Abstract
Analysis of the results of monitoring the structure of the diet, which regularly is GUNII of nutrition, has made it possible to observe a serious breach in the structure of power of the population. Currently, the power prevail refined products made from raw materials that are exempt from many vital substances. The result is excess consumption of carbohydrates, animal fats and deficiency of polyunsaturated fatty acids, complete protein, many vitamins, dietary fibers, minerals and other important minor components of food.
One of the most promising directions in ensuring adequate nutrition is the production of functional products with desired properties, i. e., products enriched with essential nutrients and micronutrients.
In this regard, great value for correcting the structure of the power given to the development and production of enriched foods necessary natural systems minor biologically active food ingredients.
The article presents results of research on the acquisition of a new enriched fermented milk drink. The characteristic of herbal supplements. The technology of obtaining biokefir on the basis of skim milk a functional purpose with hawthorn and stevia. Studied quality characteristic of the finished product. The developed technology will improve the biological and nutritional value, improve the organoleptic and physico-chemical quality parameters of the finished product, to increase the duration of storage, and to expand the range of products functionality.

Abstract
The results of the biotechnological process development for fermented milk drink "Bifivit kedrovyi" producing by bifidobacteria fermenting of the cedar oilcake moistened with pasteurized milk are represented. It is shown that the cedar oilcake - a low-fat protein and carbohydrate product produced from pine nut kernels by microwave extraction with ethanol, is a rich source of micronutrients for the functional foods producing. Due to the high maintanance of poly-and oligosaccharides, it is effectively stimulating the bifidobacteria growth during the milk fermentation. It is established that the introduction of the cedar oilcake in milk intensifies the lactic acid fermentation process in 2 times. The technological scheme for dairy drink "Bifivit kedrovyi" producing, a feature of which is the cedar oilcake preparation to fermentation is developed. It is shown that the developed dairy drink is characterized by good organoleptic properties with a pronounced flavor of pine nuts, contains dietary fiber and a large number of viable bifidobacteria cells. The indexes of resistance developed dairy drink during storage are given. It is found that the dietary supplements "Vetoron" addition allows to increase its shelf life twice.

Abstract
The researches on development of the "know-how" of the new dietary mixed juice from carrots, restaurant of beet and lemon having expressed medical and preventive action are carried out. The technological circuit of reception of the mixed juice is developed. Is investigated and the optimum parity of mixed juices from carrots is determined, the restaurant of beet and lemon for reception of canned food with ðÍ has less 4,2, that is for sterilization at temperature 100 With as at the processing enterprises, and in home conditions. At tasting the best parameters were received by the mixed juice at a parity 1:2:0,5 (carrots - beet - citric). The received juice sterilized at 100° Ñ. The basic qualitative parameters of juices and mix are determined. The mixed juice is recommended to be used at treatment of various diseases of a stomach, liver, kidneys, at anemia and other infringements of an exchange of substances în 150-200 ñì3 three times per day 15-20 minutes prior to meal within 1-2 months

Abstract
A method to solve the serious problem of the baking industry - mould during storage of bakery products, especially developed for accelerated technology, is presented in article. To combat microbial spoilage of bread, the authors have used a new acidifying the mixture, containing in its composition of non-traditional raw materials of chokeberry powder, with high acidity and high content of various organic acids, including having a preservative effect. The optimal dosage for the new acidifying the mixture with the use of ash powder (3,5 - 4,0?%), in which colonies of mold appear a day later than in bread, prepared in a mixture without the use of ash powder. Also the efficacy of comprehensive utilization of ash powder and sodium diacetate (0.1 to 0.2?%) in relation to the microbiological stability of Darnytskyi bread during storage was experimentally confirmed.

Abstract
The use of technology in the production of fruit jelly products of traditional plant raw materials of local growth, which has in its composition a sufficient amount of biologically active substancesisinterest.
Black currant - one of the most common fruit crops in Russia. Importance it has acquired for the high nutritional value, which is stored in the processed products.
New varieties of black currant are characterized by their resistance to diseases and pests, low pesticide loads during cultivation; improved product and technological properties of berries, a high content of pectins, P-active substances, ascorbic acid, and therefore is of particular interest for the production of ecologically safe jelly products.
The purpose of the research was to foodstuff and technological assessment blackcurrants new varieties as a source of functional ingredients in technologies jelly products new generation.
As a result of the quality assessment blackcurrants berries of new varieties and jelly on the basis of them revealed that they have high nutritional value, durable structure and is not inferior to study the performance of the control samples. Through the optimal contents in berries organic acids, sugars, ascorbic acid, P-active substances, pectin can be recommended as a source of functional ingredients in the production of vitamin jelly products without additional application of structure-formers, fragrances, dyes.

Abstract
The creation of new biological additives from plant source is a perspective direction of the food industry. They are the most important and irreplaceable source of income physiologically active substances in the body. The normal functioning of the organism, especially the human depends on the balance of metabolism in the organism and is determined by nutrition, where the main role is played by consumption of plant foods. Fruit and berry crops, which are the carriers of many biologically active substances have a special place in the food balance, providing human organism useful nutrients.
In this connection, of particular relevance are studies devoted to the development of new and expansion of range of quality products obtained herbal raw material, as well as the development of technologies for their preparation.
In this paper presents the results of the study of quantity of mineral and organic substances, including heavy metals and trace elements in the dietary supplement "Ravonol" obtained from domestic plum Prunus domestica L.
By results of research authors concluded that safety of developed additive "Ravonol" and the prospects of its daily use as a therapeutic and prophylactic food additive.

Abstract
The introduction of the Technical Regulations of the Customs Union TR CU 021/2011 required by food manufacturers to develop, implement and maintain a system of food safety based on HACCP principles. The HACCP system, as described in the Guide to hygiene and sanitation Codex Alimentarius is a preventive system that allows to identify critical control points and to monitor and control corrections corrective actions. This article describes the key stage of HACCP system - determination of the list of hazards. The questions related to the criterion analysis of hazards based on the consideration of microbiological composition of raw materials and foodstuffs; technological processes, particularly packaging and storage methods; problems of hygiene and sanitation facilities, equipment and personnel. The article provides recommendations for the use of methods of identification of hazards, such as "brainstorming". In this method, accepted and recorded various ideas related to security products. Creativity enables us to identify new ideas and do not miss the alternative, which is possible only in the case where the scientific and practical potential employees. As a result, identifies the source and cause of the danger, which is very important in the future for the construction of the control system. Described in detail the method to determine the significance of hazards based on the evaluation of the likelihood and severity of the risk situation and the severity of consequences from eating products containing dangerous factor. The examples of incremental reasoning in identifying hazards and hazard analysis for the process of production of granular red salmon caviar.

Abstract
The article is devoted to the development of guidelines for the process of quality management system "Control of nonconforming product" for the IIP Ltd. "Mikrovinodelie", which is one of the important control of QMS processes. The urgency of developing due to intense attention of the government of Russia to the development of peasant farms and the creation of a favorable competitive environment for them. The process of establishing conformity to the requirements of national and international standards, standards organizations, and above all quality requirements and safety of consumers determine how to enhance and improve the quality management system, the company provides confidence in its efficiency and competitiveness.
Methodological basis of research is the principle of process approach to the development of a quality management system for small business. Manual process includes regulated quality management processes of wine production, namely the algorithm and the order of operations, the matrix of responsibilities, input and output requirements for the process with reference to the normative documentation regulating their implementation, resources and quality criteria of the present process, and and information, which establishes requirements for the implementation of the process, "Control of nonconforming product.

Abstract
The large volume of low-quality food products (LQFP) in the domestic market turnover of food products (FP) causes significant harm to human health and the level of public confidence in the products offered, causing economic damage to the state, a bona fide manufacturers and suppliers of quality products.
It should be noted that there is currently no effective government or social system that limits finding LQFP in retail chains and retail outlets. In such circumstances, play a significant role social structures of voluntary certification.
Various voluntary certification system that emerged in recent years in Russia, do not provide adequate controls to ensure high quality consumer of FP, so VNIIMP, VNIIPBiVP, VNIIKOP GOSNIIHP and created a system of voluntary certification of "National System of Quality and Compliance of Food Products" (registration
¹ ROSS RU. V1071.04ZHIK0). The system includes control of all members turnover of food products - from raw materials to manufacturers of commercial enterprises.
In international practice, production and circulation of food products, considerable attention is paid to ethics stakeholders. It should be noted that taking into account the ethical aspects in the production has historically been in the tradition of Russian merchants, who were of artisanal manufacturing practice regulations. To this end, the system was developed by the "Code of Ethics Member of the Russian Market of Production and Turnover of Food Products", the text of which is available for all participants in the discussion of the FP.

Abstract
The article is devoted to one of the main directions of development of food industry: automation quality control of food products, the introduction of new intelligent technologies in technological processes of food production, using them to implement automated quality control systems. The article describes the technique of automatic quality assessment of food products based on the use of artificial neural networks. The methodology consists in the selection of key criteria for the quality of food produced, subsequent ranking and identifying the most important indicators of quality. Methods of quality assessment of food products based on methods of assessment determining quality score, calculated based on the weighted average arithmetic dependencies of individual quality, and quality level determined by comparison of the obtained individual quality to their preset values. For solving the problem of objective automatic evaluation of the quality of the finished product it is proposed to introduce in the production of hardware and software based on the algorithm is based on neural network model. The functioning of the neural network model is based on the application of artificial neural networks, which is one of the directions of development of the theory of artificial intelligence. The neural network model consists of several layers of artificial neurons that mimic their biological counterparts (nerve cells). When solving the problem of quality assessment of fondant candy was tested network of direct distribution type MLP (multilayer perceptron). A feature of such networks is that the input signals are transmitted from neurons in one layer to all neurons of the next layer only in the direction from the input layer to the output. For proper operation of the artificial neural network was conducted her study, which was limited to the selection of the optimal synaptic weights. The article presents the results of the quality assessment of fondant candy in the form of linear nomograms quality indicators studied fondant masses and reference products with specified quality parameters. A table showing the evaluation of the quality of the analyzed fondant candy. The experimental results showed that this method of evaluation of the quality of food products using artificial neural networks simplifies quality control and allows you to react to deviations in the manufacturing process (according to data from the proposed neural network).

Abstract
Materials 3 International ISEKI FOOD the conference (May, 2014, Greece) are systematized. The contents of 3 sessions devoted to revision of principles of education, and also to knowledge and innovations in perspective bioeconomic researches is briefly considered. The reasons and ways of overcoming of break between training and practice are shown. The most perspective directions of researches are allocated including into scopes of by-products of food manufacture, development new energy-efficient processes of the food raw material processing, allowing to improve periods of storage, quality and safety of products, obtaining of products and components with functional properties, biological researches on animals and people for check of properties of received production. The special attention is given to obtaining packing self-decomposable biomaterials, and also to research of properties, reception and application of the essential oils with antimicrobic, antioxidant, anti-inflammatory, antimutagen and anticancerogenic properties. Two the basic interconnected directions of food science and technology in the Western Europe developing are allocated: perfection traditional and development of new technological processes for maximum full, without waste, energy-efficient and economically effective processing of national raw material; obtaining of products and the components possessing functional properties, high quality and long periods of storage.