The review outlines the basic principles of the concept of personalized nutrition and, accordingly, specialized and enriched food products of the new generation based on modern knowledge in genomics, proteomic, nutrimmetabolic. To succeed, this area requires the development of conceptual approaches to the creation, promotion and evaluation of the competitive potential of smart functional food.

The current review considers the key aspects of the expert examination made by the Polish scientists and specialists on application of vitamin D supplements in the different groups of the population including those with the developed deficiency of vitamin D. Based on the global database collected in this matter the importance of using vitamin D deficiency marker as the diagnostic criteria for the evaluation of vitamin D status is supported and for this determination of calcidiol (25(OH)D) in blood plasma or serum is recommended considering that the levels in the range of 30–50 ng/ml are belonged to the physiological optimum. The upper limits of vitamin D consumption in the population are determined as follows: 1000 IU/ day for neonates and infants, 2000 IU/day for children (1–10 years) and 4000 IU/day for adolescents (11–18 years) and adults (above 18 years old). The special attention is drawn to the need of assessing the vitamin D status in the population of young people aged 11–18 and in elderly people over the age of 75, as well as in preterm neonates and pregnant women. In regard of the last group mentioned, vitamin D is ascertained to be safe when consumed in the amount of 4000–6000 IU/day. In addition, the calcemic and non-calcemic actions of vitamin D must be considered and special attention is to be primarily paid for immune modulating and anti-inflammatory activities of vitamin D. Finally, the risks of vitamin D hypersensitivity should be avoided and therefore an individual approach is required when vitamin D is used for prevention and treatment of its insufficiency.

Bringing quality products to consumers is the main task of retail and catering facilities. It is well known that during the storage of products from yeast dough there is a decrease in their quality. It is due to the loss of taste and aroma inherent in fresh products, a decrease in softness and an increase in the crumbiness of the crumb. In this regard, the establishment of optimal storage periods is one of the most important tasks that can guarantee the delivery to consumers of quality products that meet the requirements of technical regulatory legal acts. The article presents the results of a study of the quality of a new product from the yeast dough with a complex food additive (bun «Spring») during storage. The obtained experimental data allowed to establish the optimal shelf life of the buns «Spring» — 48 hours when stored in unpacked form and 72 hours — when stored in a package. The dynamics of vitamin C preservation in samples was also studied. It was found that at the end of the shelf life of unpacked products the content of vitamin C is 11.5 mg%, and packed — 9.7 mg%. This allows us to refer the bun «Spring» from the yeast dough to the group of enriched products (enriched with vitamins) in accordance with the requirements of technical regulations of the Republic of Belarus.

Themineral content is one of the most important indicators of product quality. It’s quantity in semi-products of sugar production allows to assess the accuracy of purification of the diffusion juice. Icrease in ash substances content (ash content) leads to magnificationof sugar loss to molasses and reduce the yield of products. The main objective of the study is to explore effective technology which allows adjust the mineral composition of semi-products of sugar production and reduce the negative impact of ash on the sugar production process. Electrodialysisis one of the most budding and scantily exploredmethod that allows to clean sugar solutions from electrolytes. The aim of the work is to find new path of processing semi-products of sugar production to increase the efficiency of sugar beet processing. The article presents the results of a study of the mineral composition of sugar production semi-products and the effect of electrodialysis treatment, as well as the results of experiments confirming the positive properties of electromembrane processing in sugar beet production technology.

One of the significant problems of the modern world is the problem of providing the population with food. Fish and seafood are the most important components of human food. Providing the population with fish products is an important task of the economy of any country, since the nutritional value of fish is enormous: it contains a lot of proteins, fats, macro- and microelements, vitamins. For most of the global population, fish products are traditional and favorite food. That is why there are high potential for expanding the fish product market.

This article presents the development of a technology for the production of multicomponent cooked-smoked products from sea fish using vegetable raw materials — carrots, taking into account the optimization of the process parameters at each stage. It was found that additional raw materials of plant and animal origin positively affect the organoleptic characteristics of the finished product.

Prevention of the growth and development of a number of diseases among the population is the consumption of polyunsaturated fatty acids of groups. The balanced use of ω-3 and ω-6 polyunsaturated fatty acids is an important condition for maintaining and strengthening human health. The aim of the work was to develop blends based on vegetable oils with an optimal ratio of ω-3 and ω-6 polyunsaturated fatty acids and to study oxidative stability during storage. The composition of blends based on lipids of vegetable oils was developed and justified: corn and linseed — 70 : 30 (wt.%), corn and saffron — 60 : 40 (wt.%), pumpkin and linseed — 68 : 32 (wt.%), pumpkin and camelina — 57 : 44 (wt.%), which can be used for further production of dietary supplements. The oxidative stability developed by blends of vegetable oils was studied during their storage without access to UV radiation, air oxygen, and a temperature of (20 ± 5) °С. The studies determined the composition of fatty acids, organoleptic and physico-chemical parameters (peroxide and acid numbers) of vegetable oils and their blends. It is shown that the change in the quality indicators of the blends of vegetable oils during storage was significantly affected by an increase in the peroxide value due to the formation of peroxides. It was found that corn oil blends had a longer shelf life (4 months) due to the low rate of accumulation of peroxides. The developed dietary supplements based on lipids of vegetable oils will expand the range of products with high quality by increasing the content of ω-3 and ω-6 polyunsaturated fatty acids in an optimal ratio for the human health.

In the article the equations allowing to optimize geometrical parameters of the knife perforated plate by the coefficient of throughput and by the area of the throughput section for the whole model range of emulsitators are offered; the optimal thickness of the knife perforated plate was determined; theoretically, the use of sliding cutting in the rubbing pair of knife - perforated plate is justified, and for the first time the formula for determining the optimal length of the cutting edge of the blade depending on the width of the circular working surface of the perforated plate and its outer diameter is obtained; a new engineering technique for determining the structural, geometric and hydraulic parameters of the entire cutting mechanism is proposed and its experimental confirmation is given.

Buttermilk treatment and utilization is one of the major issues for milk industry. Buttermilk phospholipids forming milk fat globule membranes is one of the most valuable class of substances. This article reviews the need of phospholipid separation from buttermilk showing why buttermilk is the perfect source for it. Such membrane methods as ultrafiltration and microfiltration allow for successful phospholipids preparation from milk sources. The efficacy can be improved by additional operations, such as hydrolysis. Prepared concentrates can be used as emulsifying or stabilizing agents for pharmaceutical, food and cosmetic products replacing siy lecithin. Milk phospholipid concentrates are valuable component of functional nutrition for sportsmen and kids. Development of new treatment techniques for buttermilk will allow to create the new product with high value and at the same time decreases the costs related to buttermilk utilization.

The results of biochemical studies of taimen meat (Hucho taimen (Pallas)) are presented. The content of a wide range of biologically active substances, including macro- and microelements, fatty acids, amino acids and vitamins, is established.

The nutritional value of taimen meat is determined in accordance with its generally accepted components: energy value, biological value, biological effectiveness, physiological value.

The article presents the results of research work on the amino acid and fatty acid composition of flax flour as a promising ingredient for meat products manufacturing (cooked sausages and semi-finished meat products). It was found that flax flour is characterized by a higher amino acid balance than wheat flour. For wheat flour, the essential amino acid index was 0,53, the utilitarian coefficient of the amino acid composition was 0,05, and the indicator of comparable redundancy was 6,81; for flax flour, respectively, 1,07, 0,33 and 0,58. A higher content of α-linolenic acid in flax flour (11 times more), belonging to the omega-3 family of polyunsaturated fatty acids, was noted. In this way, flax flour can be recommended for the use as a functional component in the composition of meat products for prevention of cardiovascular diseases.

A hypothetical analysis was carried out aimed at comparing the taste of five different samples of mayonnaise. To conduct sensory analysis, a commission of seven testers was compiled, who were asked by a ranking method to evaluate the taste of mayonnaise samples to identify the most preferred sample by taste. The comparison was carried out using the Friedman criterion, which allows us to establish the uniformity of statistical data. It is based on ranking the values of the studied indicator and finds application for products whose characteristics are unknown. To confirm the results, the Page test was used, which suggests that tasters found significant differences in the tastes of mayonnaise samples.

To verify the consistency of expert opinions, the Kendall concordance coefficient was calculated, the significance of which was checked by the Pearson criterion, which showed the consistency of expert opinions.