The article deals with the results of the consecutive, complex, closed system of achieving the quality of food products created in RUE "Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus ". Standardization, quality control, certification are the main components of the system. The work of the whole system is generalized by constant monitoring of the quality and safety of food raw materials and food products. In accordance with this goal, were completed the tasks of providing the manufacturer with the necessary standards, techniques, technologies, of producing products that satisfy the consumer as much as possible.

The article presents the results of a study of the developed recipes for meat pates with enhanced nutritional and biological value using the phytocomplex«СНОІСЕ», which is a mixture of germinated grains of oats, barley, wheat and maize. This allows us to expand the range of health and preventive products, enrich the diets with useful nutrients and dietary fiber that meet the physiological needs of the body and will improve the digestive system, the gastric tract and the development of all vital organs.

The results of qualitative and nutritional value of meat from different age and sex groups of domesticated reindeer. The Set-lished that the meat of domestic reindeer includes a range of biologically active substances containing all the vital nutrients and is a complete protein food product for Sun-complement lack of basic essential amino acids in the body brow.

The article presents the results of studying the effect of red grape seeds powder on the oxidative processes in meat-containing semi-finished products with duck meat. It has been shown that the introduction of Isabella red grape seed powder into the composition of semi-finished products slows down the oxidation processes in the product, reducing the formation of peroxides and hydroperoxides, inhibits the accumulation of secondary oxidation products, preserving and improving product quality throughout the storage life.

The purpose of this work was to study the process of fermentation with a maximum level of accumulation of ethyl alcohol and a low content of soluble unfermented carbohydrates.
In the course of the experimental work, the grain mash was investigated, optimization of the fermentation process was carried out during the production of grain distillates, an analysis was made of the physicochemical parameters of the grain mash produced in the optimized conditions of the fermentation process.
Conducting optimization of the fermentation process allowed to select the dosages of the enzyme preparation glucoamylase and the initial concentration of yeast cells to ensure the maximum level of accumulation of ethyl alcohol during fermentation of highly concentrated wort during the production of grain distillates.

The analysis of nutrition value of protein bars, results of researches on development of classification and production technologies of protein bars on the basis of gelatin, vegetable fat and also sugar, glucose and fructose, treacle or their mix are provided in the article.

The results of studies on the use of β-galactosidase for hydrolysis of lactose in milk are presented with a view to its further use for the production of a fermented milk product. The selection of the component composition of the formulations is substantiated, these ensuring high biological value of the product. Experimental data on the change in carbohydrate content when using various starter preparations are given. It is shown that a complex of biotechnological methods provides the reduction in the lactose content to 1 g per 100 g of the final product.

The features of a component composition of applevarieties, causing their application in manufacturing of high-quality wines with distinctive organoleptic characteristics are considered. The criteria for selecting apples and technological regimes for the production of varietal wines in the Republic of Belarus are established.

The problems and questions of post-harvest ripening of rapeseed and mustard seeds in the article are discussed, the necessity of developing technological measures for activating biochemical processes in freshly harvested seeds that support the production of fats and oil products with high quality indices.

The results of a study of consumer properties of 16 varieties of yab-lok are presented. The aim of the work was to study the component composition of apples, forming organoleptic and nutritional qualities, to select varieties with the best consumer properties. 48 volatile compounds were detected and identified. It was established that esters were the most important class of compounds that characterize their aroma. The study of the content of the main quality indicators made it possible to identify varieties of apples with the best consumer properties.

In the article cited dates about results of research of zephyr market in The Republic of Belarus and consumer preferences at the choice of a zephyr; ways of expansion of its range and improvement of quality are offered.

The article presents the results of a study whose purpose was to assess the D-vitamin status of Grodno residents by a questionnaire survey method in combination with statistical analysis. The questionnaire is the basis for further work in the direction of correction of D-vitamin status, including by fortification of food.

Development of new polymer materials made in view of the properties of food products, the nature of their use, a method of implementation, storage and transportation characteristics. Polymeric materials used in the food industry must meet sanitary requirements, caused by contact of these materials with food not modify the organoleptic properties of the products (flavor, odor, color), contain no components which may be extracted in food environments or react with them. Progressive forms of food packaging are "active", biodegradable, 3-D packaging, packaging-сontroller, packaging with antimicrobial protection.

The article presents the results of the study of the replacement of sugar processing of marmalade products with edible coating.The edible coating contains potato starch, gelatin, carbamide or glycerin, flaxseed oil, water or whey or milk.According to the experimental data obtained, the edible coating improves the organoleptic characteristics, since the color of the products becomes brighter.Humidity and weight of products with edible coating decreases on one level with products in sugar.Reducing substances in jelly products in edible coating accumulate less intensively than in products in sugar coating.Total acidity of both products does not change significantly and at the same level.The use of edible coating allows to increase the biological value of products with vitamin F, C, probiotics, iodine, fruit and vegetable powders and other non-thermostable biologically active substances.

The hybrid approach is a rational combination of specialized products obtained by catering and food processing methods to compose main school meals. This approach will reduce public budget expenditures on the organization of school feeding, improve its quality and safety. This paper proposes product range models to form basic food rations for school students using specialized industrial products.