The article substantiates the relevance of developing a system of additional professional education in the food industry of the Republic of Belarus. The key factors creating the demand for continuous professional development of industry specialists are analyzed: the technological transformation of production, changes in regulatory requirements, the evolution of consumer preferences, and the necessity for import substitution and ensuring food security. The results of a study on the activities of the Center for Professional Development at the RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Foodstuffs” for the period 2023-2025 are presented, and the structure of the center’s trainees is analyzed. The tasks and functions of the center are described, including the implementation of educational programs, organizational and methodological support, the introduction of innovative educational methods, etc.

The aim of this work is a comprehensive study of the influence of preliminary fermentation and subsequent Sous-Vide processing regimes on the technological, structural-mechanical, and biochemical parameters of cereal grains (wheat, buckwheat, rye, corn) for the creation of functional food products. It was established that fermentation using Lactobacillus acidophilus and Streptococcus thermophilus strains leads to significant biotransformation of the grain matrix: a reduction in phytic acid content by 45–60 %, partial hydrolysis of starch, and accumulation of bioactive compounds. This increases the hydration rate of fermented samples by 25–71 % and reduces the time to achieve maximum water-holding capacity by 25–35 %. The combination of fermentation and preliminary hydration allowed for a reduction in the duration of the energy-intensive Sous-Vide processing stage by 40–55 % compared to native non-hydrated grains. Processing at 85–90 °C ensures the preservation of up to 85–92 % of B vitamins and 90–95 % of antioxidant activity, while traditional boiling leads to losses of 30–40 %. Mathematical models describing the dependence of heat treatment duration on the degree of hydration and temperature were developed for each crop. The combined application of fermentation and Sous-Vide technology is highly effective for creating food products from cereal grains with specified functional properties, increased nutritional value, and extended shelf life.

Currently, the global and, in particular, the Belarusian dairy industry are in a state of continuous search for ways to expand the range of products with improved organoleptic and nutritional properties, as well as having a positive physiological effect on the body with systematic use. One of the options for solving this problem is the release of new names from non-standard food raw materials, which are characterized by increased nutritional and biological value in comparison with traditional raw materials. Of particular importance in this regard is cow’s colostrum, which significantly exceeds whole milk in terms of nutritional components and is also capable of having a healing effect on the human body.
However, the use of colostrum as a raw material for the production of food products is impossible without a detailed study of its quality characteristics and their changes during the lactation period. The article examines the organoleptic, physicochemical, rheological and microbiological parameters of colostrum at different time periods after calving, as well as the dynamics of its amino acid and fatty acid composition. It has been determined that in the first day after calving, colostrum has indicators that are maximally different from those in whole milk. In the following hours, the dynamics of the main quality characteristics are observed in the direction of approaching the values ​ ​corresponding to whole milk. Colostrum obtained in the first hour after calving is characterized by an increased content of amino acids compared to raw materials collected after 72 hours and normal milk. The content and ratio of fatty acids in colostrum do not undergo significant changes in the period from 1 to 72 hours after calving.

The aim of the work is to scientifically substantiate the selection and combination of types of sprouted fermented grain for the creation of dry instant sports drinks based on a comprehensive analysis of their physico-chemical, nutritional and functional properties. The relevance of the study is due to the growing global demand for specialized sports nutrition products that meet the trends of “Clean Label” and the need for import substitution in the EAEU market. A comparative analysis of scientific literature data (PubMed, Scopus, Web of Science, RSCI databases) for 2018–2024 and own experimental data on the key properties of sprouted whole-ground grain of buckwheat, naked oats, peas and corn was conducted. It was found that fermentation of sprouted grain is a critical technological stage that ensures a reduction in the content of antinutrients (phytic acid – by 50–70 %, protease inhibitors – by 40–60 %), an increase in protein digestibility (by 15–20 %) and biological value, improvement of functional and technological properties (solubility, suspension stability) and organoleptic characteristics. The greatest potential for sports nutrition was demonstrated by sprouted fermented buckwheat and naked oats. The feasibility of developing combined mixtures for sports drinks based on fermented flour from sprouted buckwheat, oats and peas is scientifically substantiated, providing a synergistic effect: slow carbohydrates and fiber, high-quality protein with a balanced amino acid profile (including BCAA 17–20% of protein), as well as prebiotic and immunomodulatory properties. The product corresponds to modern market trends and contributes to the solution of import substitution tasks.

In the process of fermenting high-density honey wort, yeast strains are exposed to both the environment and ethanol produced during the fermentation process, which can lead to changes in their metabolism and an increase in the number of dead cells, resulting in a decrease in the quality of the beverage. The efficiency of honey beverage production can be improved by using yeast strains that are highly osmotolerant and alcohol-tolerant. These yeast strains can help create a unique flavor profile in the beverage by breaking down carbohydrates, organic acids, and other carbon-containing compounds. When used in specific conditions, specialized yeast outperforms beer or wine yeast in an environment with reduced amine nitrogen content, low pH, and increased ethanol levels, which is typical for high-density honey wort.

The results of a comparative study of samples of 4 types of biologically active food additives (dietary supplements) created at UNITECHPROM BSU of Belarus for the production of bakery products that contribute to the normalization of carbohydrate metabolism and differ in a set of plant components are presented No. 10, adopted as a reference standard, as well as No. 14, 16 and 17, according to 24 biochemical characteristics, in including the content of dry, pectin and tannins (tannins), free organic and hydroxycinnamic acids, soluble sugars, inulin, cellulose, anthocyanin pigments (anthocyanins and leukoanthocyanins proper), flavonols and catechins, the total amount of bioflavonoids (P-vitamins), vitamins B1, B2, K1, PP, macroand trace elements – calcium, copper, zinc, the total amount of chromium and the level of antioxidant activity. Аll the tested dietary supplements exceeded the reference object in terms of the integral level of nutritional value by 1.8-3.0 times, with the greatest differences between them in sample No. 16, which exceeded the values of samples No. 14 and No. 17 by 1.4-1.7 times, making it the most promising for practical use in the production of bakery products.

Acid hydrolysis is a complex multifactorial process which allows, by varying its parameters, to obtain a wide range of products with different physicochemical properties [1, 4]. The aim of the work is to determine the physicochemical, organoleptic and microbiological properties of potato and corn starches obtained by acid hydrolysis. The work has established that there is a tendency for the relative degree of crystallinity to decrease as a result of acid hydrolysis with increasing duration and temperature of hydrolysis, as well as the concentration of acid and suspension. This indicates loosening of the crystalline regions and an increase in the proportion of the amorphous phase as a result of acid treatment. It has also been established that, despite the partial destruction of their crystalline regions, preservation of the supramolecular structure of the granules is observed. The work has studied the rheological behavior of starch pastes, which are non-Newtonian fluids that can be clearly classified as pseudoplastics. A nomogram has been developed for determining the hydrolysis temperature using 0.5 N sulfuric acid and 0.5 N hydrochloric acid for 6 hours. Spectral analysis demonstrated that acid hydrolysis does not result in the formation of new functional groups or changes in the basic structure of the monomer, glucopyranose. The microbiological and organoleptic properties of acid-hydrolyzed starches are also described.

This article examines one of the most important issues in modern science and practice, concerning children’s nutrition in organized groups, as well as food quality and its role in the structure of consumer products. International experience in the development and production of alternative food products is analyzed. The principles of food combinatorics in the design of food products with a given composition are studied.
This article presents the optimization of the recipe for a semi-finished meat-and-plant-based product to create a functional analogue of fish products intended for school meals. The nutrient profile, nutritional and biological value of the product were studied, and an organoleptic analysis was conducted using the descriptor-profile method. The product was developed using chicken meat with the addition of plant-based ingredients and fish oil. The results showed a high protein content (20.3%), a balanced fatty acid profile with EPA and DHA, and harmonious organoleptic properties. The product is recommended for inclusion in school meals as an alternative to fish, contributing to improved children’s health.

In most countries of the world, hydroxymethylfurfural is classified as a potentially dangerous carcinogenic substance that has a negative impact on human health. In this regard, there is a need to control this indicator in food. Currently in the Republic of Belarus there are no controlled standards for the content of hydroxymethylfurfural in canned products (with the exception of juice for baby food and specialized products), including high-sugar products. This article examines and analyzes the possible influence of technical and technological factors of production, as well as the physicochemical properties of raw materials on the level of accumulation of hydroxymethylfurfural in such high-sugar canned food as marmalade, jams, confitures and desserts.

The article presents an overview of the content of the toxic compound benz(a)pyrene in food products, which is formed during the thermal processing of products, its effect on the human body and control methods.

The article discusses the problem of hardening of sugary confectionery products during storage, which is caused by the crystallization of sucrose and the loss of moisture. It is shown that a promising approach to solving this problem is the use of the enzyme β-fructofuranosidase, which acts as a biological anti-crystallizer. The article analyzes the influence of key factors (temperature, pH, water activity, and mass fraction of dry matter) on the effectiveness of the enzyme. The article summarizes the successful experience of using invertase in the Republic of Belarus for the production of marshmallows, which has significantly improved the product’s consumer qualities, and the need to develop a domestic enzyme preparation to ensure import substitution and strengthen food security.