The objective foundation of the interindustry method in commodity research related to the formation of the assortment of products for school nutrition, based on general scientific methods such as system and comparison, has been convincingly justified. The subject matter, goal, research directions, and value of the method have been formulated. In the development of the method theory, information has been obtained and systematized for pairwise comparative analysis of activities related to the formation of the assortment of products for school nutrition, considering a set of significant factors in the organizational systems of school nutrition in Belarus and Finland. A methodology for evaluating the rationality of the assortment has also been proposed.

The article présents data on the development of the food market, production, export and import substitution of food products. The économie conditions for ensuring and improving the quahty and competitiveness of the production of healthy food products in conditions of achieved food security, guaranteed by adopted documents, are given.

The article gives scientific, technical and economic aspects and main directions, as well as principles in the creation of non-waste production. Measures have been developed to organize non-waste production. A classification of wastes and a quantitative criterion in determining the non- wasteness of the technological process are proposed. Measures for the organization of non-waste production in the sugar and starch industries are considered.

In the article, the influence of the introduction of shungite and tripolite into the compound feed composition on the coefficient of visible protein digestibility by trout was studied. It was found that the highest coefficient of apparent digestibility of crude protein was noted when feeding trout with compound feed with 1.0% shungite in its composition, which amounted to 86.7%. The influence of shungite and tripoli on the structural and mechanical properties of mixed fodder, namely on the bulk density, swelling and hardness of the granules, has been studied. The introduction of tripoliin the amount of 2.0% leads to an increase in the bulk density and swelling of the feed compared to the control variant by 10.8% and 41.6%, respectively. It has been established that the bulk density and swelling of mixed fodder when shungite is applied at a dosage of 0.8 and 1.0% increases the bulk density by 5.1 % compared to the control variant. The influence of the introduction of tripoli and shungite on the hardness of the obtained granules was studied under the same conditions for the production of compound feed. It has been established that with the introduction of tripoli into the compound feed, its hardness increases by more than 2 times in comparison with the control variant. When shungiteis introduced into mixed fodder, the hardness of the granule is at the level with the control variant.

The article describes the stages of preparing technology for the production of energy specialized food products. A classification of machines and apparatus for molding small-piece food products is given. Based on the research results, a list of technological operations and a design diagram of a machine for the production of specialized food products are given.

The article presents data from research work on the development of low-protein, gluten- free potato products for feeding people with phenylketonuria, celiac disease and renal failure. The results of studies on the safety indicators of low-protein gluten-free potato products and preclinical tests of the effect of their consumption on the body of laboratory animals are presented. The phenylalanine content in the samples was up to 50 mg per 100 g of product.

The article presents the results of research on the development of a universal two-stage technology for drying berries and fruits. Rational drying modes (temperature and duration) of black currant and blueberry berries have been determined. The effect of two-stage temperature heating with intermediate cooling on the efficiency of convective drying of berries and fruits has been established. Graphs of the effect of two-stage drying of berries (black currants and blueberries) and fruits (apples and pears) on the duration of (hying at different temperatures are given.

The article presents an analysis of electromembrane demineralization processes (electrodialysis and electrodeionization). The dynamics and patterns of processes occurring during the model solution processing have been studied. As part of the study, the efficiency indicators of model solution demineralization were studied and their comparative assessment was carried out.

The article presents the results of studies to determine the grease permeability of packaging materials. Two test methods are described. Grease-resistant packaging materials have been identified: biaxially oriented polypropylene film, cellophane film, parchment, foil and a prototype of a biodegradable film based on polylactic acid.

Assessing the quality level allows you to determine whether a product meets the requirements of both consumers and the relevant quality standards. It helps manufacturers improve product quality, increase their competitiveness in the market and meet consumer needs. A product that better meets consumer requirements, compared to competing products, receives the greatest recognition among products designed to satisfy a given social need. During laboratory research, samples of pasta were made from different types of wheat flour with the addition of chokeberry cake powder. In the obtained samples of pasta, organoleptic and physico-chemical quality indicators were studied, and an assessment of the quality level was determined. It has been established that chokeberry cake powder affects the organoleptic properties of pasta, changing their color and taste. Analysis of physico-chemical properties showed that products made from premium and first grade wheat flour with dosages of chokeberry cake powder in amounts up to 6.5% and products made from second grade wheat flour with powder dosages up to 3.5% meet the requirements of STB 1963-2006. When assessing the level of quality of the studied pasta, as a result of a tasting assessment, it was noted that the most desirable samples of pasta were those with an additive dosage of 3.5 and 5.0%. Thus, samples of pasta made from different types of wheat flour with the addition of chokeberry cake powder have good quality (quality level is 0.81—0.88) and competitiveness.

The development of technological aspects of the production of flour sweets with differentiated contents of basic nutrients included research into the influence of the type and dosage of non-traditional plant raw materials on the manufacturing process and quality indicators of semifinished products and baked samples of flour sweets, the establishment of optimal dosages of non- traditional types of flour, meal and urbech in the developed recipes of flour confectionery products; studying the influence of technological regimes on the manufacturing process, quality indicators of semi-finished products and baked samples of flour sweets with the addition of non-traditional plant raw materials and establishing optimal technological regimes for the preparation of flour sweets with differentiated content of main nutrients. Based on the results obtained, recipe compositions for flour sweets were developed in the form of shortbread cookies and gingerbread products with differentiated contents of essential nutrients, which were used for the production of flour sweets in the flour sweets segment under consideration. An analysis of the quality indicators of baked samples and calculation of the nutritional value of the developed flour sweets were carried out, the results of which show a high content of protein and dietary fiber with a reduced content of carbohydrates.

Abstract. Juice production is a rapidly developing industry, both abroad and in the Republic of Belarus. Both the volume of output and the range of juices produced are increasing. The consumption of juices in the world is increasing, which is explained by the high nutritional value, as well as the profitability of juice production. In this regard, the study of the authenticity of juice products on the Belarusian market, as well as the establishment of the most significant and difficult to fake authenticity criteria is an urgent problem of scientific interest and practical significance. The article presents the results of a study of the quality of orange reconstituted juices sold in the retail network of Minsk. In order to identify and detect falsification, a comprehensive assessment of the quality of juices was carried out. The main indicators of the quality and safety of juices are determined: the mass fraction of soluble solids, the mass fraction of titrated acids, the pH level, the sugar-acid coefficient. However, due to the fact that these indicators can be easily corrected by adding organic acids, sugars and other components, such indicators as the content of oxymethylfurfural and the form number, the content of sugars and organic acids by chromatographic and enzymatic methods were studied, and the content of minerals was determined. Standard research methods were used in the performance of the work. The quality assessment also included an analysis of the causes of deviations that could be detected during the study. These reasons are due to the properties of raw materials or technological features of production.