Abstract
New substances and materials with new characteristics are created with the help of nanotechnologies, through targeted invasion of the atomic area. The article covers an overview of materials on the application of nanotechnologies in the food industry and problematic issues in assessing their safety. There are five main applications of nanotechnologies in the food industry when grinding a food product to nanoparticles; in the manufacture of various nano-additives that improve food; nanofiltration to improve food quality; when creating biosensors for food quality control; when designing next-generation food packaging aimed to extend shelf life. The irradiation of plants with coherent light is an example of the use of nanotechnology in the storage of fruit and vegetable products. Highly coherent radiation with spectral line width less than 1 nm is obtained by a helium-neon laser. It is found nanopalladium catalysts have a number of advantages over the nickel catalyst used in the vegetable oil hydrogenation industry. The hypothesis of biotransmutation of chemical elements is presented, as the most important aspect for understanding nanotechnologies and possible versions of fundamentally new application of nanoparticles in the food industry. The application of nanotechnologies in the food industry in world practice is expanding. However, only a few countries have legislation to monitor and regulate food nanotechnologies to some extent. However, there are a number of problematic issues covering food safety and nanoappackings, in the development of regulations, deep scientific research on a specific direction and in the formation of a laboratory base.

Abstract
In this article, the quantitative value of Conference variety common pear (Pyrus communis L.) flesh carbohydrate complex fractions and water-soluble cations were detected. This subject selection has been determined by considering this raw material as a sourse of dietary fiber content. The quantitative measurement of a carbohydrate complex composition can give the complete information about dietary fiber fractions and a quantitative ratio between them, and this will help to evaluate the composition of the dietary fiber drug from this material in future. The information of a quantitative cation value is useful to assess the necessity of the decationization step to remove the cations before the raw material fragmentation for dietary fiber obtaining. As a result of these researches, the carbohydrate content was found to contain 60 % of free sugars, 1.5 % of water-soluble carbohydrates, 0.9 % of pectic substances, and 20 % of hemicelluloses, and from hemicellulose fraction 4 % were hemicelluloses of B fraction, and 16 % were from A fraction. The cation content per 1000 g was 1412 mg of potassium, 24 mg of sodium, 25 mg of magnium, and 33 mg of calcium. Comparing with latest experiments and familiar data showed us good results convergence, and that proves the method adequacy. From the obtained data there can be conclusion about an expediency of application of common pear flesh (Pyrus communis L.) as a dietary fiber sourse and inexpediency of the decationization step because of low cation content.

Abstract
For many potato processing enterprises in the Russian Federation, the actual problem is the disposal of by-products of production. The object of research was potato starch fiber - a by-product of potato starch production and technological equipment designed for dehydration, drying and transportation of potato starch fiber. The study of the morphology of potato starch fiber was carried out using photography (macro photography) with a SONY NEX-5N camera (Thailand) and electron microscopy using a scanning (raster) electron microscope LEO 1420 (Germany), as well as a vacuum installation EMITECH K 550X. The study of the physicochemical properties of potato starch fiber is carried out using generally accepted standardized methods. We offer a modern, highly efficient, innovative and import-substituting technology for the production of dry potato starch fiber - the main by-product of potato starch production using a centrifugal sieve and belt vacuum filter. An innovative aspect of the proposed technology is the use of a centrifugal sieve or a continuous belt vacuum filter in the technological line. Dry potato starch fiber is obtained as a result of: mechanical dehydration of liquid potato starch fiber; side work before drying potato starch fiber; drying potato starch fiber. At the stage of mechanical fiber dehydration, potato starch fiber is pre-processed on a centrifugal sieve and / or belt vacuum filter and additionally on a belt press. At the stage of drying, the mechanically dehydrated potato starch fiber is mixed with the returned dry potato starch fiber and the resulting mixture is dried. The product calculation is made for the technological line of dehydration and drying of potato starch fiber for a plant with a capacity of 50 tons per day or 2,3 tons / h for processed potatoes with the possibility of obtaining 0,22 tons / h of dry potato starch fiber with 88 % dry matter (DS).

Abstract
The product has been created for healthy food, using berry raw materials, for the purpose of enrichment of mayonnaise sauces vitamins C and E, the possessing anti-oxidizing properties. The efficiency of use of berry purees for emulsion sauces has been scientifically proved. The new compounding and technology of low-fat sauces is developed. It is proved that when using berry purees with own antioxidants, the expiration date of sauces increases. The blended oils balanced on zhirnokislotny structure are developed for entering into a compounding of sauces. The compounding is developed and the technology of low-fat sauces with the balanced zhirnokislotny structure with use of natural berry purees as the flavoring additives having antioxidant stability is improved.

Abstract
Milk contains all vital vitamins, but some, which include vitamin E, are in insufficient quantities. It is known that vitamin E is one of the most important biologically active components of food that increase the protective functions of the human body, including in cardiovascular, oncological and other diseases. Recently, the production of functional milk-based products, including those with the addition of vitamin E (tocopherols), has been actively developing, which leads to the need to control the content of introduced components, taking into account compliance with daily consumption standards and the composition of raw materials. However, the methods for measuring vitamin E known to date make it possible to measure it, mainly in fat and oil products. The aim of this work is to study the possibility of using the method of high performance liquid chromatography (HPLC) to control the content of vitamin E in functional milk-based products with detailing the content of natural and added forms. Samples of drinking milk with a fat mass fraction of 3.2% and 1.5% without enrichment and with enrichment of vitamin E were studied using a Maestro liquid chromatograph (manufactured by Interlab, Russia). Studies have shown high variability in the total content of vitamin E in the composition of dairy products, both in different batches, and within the production of one batch. Variability in tocopherol content was found in both natural and fortified dairy products, regardless of the fat mass fraction of the product. An excess of the declared content of vitamin E in the fortified product was found, which may be due to the lack of accounting for the natural content of alfa-tocopherol in milk. Thus, the wide range of vitamin E content in natural and fortified dairy products can be a source of bias and inaccuracies in research related to human nutrition.

Abstract
Nutrition is the most important factor that determines the health and quality of people's life around the world. WHO studies show a connection between food and of non-communicable diseases. The development of nutrition science provides the possibility for studying quality of food products, analysis of nutrient composition. One of the main directions of research should be the search for new ways to create high-quality and safe products. Traditional flour confectionery products do not have a useful nutritional profile, contain a large amount of saturated fatty acids and added sugar, and they may contain an excessive amount of salt. One of the ways to improve the food profile of confectionery products can be to model their recipe composition taking into account the latest research and development in the field of healthy nutrition using a science-based approach to the selection of raw materials and their ratio. This work substantiates and considers the principles of a comprehensive fortification of the recipe composition of flour confectionery products of the group of biscuits on the basis of the correction of the nutrient composition for given biomedical recommendations and the principles of healthy eating; analyze recipes sugar cookies according to the content of critical substances and defined the main directions of improving the nutrient composition of pastry.

Abstract
The fishery complex is a system-forming sphere of the country's economy, which forms the fish market, food and economic security of Russia. Deep understanding by the state of the nature of the development of all elements of the system, taking into account their complexity, uncertainty and instability of global trends in the extraction of aquatic biological resources in the face of climate change and the growth of the Earth's population. The main water areas that provide most of the extracted biological resources are concentrated in the Far East and the Northern fish basin, the Western and other basins occupy an insignificant segment of the extraction of aquatic biological resources. The insufficient level of fish consumption in Russia is associated with low incomes of a significant part of the population, but this problem concerns not only Russia, it also affects industrially developed countries. The following factors should be attributed to the main institutional restrictions on entrepreneurial activity in the fishery sector: administrative barriers in the registration of activities for the development of their own business and the conclusion of contracts associated with the duration and cost of the necessary procedures; the tax burden and the availability of soft loans and other means of state support; the implemented state policy and principles of allocation of quotas for the extraction of aquatic biological resources, the availability of the necessary natural resources for doing business.

Abstract
In order to increase the economic efficiency of production, processing of rye grain and demand for products of its processing, the cycle of production and sale of rye grain in Russia as a whole is studied from production to consumption, its problems are identified and a number of solutions are proposed to improve the efficiency of this process. Rye is a strategic, unique and potentially export grain crop. The main problem of rye production is that agricultural producers are not interested in its production, which resulted in a 9.4 - fold reduction in rye acreage in 2019 compared to 1990, a 1.2 - fold decrease in its yield, and, as a result, a 11.5-fold decrease in gross harvest. Analysis of the main indicators of production, processing and sale of rye grain and products of its processing revealed the following regularities: reduced demand-low prices for the sale of rye grain-reduced acreage and reduced yield-reduced gross harvest - low utilization of production capacities of the processing industry-an increase in the cost of rye grain processing products, which, in turn, causes a decrease in consumer demand. Therefore, the solution to the problem of shortage of rye grain lies in increasing demand for it and its processed products. Increasing the demand for products made from rye grain can be achieved by implementing a set of measures, in particular, conducting an awareness campaign among the population through the media about the usefulness of rye products, especially in terms of increasing immunity to diseases; implementing systematic marketing activities to promote unique products made from whole rye grain; organizing an Information and Advisory center "Healthy nutrition"; creating a biocluster for deep processing of rye grain; expanding the range of products made from whole rye grain, improving its quality while reducing prices; developing innovative products with pre-set properties to increase the immunity of the Russian population, focused on the prevention of diseases, including COVID-19. To do this, VNIIZ has developed a whole line of new types of bakery products made from rye flour and rye groats. The expansion of the range will help to increase the demand for rye grain, its price, expand the acreage under this crop, increase the consumption of rye grain and reduce the incidence of Russian diseases.

Abstract
The concept of "National Dairy Products" is regulated at the level of the Eurasian Economic Union without specifying specific products types, their identification characteristics and production features. The aim of the research was to develop the conceptual foundations of the "Russian national dairy product" concept, including a multifaceted identification and monitoring system, using heuristic forecasting. This approach is based on the collection, systematization and analysis of expert opinions from a wide range of scientists and specialists in various aspects. The first of them was the historical aspect, based on a retrospective analysis of the traditional milk processing methods by the population of the territory of the modern Russian Federation and features of the industrial dairy products production. The development of monitoring system for national dairy products (NDP) is based on a scientifically based range of NDP with established distinctive characteristics. Multidimensional analysis of NDP identification includes classification and terminology issues, raw materials aspect, quality and safety requirements, control and technological support issues, as well as the specifics of NDP labeling, which makes it possible to distinguish these products from similar ones on the shelf. The formation of NDP monitoring system will not only preserve authentic Russian dairy products, raw materials and technologies and stimulate the high-quality dairy products production and consumption, but also ensure the implementation of the NDP export potential.

Abstract
Milk and milk products are a favorable environment for the development of microorganisms that multiply and secrete enzymes. Such enzymes cause a series of chemical reactions that alter the properties of milk and milk products. This type of product is interpreted as perishable. To prevent the rapid spoilage of milk and milk products in order to increase shelf life, storage, as well as ensure high-quality nutrition, packaging and packaging are important factors. Packaging materials used in the dairy industry should have optimal barrier properties, as well as meet the sanitary and hygiene requirements for materials in contact with food products and have high operational reliability. Such polymeric materials are developed in the dairy industry that have a complex of antimicrobial properties to extend the shelf life of products. Therefore, the aim of the work was to study multilayer materials polyethylene-polyamide (PE-PA) with the addition of betulin in a concentration of 0.5 and 1%, used for packaging dairy products. The following tasks were set in the work: to study the sanitary and hygienic indicators of packaging materials modified with an antimicrobial additive; conduct physical and mechanical tests of polymer samples; conduct microbiological studies of packaging materials. The effect of the amount of Betulin additive on the level of antimicrobial effectiveness has been experimentally confirmed. Packaging material based on high-pressure polyethylene with the addition of 1% superconcentrate is recognized as the best composition. A comprehensive assessment of the studied samples of the developed antimicrobial material confirmed its compliance with the required level of quality and safety. Conducted microbiological studies on the obtained film materials using the method of forced seeding, it was proved that there was an inhibition of selected microorganisms even with a minimum content (0.5%) of the additive.

Abstract
The article considers a new direction - food 3D printing with chocolate and currently existing problems that impede the development and implementation of food additive technologies to small factories and private pastry shops, as well as disseminate among amateurs in home use. Food 3D printing with chocolate allows getting unique products of an unusual and complex shape, however, the printing parameters strongly depend on the shape of the object, type of chocolate, ambient temperature, feed rate, etc. Several hypotheses have been put forward that affect the increase in the growth rate of a 3D product. To do this, experiments were carried out using chocolate glaze, showing the value of the minimum allowable print temperature at which, a stable result will be obtained, and the flow should remain continuous. There was also carried out the experiment that showed whether the growing time of a 3-dimensional product would decrease with a decrease in the height of the layer of applied material with a simultaneous increase in the linear speed of movement of the print head. As a result of the experiments, it was found that the minimum printing time is achieved when the layer height is equal to ? of the diameter of the printing nozzle (for a nozzle with a diameter of 0.8 mm).

Abstract
One of the important directions in the technology of production of canned compotes is to ensure resource conservation and maximum preservation of the nutrient composition of the raw material during processing. The paper presents an innovative resource-saving technology for the production of competitive high-quality and safe canned compotes from pears, based on the use of new technological techniques at certain stages of production with the use of electrophysical effects on the raw material and multi-level thermal sterilization. The possibility of using pulse-steam processing of fruits in containers instead of blanching in process liquids, thus ensuring maximum safety of the nutrient composition of the feedstock, was studied. The parameters of pulse-steam processing of pears in jars and high-temperature multilevel sterization mode of pear compote in a glass jar of SKO 1-82-500 were established. The structural model is presented.

Abstract
In connection with the increasing consumer interest in domestic wines with a protected geographical indication, the most acute issue is the method of their identification. One of the most effective ways to confirm the wine place of origin in world practice is a comprehensive study using isotope mass spectrometry. 33 samples of fresh grapes from different geographical areas (Krasnodar Territory, Republic of Crimea, Republic of Dagestan) were selected. The obtained from them grape must was fermented under laboratory conditions. In wine samples, the delta13C, delta18O and deltaD values of ethanol and the delta18O of water component index were researched. It was found that the values of researched parameters for samples from Krasnodar Territory, the Republic of Crimea and the Republic of Dagestan are in close ranges, which, in the database absence, does not allow to reliably identify samples from these regions by their place of origin. Thus, the wine identification should be carried out by comparing the values of a certain indicators set of the test sample with the established baseline data, obtained by analyzing wines, produced from grapes, selected from the declared production place. To implement this approach, annual monitoring is required to establish isotope ratios specific to a particular place of origin and a particular crop year. Since the delta18O indicator of the wines water component was obtained in traditional wine-making regions of Russia, it varies within rather narrow limits, from 0.72 ‰ (Dagestan) to 9.50 ‰ (Crimea), it is possible in some cases that the numerical values of this criterion for two geographical points located at a considerable distance from each other. In this regard, it is necessary to use additional identification indicators, for example, the content of micro- and rare-earth elements.

Abstract
On the basis of modern science data on human behavior, the answer to the question posed in the title of the article should be given, in general, as positive. It should be recognized that the process of transforming the sensation of Taste of food can be slow, conservative, but it cannot be considered completely hopeless. At the same time, one has to reckon with the fact that it is not yet possible to transform the human genetic code so that it is possible to change the sensitivity parameters and other characteristics of human receptors. In this regard, the establishment of a connection between the transformation problem and those Taste preferences that are formed with the active participation of a person's consciousness and are based on the rational experience of his life should be considered the most promising. Experiments conducted with pairs of twins led to the conclusion that Taste preferences of people are a joint product of the genetic heritage and the influence exerted on them by the world around them. It was shown that the contribution of each of these factors to the formation of Taste can be regarded as approximately equivalent. This allows us to conclude that it is possible in principle to transform the Taste preferences of a person due to the influence of the external informational, social and cultural environment. The purpose of this effect may be to orient people's eating behavior towards the principles of healthy eating. The paper considers a number of modern ways of transforming Taste preferences of people in this direction. A special role in this matter should be assigned to the action of social and moral factors.

Abstract
Milk and dairy products are essential for human nutrition. They contain a number of such important ingredients as proteins, calcium, indispensable fatty acids and amino acids, water soluble vitamins and number of biological components that are highly important for biochemical and physiological functions. Nowadays, food that contain natural antioxidants becomes extremely popular worldwide since antioxidants can neutralize free radicals, reduce negative effects. Uncontrollable activity of free radicals lead to oxidative stress that provokes break down of essential lipids, proteins, nucleic acids followed by development of diabetes, early aging of the organism, cancer and cardiovascular diseases. Antioxidant potential of milk and dairy products are determined by Sulphur-containing amino acids (ex. Cysteine), phosphates, vitamins A and E, carotenoids, zink, selenium, enzymes superoxidedismutase, catalase, glutathionperoxidase, as well as dairy oligosaccharides and peptides produced during fermentation and ripening of cheese. Antioxidant capacity of milk and dairy product can be intensified through phytochemical supplementation. It was demonstrated that fermented dairy products possess higher antioxidant activity than nonfermented. Research showed that antioxidant potential of cheese increases throughout the ripening process and correlates with the amount of produced water soluble peptides. It was also revealed that strains of some cultures produce active peptides during fermentation of milk therefore significantly increasing antioxidant capacity of product and protecting organism from oxidative stress. Current review describes nutraceutical and antioxidant properties of milk and dairy products that can be successfully applied in complex treatment of cardiovascular, oncological and metabolic diseases.

Abstract
The main function of milk proteins is to efficiently supply the body with essential amino acids and organic nitrogen. Moreover, milk proteins are considered to be a valuable source of bioactive peptides. Most of the biologically active milk peptides are encoded in the structure of the native protein. Hydrolysis with the use of proteolytic enzymes leads to the release and activation of encrypted bioactive peptides from the source protein. Enzymatic hydrolysis is often carried out under mild conditions (like temperature, acidity, duration), with the use of proteolytic enzymes that have a definite specificity. This way, uncontrolled changes in proteins are minimized, while food protein hydrolysates with the required functional properties is generated. Biological peptides play an important role in human health, influencing the digestive, endocrine, cardiovascular, immune and nervous systems. Biopeptides are considered biologically active regulators of new generation. They prevent oxidation and microbial degradation in food products. Also, biopeptides can be used to prevent various diseases and disorders, thus improving the quality of life. The increasing interest in biologically active peptides has prompted the scientific community and the food industry to develop new nutritional supplements and functional products, based on these peptides. This paper presents the examples of bioactive peptides with different biological effects, identified in result of hydrolysis of milk proteins by the main enzyme preparations. The article also studies the influence of biologically active peptides on the formation of antimicrobial properties, the effects of lowering blood pressure (ACE inhibition), antithrombotic and opioid activity and their immunomodulation.