The article presents the results on the receipt and storage of raw materials (drone larvae and royal jelly) for new biologically active additives, which allow maximum preservation of the nutritional and biological value of raw materials and finished products. The problem is that both of these products cannot be stored in an unprocessed form; they lose their properties in the open air after a few hours. The purpose of our work is to develop new technologies for obtaining and storing royal jelly and drone larvae homogenate. To obtain a drone homogenate, in contrast to the traditional technology, where open and printed drone brood is used, we used only young drone larvae at the age of 5-9 days. In this case, along with the larvae, when they are removed from the cells, larval food (royal jelly and pollen with honey) enters, which does not impair the quality of the raw material and determines the amount of decenoic acids in it. We also accelerated the process of adsorption of the drone brood homogenate (HGR)) up to two days. As a result, the residual moisture content of the finished product was 1.5-2%. Thus, we have received a quality product (adsorbed GAD), ready for consumption or for use in obtaining dietary supplements. Upon receipt of royal jelly, the method of forming a family-caregiver in a hive-lounger without orphaning was used. Unlike traditional methods (with partial and complete orphanage), this is a gentle method and a cyclical process for the collection of royal jelly, which can be offered as a recommendation for commercial apiaries. When developing methods for storing royal jelly, the bowl itself and subsequently the mother liquor is used as a container, and royal jelly is frozen in it. In this case, we do not take the milk out of the mother liquor, this has a positive effect on the quality of the milk, there is no oxidation factor when transferring the product to a glass container. In our work, when adsorbing royal jelly, instead of lactose and glucose, we used dry honey in a ratio of 1:4, since dry honey has all the beneficial properties of liquid honey, but is a powder obtained using a special technology. As a result, a powder with a brown tint was obtained, which can be used both independently and for the manufacture of dietary supplements. The study of royal jelly and drone brood homogenate was carried out in a specialized laboratory.

At present, modern sugar beet hybrids can realize their genetical potential only using agricultural methods adapted to their biological characteristics. As a crop having high removal of nutrient el-ements, sugar beet demands NPK supply very much. When choosing an optimal fertilizer system for a concrete soil-climatic region, it is necessary to recommend the variant in which interaction of hybrids and nutrient supply systems is the especially effective. Aim of our investigations was to determine efficiency of long-term applied fertilizers in a grain-beet crop rotation and to reveal their influence on change of technological characteristics and productivity of modern sugar beet hybrids. The investigations were conducted in 2019-2020 on the basis of the long-term experi-ment started by Federal State Budgetary Scientific Institution “The A.L. Mazlumov All-Russian Research Institute of Sugar Beet and Sugar” (Voronezh region) in 1936 that used 9-course grain-arable crop rotation with the interchange: black fallow – winter wheat – sugar beet. For domestic hybrids RMS 120 and RMS 127, optimal doses of N45P45K45 (the scheme I) and N90P90K90 (the scheme II) fertilizers with the background of 25 t/ha of manure in fallow were determined. Their application resulted in reliable yield improvement (by 6.6-11.1 t/ha and 5.1-9.3 t/ha), increase of predicted factory sugar output (by 0.75-2.52 and up to 1.37 absolute %) with the least molasses sucrose losses (by 0.13-0.35 and 0.07-0.14 absolute %) and extractability (extraction coefficient) not less than 85 % that provided increase of refined sugar yield per a hectare of area under the crop by 1.3-2.0 t/ha as compared to the unfertilized variant and achievement of fertilizers’ pay-back: 32.1-32.6 (RMS 120) and 24.8-27.3 (RMS 127) kg/kg. For a foreign hybrid of Mitika, ap-plication N135P135K135 with the background of 25 t/ha of manure in fallow (the scheme III) and N120P120K120 with the background of 50 t/ha of manure in fallow (the scheme IV) provided relia-ble increase of beet root yield (by 14.7 and 9.6 t/ha), sugar output when processing raw material (up to 0.35 absolute %) with extractability not less than 86 %, and refined sugar yield per a hec-tare of area under the crop (by 2.3 and 1.8 t/ha). When using the schemes III and IV in fields with the foreign hybrid, fertilizers’ payback was 30.9 and 19.1 kg/kg, accordingly. The obtained data allows recommending the above-stated schemes for a long-term application in a crop rota-tion to obtain the greatest productivity of modern sugar beet hybrids with high technological in-dices of beet root processing and payback of the applied fertilizers. 

The reliability of the experimental results is largely determined by the measurement accuracy when the sample data are random numbers. In an applied problem, instead of defining the probability distribution law for a random variable, it resorts to descriptive statistics of variables using numerical characteristics. The fact that the empirical distribution of a random variable belongs to a known distribution is proved using goodness of fit criteria that establish the permissible discrepancy between the experimental frequency of the result falling into a particular interval with the frequency calculated for these intervals. Checking the deviation of the probability distribution from the normal distribution allows you to reject the null hypothesis in favor of the alternative at a given level of significance (α = 0,05), if the empirical distribution of the falling number measurement values (n = 100) is distorted (√(β_1 ) = 3,92)  and has a large curvature (β_2 = 346,93) while fulfilling the inequality β_2≥(√(β_1 ))^2+1. In order to obtain samples for measuring the falling number, obeying the known distribution laws, statistical modeling was performed based on the random number generation algorithm in the "Data Analysis" module of MS Excel. Comparison of the values of the Pearson power criterion for the sample of the generated random variable showed a regularity of the increase in the probability that the tested random variable has an assumed distribution law: from rectangular distribution to normal and model rectangular distribution. The hypothesis about the correspondence of the model distribution law to the rectangular distribution is accepted, since the calculated parameter p-level of significance of the criterion, which determines the probability of error when the hypothesis of normality is rejected, reaches 0,99256 (which is significantly more than 0,05).

In recent years, the nutritional use of mushrooms has been perceived in a new context: mushrooms are considered as an additional source of minerals, vitamins, specific enzymes and a number of other biologically active substances. Some types of mushrooms can be used as a renewable reserve of dietary protein, including in the production of bakery products. Armillaria mellea differs from many other types of fungi with a higher content of protein nitrogen. The increased accumulation of protein is characteristic not only for the cells of the fruit body, but also for the cells of the mycelium of A. mellea, which determined the purpose of the study – analysis of the effect of the biomass of the mycelium of A. mellea on the biochemical processes of dough maturation and bread quality, for which the authors used standard and industry methods of control of raw materials and semi-finished bakery products, standard methods of microbiological analysis. The agarized biomass of the mycelium of the open autumn strain Armillaria mellea D-13 was used in the work, which was introduced into the dough at the kneading stage after was crushed to a homogeneous paste-like state. The dough was prepared from wheat baking flour of the first grade, agarized mycelium biomass was introduced into the dough at the rate of 2.5-10.0% by weight of flour. According to the results of the research, the dosage limits of the agarized biomass of mycelium – 7.5–10.0% are justified. Bread with this dosage retains the standard quality and does not acquire the characteristic taste and smell of mushrooms. With the hearth baking method, with an increase in the dosage of agarized mycelium biomass, the shape stability index of products decreases from 0.6 to 0.4, with the molded baking method, these undesirable effects are not pronounced.

Regular surveys of the health and nutrition status of various groups of the Russian population indicate the presence of deficiencies of the most important nutrients, leading to the emergence of various alimentary diseases, the prevalence of which has increased in recent years. One of the effective ways to eliminate deficiencies of essential nutrients in diets and increase the body's resistance to harmful factors is the development of recipes and technologies for food products based on natural, high-quality and safe raw materials in order to promote health and reduce the risk of diseases. The possibility of introducing non-traditional plant raw materials, in particular hemp seeds, into the composition of a grain bar is substantiated. The nutritional value of cereal flakes that do not require cooking – oatmeal, buckwheat and sprouted wheat flakes, as well as nuts – crushed cashew kernels, almonds and hazelnuts - has been studied. It has been established that oat flakes are characterized by a high content of insoluble dietary fiber, vitamins B1 and B2, minerals - calcium, magnesium, iron. The crushed cashew kernel was chosen as an additional ingredient, since it contains fats represented by a variety of fatty acids, including essential polyunsaturated linoleic acid, vitamin PP, minerals - magnesium, phosphorus, iron. The nutritional and biological value of hemp seeds in terms of protein, fat, amino acid and fatty acid composition has been studied. A comparative assessment of these indicators with traditional (wheat, corn, soy) and non-traditional (lentils, flax) crops was carried out. It was revealed that hemp seeds have a high biological value - the content of lysine is higher than that of flax seeds, and methionine is higher than in soy and flax. In addition, a high content of polyunsaturated fatty acids, such as omega-3 and omega-6, and an insignificant percentage of saturated fatty acids were noted; the ratio of omega-6 / omega-3 is 3:1. Scientifically justified reduction of sugar in the binder due to the addition of currants and pectin-containing components of the bar. The use of fresh or quick-frozen black currant in the "fast cooking" mode allows you to preserve most of the vitamins, reveal the taste and smell of the flavoring (nutmeg) and other fruit and berry components and improve the taste of the bar.

One of the most important indicators of the quality of finished kefir is taste, which is currently determined by organoleptic methods in the laboratories of dairy enterprises. The article deals with the problems of organoleptic control of the taste of kefir. It is shown that such quality assessments are subjective and imperfect. Obtaining reliable results and increasing the objectivity of control of the taste of finished kefir is possible due to the introduction of highly effective in-telligent technologies into the production process. The successful solution of this problem with minimal costs for preparing and conducting analyzes will be possible due to the introduction of an intelligent taster module (hardware and software complex) into the production process for quality control of kefir taste indicators, the algorithm of which is based on neural network technologies. To solve the problem of an objective assessment of the taste of finished kefir, a neural network structure was developed, such as a multilayer perceptron with one hidden layer, an analysis of existing automated control systems for technological processes at dairy enterprises was carried out, which showed that in most cases, currently implemented automated systems respond only to for the control of the technological line equipment, and there is no interaction with the production management level. This significantly affects the level of automation of the enterprise as a whole. The article emphasizes the importance of creating an intelligent system for automatically predicting the taste of kefir. It is emphasized that for the functioning of such a system, it is necessary to develop an appropriate forecasting model that makes it possible to increase the forecast accuracy and reduce the error to an acceptable minimum, thereby reducing the losses associated with uncertainty in decision-making. It is noted that recently there has been a tendency of increasing interest in the use of models of artificial neural networks for solv-ing forecasting problems in various spheres of human activity. The tasks solved by them are presented. An intelligent system for dispatching kefir production has been developed with an intelligent taster module included in it to predict the taste of kefir.

The article presents proposals for the development of an integrated school feeding system in the Russian Federation. Providing children with healthy food is one of the objectives of 47-FZ. Based on the provisions of the new Federal Law, primary school children should be provided with hot meals, consisting of specialized products that meet the principles and requirements of baby food. As part of the implementation of 47-FZ, it is advisable to create and develop an integrated system for organizing school meals, which must be developed primarily through the food and processing industries. The main task of this system is to organize healthy meals for primary school children with the participation of budgets of all levels (federal, constituent entities of the Russian Federation, local budgets and other sources of funding), including logistics, delivery, storage, formation of rations and menus, preparation and implementation. To create a school feeding system, it is necessary to implement the following directions: expanding the production of specialized products for baby food in accordance with state standards at food industry enterprises; compulsory compliance with the current requirements for the production of baby food for organized educational teams; widespread use of modern food technologies for catering for educational groups; introduction of a quality control system for baby food products. The development of the school feeding system within the framework of Federal Law 47-FZ is already being implemented in one of the progressive constituent entities of the Russian Federation - the Ulyanovsk region with the participation of the leading scientific organization in the field of food technologies FSBSI "Federal Research Center of Food Systems. V.M. Gorbatov "Russian Academy of Sciences and the leading food university of the country FSBEI HE" Moscow University of Food Production ", together with ANO" Agency for Healthy and Social Nutrition "(Ulyanovsk) and LLC" Alternative "(a modern school food factory in Ulyanovsk). The experience of developing a modern school feeding system in the region will make it possible to use the results obtained in other constituent entities of the Russian Federation.

The solution to the problem of whey utilization is possible only through the investment of processors in new resource-saving technologies. The release of whey permeate powder spray, a new product for our country, will allow to organize a closed production cycle and expand the assortment groups of traditional goods. The particle-size distribution, physical and chemical parameters of whey permeate powder spray were established. The average particle size was 56.03 microns, the solubility index was 0.1 cm³, the bulk density was 0.68 g/cm³, dispersibility index was 80.6 %, wettability was 62.0 %. The studied functional properties of whey permeate powder spray show a high ability to adapt the recipes of confectionery and bakery products, hot drinks, dairy and meat products to improve their taste and texture, as well as to reduce their cost.