Abstract
One of the main components of national security is food security. The paper examines the concept of the term "food security". The basic principles laid down in the Food Security Doctrine of the Russian Federation approved in 2010 and 2020 are presented, the reasons for their development are highlighted. The main approaches in the development of these documents are provision of high quality and safe food products for the country's population, opportunities for their purchasing in sufficient amounts with the aim of food independence and maintenance of the sovereignty of the country. The data on production of the main product types laid down in the Food Security Doctrine of 2010 and 2020 are given. It is shown that achievement of the indicators of food security and self-sufficiency envisaged in the Food Security Doctrine of 2020 will allow ensuring stability of the domestic market and developing food product export. Achievement of food security indicators is possible when realizing the innovative development of the food industry. Solving questions of deep processing of agricultural products, reduction of food losses, improvement of food storage systems, development of the modern technologies for food storage, creation and introduction of innovative technologies for healthy nutrition, introduction of the traceability mechanisms and safety and quality management systems, food quality monitoring will allow effective development of the food industry and achievement of the strategic goal planned in the Food Security Doctrine.

Abstract
In modern conditions of uncertainty caused by the introduction of quarantine measures and other restrictions associated with COVID-19, as well as the economic crisis provoked by the previously listed reasons, manufacturers need to constantly look for ways to improve competitiveness and safety (in particular, the lack of artificial additives) food products. The buyer begins to take care of his health more and more carefully and pays attention not only to the taste of the product, ignoring the ways of production and with the help of which additives it is achieved, but also pays attention to the safety and even the health benefits of a such product. As part of the scientific study, a descriptor analysis of 5 samples of chocolate (milk, bitter and dark), made according to a traditional recipe, excluding the introduction of artificial additives and flavors, was carried out in order to identify distinctive flavor and aromatic characteristics. The analysis of the obtained profiles of taste and aroma for each investigated chocolate bar, as well as the analysis of information about the distinctive features of cocoa beans of various geographical origin, showed that in the production of chocolate, cocoa beans are really used, characterized by special shades of taste and aroma. It was revealed that cocoa beans from Peru, Madagascar, Ghana, the Dominican Republic and Venezuela were presumably used in the production of the studied types of chocolate.

Abstract
At present, the production is focused on the tasks of ensuring and confirming the quality and safety of food products. An important role in this is played by the Technical Regulations of the Customs Union "On Food Safety", one of the requirements of which is "the development, implementation and maintenance of procedures based on the principles of HACCP". When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the production process of herring preserves was analyzed in order to ensure the quality and safety of products. A characteristic of herring preserves is given, namely, regulatory documents containing requirements for raw materials, organoleptic, physicochemical, microbiological and safety indicators, as well as requirements for storing the finished product. A block diagram of the production of herring preserves has been developed and, based on the analysis of hazards, which allows the enterprise to systematize the knowledge available to specialists, required to establish an effective combination of control actions, three critical control actions have been identified. An analysis of the hazards was carried out and management measures were selected for each stage of the herring preserves production process, in which the causes of the hazardous factor and its types (microbiological, physical, chemical) were identified, and responsible persons were appointed for these measures. A HACCP plan for three critical control points has been drawn up, in which registration documents are defined, stages of monitoring the CCP and the corresponding corrective actions are proposed. As a result of the research, a set of documents was developed for the food safety management system at the enterprise.

Abstract
Butter occupies a special place among dairy products and, both in Kazakhstan and in all CIS countries, is included in food baskets. Counterfeiting butter by adding vegetable fats for additional profit is a fairly common example of fraud in the oil and fat industry. The lack of information on the level of falsification of butter in the Republic of Kazakhstan makes it difficult to determine the true picture of the intake of monounsaturated and polyunsaturated fatty acids into the body. Purpose of the study: to establish the falsification of butter samples present in the republican trade network. On the basis of the Kazakh Academy of Nutrition in the city of Almaty, spectral and chromatographic studies were carried out for the presence of phospholipids in the composition of butter of various brands, presented in the trade network of Almaty, to establish falsification. Evaluation of the fatty acid composition of the butter samples showed that 11% of the samples do not contain butyric acid, which indicates that the fatty component of these products is completely falsified. Data from a rapid analysis of butter for the presence of phospholipids indicate falsification in 22% of the samples. At the same time, in 50% of the samples, an excess of the content of individual fatty acids was found, and their ratio was also violated. The presented results indicate that about 61% of the butter presented in the republican trading network does not meet the requirements of GOST 32261-2013 and testify to the ongoing falsification of butter.

Abstract
Special-purpose products are in demand by consumers in the Russian market. The increase in average life expectancy in the modern world predetermines the development of products for heroic purposes, the introduction of modern technologies, the use of new types of raw materials and food additives in formulations, which will make it possible to obtain competitive products that meet the changing needs of older people. Specialized recipes for a curd product have been developed. As a scientific substantiation of the recipe composition, the materials of studies of the chemical composition of flax seeds, the use of stevia are presented. The paper presents the characteristics of the recipe ingredients, the results of research on the development of the optimal composition of a curd product with functional properties. The work was carried out at the Kemerovo State University in the laboratory of the Institute of Engineering Technologies. When performing the research, we used standard methods for analyzing the curd product. As a result, the best samples were identified, the quality of the new product was assessed by a combination of organoleptic and physicochemical indicators, and the sensory characteristics were assessed using the descriptor-profile method. The authors believe that the inclusion of crushed flax seeds and stevia in the curd product recipe while maintaining high organoleptic quality indicators will expand the range of herodietic food products.

Abstract
The relevance of the chosen topic is due to the acute expediency of improving the quality of life of the population and creating favorable socio-economic conditions for the development of Russian society. The article is devoted to the choice of a system of prerequisites that contribute to improving the level of economic security of the country, focused on strengthening Russia's position on a global scale. The definition of the essence of the evolutionary development of the macroeconomic economy as the most important socio-economic direction is based on the identification in the study of a set of conditions and factors that are a system of prerequisites for strengthening the economic security of the country. The authors set themselves the task to justify the approach to comparing the main characteristics of human development in Russia and developed countries of the world. Based on the comparison of information of global importance, the study aims to identify the course of evolutionary transformation of the sphere of state socio-economic policy, focused on strengthening the status of economic security of the country on the basis of the introduction of high-tech technologies and domestic innovations. Questions of the research is to identify the inherent necessity of concentration of efforts of all levels of management of economy on the growth of material well-being of the population, improving the quality of life, the implementation of which is recognized to improve the economic security of the country. The purpose of the study is to substantiate the key directions of strengthening the country's economic security on the basis of further development of macroeconomic policies. The following methods were used to select strategy vectors: synthesis, analysis, economic-statistical, economic-mathematical, hypothetical, abstract, expert, etc. The object of the study was the macroeconomic policy of management, based on the study of global patterns of transformation of the country's economy, focused on strengthening the economic security of the country. The study focused on the stages and processes of socio-economic policy of Russia and other countries, which are prerequisites of evolutionary development.

Abstract
One of the variants of gustatory-visual synesthesia is the existence in a sufficiently large number of people of stable associations between the taste of food and the shape of objects. Psychologists, for example, have found that people have an innate or early acquired tendency to draw a parallel between round or spherical objects and a sweet taste, and having a square or cubic one compare with sour. The types of synesthesia associated with the taste of food also include taste and sound, when the taste felt in the mouth is associated with the sounds of musical instruments or those sounds that occur when food is consumed. For example, it has been found that many people associate the sweet and tart taste of food with slow, melodic and soft music in which high tones predominate; bitter - with music with low tones, salty - when there are pauses in the melody of the music, and sour - when dissonant and fast music sounds. It was also found that when people, while eating potato chips, heard a louder crunch or an increased sound intensity in the high frequency range of its spectrum, their assessment of the degree of freshness and crunchiness of the product turned out to be 15% higher than when they heard a quieter sound. Known types of synesthesia also include the ability of some people to taste when they hear or read certain words. This fact turns out to be important in the process of creating names for new types of food. The choice of names should therefore be carried out taking into account the possibility of the occurrence of associative connections between words and the gustatory sensations they cause (lexical-gustatory synesthesia) or sounds during their pronunciation and taste (phonemic-gustatory synesthesia). The techniques of using synesthesia in advertising presentations help by lexical means to connect in the consumer's mind the sensations evoked by almost all senses, as well as combine them with impressions that are positive in their emotional coloring. It can be further noted that food products developed on the basis of synesthetic associations can be distinguished by a great originality of composition and be characterized by a very unusual combination of food ingredients. In general, we can conclude that the phenomenon of synesthesia significantly pushes the limits of human perception of food, and allows us to speak of it as an important factor in the design of food products, in order to use it to achieve more complete satisfaction of even not fully aware the needs of consumers.

Abstract
In the process of growing various groups of industrial strains of microorganisms, it is of great importance to create the most favorable conditions for the development and reproduction of culture. In addition to the existing methods for improving the composition and properties of nutrient media, regulation of the physical parameters of cultivation is no less important. The objects of research are Sacharomyces cerevisiae yeast strains: Saflager S-23 and Cooler. These strains are widely used in the brewing industry for the production of beer and beer drinks. According to the developed experimental scheme, the modes of culture cultivation at 20 and 25 °C with aeration at 90 and 120 rpm, and without it under static conditions were selected. The experiment was preceded by four preparatory stages within 5 days. Under static conditions, the best result in terms of biomass growth was shown by the brewing yeast strain Saflager S-23. Its biomass growth was 99 million CFU/ml (89.3%) at 25 °C. In turn, the best biomass growth in the Cooler strain was observed at 20 °C - 91.3 million CFU/ml or 61.1%. Since the temperature regime for growing crops was determined under static conditions, the aeration regimes were selected for the strains at a constant temperature according to the results obtained in the first part of the experiment. Under dynamic conditions, both strains showed the best biomass growth at 120 rpm of a thermostatted shaker and showed the concentration of yeast cells in the Saflager S-23 strain - 83.5 million CFU/ml, and in the Cooler strain - 70.3 million CFU/ml, which accounts for the proportion of budding cells of pure yeast culture at 88 and 83%, respectively.

Abstract
The demand for small-sized sea fish is limited by a small assortment of fish products, rapid spoilage of fresh fish, absence of developed technology for its primary processing and the reluctance of consumers to cut up such fish themselves. Therefore, in addition to processing for canned food, such fish is often used for non-food and technical purposes. The aim of the research is to develop a practical technology for small-sized sea fish processing into emulsified food products - cooked fish sausages. Small-sized sea fish blocks, such as the Peruvian anchovy Engraulis ringens, are processed entirely without evisceration or decapitation to reduce waste and improve the degree of mechanization of the process. The main method of processing is to cut the frozen fish blocks to a thin paste, add vegetable oil and then stabilize the emulsion with food additives. Practical results have shown the possibility of processing small-sized sea fish on a cutter without pre-thawing for the production of emulsified cooked sausages. To improve the organoleptic characteristics of sausages from small-sized sea fish, it is recommended to additionally use fatty raw materials in the form of vegetable oil (in the ratio of fish:oil 2:1) with the use of efficient emulsifiers. The smeared pate consistency of fish emulsified sausages is proposed to be corrected by adding animal collagen-containing raw materials - an emulsion of pork skin (15%), chicken skin (10%) and a dry animal protein (4-5%). It is established that the use of dry animal protein is the most suitable component to fix rheological properties of fish sausages. Colour correction of the product is carried out by pre-bleaching the minced fish with titanium dioxide in an amount of 0.8%, followed by the introduction of natural beet dye 0.6%. The taste of the finished product was improved by adding 12% of natural onions and spices. The developed technology is suitable for most types of small-sized marine fish frozen in blocks.

Abstract
An innovative technology for producing wheat and flax flour has been developed. Regularities of preparation and grinding of binary grain mixtures for obtaining composite types of flour with given technological properties and increased nutritional value by enriching traditional types of grain by adding flax seeds with valuable food components such as PUFA, essential amino acids and other irreplaceable nutritional factors have been revealed. Formed three varieties of wheat-flaxseed flour with the following indicators of yield and quality: flour A - yield 45-50%, fat 3.6-4.0%, protein 13.0-13.5%, ash 0.55-0.70%, whiteness 50 units; flour B - yield 20-25%, fat 5.5-6.0%, protein 14.0-14.5%, ash 0.9-1.25%, whiteness 22 units; flour B - yield 70-75%, fat 4.3-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness 36 units. The content of linoleic acid (omega-6) in a sample of wheat-flax flour is 1.6...3.3 times, and linolenic acid (omega-3) is 36.8...57.2 times higher than in samples of wheat flour (with taking into account the total fat content of the samples). An assessment of the possible safe storage period is given based on the dynamics of changes in the acid number of fat, which amounted to 9.4 months (forecast). Bread baked from wheat and flax flour had a fairly good volumetric yield from 422 to 449 cm3/100 g of flour. All bread samples were distinguished by a high assessment of the appearance and a total organoleptic rating above average, which indicates the possibility of its use for obtaining specialized types of bread and the production of flour confectionery products.