Abstract
The article presents the analysis of the main agroindustrial complex branches of CFD, shown success in certain sectors of agricultural production and food processing, as well as recommendations on solving the major problems of the county - an increase in production of milk and fruits and vegetables. Among the measures for the implementation of the enterprises facing agricultural production of CFD, referred questions closer interaction between the legislative and executive authorities of the region, representatives of business, science and education on the principles of public-private partnership. With limited funds budgets of all levels invited to all controls of AIC identify priority areas of development, linking them with the activities of the state program of agricultural development for the period up to 2020. Particular attention should be paid to the creation of economic instruments for motivating business people to invest their own funds for implementation of priority projects, solving the problem of import substitution.

Abstract
A list of the main qualitative characteristics of fruit and vegetables includes high organoleptic (taste) properties and nutritional value; optimal techno-chemical composition and technological suitability, that determine a technical and economic feasibility of using of specific varieties for industrial processing; yield that provides sufficient economic efficiency for agricultural production;resistance to diseases and pests during cultivation and storage;suitability for mechanized (automated - mainly in greenhouses) harvesting as well as special requirements, for example, cold resistance, winter hardiness, drought tolerance, absence or ill-defined periodicity of bearing, etc. These requirements can be met through the application of technologies of managed quality based on the principle of modifying the composition and properties of components in the structure of the cell walls of fruit and vegetables, which include primarily the bioactive plant polymers - pectins. The modification can be implemented on the basis of the chemical interaction of ions of polyvalent metals with the free carboxyl groups of polymer pectin molecules. Calcium chloride was used in model experiments as a cationdonor, which is able to form strong spatial structures through effective interaction with the free carboxyl groups of pectin. This effect and other properties of calcium, which it shows in a plant tissue, form the basis of the practical application of calcium chloride in agricultural production, storage, and industrial processing of fruits and vegetables. A review of published scientific researches shows a wide range of applications of calcium chloride for the cultivation and storage of a number of fruits and vegetables, including apples, strawberries, pears, apricots, pineapples, potatoes, carrots, tomatoes etc.

Abstract
In modern conditions an urgent task is to assess the current situation in the process industries. Processing industry plays a crucial role in providing the population with food. Today the market of sausage and deli products is one of the largest and most dynamic markets for food products. In recent years there has been an active development: there are new producers, increasing product range covering new territory. The results of the study of the current state of the market of sausage products in the Russian market. According to expert opinion, the current demand for meat products of large enterprises began to decline, as people increasingly prefer products made in the home, as a more natural and environmentally safe. Decline in demand for industrial products, is unlikely to lead to a decrease in its value. Reduction in demand for products, usually intensifies the struggle for the consumer among manufacturers. Based on the analysis of the meat industry identified the major trends in the industry.

Abstract
Germinated grain is the product that contains natural antioxidants, they are much more preferable to use in food rather than synthetic drugs. Grain-based food production has become a popular and fast growing trend in the healthy?/?bio food industry. This popularity is attributed to low price of raw material and affordability to a wide range of customers with different income levels. Moreover such products are considered to be an integral part of healthy diet that helps to increase the immune system and therefore improve the life span. Germinated grains can be attributed to functional food that can provide healing effect, both on gastrointestinal tract, and the whole body. Unfortunately, germinated grains as a wellness product is not popular in our country. The most significant factor that does not allow bakeries and catering to use germinated grains is the tendency to increased microorganism contamination in the process of germination. Prospects of the usage of wheat sprouts as the source of biologically achieve substances and dietary fibers is under consideration. It is shown that the seedlings of wheat grain have significant antioxidant capacity. To reduce the microbiological contamination of wheat seedlings it is suggested to use preparations with bacteria statistical effect from plant origin. Regimes and shelf life of wheat seedlings, packed in consumer packaging in a vacuum are defined. Whole or chopped germinated grain can be added to a variety of dairy products, porridges, mince, salads, ice creams. Development of industrial production of these products can improve the quality of food and help improve the health of people in our country.

Abstract
The work is devoted to development of desserts with the addition in them mashed burdock root (Arctiumlappa), which is a source of soluble polysaccharide - inulin. The paper examined various methods of heat treatmentofrootand identified optimal conditions. The most suitable processing method was cooking burdock root in water at a gentle reflux for 60 minutes with hydromodule 1: 2, cooling to room temperature and subsequent homogenization. Puree thus obtained had a uniform texture with weak fibrous. In this paper, for different categories of the population were offered two groups of desserts: desserts with a high content of protein, due to the introduction of cream and cottage cheese products and desserts with low protein content, due to the introduction of milk. Studying as a dessert, which consists of mashed burdock root, it was found that the addition of mashed affects virtually all sensory characteristics of desserts, especially the taste, aroma and color. The paper also identified the shelf life and digestibility of protein desserts. Proposed shelf life desserts from burdock root is 6 days. As obtained in the recommended technological modes of burdock root puree does not reduce the degree of assimilation of protein desserts, it may be a good component for the production of high and low-calorie food for various population groups.

Abstract
Getting of combined nutrition products of functional setting is the actual task, for which decision requires development and inculcation of innovative approaches to processing and compositing raw materials of vegetable origin - of soybeans and of hydrobionts. In the article results of scientific investigations, conducted in All-Russian Scientific Research Institute of Soybean in the Amur region, are presented. In the course of experimental researches, experiments on studying of influence of the main factors on the process of getting protein-vitamin-mineral products have beenmade. The achieved results of researches allowed substantiating the possibility and the advisability of preparation nutrition products of functional setting in the form of pastes and concentrates on the basis of combined protein-vitamin-mineral coagulates, obtained by thermoacid coagulation of protein substances in protein-mineral soybean-laminaria dispersed system with an aqueous solution of ascorbic acid. Mathematical models of preparingprocesses of these nutrition products with help of which substantiated parameters and modes of structure formation in proteins disperse systems are received, mass fraction of ascorbic acid solution is 12.8?%, concentration of ascorbic acid is 5.1?% and duration of coagulation is 5.4 minutes, initial moisture content of molded granules is 42.3?%, temperature of drying granules is 73 °С, duration of drying granules is 59 minutes. On the basis of results, the technology of production and recipe of nutrition products of functional setting with using soybean and hydrobiont raw materials are substantiated and normative and technical documentation in form of technical specifications and technological instructions for the production of protein-vitamin concentrate and protein-vitamin paste (soybean-laminarian) is elaborated. The obtained new nutrition products intend for functional nutrition, can be produced at companies of food concentrates industry and catering enterprises.

Abstract
The implementation of mass-transfer apparatuses, based on the method of imposing low-frequency oscillations upon the processed medium, enables to intensify the process of extracting dry soluble substances from fruit raw material as well as to reduce the losses of soluble substances with used solid phase. The possibility of using the continuously operating apparatus with the oscillating plate for obtaining water extract from frozen ashberries, which would provide continuous processing cycle, decrease the share of manual labour and raise line productivity, has been analyzed in the article. The experimental researches have been carried out to find rational mode parameters of the apparatus. At the same time, the solid phase capacity of the apparatus and the concentration of dry soluble substances in the obtained extract have been estimated. As the result of numerous experimental researches, it has been found that the working capacity of the continuously operating apparatus mainly depends on timely unloading of solvent cake. At that, the equilibrium concentration of dry soluble substances in the obtained extract is conditioned by both processing time and the size of low-frequency oscillations field. As the result of the experimental data analyses, the rational values of mode parameters have been determined: the frequency of oscillations of the plate - 16,7 Hz, the amplitude of oscillations - 14 mm, the volume output is 0,0379 m3/h, if the diameter of the apparatus is 150 mm, the height is 640 mm and four perforated plates are used. The efficiency of the process at the current parameters has been corroborated both by the level of concentration of dry soluble substances in the obtained extract and by the stability of the removal of solid phase from the apparatus.

Abstract
Problems of ensuring product quality and safety becoming more relevant for the food industry in Russia in connection with the country's transition to new political and economic relations. Currently, national enterprises are often created conditions in which is not always possible to ensure absolute safety of the products in the absence of a modern system of quality control and safety of food raw materials and finished types of food products. Under present conditions, most of the processing enterprises implement a management system of food safety, based on the principles of HACCP (Hazard Analysis and Critical Control Points), which allows to ensure food safety throughout the chain of its creation and consumption. Article is devoted to the development of elements of quality management system in the production of cottage cheese bioproduct based on the HACCP principles. Cottage cheese and cheese products - essential food for all population groups, due to the content of protein, minerals and other ingredients that cause high nutritional and biological value. Modern production technology based on the use of various types of raw materials, new methods of processing, the application of high-tech equipment, which is the actual direction of scientific research. The studies implemented the principles of the HACCP system. A list included the possibility of raw materials, production process steps bioproducts, including defined chemical and biological factors. Highlighted the critical control points in the technology of cottage cheese bioproduct for each hazard: acceptance, cooling and intermediate storage of milk, heat treatment and packaging of. Critical limits are set based on the study of normative documents, scientific publications, experience of specialists of the enterprise, monitoring, and corrective and preventive actions, allow you to manage quality and safety at all stages of production.

Abstract
Identified and characterized a promising new method for innovative biotechnologies that in addition to strategic, dialectical, system and other well-known organizational principles based on the specifics of biotechnological productions. The extension of the range of applied biological objects and the use of new types of organic materials and may require a fundamentally different organization of biotechnology. Intensification of cultivation of biological objects through the application of the principle of differentiated modes will dominate in the organization of innovative biotechnology. When organizing for innovative biotechnology substantial (and often dominant) role will play a membrane separation processes, since it is shown that the potential of membrane processes almost perfectly with specific properties of biotechnological environments, thus improving the effectiveness and efficiency of biotechnological productions. Biological and membrane processes used in modern biotechnology, borrowed by man from nature. Moreover, in nature they are inseparable and implemented jointly. This is prompted by nature, the idea of combining biological and membrane processes into a single process operation is based on new scientific and technical directions - biomembrane technology. The combination of biological and membrane processes in a biotechnical system (membrane bioreactor) allows to intensify the processes of biosynthesis and Biocatalysis.

Abstract
Diversification of the international system of higher education in order to eliminate the differences in the ways of organizing learning, teaching and evaluation of the knowledge required to develop a new paradigm of training, in particular, based on the implementation of national qualifications frameworks. Project 517336-TEMPUS-1-2011-PL-TEMPUS-SMHES aims to create a framework of qualifications for the food industry in higher education. Industry frame is based on the qualifications system of the Russian Federation and is a generalized description of qualification levels with the help of industry competencies, knowledge and skills. When creating sectoral framework of qualifications into account the relationship between job functions and competencies, professional activities and possible places of employment. A model was developed to identify the views of employers. Identified labor functions were ranked on a rating scale and used in the development of competencies in the sectoral qualifications framework. The project has developed a basic training course "Modernization of Higher Education. Bologna and Copenhagen processes. Qualifications Framework. Problems and Prospects", as well as courses designed partner universities. As a result of the project developed curricula of modular type, which were used developments resulting from the project TEMPUS, and qualification framework. The project has made a great contribution to the institutional development of the partner universities and the promotion of the Bologna Declaration in the educational process of high schools food industry. Work on the involvement of employers in the formation of sectoral qualifications framework should have a positive impact on the increase in the percentage of employment of graduates and the development of cooperation between universities and enterprises.