Based on the analysis of marketing research, the article describes the main trends in the development of the food industry at the present stage. Among them are both the creation of new types of food products (alternative protein sources, nutraceuticals, dietary supplements and functional foods), as well as the emergence of new production technologies, quality control and delivery to the end consumer of food products. The factors influencing the development of food production and public catering in modern conditions are determined. The special role of the integration of digital technologies in all areas of the food industry, which led to the emergence of such a new direction as foodtech technologies, is noted.

   The article presents the results of research on the development of prescription compositions of vegetable oil-a mixture with an optimized ratio of fatty acids for healthy people and for the nutrition of people with overweight, meeting modern requirements of rational nutrition.

   The article presents the results of experimental studies of the mechanical properties of dough prepared from a semi-finished flour product containing, as enriching components, products of processing of oilseed raw materials (pumpkin, sesame, hemp flour, linseed cake, milk thistle meal).

   Phenylketonuria is a genetically determined pathology characterized by impaired hydroxylation of phenylalanine, accumulation of amino acids and its metabolites in physiological fluids and tissues, followed by severe damage to the central nervous system. The clinical picture of the disease develops only when phenylalanine enters the child’s body, so a special diet is prescribed for treatment.

   The aim of the research is qualitative and quantitative study of the problems and peculiarities of the organization of nutrition of children with phenylketonuria in educational institutions of the Republic of Belarus.

   The diets of children with phenylketonuria were considered as the object of the study, and the coefficient of diversity for lunch dishes was used to assess the diversity of diets. Based on the analysis of daily food rations provided in the Brest region (Brest), Vitebsk region (Vitebsk), Gomel region, Grodno region (Slonim district, Oshmian district), Mogilev region (Mogilev), the main problems of nutrition organization were formulated, the content of macro- and micronutrients in daily diets of children with phenylketonuria provided in educational institutions of Brest, Vitebsk, Gomel, Grodno and Mogilev regions were determined. Weaknesses and shortcomings of the proposed nutrition were also identified, as well as ways to improve it.

   Currently, one of the tasks in the prevention and treatment of congenital diseases such as celiac disease and phenylketonuria is the development of low-protein and protein-free foods. At the same time, a significant role in the creation of specialized products is assigned to the consideration of all aspects, including the study of consumer preferences. The article presents the results of a marketing study of consumer preferences in relation to low-protein products. The issues allowing to assess the need to create a new product of domestic production were considered. Using the direct evaluation method, consumer quality indicators were ranked and weighting coefficients were established. It was found that the majority of respondents consider the taste of the product (16,4 %) to be one of the determining indicators when making a purchase.

   The introduction describes the mechanism of formation of colloidal turbidity and defects in the appearance of the finished beer. The sorption mechanism inherent in chitosan is described.
   The aim of the study is to develop a sorbent based on chitosan to effectively stabilize beer, prevent colloidal haze and increase the shelf life of the finished product.

   The subject of the study was the sorption capacity of chitosan with respect to beer proteins and polyphenols.

   The objects of study are samples of light and dark beer.

   Research methods: Erumanis method for determining the concentration of polyphenols, test “limit of precipitation of protein by ammonium sulfate”.

   The data obtained during the experiment were subjected to simple mathematical and statistical analysis. The article presents the results of a study on the possibility of using chitosan to stabilize beer with colloidal haze. The sorption abilities of chitosan and the combined sorbent with respect to polyphenols and proteins were studied on light and dark beer samples, and the optimal exposure for sorption was also identified.

   The article presents the results of research on the rheological properties of rye flour dough on the Mixolab device. The stages of changing the consistency of the dough from the presented samples of rye flour during kneading and heating were studied, the influence of the enzymatic activity of flour on the rheological parameters of the dough was analyzed. The water absorption capacity of flour was established and the indices of the Mixolab profiler were obtained.

   Sugar, as a prescription ingredient, affects the process of staleness of bakery products made from wheat flour. The article presents the results of studies of changes in the structural and mechanical properties of the bread crumb from wheat flour of the first grade, depending on the amount of sugar added to the product recipe during storage. The studies were carried out on the device “Structurometer ST-2”.

   The improvement of the diffusion juice purification technology is an important stage of the optimization of sugar beet production. To increase the efficiency of the technology of diffusion juice purification, it is necessary to intensify separate stages of purification of diffusion juice in the classical scheme with the achievement of the maximum possible local and the general effects of purification. The most perspective and insufficiently explored method of sugar beet by-products treatment is electrodialysis, which makes it possible to purify sugar solutions from electrolytes. Electrodialysis allows to regulate mineral composition of sugar beet by-products and reduce the negative effect of ash content on the technological process of sugar production.
   The purpose of this study was to investigate the mineral and organic composition of intermediate products of sugar production and study its changes in the process of electromembrane treatment.

   Model tests of the electrodialysis process were carried out in industrial conditions at JSC “Gorodeya Sugar Refinery” to obtain data on the actual range of changes in the cations and anions content in the intermediate products of sugar production and its technological quality. The tests were carried out on a pilot membrane plant with a cationic-anionic set of membranes in a steady state mode. The demineralization process was explore on diffusion juices, juices of I saturation and sulphitated juices. It has been established that in the process of electrodialysis potassium cations are removed from sugar beet by-products by 94.4–98.5 %. Calcium cations are removed from the juice of I saturation by 93.6 %, from sulphitated juice — by 66.7%. At the same time, the purity of sulphitated juice increases by 4.1 %, juice of the first saturation — by 5.2 %, there is a decrease in calcium salts and α-amine nitrogen in the juice of the first saturation — by 93.5 and 95.8 %, respectively, in sulphitated juice — by 76.5 and 43.8 %. In diffusion juice, the decrease in the content of α-amine nitrogen is only 11.9 %, there is no decrease in calcium salts, a decrease in the total amount of non-sugars is 29.3 %, which gives reason to consider its processing ineffective compared to other intermediates.

   The results of studies on determination of protein content and its amino acid composition for pork by-products of different morphological structure (liver, heart, brains, kidneys, lungs, stomach, cheek, ears, legs, skin), as well as comparative analysis with pork are presented. Calculations of amino acid rate and other coefficients and criteria of biological value of protein (index of essential amino acids, utility coefficient of amino acid composition, index of comparable redundancy) were carried out.

   The rheological parameters of emulsion sauces with different oil content obtained by vacuum homogenization have been studied. The results of a study of the degree of viscosity of emulsion sauces using Bostovik’s mechanical consistomer were obtained, showing a direct dependence of the degree of viscosity on the mass fraction of fat in emulsion sauces; it is shown that the formation of the structure of emulsion sauces continues for 14 days. The results of determining the effective viscosity by rotational viscometry showed a direct dependence of its values on the mass fraction of fat in emulsion sauces.

   The article presents the results studies of the effect of taking 6 alcoholic beverages (vodka, dry red wine, cognac, beer, whiskey, champagne) in safe doses equivalent to 24 ml of ethanol were carried out on 20 healthy volunteers aged 20 to 55 years. On the software and hardware complex “Dynamics”, using the analysis of heart rate variability, health indicators were assessed: functional state, autonomic regulation, neurohumoral regulation, psycho-emotional state and adaptive capabilities of the body 30 and 60 minutes after taking. The tested most consumed alcoholic drinks containing the same amount of alcohol affect each person differently. They can worsen, improve and not significantly change the physiological signs recorded during the study health guards. On the other hand, the same alcoholic drink affects the functional state of different people in different ways. The nature and magnitude of this reaction is significantly different and depends on the individual characteristics of each person.