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Rambler's Top100

Food processing Industry №1/2018

Results of Work of Food and Processing Industry Enterprises in Russia


Seryogin S.N., Kornienko A.V., Frolova N.A. Problems and Prospects of Equipment Production for Food and Processing Industry in Russia

P. 8-13 Key words
competitiveness of agricultural products; national producers; food products; resource-saving domestic equipment

Strengthening the positions of Russian agribusiness in the domestic market and increasing its competitiveness required the installation of modern types of technological equipment in the construction and modernization of food and processing industries. As a rule, during these events, mainly imported equipment was used. Conducting a balanced technical policy in updating the basic production assets of enterprises provided Russian business with an increase in production efficiency due to lower production costs, energy costs, reduction of production personnel at operating enterprises. At present, according to various estimates, from more than six and a half thousand types of technological equipment used in food and processing industry enterprises, the domestic machine-building industry produces no more than two thousand titles. Among the segments of the market with a high share of foreign equipment: equipment for meat, including poultry processing industry (94.0% in 2016), equipment for the sugar industry (81.0%), packaging and weighing equipment (79.0 %), equipment for the dairy industry (70.0%). The existing imbalance between own production and import demanded a "forceful solution" of this problem on the part of the state for preserving the domestic machine-building base as a key imperative to solve the problems of efficient processing of agricultural raw materials with minimal costs and sustainable provision of domestic food products with Russian-made products. It is for these reasons that the Ministry of Industry and Trade of Russia in November 2017 developed a draft Strategy for the Development of Mechanical Engineering for the Food and Processing Industry of the Russian Federation for the period until 2030, which was submitted for public discussion to take into account the views and additions of the expert community.

1. Doktrina prodovol'stvennoj bezopasnosti Rossijskoj Federacii. Ukaz Prezidenta Rossijskoj Federacii ot 30 janvarja 2010 g. 120.
2. Strategija razvitija pishhevoj i pererabatyvajushhej promyshlennosti na period do 2030 g. Rasporjazhenie Pravitel'stva Rossijskoj Federacii ot 29 ijunja 2016 g. 1364 r.
3. Ukaz Prezidenta Rossijskoj Federacii ot 21 ijulja 2016 g. 350 «O merah po realizacii gosudarstvennoj nauchno-tehnicheskoj politiki v interesah razvitija sel'skogo hozjajstva».
4. Ukaz Prezidenta Rossijskoj Federacii ot 1 dekabrja 2016 g. 642 «O Strategii nauchno-tehnologicheskogo razvitija Rossijskoj Federacii».
5. Ukaz Prezidenta Rossijskoj Federacii ot 13 maja 2017 g. 208 «O Strategii jekonomicheskoj bezopasnosti Rossijskoj Federacii na period do 2030 goda».
6. Strategija povyshenija kachestva pishhevoj produkcii v Rossijskoj Federacii do 2030 g. Rasporjazhenie Pravitel'stva Rossijskoj Federacii ot 29 ijunja 2016 g. 1364 r.
7. Postanovlenie Pravitel'stva Rossij-skoj Federacii ot 25 avgusta 2017 g. 996 «Ob utverzhdenii Federal'naja nauchno-tehnicheskaja programma razvitija sel'skogo hozjajstva na 2017-2025 gg.».
8. Ivanova, V.N. Konkurentosposobnye otechestvennye tehnologii v realizacii nauchno-tehnicheskoj politiki razvitija APK Rossii/V.N. Ivanova, S.N. Seregin, Ju.A. Dzhabaev //Pishhevaja promyshlennost'. – 2016. – 11.
9. Seregin, S.N. Social'no-jekomicheskie aspekty reshenija problemy povyshenija kachestva pishhevoj produkcii/S.N. Seregin // Mjasnye tehnologii. – 2016. – 6 (162).
10. Seregin, S.N. Razvitie innovacij v uslovijah sankcij: problemy i vozmozhnosti/S.N. Seregin, N.D. Avarskij, S.U. Nuraliev // Jekonomika sel'skogo hozjajstva Rossii. – 2015. – 10.
11. Ivanova, V.N. Importozameshhenie na prodovol'stvennom rynke Rossii: osnovnye faktory sderzhivajushhie reshenie dannoj problemy/V.N. Ivanova, S.N. Seregin, V.S. Grin'ko // Sahar. – 2014. – 9.
12. Ivanova, V.N. Novye vozmozhnosti reshenija prodovol'stvennoj problemy v uslovijah Evrazijskoj integracii/V.N. Ivanova, S.N. Seregin // Sahar. – 2015. – 1.
Seryogin Sergey Nikolaevich, Doctor of Economical Science, Professor,
Kornienko Anatoly Vasil'evich, Doctor of Agricultural Science, Corresponding Member of RAS,
Frolova Nataliya Anatolievna, Graduate Student
Gorbatov's Federal Scientific Center for Food Systems,
26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kudryashov V.L.Membrane bioreactor is a new hybrid equipment for the production of food biologically active substances, biological products and wastewater treatment

P. 14-18 Key words
bioconversion; dietary supplements; bioreactors; biosynthesis; membrane bioreactor; integrated ingredients; membrane installation; membrannye elements; food acid; submerged mem-brane elements

In recent years, membrane bio-reactors (MBR) are beginning to be widely used in the world and in Russia. They are a fundamentally new hybrid equipment consisting, depending on the field of use, of two main elements: bioreactors (fermenters, aerotanks, methane tanks) and membrane plants or modules combined with them into a single system. Bioreactors are designed for biosynthesis of high molecular biologics, food products and biologically active food additives, or vice versa for hydrolysis (enzymeolysis, autolysis) of high molecular weight substances to easily digestible low molecular weight ingredients, for example, amino acids or polypeptides. In MBR, biochemical and chemical processes occur simultaneously with the release (separation) of their products on semipermeable membranes. They favorably differ both from systems with immobilized catalysts, enzymes and microorganisms and from bioreactors for deep cultivation of microorganisms and hydrolysis, for example, food products, baker's yeast and other microorganisms. From the first - the fact that enzymes (catalysts, microorganisms, producers) are in solution and biochemical reactions are not limited by slow-flowing diffusion, and from the second - the possibility of biosynthesis or hydrolysis bias towards the formation of the target products. This occurs in accordance with one of the basic laws of chemical thermodynamics (the principle of shifting the balance of Le Chatelier-Brown) - the removal of the product from the reaction zone shifts the equilibrium toward its formation. The article describes the structure of MBR of two main types with immersion (builtin) and remote pressure membrane modules. In food biotechnology, the most widely used MBR with remote membrane plants in the production of lactic, propionic, acetic and citric acids. The article shows the expediency of using ultraviolet and ultrasonic devices in the MBR to intensify mass transfer in their bioreactors. Experimental data and theoretical justification for inactivation of enzymes, survival and concentration of microorganism cells in MBR are presented. The course of both biosynthetic processes and bioconversion processes in real MBR is described. A generalized block diagram of a universal two-stage MBR for the biocatalysis of food ingredients and biologics is given.

1. Akberov, K.Ch. Sovershenstvovaniya administrativnogo potentsiala sel'skoi territorii/K.Ch. Akberov [i dr.] // Konkurentosposobnost' v global'nom mire: ekonomika, nauka, tekhnologii. – 3 (ch. 3). – 2017. – S. 3–9.
2. Chernyakov, M.K. Avtomatizirovannoe rabochee mesto sel'skokhozyaistvennogo kooperatora/M.K. Chernyakov, M.M. Chernyakova, I.A. Chernyakova // Vestnik Belgorodskogo universiteta kooperatsii, ekonomiki i prava. Mezhdunarodnyi teoreticheskii nauchno-prakticheskii zhurnal. (Vypusk 4/65). – Belgorod: 2017. – S. 168–178.
3. Chernyakov, M.K. Analiz i prognozirovanie marketingovoi deyatel'nosti na platforme 1S: Organizatsiya/Vestnik Zabaikal'skogo gosudarstvennogo universiteta. Teoreticheskii i nauchno-prakticheskii zhurnal. (Vypusk 9 (112)/2014). – Chita: 2014. – S. 130–138.
4. Chernyakov, M.K. Rol' kooperatsii v povyshenii effektivnosti sotsial'no-ekonomicheskogo potentsiala severnykh territorii/Chernyakov M.K., Chernyakova M.M., Akberov K.Ch.o. // Pishchevaya promyshlennost' – 2017. – 4. – S. 36–39.
5. Chernyakov, M.K. Subsidii kak forma gosudarstvennoi podderzhki sel'skogo khozyaistva/M.K. Chernyakov [i dr.] // Vestnik Tadzhikskogo natsional'nogo universiteta. Seriya sotsial'no-ekonomicheskikh i obshchestvennykh nauk. – 2017. – 2 (2). – S. 3–6.
6. Chernyakov, M.K. Upravlenie zanyatost'yu na rynke truda/M.K. Chernyakov, M.M. Chernyakova // Gumanitarnye i sotsial'no-ekonomicheskie nauki. – Rostov-na-Donu. – 2015. – 2 (81). – S. 139–144.
Kudryashov Vyacheslav Leonidovich, Candidate of Technical Sciences,

Institute of Food Biotechnology - FIC branch of nutrition, biotechnology and food safety,
d. 2/14, Yst'ensky proezd, Moscow, 109240

Fedorenko B.N.Principles of innovative Development for Flow Lines of Beverages Packaging (Part 3)

P. 20-23 Key words
beverages packaging lines, technological line, packaging, closing, labeling, equipment service life

The technicalequipments modern levelofcomplexflowlinesofbeveragespackagingis high enough, however, thetechnicalperfectionof such linesand individual typesofmachines, included in such lines, isconstantlyincreasing. First of all, thisis due totheuse in theirconstructionof progressive principlesof innovative development, amongwhich: theprincipleofscaling; principleofmachineassembly; the principle of block structure of flow lines; the principle of modular equipment structure; the principle of combining the working element of machines; the principle of minimizing the contact of the beverage with the oxygen in the air; the principle of energy efficiency; the principle of increasing the accuracy of beverage filling; the principle of improving industrial sanitation and microbiological safety; the principle of aseptic beverage dispensing; the principle of hot beverage dispensing; the principle of ensuring the safety of beverage packaging; principle of improving the reliability of the control of beverage packaging; principle of reducing the cost of the equipment life cycle. Innovative features of the listed technological, constructive and economic principles are briefly considered in this article. Innovative production lines based on these principles ensure very high productivitylevel, require significantly smaller production areas due to their compactness, due to aggregation, and block layout, as well as reduction of storages between technological stages. In use, such lines provide increased functional flexibility - a quick and easy transition not only to the new vessel format, but also to a new closure, due to the use of combined closures. This is facilitated by the modular structure of labeling machines, due to this - it is a rapid transition to other types of labels and methods for their application. The design features of the machines included in the innovative flow lines make it possible to better meet the stringent requirements of industrial sanitation and microbiological safety. In innovative lines, the cost of their life cycle is reduced, the reliability of the output control is increased and progressive technological methods of beverage dispensing are implementing, which significantly increase their stability.

1. Fedorenko B.N. Pivovarennaya inzheneriya: tekhnologicheskoe oborudovanie otrasli [Brewing Engineering: Technology Equipment Industry]. St. Petersburg, Professiya Publ., 2009. 1000 p.
Fedorenko Boris Nikolaevich, Doctor of Technical Sciences, Professor
Moscow State University of food production,
11, Volokolamsk Highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kirsh I.A., Frolova Yu.V., Myalenko D.M.Packaging materials for food products with an antimicrobial component of natural origin

P. 24-25 Key words
polymeric packaging; antimicrobial properties; betulin; food safety

The article deals with the problem of contamination of food products during storage. The role of packaging materials to ensure the safety and quality of packaged products. Multilayer polymeric materials in most cases by their nature do not have antimicrobial properties, in connection with which, it is actual to give such materials antimicrobial properties. The introduction of antimicrobial substances in the composition of the polymer matrix makes it possible to obtain polymeric packaging materials preventing the growth and development of microorganisms of spoilage or to reduce the contamination of the packaged product. To make polymeric materials antimicrobial properties, it is advisable to consider the possibility of using components of natural origin. In this connection, the aim of the study was to study a package modified with an antimicrobial component of natural origin intended for contact with food products. The studies were carried out in the laboratory of composite materials of the Moscow State University of Food Production jointly with the laboratories of the All-Russian Research Institute of Dairy Industry. Polyolefin?/?adhesive?/?polyamide composite materials containing an antimicrobial component (betulin) at a concentration of 0.5?%, 1.0?%, 1.5?%, 2.0?% were chosen as the study subjects. The films obtained were investigated for compliance with the sanitary and chemical index, which is required for materials in contact with food products. It is established that the modifier has no negative effect on the indicators studied. The antimicrobial activity of the modified polymeric materials was estimated, and it was found that at a betulin concentration of 0.5?%, the development of E. coli bacteria and mold fungi is inhibited. With an increase in the content of the modifier in the composition of the polymer film, the antimicrobial activity increased.

1. Fedotova A.V., Frolova Ju.V. [Polymer nanocomposites for surface protection of meat products]. Mjasnaja industrija [Meat industry]. 2012, no 9, pp 55–58.
2. Fedotova O.B., Mjalenko D.M. [Development of innovative containers for meat, dairy and food products, modified by natural antimicrobial and antioxidant components]. Mezhdunarodnaja nauchno-prakticheskaja konferencija, posvjashhennaja pamjati Vasilija Matveevicha Gorbatova [International scientific-practical conference dedicated to the memory of Vasily Matveyevich Gorbatov]. 2016, no 1, pp 321–322.
3. Frolova Ju.V., Kirsh I.A., Beznaeva O.V., Pomogova D.A., Tihomirov A.A. [Creation of packaging polymeric materials with antimicrobial properties]. Izvestija vuzov. Prikladnaja himija i biotehnologija [Proceedings of Universities. Applied Chemistry and Biotechnology]. 2017, T. 7, no 3 (22), pp 145–152.
4. Fedotova O.B., Mjalenko D.M. [Research of sanitary-hygienic characteristics of multilayer polymer films for vacuum packaging modified with natural antimicrobial components]. Teorija i praktika pererabotki mjasa [Theory and practice of processing meat]. 2016, T. 1, no 2, pp 51–55.
5. Isaeva A. Ju, Grebenshhikova A.V. [Use of betulin in food technology]. Uspehi sovremennogo estestvoznanija [The successes of modern natural science]. 2012, no 6, pp 133.
Kirsh Irina Anatolyevna, Doctor of Chemical Science
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,
Frolova Yuliya Vladimirovna
Federal Research Center for food, biotechnology and food safety
2/14, Ustyinsky Proezd, Moscow, 109240,
Myalenko Dmitry Mikhaylovich, Candidate of Technical Science
All-Russian Research Institute of Dairy Industry,
35, bldg. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Original design solutions are found. The results of the "Clockwork Orange-2017" competition

Mill - 2017


Prosekov A.Yu.Scientific understanding of famine in the XVIII - XX centuries and the formation of the food policy of Russia

P. 30-34 Key words
famine; drought; the history of famine; yield fluctuations; food security; food crisis; food policy

Measures to prevent food shortages and mass starvation that people and the government take depend directly on the understanding of the essence of hunger. In the history of Russia explanation of the causes of hunger in the socio-economic and climatic reasons, led to the fact that ineffective or insufficiently effective measures to combat famine has been taken over the centuries. Until the early twentieth century the main means of prevention of mass starvation was the creation of grain stocks. Though the grain stock system has been reformed regulary, it could not solve the food problem of the country. Scientific comprehension of russian crop failures and food crises in the works of V.N. Leshkov, F.I. Slovtsov, V.N. Schepkin, A.S.Yermolov had a significant impact on the understanding of hunger and opened up new ways of solving this problem. The study of A. S. Yermolov, who linked the slow pace of agriculture development with communal ownership of land, regular redistribution and low agronomic culture of the peasants, has particular importance because he came close to the awareness of hunger as a socio-economic phenomenon. In the early twentieth century, these socio-economic factors of the food crisis were recognized by the government: agrarian reform of P. A. Stolypin was aimed to bring farmers from the community and modernize the agricultural sector. In Soviet science the comprehension the nature of food crises accepted direct influence of the political situation. This led to the simplification of the problem: in the work of the 1927 F. A. Cherevanin calls the main cause of hunger cyclical fluctuations in productivity due to the regularities of the productive forces of nature. Artificial downplaying the role of socio-economic causes of food crises was removed the responsibility for the famine of the early 1920s from the bolsheviks. That had an direct impact on the attitude towards the agricultural sector in the USSR and certainly caused the decline of the agricultural sector and food crisis in the war and postwar years.

1. Karamzin, N.M. Istorija gosudarstva Rossijskogo [History of the Russian State] SPb., 1842.
2. Ermolov A.S. Nashi neurozhai i prodovol’stvennyj vopros. Ch. 1: Prodovol’stvennoe delo v proshlom i nastojashhem [Our crop failures and food question. Part 1: Food business in the past and present] SPb., 1909. – 234 p.
3. Shherbatov M.M. Rassuzhdenie o nyneshnem v 1787 godu pochti povsemestnom golode v Rossii, o sposobah onomu pomoch’ i vpred’ predupredit’ podobnoe zhe neschast’e [Discourse on the current in 1787 almost widespread famine in Russia, about how to help and to prevent a similar misfortune] // Izbrannye Trudy [Selected works] M., 2010. – 632 p.
4. Leshkov V.N. O narodnom prodovol’stvii v Drevnej Rossii [About national food in Ancient Russia] / V. N. Leshkov. – Moscow, 1854. – 62 p.
5. Slovcov I.F. Istoricheskoe i statisticheskoe obozrenie neurozhaev v Rossii [ Historical and statistical review of crop failures in Russia] // Sbornik statisticheskih svedenij o Rossii [The collection of statistical information about Russia] SPb., 1858. P. 465 – 502.
6. Shhepkin V.N. Goloda v Rossii. Istoricheskij ocherk [Famine in Russia. Historical essay] / V. N. Shhepkin // Historical journal. June. 1886. V. XXIV. P. 489 – 521.
7. Ermolov, A.S. Nashi neurozhai i prodovol'stvennyi vopros. Ch. 1: Prodovol'stvennoe delo v proshlom i nastoyashchem / A. S. Ermolov. – SPb., 1909. – S. 173 – 174.
8. Stolypin P.A. Poezdka v Sibir’ i Povolzh’e: otchet [The ride in Siberia and the Volga region: report] / P. A. Stolypin, A. V. Krivoshein. – SPb., 1911. – 170 p.
9. Rossija 1913 god. Statistiko-dokumental’nyj spravochnik [Russia in 1913. Statistical and documentary reference guide] SPb., 1995. 415 p.
10. Cherevanin F.A. Vlijanie kolebanij urozhaev na sel’skoe hozjajstvo v techenie 40 let – 1883 – 1923 gg. [The effects of fluctuations in the yields on agriculture for 40 years – 1883 – 1923] // Vlijanie neurozhaev na narodnoe hozjajstvo Rossii. [The impact of poor harvests on the economy of Russia] Part I. M, 1927. – P. 272–290.
Prosekov Alexandr Yurievitch, Doctor of Technical Sciences, Professor of RAS
Kemerovo State University,
650000, Kemerovo, Krasanaya str, 6, This email address is being protected from spambots. You need JavaScript enabled to view it.

Smirnov E.V.Ingredients without E-index for colouring of food products

P. 35-39 Key words
concentrated juices; labelling of prepackaged foods; natural flavourings-extracts; colouring; fruit and vegetable preparations; food products

Recently we have seen the growing interest to colouring the food products with colouring ingredients which are not food additives, do not have E index, and which are not required to be claimed as "colour". They are fruit and vegetable concentrated juices, extracts of plant raw material, fruit and vegetable preparations, blends on basis of above mentioned products. Note that the above mentioned ingredients in respect of their safety do not have any advantages in comparison with food additives - colours; their promotion is only conditioned by the so called "clean label" trend. The term "clean label" is used in marketing. One of the requirements to "clean label" is considered to be absence of "artificial" food additives on the labels of food products. Note that neither the term "clean label" itself nor classification of food additives as "natural" and "artificial" is set forth in technical regulations of the Customs Union (EAEU), regulations of EU and the Codex Alimentarius. The above mentioned colouring ingredients, their application, typical composition, marking of consumer packaging for coloured food products, some differences in legislation of EAEU, European Union and USA in respect of the above mentioned ingredients were considered.

1. ISO 9235:2013 Aromatic Natural Raw Materials–Vocabulary.
2. GOST R 53358 - 2009 Brewing products. Terms and Definitions (In Russ.)
3. Kedik S.A. et al. Biofarmatsevticheskii zhurnal, 2011, vol. 3, no. 3, pp. 3 – 10. (In Russ.)
4. GOST R 52467 - 2005 Products of fruit, vegetable and mushroom processing. Terms and Definitions. (In Russ.)
5. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives.
6. TR TS 029/2012 Requirements for the safety of food additives, flavors and technological auxiliaries. (In Russ.)
7. www.euteca.org: Classification of Caramel Colours for Labelling Purposes.
8. www.euteca.org: EUTECA decision tree.
9.  TS 023/2011 Technical regulations for juice products from fruits and vegetables. (In Russ.)
10. Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Council Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC.
11. 21 CFR, Part 73, § 73.530.
12. CAC/GL 36–1989 (2016). Class names and the international numbering system for food additives.
13. Guidance notes on the classification of food extracts with colouring properties. 29.11.2013.
14. TS 022/2011 Food products in the part of its marking. (In Russ.)
Smirnov Evgeny Valentinovich,
Baltic group JSC,
24, lit. A, Obvodny kanal embankment, St. Petersburg, 192019, This email address is being protected from spambots. You need JavaScript enabled to view it.


Labutina N.V., Babin Yu.V., Goryacheva E.D., Aksenova L.M.The formation of profiles of professional competence of a teacher that implements additional programs in the field of self-employment, small business development and information literacy

P. 40-43 Key words
readiness for professional activities; information literacy; personal and professional development; continuing adult education; professional competence of a teacher; profiles; small business development; self-employment

The article emphasizes that continuous pedagogical education is a priority direction of modernization of Russian education. The authors revealed the peculiarities of forming the profiles of the professional competencies of the teacher, which implements additional professional programs in the sphere of self - employment, the development of small business and information literacy: continuity and gradual process of vocational training and professional - personal formation; purposefulness, purposefulness, motivation, passion for work, professional interests; evolutionary; Integrity; innovativeness; readiness for lifelong learning; reflection. Methodical recommendations "Formation of profiles of the professional competencies of the teacher realizing additional professional programs in the sphere of self-employment, the development of small business and information literacy (on the example of the food and processing industry of the agro-industrial complex) ", which reflect the results of research and contain accepted terms and definitions,, with universities, industrial enterprises, scientific organizations, the requirements for the competences of the teacher, the recommended the order of formation of profiles of the teacher's professional competences, the development and application of additional professional programs in the sphere of self-employment, the development of small business and information literacy.

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Labutina Natalia Vasilievna, Doctor of Technical Sciences, Professor
Babin Yuri Vladimirovich, Doctor of Chemical Sciences, Professor
Goryacheva Elena Davidovna, Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe shosse, Russia, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Aksenova Larisa Mihailovna, Doctor of Technical Sciences, Academician of RAS,
FNÑ food systems of RAS by V.M. Gorbatov,
26, ul. Talalikhin, Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.


Dotsenko V.A., Klokov Yu.V.About the information on the label

P. 44-47 Key words
GOST and TU; correct; food stuffs; technical and technological instruction (TTI); labeling

The article discusses the labeling of foodstuffs and food raw materials can be after conducting research on this topic. Information on the label is only for humans, so should be informed of the level of safety and quality of food as an element of quality of life (QLP). The population of the WTO, buying food, the content information on the labels wishes to assess quality level and compliance with its signs of health food products (PPP). Formally, the information on the label to satisfy regulatory requirements, but the consumer cannot assess the proposed food and make the right choice. The analysis of the information on the label revealed the main reasons, in particular: on the label there is no information to separate the number of grams of proteins and fats of animal and vegetable origin; disclosure of nutritional validity excludes "energy value", which causes misunderstanding of their relationship; information about the GOST or TU does not allow the users to understand why the number GOST significantly distinguishes the quality of the same product type; for the consumer the required specification of the list of analogues of food that determines the need for the introduction of a generalized concept of the term "substitute product". From the analysis it follows that to enter and what to exclude in the information on the label: enter the number of grams of proteins and fats of animal and vegetable origin (in this case for all vegetable fats a food product), to exclude the amount of "energy value"; links must be on Technical and Technological instruction (TTI) prepared by State of the Scientific-Research Institute of the RF (St. SRI RF) legislation, and references to GOST and TU exclude that will match the concept of the term "quality food" and subject to state price regulation - "healthy food". delete the information on air humidity; to enter information about the substitute product. Thus, the basis of the information on the label need to receive data on the results of the research presented and the Technical and Technological instruction (TTI), the results of SRECW State SRI. This information is the basis for determining the population of the countries of the WTO the necessary healthy food and planning on the scientific basis of her body weight.

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Dotsenko Vladimir Antonovich, Doctor of Medical Science, Professor,
Northwestern State Medical University named after I.?I. Mechnikov,
62, bldg. 3, Kondratyevsky Pr., St. Petersburg, 195271.
Klokov Yuriy Vladimirovich, Candidate of Technical Science,
Science Center "Nutrition. Human. Society",
7, Spassky Pereulok, St. Petersburg, 190031, This email address is being protected from spambots. You need JavaScript enabled to view it.

Korobova V.G., Strokova N.A., Tereshchenko T.V., Yurchak Z.A. Features of the new version of GOST R 51740-2016 "Technical conditions for food products. General requirements for development and design"




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