This article presents the main results of the RUE «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» over the period of its existence (2006 — 2021 years). The key energy-saving and resource-saving technologies and new types of products, on which the scientists worked, are noted. Fundamental and applied results of work are presented. Particular attention is paid to the system for achieving the quality and safety of food products created on the basis of the Center. The directions of the organization’s activities in the near future are given. The article notes the role of the Scientific-Practical Center for Foodstuffs in the development of the food industry in the Republic of Belarus.

The article examines the baby food market of the Republic of Belarus, trends in its development and specialized products as a special group of products for children’s healthy, rational nutrition. New developments of specialists of the «Scientific and Practical Center of the National Academy of Sciences of Belarus on food» in the field of baby food in various sectors of the food industry are presented.

The most significant nutritional problems of modern man are the reduction of the need for energy, and, therefore, for food. This is due to low physical activity, as well as insufficient intake of vitamins, minerals and other biologically active substances into the body. In this regard, the creation of functional and specialized food products that allow eliminating the observed deficit and providing the diet with a sufficient amount of effective ingredients that contribute to improving the functioning of the body is acquiring particular relevance.

The article presents the main achievements of the nutrition department of RUE Scientific and Practical Center of the National Academy of Sciences of Belarus for Food in the development of functional and specialized products, as well as the prospects for creating new types of food products, taking into account the individual characteristics of a person and the methodology of personalized nutrition.

The article presents the most significant results in the field of fundamental research of the main technological processes of fruit and vegetable canning by scientists of the RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus” and their practical significance for enterprises of the republic.

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

The article presents the results of fundamental research conducted by RUE «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» from 2007 to 2020, aimed at solving problematic issues of the fat and oil industry, developing new technologies and expanding the range of products.

The cultivation and processing of potatoes is one of the priority areas of activity of the complex of the Republic of Belarus. One of the most important links in the industry is the production of potato starch. It is used in such industries as food, chemical and technical, textile, construction, oil and gas production and others. Belarusian native starch is not in demand on the domestic market and a significant part of it is exported.

This article examines the dynamics of production, export and import of native and modified starch to the Republic of Belarus, and also shows a promising technology for the production of dry drilling mud for the oil and gas industry.

Application of sugar beet molasses as a secondary resource for the extraction of sugar is a topical issue, which will reduce the loss of sucrose during the processing of sugar beets and increase the economic efficiency of the sugar industry of the Republic of Belarus. Initially it is necessary to reduce the ash content for further desugarisation molasses. This study investigated removal of the ash content of the beet molasses solution with electromembrane equipment applying. The article reflects the results of studies on the possibility of reducing the salinity of a solution of beet molasses using electrodialysis at various voltages applied to the electrodes from 10 to 30 V. In the initial raw material and the final product, the electrical conductivity, optical density and dry matter content were determined, on the basis of which a conclusion was made about the expediency of using electrodialysis.

In the modern world, most packaging materials are made from non-renewable resources, usually from polymers of the polyolefin class: polyethylene, polypropylene and their copolymers. The use of polyethylene in the domestic market has increased markedly in recent years. Despite their diverse advantages, polymer materials cause great harm to the environment, since almost all packaging is disposable and is disposed of after the product is removed from it. The problem of packaging disposal remains open and acute. This article examines the dynamics of the recycling of packaging materials, global production capacities, the study of which allows us to assert that at this stage the world market is showing interest and the search for new solutions for the development of technologies and the adjustment of production of biodegradable packaging materials in properties that are not inferior to conventional synthetic materials.