The article outlines the main results of the work of the Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus in 2016. The work on scientific support and development of food industry branches, development of a wide range of new food products, improvement of quality and safety of food products was carried out. Successes have been noted in the development of new food products, including functional purpose, new technologies for all branches of the food industry.

Native pectin of powder interacting with heavy metals ions forms an insoluble complex and it is output from the human body. This article presents the results of studies of binding heavy metal ions functional prebiotic powder to determine their radioprotective properties compared with pure pectin. As a result of studies (for the first time) was identified high complexing properties of prebiotic vegetable powders.

In the article the results of historical data analysis of actual nutrition of pregnant and lactating women in the Republic of Belarus, the rationale in ingredient composition and some indicators of the nutritive value of specialized food products for pregnant and lactating women, causing the directions in the development of specialised bakery products for pregnant and lactating women.

In the article the theoretical analysis that explains the relationship of moisture in the material being dried and rational methods of heat drying solid materials of various shapes, sizes and textures. A method for the preparation of the pressed potato pulp to drying by mixing it with a portion of previously dried pulp. Grounded, and a mouth-lished the optimal value of the mass fraction of solids in the mixed pulp before the drying. An analytical dependence for establishing the amount of the multiplicity of the returned dry pulp per unit of the pressed pulp. Studies on mixed dried potato pulp. For the first time in order to determine the effect of surface evaporation in the mixed pulp in the drying rate indicator has been introduced in the specific volume of material to be dried, indirectly reflecting surface evaporation. Theoretically installed costs and heat dry air for 1 kg of moisture evaporated upon drying the potato mash to a single heating of the drying agent.

In article results of the conducted researches and work on creation of products on the basis of the dry mashed potatoes, enriched with biologically active agents are analyzed: vitamins, polynonsaturated fatty acids.

Characterized the sugar industry of the food industry of the Republic of Belarus. Established that sugar food product is an important strategic destination for the Republic of Belarus. The sugar industry of the Republic of Belarus represented by 4 operating companies: Skidel sugar factory, Gorodeya sugar refinery, Zhabinka sugar plant and Slutsk sugar refinery. The entire range of sugar divided into groups according to colors (white, yellow, brown in different shades, color), purity (refined and less refined (reduced processing)), physical state (crystalline, liquid, amorphous, paste-like), presence of other substances (fondant sugar (containing glucose), gelling (contains pectin), soft sugars (invert sugar), aromatic). To further enhance the efficiency of sugar production it is necessary to gradually improve the existing and to implement new advanced technologies, with the aim of increasing output of sugar and its quality.

The efficiency of the boiling and crystallization branches is determined by the quality and quantity of sugar, molasses output, and energy consumption. New technology in this area is aimed at improving the schemes of crystallization and intensification directly in the process of crystallization of sucrose using different methods of stimulation: manual, electric, ultrasonic, etc. In article results of researches of influence of raw material quality on the process of crystallization of sucrose.

In recent years much attention is around the world paid to questions of identification of a geographical origin of foodstuff, identification signs are established, it is enhanced test methods. For the purpose of determination of a geographical origin of cheeses as criteria of identification use physical and chemical, biochemical, microbiological indicators, sensor characteristics including color of a product. The most widespread method for determination of a geographical origin of cheeses is the method of the analysis of stable isotopes which allows to determine authentically the place of an origin of products, a source of raw materials and regime of animals.

The usage of extract from herb in the manufacture of dry sausage has a positive effect on the formation of flavor, taste and color of products and allows obtaining meat products with high sensory characteristics. The article presents results of investigation of qualitative and quantitative composition of the volatile components of the sausages, which was carried out by the method of gas chromatography, and integrated color characteristics.

The article presents the results of research of lactic acid fermentation processes vegetables using pure cultures, carried out by specialists of department of food preservation technology Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus. For example, technology sauerkraut described the kinetics of accumulation of lactic acid in the fermentation and the factors influencing this process, studied changes in specific indicators of the quality of the finished product.

The article presents data on the study of the total antioxidant activity and mineral composition (iron, copper and zinc content) of various varieties of red and black currant berries, cherries, sweet cherry, gooseberries and raspberries grown on the territory of the Republic of Belarus. Varieties with a high level of their content were identified with the goal of creating products with functional properties.

This paper presents the study of grape varieties Crystal, Bianca, Zilga and Marshall Foch, grown in the territory of the Republic of Belarus. It noted the good quality of selected varieties, differing in increased winter hardiness, high adaptability and stability of fruiting in the climatic conditions of Belarus. The analysis of its mineral and component composition, made up of aromatic profiles of each class by its basic compound. It is noted that the contents of macro- and microelements were within allowable concentrations compared to grapes grown in a number of countries. The main group of aromatic components, each of which generates a unique taste, an aromatic bouquet of certain varieties of grapes grown in the territory of the Republic of Belarus. Using the Belarusian varieties of grapes in the production of aromatic wines to expand and improve the range of products.

The article is devoted to the development and optimization of technological parameters of extraction of dried plum on the water and the juices from the berries. The justified choice of dried plum as the object of research. Defined the content of soluble solids and anthocyanins in the resulting extract. Optimized technological parameters extraction of dried plum water and juices from the berries.

The results of the research work on elaboration and implementation of alcoholic beverage production technology obtained by maceration of unfermented fruits and berries raw material with subsequent distillation are adduced in this article. The technological documentation for the production of innovative spirits Geistes has been elaborated.

The results of sensory studies of fish of Carp family presented using the Quality Index Method. The main changes of descriptors during storage are defined that affect the quality, maps of the sensory evaluation are developed and dependencies of changes in the quality characteristics of fish of Carp family during storage in ice are built.

There results of detection and identification of Listeria monocytogenes by means of express-test Singlepath® L.‘mono are presented in the article. The Singlepath® L.‘mono allows to reduce research time in 2-2.5 times in comparison with classical method of detection.