of potato waste, as well as the results of studies of the physicochemical parameters, nutrition and energy value of the potato dry pulp are presented.

In the article cited dates about elaboration of technology and recipes of zhephyr on the basis of agar with increased food value due to effective usage of vegetable and fruit (berry) raw materials- puree from carrot, pumpkin, strawberry and blueberries.

This article is sanctified to the perspective method of development of a spirit industry of Republic of Belarus: application in the biosynthesis of ethyl spirit of unconventional digister - topinambour.The dosage of enzyme preparation inulinase affects the dynamics of the process of fermentation and the yield of bioethanol from topinambur tubers, respectively.

This article presents the results of research on the study and selection of enzyme preparations that ensure the maximum destruction of yeast cell biopolymers.

In article possibility of application in brewing production of a component of a phytogenesis - algaschlorella as the source of biologically active agents necessary for increase of physiological activity of yeast is studied. Influences of multipleness of introduction of water-plant of chlorella are investigational on the process of main fermentation at application of different generations of yeasts.

The Broughted results of the biochemical studies in sample of the product, got from sheefish (Stenodus leucichthys nelma (Pallas)), dwelling in lower reached of the pool r. Enisey. The content of a wide range of biologically active substances, including the macro-and micronutrients, fatty acids, amino acids and vitamins.
Determined the nutritional value of meat sheefish in accordance with generally accepted its components: energy value, bioavailability, biological efficiency, physiological value.

Ecological cleanliness and safety of fish products are directly related to methods of prevention and treatment of bacterial infections of carp fish. The article presents studies on moisture-moisture processing of mixed fodders containing phytobiotic Mix-Oil as an active substance. Optimum parameters of moisture-thermal treatment of the medical-prophylactic mixed fodders at different dosages of the Miks-Oil preparation were obtained and the results on the effectiveness of its use are presented.

The article describes theoretical studies of fluid motion in a hydrodynamic heater used to prepare and improve the quality of drinking water. Established: the principle of the device is based on the conversion of mechanical energy, supplied to the rotor, into the energy of the vortex motion of the liquid. The basic dissipation of energy in the device takes place in the region of the side gap, and the heat release in it can be increased by increasing the circumferential speed of the rotor blades and the flow of liquid in the working cavity.

The modern classification of number theory is presented,оn the basis of the geometric theory of numbers, mathematical models of a perforated separator of a squeezing unit, an annular gap between a conical screw and a locking cone, and the location of the holes on the surface of the separator are constructed taking into account the angle of inclination of the ribs of the screw of the pumping type.

The article presents the results of consumer preferences of fish products in the Republic of Belarus, the main criteria for selecting fish products are established. The taste preferences of consumers for creating the "ideal profile" of a fish product are revealed. The obtained research data will be used to create functional fish products.

In the article the results of research of consumer preferences of women of Republic of Belarus concerning specialized products for pregnant and nursing women to justify the need and feasibility of developing them.

The article deals with the concept of pumpkin oil being a healthy food. Using modern physical research methods helps to obtain new data on foodstuff properties. The author proposes to include the electret-thermal analysis method in the nomenclature of research methods for pumpkin oil properties evaluation. Pumpkin oil is a liquid dielectric substance being characterized by thermally stimulated currents when heating as it was experimentally established. Depolarization processes in oil samples can result from destructing coordinated structures, namely associates, which are formed by triglycerides of saturated and unsaturated fatty acids.