Abstract
The article considers the General methodology of modern processes of production of culinary products by Cook&Chill technology. The aspects allowing to transfer effectively this technology in various types of the enterprises of restaurant business and the food industry are resulted. The authors consider the main stages of the organizational scheme of production technology. Microbiological aspects of efficiency of application of these production models for production of ready meals and semi-finished products of high degree of readiness are described. The data on the critical growth zone of pathogenic microflora during cooling of food products are presented. Recommendations on the minimum contamination of raw materials at the stage of preparatory operations are given. The main technological parameters of heat treatment processes time and temperature, as well as the principle of their change depending on the parameters of the product - the type of raw materials and linear portion sizes are considered. The main types of shock cooling and freezing are described. The authors, in order to indicate the most common methods, detailed the processes of air cooling in blast chillers. The article presents the basic operating modes of Soft Chill and Hard Chill equipment, the difference in temperature and time parameters. Examples from practice that increase the efficiency of processes are indicated. The basic requirements to the processes of product storage, design principles of cooled rooms, selection of necessary inventory and equipment, raw material accounting systems and methods of visualization of raw material flows at the enterprise are described. The types of equipment for regeneration modes are displayed. The requirements to the parameters for regeneration of chilled products and thermostating of ready meals are described. At the end of the article, the authors indicate the main advantages of using this technology, the main of which are: optimization of production areas, transparency of raw material management processe, simplicity of operations, effective resource planning and personnel costs, the overall increase in operating profit of the enterprise.

Abstract
Grain raw materials are always very much appreciated, both in the quality of raw materials and in the form of a commodity product. Due to the rich component composition based on grain, it is possible to produce a wide range of a wide variety of products (for example, alcohol, enzyme preparations, starch, fiber, etc.). Alcohol production, which is based on the processing of grain raw materials, most often uses complex non-waste production technologies, which allows to increase the profitability of production and reduce the cost of processing and disposal of waste. Research conducted at VNIIIPBT together with the Federal State Budgetary Institution Nutrition and Biotechnology Federal State Budgetary Institution aimed at a detailed study of the composition of grain fiber alcohol production from various types of raw materials, the influence of technological factors on its quality, and the possibility of its subsequent use as a dietary supplement of directed action. In the course of research, in laboratory conditions, samples of post-alcohol stillage stillage (grain fiber) were obtained from three types of grain raw materials: wheat, rye and corn. In the obtained samples, the biochemical composition was studied, including the presence of vitamins, minerals, amino acids and fatty acids. According to the results of the research, a comparative analysis was carried out with similar reference indicators of wheat bran. From the data obtained it follows that all the samples compared to bran are characterized by a higher content of protein, dietary fiber and vitamins, as well as virtually no starchy polysaccharides and simple sugars. However, all the indicators obtained vary significantly depending on the type of processed grain raw materials. The largest amount of dietary fiber is found in rye fiber (up to 73 g/100 g), and the smallest in corn (up to 52g/100 g). Rye fiber is distinguished by a high content of vitamins and low calorie content (189 Kcal/100 g). Corn fiber contains a high fat content (17.1 % on a.d.m.) and, as a result, an increased calorie content of 261 kcal/100 g. According to our assessment, the research results indicate the qualitative advantages of grain fiber alcohol production in comparison with bran. According to preliminary estimates, all the studied samples meet the safety criteria for use as a functional food supplement in the priority sequence: rye, wheat, corn. For an objective assessment of the functional properties of grain fiber alcohol production, it is necessary to conduct special studies.

Abstract
The modern developing beverage market requires the development of techniques that would be aimed at the ability to control product quality indicators. As the beverage assortment are expands, this requires the solution of the goal - finding new identification criteria and new approaches to solving the problem of accelerated assessment of determining the beer shelf life. The technique available in the industry has shown its unsuitability, since the precipitate formed does not make it possible to adequately determine the turbidity. To achieve this goal, we analyzed the quality indicators of brewing products depending on various temperature conditions, revealed the optimum temperature and exposure time of unfiltered brewing products -37 ° C and 1 week for beer with a shelf life of 180 days, 2 weeks for beer with a shelf life of 365 days. The analysis of physicochemical compounds showed the convergence of naturally changing indicators (1 propanol, isobutanol and isoamylol) in beer samples artificially aged (subjected to heat treatment) and with a naturally expired shelf life. It was shown that acidity decreases in proportion to the decrease in organic acids, and an increase in the content of acetaldehyde (aging carbonyl) - in proportion to a decrease in the content of organic acids. The obtained research results were mathematically analyzed and, using multiple correlation and regression analysis, an equation was obtained for the dependence of the fullness of taste on secondary fermentation products, which confirmed the correctness of the research.

Abstract
The enrichment of minced meat products with cultivated mushrooms is a promising direction in food production. Particularly it can be carried out in preparing this kind of production on catering enterprises. The article shows the development of formulations and technology of meat balls from minced pork with the use of paste-like semi-finished product from oyster mushroom (Pleurotus ostreatus). The semi-finished product is a chopped boiled mass from oyster mushroom fruiting body stalks with complex thickener. The content of the semi-finished product was 30 %, 40 % and 50 % from minced pork. The formulations of experimental samples were obtained while using mathematical modelling. The objective of modelling was the production with low calorie content and high nutritional value. The rheological research of minced meat samples showed, that introduction of the semi-finished product into them improves enhances their strength and fracture resistance. It was found that the minced meat samples density varies within 6 %, and the consistency of ready products in the range of 9 % compared with the control sample. The sensory evaluation of control and experimental samples showed, that the product consistency becomes denser with 50 % semi-finished products content because of higher dietary fibers content. Therefore, the optimal oyster mushroom semi-finished product content is 40 %. Herewith, the nutritional value of meat balls changes in relation to the control sample, the calorie content decreases in the range of 20 %, and the content of vitamins A, PP, B-group and iron increase.

Abstract
One of the priorities of the state policy in the field of healthy nutrition of the population is the creation of high-quality and safe food products that not only meet the needs of the human body in nutrients and energy, but also contribute to the prevention and treatment of various diseases. Currently, Russians consume sauces almost every day in their diet. Sauces presented on the modern market have a number of significant drawbacks: high calorie content, high salt and sugar content, unbalanced fatty acid composition. In this regard, the development and creation of sauces with increased nutritional value and reduced calorie content is very relevant. The purpose of this article is to develop recipes for sauces with reduced calorie content, for example, cheese sauce and ketchup, which include pectin substances in their composition. Pectin has a number of useful physiological properties, in addition, this hydrocolloid has a wide range of technological properties. In the course of this work, recipes for cheese sauce and tomato sauce using pectin were developed. Based on physical and chemical tests, it was found that the optimal concentration of beet pectin for tomato sauce was 1.25 %. Apple low-esterified pectin in the cheese sauce at a concentration of 0.75 % allowed us to create a product with optimal viscosity and stability of the emulsion (99 %). The calculation of the nutritional and energy value of the obtained sauces showed that sauces using pectin differ from analogues in reduced caloric content and increased nutritional value. Thus, there are prospects for using the resulting sauces in diet food.

Abstract
The dairy industry is a set of interacting areas of production, processing and sale, the purpose of which is to provide the population with high-quality milk and dairy products and the producers with a stable income. Taking into account the transition of the agro-industrial complex to the digital economy, government regulation should be used as the main instrument of transformation, which in the article is interpreted as an economic impact in real time of the authorities using digital support for the production, processing and sale of milk and dairy products on the infrastructure of the agro-industrial complex. The goal of the research was to develop the principles of state regulation of the digitalization of the dairy industry, the objective - to prepare proposals on promising areas of development of the dairy industry. The development of the dairy industry was investigated on the basis of the analysis, monographic and abstract and logical methods. The government regulation of the dairy industry is promising and has wide horizons. The goal is the connection between the digital future and the traditional present. What is being done today determines what will happen in the future, and depending on the goals set for the future, today's actions are determined. The consistency of the goals is not only static but also dynamic, which cannot be ignored while designing and implementing the system under study. It is possible that in the process of digitization of the system of state regulation of the dairy industry, it will be necessary to abandon some of the proposed principles or supplement them with others. However, the considered principles are interdependent from each other and their joint application in practice can become a guarantee of the effective management of the dairy industry using the potential of the digital economy and considering the possible risks.

Abstract
In many countries of the world, small businesses play a significant role in the production of food and agricultural products. Agricultural cooperation is one of the ways to support and survive for small agricultural producers in competition with large agribusiness. The analysis of the best American experience of cooperative marketing of agricultural products, which is the purpose of this study, will allow Russian producers to take into account existing trends. Adapting to trends may create competitive advantages for them. Despite the fact that at the production stage, US agriculture is low-monopolized, including its dairy industry, at the sales stage of agricultural products and food, the concentration increases significantly, largely due to the sale of products through cooperative sales channels. A significant growth in the value of sales of cooperative dairy products by cooperative channels lags behind the market as a whole. Against this background, non-cooperative members milk actively involved in the sale of products through cooperative sales channels. According to the results of 2017, the index of concentration in the cooperative segment of the dairy market for the four largest cooperatives is 53.1, which indicates a moderate concentration of cooperative channels for selling dairy products. At the same time, the index has increased by 3.9 points since 2007, which can be interpreted as a further increase in concentration. The identified trends indicate possible directions for the development of food systems in developed and developing countries of the world.

Abstract
The commodity base is an integral part of any national management complex, ensuring balanced development of all constituent sectors and their financial sustainability. The fisheries commodity base represents the totality of scientifically based amounts of aquatic biological resources that can be used to extract them in all accessible areas. The development of the source requires the attraction of investments, the volume of which is dictated by the specifics of the produced or extracted resources, the scale of production and the factors of production involved here, the geography of the location of the fishing source and processing enterprises. Aquaculture production should be included in the source, and its containment is due to the capacity of the fishing source available in inland waters and open waters of other countries and the oceans. The main role in the development and development of the source of the fisheries complex is played by the fishing fleet, its structure capable of producing aquatic biological resources, both in the coastal two hundred mile zones of Russian jurisdiction and in the open parts of the World Ocean. The fishing source consists of two parts: the first - fishing within the exclusive economic zone (territorial seas, inland waters, continental shelf of the Russian Federation, as well as the Azov-Black sea's and Caspian sea's regions) and the second - open waters of the world ocean, including transboundary stocks regulated by intergovernmental agreements. The Far East Basin of Fisheries takes the lead in fishing, the North Basin of Fisheries is second, the West Basin and the rest do not occupy a minor segment of fishing. Expansion of the source of extraction of water biological resources is possible due to the development of resources of the Arctic zone of Russian jurisdiction, but for this purpose it is necessary to carry out scientific research on the determination of reserves, preservation and establishment of permissible catch volumes for certain species of fish and shellfish. The second important aspect of the expansion of the source is related to the extraction of aquatic biological resources, which live at depths of more than one km. The development of this resource will require large-scale scientific research, determination of their suitability for food purposes.

Abstract
The article presents the results of a study of the quality of venison and its compliance with the requirements for raw materials for canning by the method of freeze-drying. The organoleptic indicators of venison have been studied, physico-chemical, microbiological indicators and the content of toxic elements have been determined. The data on the nutritional and energy value of venison compared with the meat of other farm animals are given. The article also presents the results of a study of the quality of freeze-dried venison. Samples of research were slices no more than 1 cm thick with dimensions of sides from 2 to 8 cm, packed in vacuum bags. The purity of freeze-dried venison was determined using organoleptic and physico-chemical parameters. Also, organoleptic indicators of freeze-dried venison were studied after culinary preparation, on a nine-point scale, according to the results of which a profilogram was constructed. The investigated samples prepared immediately after production, received an overall quality rating of 7.5 and 7.6, respectively, which corresponds to the quality between "very good" and "good". Functional and technological indicators have been determined, such as: water-binding capacity and the recovery coefficient of sublimated venison. Restoration of venison slices was carried out in water at a temperature of (20±2) °C, hydronic unit 1: 5, 15 minutes. Microbiological indicators and the content of toxic elements meet the standards. The data on the nutritional and energy value of sublimated venison in comparison with trimmed deer and fresh deer are given.

Abstract
The composition of coffee of different types and varieties varies depending on the country of production, method and mode of processing. The purpose of this research was to compare samples of coffee beans exported from different countries, the content of extractives and identify descriptors to describe the flavor of drinks made from them. Arabica coffee varieties exported from such countries as Ethiopia, Guatemala and Vietnam were used and the mass fraction of extractives in beverages was compared. In research was used the Express method of determination of extractives in samples of beans ground in the same conditions when brewed in the Turk and insistence. Ground grains were studied under identical conditions when brewing in Turk and infusion. The moisture content of the grains was determined by the standard method: it was 3.4-3.9 %, which is less than the normalized value of 5.5 %. The content of extractives in the samples studied is different, lies in a wide range, normalized by the applicable standart: 37.90 % (Ethiopia), 29.61 (Vietnam), 29.38 (Guatemala). The content of extractive substances in coffee does not allow to judge the consumer properties of coffee drinks and the aromas expressed by them. To assess the consumer properties of coffee drinks, the aroma of coffee drinks was estimated using a descriptive method. Rich in hints of flavor drinks made from coffee supplied from Guatemala, characterized by "floral", "citrus", "caramel", "berry", "apple" descriptors. In 2 place in terms of flavor are beverages made from coffee supplied from Ethiopia and characterized by "spicy", "berry", "caramel", "sweet" descriptors. The poorest in flavor are drinks made from grains supplied from Vietnam.

Abstract
As part of the Strategy of improving quality of food products in Russian Federation until 2030, aimed at ensuring adequate nutrition, disease prevention, increasing the duration and improving the quality of life of the population, the issues of quality and safety of culinary products manufactured by catering enterprises are relevant and need to be addressed. Laboratory control of quality and safety of products of public catering is carried out according to organoleptic, physico-chemical and microbiological indicators for compliance with the requirements of normative documentation. Japanese cuisine is problematic in this regard. From the point of view of quality formation, the following aspects are hazardous: raw ingredients (authentic for this cuisine) and manual labor, from the point of view of quality preservation - short term sale. Ensuring the quality of dishes of Japanese cuisine requires an appropriate regulatory framework governing quality and safety indicators. Existing Russian regulatory framework (TR/TS, SanPiN, GOST) allows to identify and adapt the requirements for dishes of Japanese cuisine in physical and chemical parameters and safety indicators. For organoleptic indicators - there are no such requirements, which led to the relevance of the research. The research was conducted in three phases: the first developed indicators of organoleptic evaluation of the rolls, describes possible defects and recommendations for reducing scoring of the identified defects; the second is considered one of the factors preserving the quality of the product branding - developed check-list "Labeling of products manufactured and sold by the enterprise of food trade", developed scorecard service delivery; on the last stage is carried out organoleptic evaluation of the rolls, the assessment of the service "food delivery" of the companies participating in the experiment. The result of the research is the algorithm of independent evaluation of the quality of service "food delivery" and the quality of rolls (organoleptic evaluation) consisting of two diverse blocks: the unit of development of standards for evaluation and the unit of directly assessment of the quality of delivery services and product quality.

Abstract
High rates of high technology solutions integration in the field of industrial technology justify accelerated development rate of modern society. These issues can be reflected not only in socio-economic and official transformations, but also in relation to issues related to population life quality. This is due to physical education and sports (professional and amateur). Today it is impossible to imagine high results achievement in sports career without such an important aspect as nutritional support, i.e. balanced nutrition with details on physical activity amount, types of sports activities, etc. Athletes nutrition structured by nutrient composition, purpose and categories (system, adopted in EU). The dynamics of technological development and prescription solutions in this food industry area can be traced through scientific and technical publications - patents (inventions) analysis. For this purpose, an intellectual property platform analysis in the field of sports nutrition products was carried out according to multicriteria parameters. To conduct research, domestic and world databases were used. Patents are divided into subclasses, formed on the basis of International Patent Classification. Considered inventions are systematized according to periods of their publication with detailing by years, countries, applied technologies and raw material composition, aggregation state, assortment, functional properties and structural and mechanical characteristics. The material is visualized graphically to optimize trends assessment in sports nutrition. Significant potential for phytolactate compositions development is noted, the most popular commodity forms, aggregation state are identified, industry directions with most pronounced implementation effect are detailed. The feasibility of phytolactate functional products production was substantiated.

Abstract
The work presents the results of a survey of fermentation specialists in the south of Russia who expressed their opinion on the current profile of competencies that should be presented in the educational program to ensure the competitiveness of a university graduate in this area of training. We conducted a survey of scientific publications in the subject area - the competence of a modern specialist in fermentation production. As a result, relevant technological innovations of fermentation production were established, associated, firstly, with the chemical component of the production process, secondly, with the physical and technological conditions for its implementation, and thirdly, with market conditions and emerging gastronomic regional and global trends. The expert community assessed the competencies of the Federal State Educational Standard on the degree to which graduates of the training program "Food products from plant materials" are formed, which shows that the following competencies remain less formed: the ability to use information technologies to solve technological problems in the production of food products from plant materials (noted by 63, 6% of the number of respondents); the ability to use the principles of the quality management system and the organizational and legal foundations of managerial and entrepreneurial activity (noted by 54.5 % of the number of respondents); the ability to search, store, process and analyze information from various sources and databases, present it in the required format using information, computer and network technologies (noted by 45.5 % of the number of respondents).