The article focuses on the history and development of science in the field of food industry in Belarus. Based on historical and archival material through the process of becoming the first Institute of Food Industry, the main activities and achievements of the Belarusian scientists in the thirties of XX century.

Purpose - technology development and prototyping equipment to process distillery stillage and getting protein and protein-carbohydrate feed products, yeast feed concentrate output of 50 kg/h of finished product. Of the seven strains studied-producing microbial protein was evidence-based selection of the producer, are most biosynthetic activity and deeply dispose of organic compounds contained in the filtrate bards, while COD is reduced by 7 times. Producer strain is not pathogenic or toxic and can be used in the microbiological production. The technology and prototypes of equipment: wet grinding mill, spiral heat exchanger, air-lift fermenters I and II stages of cultivation, drying, equipment for the packaging of products. According to the developed technology will feed concentrate with protein 47,0-55,0 %.

The purpose of this work was carrying out researches, development of resource-saving technology and production of a prototype of the equipment, allowing to reduce an exit post spirit bards for plant with a productivity of 1000 decalitres/day. The developed resource-saving production technology of ethyl alcohol from starch-containing raw materials is introduced on MUIE "Mankovichi", based on processing of the high-concentrated mash, allowing most effectively to use biopolymers of grain raw materials and an entered range of fermentativny preparations. Introduction of the developed technology and prototype of the equipment increases efficiency of spirit production as at the expense of decrease for 20-30% of the general energy consumption, reduction for 25-30% of an exit postspirit bards.

This article provides a modern solution for joint waste brewing and malting industries. Reflects the main characteristics of integrated feed product. Are the general characteristics of the equipment, which is part of a line of waste treatment and brewing malt production. Describes the optimal evidence-based parameters of the technological process of manufacturing an integrated feed product.

Purpose - to research, technology development and prototyping of complex processing equipment distillery stillage in enterprises alcohol industry gave a capacity of 3000 d/ day. For the first time in the Republic of Belarus has been developed and implemented at BRUP "Hydrolysis Plant" effective technology of complex processing of distillery stillage, creating a versatile plant downstream stillage to produce valuable kormoproduktov in loose granular form and that meet international standards of DDGS.

In given article results of the spent researches on working out of technology of reception dry potato pulp are presented: the basic technological operations are described (mechanical dehydration, preparation for drying and drying), the technological scheme with corresponding structure of the equipment on processing potato pulp on crude and a dry feed is shown.

The paper presents the results of research into the fractionation of whey, membrane processes described ultra-and nanofiltration, used for the selective processing of raw milk. Recommendations for the sanitary processing baromembrane equipment.

The paper presents the results of research to develop new products based on whey. Proposed new technologies drinks, pastes, mousses, gels, manufactured as a basic raw material used whey. The developed and implemented by the authors in dairy establishments complex equipment YA23-ODA for manufacturing paste-like products based on whey.

In the article the results of research on the development of technology and equipment for the production of concentrated and dry demineralized and hydrolysed whey. The appropriateness of the process of demineralization of whey by means of application of nanofiltration and electrodialysis. The features of process of demineralization and enzymatic hydrolysis of lactose in whey, select optimal parameters of the hydrolytic cleavage of lactose in whey by enzymatic preparation grade Maxilact ® L2000, with activity ≥ 2000 NLU / g.

The paper presents the results of research on the development of technology and prototype equipment for the production of whole milk substitutes by dry mixing with whey and whey components. The data on the of zootechnical food quality assessment developed whole milk substitutes.

The article reflects the results of research to develop the technology and prototype equipment for cleaning smelly air emissions from dry animal feeds from slaughter waste.

The comparative characteristic of protein component of skimmed milk fermented with different lactic acid bacteria ( Lactococcus lactis subsp. lactis 782 M-A, Streptococcus salivarius subsp. thermophilus 1095 ST-AV, Propionibacterium sp. 2388 МИО-К, Lactobacillus casei 1188 ML-OF) and their combinations (10 variants) has been presented. The proteolytic activity of microorganisms and specificity of bacterial proteinases reaction on proteins of casein and whey fractions have been established according to various methodical approaches: SDS-electrophoresis, HPLC-analysis and spectophotometery.

The article describes the results of studies on the impact of the components of the blend, and technological treatments on the stability of the brandy. On the example of coming to Belarus bottled cognac and brandy in a transport container studied the main factors providing resistance to Turbidity - component composition of alcoholic beverages and blended materials, their physical and chemical properties, filling resistance and technological methods of processing.

The studies concerning revealing of influence of the technological process of extrusion on the transformation of the main biopolymers of initial raw material of grain products, starch and protein, namely on their physical and chemical properties, fermentative ability of being attacked and other in dices of quality of the finished products, have been given in the article. On the basis of the given research, the conclusion has been made about the fact, that as a result of the technological treatment in the presence of the enriching additives, the fermentative hydrolysis of starch and protein intensifies, that consequently results in increase of the degree of the given biopolymers assimilation. The obtained regularities, characterizing the mechanism of structure forming and change of biopolymers during the technological treatment of the extruded grain products are the theoretical basis for forming the quality of the enriched grain products with increased food and biological value.

The article describes the main groups of parameters that must be considered in the analysis and management of microbiological hazards in the concept of the Hazard Analysis Critical Control Point (HACCP) in the food industry.