In article the main perspective of activity are stated and results of work of RUE «ScientificPractical Center for Foodstuffs of the National Academy of Sciences of Belarus» for 2016-2020 are reflected. Special emphasis in work of the organization is paid to creation of scientific bases of receiving products of healthy nutrition, expansion of the range of competitive products for various groups of the population, and also to improvement of quality and safety of foodstuff.

A detailed granulometric analysis of native starches of various botanical origin was carried out: sorghum with a granule size of 3,5–21,7 µm and an average size of 11,0 µm, wheat with a granule size of 2,8–30,7 µm and an average size of 12,4 µm, rice with a granule size of 2,7–7,9 µm and an average size of 5,3 µm, triticale with a granule size of 4,0–30,7 µm and an average size of 13,2 µm, rye with a granule size of 4,9–42,8 µm and an average size of 21,2 µm, pea with a granule size of 6,1–32,3 µm and an average size of 20,4 µm, chickpea with a granule size of 6,0–25,6 µm and an average size of 14,8 µm, amaranth with a granule size of 0,5–1,5 µm and an average size of 1,1 µm, barley with a granule size of 3,0–21,4 µm and an average size of 10,9 µm, tapioca with a granule size of 2,8–31,2 µm and an average size of 10,6 µm, oat with a granule size of 3,96–14,91 µm and an average size of 7,39 µm, potato with a granule size of 7,7–60,0 µm and an average size of 21,7 µm, corn with a grain size of 3,6–19,2 µm and an average size of 9,8 µm, corn high amylose with a granule size of 3,3–11,65 µm and an average size of 7,11 µm, corn high amylopectin with a granule size of 4,26–18,26 µm and an average size of 9,94 µm, wheat from the «Shortandinskaya 95» variety With a granule size of 1,74–20,48 µm and an average size of 7,05 µm, wheat from the «Astana» variety with a granule size of 2,52–26,74 µm and an average size of 8,30 µm, wheat from the «Akmola-2» variety with a granule size of 2,43–26,22 µm and an average size of 8,11 µm.
Based on the granulometric analysis of native starch, an innovative, highly effective, economical and environmentally friendly method of purposefully changing the physicochemical properties of native starches of various botanical origin was developed using the combinatorial method.

According to the Ministry of Health in the Republic of Belarus in 2019, there were about 500 patients with phenylketonuria (PKU). Phenylketonuria is a hereditary disease associated with a violation of the metabolism of amino acids, in particular phenylalanine (FA). This disease is accompanied by the accumulation of phenylalanine and its toxic products in the tissues, which leads to severe damage to the central nervous system, manifested in the form of impaired mental development. Many years of world experience shows that for the treatment of such patients, a special diet is prescribed using amino acid mixtures that do not contain phenylalanine or contain it in small amounts, as well as low-protein products based on starch, which are necessary to ensure an adequate energy value of the diet.
The article presents the stages of development of the component composition of domestic amino acid mixtures for the nutrition of patients with phenylketonuria, taking into account their age characteristics.

The article is devoted to the topic of pasta and such technological processes of their production as kneading pasta dough, pressing or forming pasta, drying finished products. The characteristic features and defining parameters for each of the processes are described. The main parameters that affect the quality of the finished product for the technological process of kneading the dough are humidity, temperature and the process of vacuuming the dough, for the process of forming pasta – pressing pressure and humidity of the dough, for the drying process-temperature, speed and humidity of the drying air. The character of the dough movement in the screw chamber and the pressing head during the molding of pasta is described, the drying process of pasta is considered, the drying curve of pasta is shown.

The article presents the relevance of using apple pomace as a secondary raw material for the production of fruit distillates. The optimal technological conditions for processing apple squeeze by extraction were established, aimed at: maximum extraction of valuable components (sugars, acids, juice residues), prevention of extraction of undesirable components (pectins), prevention of oxidative degradation and microbial spoilage.

The article describes the relevance of obtaining dry potato fiber for food purposes from starch production waste. The results of studies on the study of the main indicators of the operation of starch plants in the Republic of Belarus, the use of mechanical (pressing, filtration) and other methods for additional dehydration and refining of potato pulp, determination of rational methods for preparing potato fiber for drying and its drying, development of a technological scheme and justification of equipment for obtaining dry potato fiber from wet pulp, determination of specific indicators of dry potato fiber.

The assessment of the competitive advantage is based on the essence of value, which is the source of obtaining an advantage and dependents on its content, the scale of distribution and other conditions. In this case, the use of indicators is the most important condition and understandable for the consumer, because these indicators are the subject of any competition. The analysis of the competitiveness shows that most of the proposed methods are based on the use of various financial coefficients for analyzing the activities of enterprises, the competitiveness of certain types of products. The determination of the competitiveness index allows you to establish the rating strength of the competitive advantages of products trademarks.
In order to determine the competitive advantages of ketchup, presented in the trade network of Belarus taking into account the indexes of consumer and economic parameters, 15 studied samples have been calculated. The authors identified the fallowing competitive advantages of ketchups: composition, category, brand, packing, labeling, quality level. Further, the coefficients of the weight of the competitive advantages of the samples were calculated and the assessment of the total value of the competitive advantages was carried out, taking into account the degree of the weight. Based on the calculated indexes of consumer and economic parameters, the competitiveness of the samples has been determined and the rating of ketchup has been also assigned.
As a result of the research, the rating is the following: among ketchups of the category «extra» — ketchup of the trademark «Schedro», among ketchups of the category «highest» — ketchup «Gusto», among ketchups of the category «the first» — ketchup «Iam Heppy», among ketchups of the category «the second» — ketchup «Tomato Signor».

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids.
A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply.
The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.