The creation of specialized food products for the population of different age groups depending on energy costs, working conditions and others is a relevant area of research all over the world. Specialists of the RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food” conduct research on the creation of specialized products - energy bars for nutrition of people working in difficult working conditions. The article presents the results of studies to determine the effect of enriching ingredients on the structural, mechanical and organoleptic properties of the developed specialized energy products. A tasting evaluation of the obtained samples of the energy product was carried out, using a specialized method for determining the flavor, its most significant indicators (appearance, color, taste, smell, consistency) were studied.

The article presents the results of a comparative experimental analysis of the effects of consuming a high-protein plant-based diet, a plant-based (fasting) diet, and a high-carbohydrate plant-based diet. The effect of these diets on growth, metabolic parameters, activity level, organ weight, and overall health of animals was assessed.

The development of the food segment is currently based on the search for alternative traditional types of raw materials that would contain components that allow obtaining products of increased nutritional and biological value without their artificial introduction. The composition and properties of cow colostrum allow it to be offered to processors as raw material for the production of certain types of food products, such as fermented (fermented milk) products, which are distinguished by their well-known positive effect on the human body. This determined the purpose of the research. The scientific task is to develop step-by-step schemes for the production of fermented products from colostrum and to test them.

The production of fermented products from colostrum is a relevant direction in the development of the milk processing industry. In the article for the first time, technologies have been developed for the production of fermented food products from colostrum, indicating the parameters of technological operations, ensuring the production of products with increased biological value and functional focus, corresponding in quality characteristics to similar products made from whole milk. It has been established that the developed technologies make it possible to obtain products with a shelf life of at least 20 days.

The production technology of non-alcoholic beer in the context of new economic and social realities requires an innovative approach to the development of an improved range of domestic formulations. Despite the general economic challenges, the non-alcoholic beer segment of the Republic continues to gain popularity. The growing popularity of non-alcoholic beer reflects a shift in consumer preferences towards a healthier lifestyle and responsible drinking habits. With the growing awareness of health, beer consumers prefer the finished product. Modern technologies allow preserving the usual organoleptic profile of the foamy drink without the effect of excess alcohol on the body.

The article presents an overview of the prospects for Belarusian-Chinese cooperation in the field of processing fruits and berries for winemaking. The relevance of the topic is due to the need to introduce innovative technologies, rational use of raw materials and waste minimization in the agro-industrial sector. Particular attention is paid to the need to use the raw material base of Belarus and China, as well as to conduct joint research. The main results of the work include: a comparative analysis of raw materials: in Belarus, the main raw materials are apples (up to 97%), in China — grapes, while China is the leader in fruit production (20% of the world market); promising areas of cooperation (study of indigenous strains of microorganisms for fermentation, development of waste-free technologies for waste processing (marc) and their use in fertilizer production). It is noted that joint projects of Belarus and China will allow creating innovative winemaking technologies, strengthening scientific and industrial ties and bringing to the market unique products with national identity.

The article presents the results of theoretical and experimental studies to determine the optimal parameters of the processes of thermal and low-temperature processing of cereals and fruit and vegeT a b l e raw materials, their impact on the qualitative and technological properties of semi-finished cereals in order to further develop the technology for the production of molded semi-finished cereals with a high degree of readiness, enriched with protein, dietary fiber, low in salt and sugar.

This article analyzes consumer preferences for semi-finished flour products manufactured at Belarusian enterprises, and also conducts research to study population demand for this type of product. The most popular criteria for consumers when choosing semi-finished flour products, including those with increased nutritional value and hepatoprotective action, are determined. The marketing research was conducted using a survey method with respondents aged 18 and older. Based on the research, a statistical analysis of the data was performed, followed by presentation of the results and their interpretation.

The article presents scientific aspects of the formation of new types of products for baby food based on natural fortifiers taking into account medical and biological requirements. The development, implementation and sale of a new range of food products is based on the attraction of new types of raw materials, the use of low-waste and waste-free technologies, the introduction of technologies for the production of products with a given chemical composition and consumer properties.

The article examines the effect of extruding feed for rainbow trout on its biological value and structural and mechanical properties. It has been established that with an increase in the diameter of the die hole and temperature, the productivity of the extruder increases. An increase in extrusion temperature leads to an increase in the hardness of the feed for a die hole diameter of 2 mm by 34.3% and for 8 mm by 48.0%. Mechanical impact on the test feed pellets showed that with increasing extrusion temperature they have higher strength. All feedstuffs that were produced at extrusion temperatures of 100 and 120 °C correspond to the standard crumbability value. It has been established that with an increase in the extrusion temperature of compound feed, its swelling increases by 61.0%, and with an increase in the size of the matrix opening it decreases. The maximum relative increase to the initial weight and the lowest feed coefficient were obtained when feeding trout with compound feed, the extrusion temperature of which was 90 °C.

A set of studies was carried out with the development of technology and an assortment of fermented products from vegetables and fruits using pure cultures of lactic acid bacteria, which meets all standardized quality and safety criteria adopted for fermented vegetables and fruits in the republic.

Strains have been selected and certain consortia of starter cultures of pure cultures of lactic acid bacteria have been compiled for the fermentation of vegetables and fruits; the main criteria characterizing the quality of fermented products, formed in the process of salting, fermentation and soaking, have been determined. The selection of the component composition of fermented products was carried out.

The kinetics of lactic acid accumulation during fermentation using pure cultures of lactic acid bacteria was studied. A set of tests was carried out and the safety of standard samples of fermented vegetables and fruits using pure cultures of lactic acid bacteria produced in industrial production conditions was assessed for compliance with the requirements of regulatory and technical documentation. The technology of fermentation of vegetables and fruits using pure cultures of lactic acid bacteria has been mastered and introduced on an industrial basis by industry enterprises.

The article the information about packaging materials that are used for canned products, modifications of packaging made from combined materials, its distinctive characteristics, as well as the packaging used depending on the final product are provides; the results of the study of the migration of chemicals into model environments are presented.