Introduction: The genre diversity of scientific communication allows the authors to select the optimal landscape for describing the results of their research in order to convey them to the scientific community as targeted and with the necessary accents. At the same time, individual genres have not received due attention from the authors of journals due to their limited distribution in scientific discourse. Among them is the genre of short communications.
Purpose: Conducting an analysis of the structure and functional purpose of articles in the genre of short communications will allow the authors to clearly distinguish between their applicability for the presentation of research results and will contribute to the popularization of the genre.
Materials and methods: The authors analyzed the articles devoted to the specifics of the genre in order to determine the structuring and functional content of short communications. Further, on the example of a specific article on food safety issues, compliance with the specified parameters was monitored in order to identify the specifics of the genre implementation in a particular subject area.
Results: Brief reports are short articles that present original, significant research that needs to be published promptly. A short article may focus on a current topic or contain new findings that are expected to have a significant impact on the current issue. The relevance of brief communications often depends on timely publication, and therefore require the editorial staff of the journal to take an appropriate protocol of actions. The structure of short communications in their standard form follows the structure of an empirical article, but the volume of sections is significantly shortened so as not to distract the reader from the main (usually innovative) emphasis of the article. Each section of short messages performs a specific function and its full implementation is necessary for a transparent presentation of the achievements of the author (s) of the article.
Conclusions: It is necessary to adhere to the recommendations of each specific journal publishing articles in the genre of short messages, since they may vary depending on the needs of the readership of the journal. Short messages are quite popular in the context of food safety, storage and processing of agricultural raw materials in the world, which requires an analysis of the specifics of their implementation within the specified subject field.

Research background: Foreign software products such as Mathcad, AutoCAD, etc. are used in educational organizations and at enterprises of the extraction of hydrobionts of Federal Agency for Fishery in order to study the mechanics of trawl structures, as well as to perform their design procedures. 
The gap to be filled in the existing knowledge and the purpose of the study: In this article, we describe the software product “Calculation of structural, technological and power characteristics of a mid-water trawl”. Kaliningrad State Technical University and “DigiTech Laboratory” offers a phased import substitution of existing software products.
Materials and methods of research: At the first stage, it is proposed to replace Mathcad with the software product “Calculation of structural, technological and power characteristics of a mid-depth net trawl”. At the second stage, the replacement of AutoCAD with the software product “Computer-aided design system for commercial fishing gear”. To solve a number of problems of trawl structures, namely their mechanics and design, it becomes necessary to use software that allows you to calculate and justify the design, geometric and power characteristics of trawl structures (bottom and mid-water). These characteristics include: cycles of cutting netting plates, mass of netting plates, dimensions of netting plates, hydrodynamic resistance force of warps, cables, rigging and net part of the trawl structure. 
Results and their application: Computer program “Calculation of structural, technological and power characteristics of a mid-water trawl” was developed by “DigiTech Laboratory”. Software for calculating the characteristics of trawl structures includes the calculation and design of mid-water trawls.

Research Background
One of the most nutritious and healthy fruits are bananas. They are grown in almost all tropical countries of the world. Of all the cultivated crops, bananas are ranked 4th in the world after wheat, rice and corn. At the same time, in some countries bananas are one of the main sources of food. Our country ranks 4th in the world in terms of banana imports. Over the past 20 years, the consumption of bananas in Russia has increased by about 2 times. Bananas occupy the largest share among all imported fruits. The largest share of bananas (almost 99%) is imported from Ecuador, and about 1% comes from other countries: Costa Rica, Mexico, Guatemala, Colombia, etc. The banana consumption market in Russia increases in winter and decreases in summer. The study of the influence of the method of storing bananas on their quality indicators and safety is one of the urgent tasks, since it allows to extend their shelf life.
Gap to be filled in existing knowledge and purpose of the study:
The aim of the study was to analyze the influence of the storage method on the quality indicators of bananas. The novelty of the work lies in the fact that the methods of storing bananas in a controlled gas environment with a selected optimal composition and in dried form were investigated.
Materials and methods of research:
The objects of the study were bananas of the Prima Donna brand, harvested in 2022. In total, 4 storage methods were chosen: at a temperature of 18°C; at a temperature of 6°C; in a controlled atmosphere (CGM) at a temperature of 18°C; dried at 18°C. The controlled atmosphere contained 6% O2 and 5% CO2. For drying, bananas were cut into plates, 10 mm thick. Drying was carried out by the convective method until a moisture content of 5% was reached. The drying temperature in different samples was 40, 50 and 60°C. The organoleptic assessment of fresh bananas was carried out by assessing 4 indicators: appearance, taste, smell, degree of maturity. Each of the indicators was evaluated on a 5-point scale.
Results and their application:
As a result of the work carried out, the influence of the storage method on the safety and quality characteristics of bananas was investigated. It has been established that the use of a controlled gas environment allows to some extent to increase the shelf life of fresh bananas, which is reflected in the improvement of organoleptic characteristics. It is advisable to dry bananas at a temperature of 40°C - in this case, low losses of biologically valuable components are observed. Dried bananas are recommended to be stored no more than 12 months. They can be used for the production of semi-finished confectionery, bakery products, dairy drinks and other products.

Background. The resource-saving basis for the production of vegetables is the area of ​​their cultivation. The Astrakhan region is mainly focused on the production of crop products, in particular sweet pepper.
All favorable conditions have been created in the Astrakhan agro-industrial complex for organizing on a scientific basis not only the cultivation and storage of fresh vegetables, but also their processing, while obtaining new products. This allows you to significantly reduce crop losses, increase product yield and, as a result, increase cash income.
Purpose. Studying the reduction of losses of unsold marketable crops and non-standard sweet peppers that are not inferior to the marketable product by the method of solar-air drying and determining the quality of processed products by nutritional value. For the first time, the influence of new varieties of selection of the All-Russian Scientific Research Institute of Irrigated Vegetable Growing and Melon Growing on the yield of dried product, depending on the load on the sieve, is studied. This development reduces crop losses during cultivation, reduces the need for vehicles, provides a high-quality, environmentally friendly food product with the maximum use of natural factors.
Materials and Methods. Biologically mature fruits of sweet pepper varieties of VNIIOOB Atomor, Marble and Lyudmila breeding, zoned and cultivated in the Southern Federal District, were used. The prepared raw material was cut into rings with a thickness of 5-8 mm with further layout on a sieve with cells of 4x4 mm or 6x6 mm with a load weight on the sieve from 5.0 to 8.0 kg/m2. The sieves were placed on racks at a height of 0.5-0.8 m from the surface of the earth. During the tests, the duration of the drying time was taken into account.
Results. The result of the study made it possible to record new data on the duration of solar drying of sweet pepper fruits, depending not only on the thickness of the layer, but also on the temperature and humidity of the environment. It was determined that the duration of solar drying varied depending on the variety. With a mass thickness of raw materials per 1 m2 of 5 kg, it ranged from 83 to 108 hours, and with an increase in load to 8 kg, the drying time increased by 1.2-1.3 times. The content of dry matter and the amount of sugars in dried peppers increases in proportion to the shrinkage of fresh peppers. The amount of ascorbic acid, despite the loss during the preparation of raw materials for drying and during the drying process, remained quite high and varied within 118.24 - 140.32 mg%. The amount of carotene in the finished product decreased by 1.1-1.4 times, and most of all carotene was contained in fruits (both fresh and dried) of the Lyudmila variety and varied, depending on the type of product, from 5.89 mg% to 7 .28 mg%. The yield of the finished product ranged from 76.7 to 98.9 kg per ton of fresh peppers.
Conclusion. It was found that the finished product obtained from the marketable and non-standard crop that was not sold on time, which is not inferior to the marketable product of sweet pepper, is biologically valuable, and the method of solar-air drying is low-cost and reduces crop losses.
Keywords: sweet pepper, variety, solar-air drying, drying time, finished product yield, main chemical composition

Foreword: Ultraviolet (UV) irradiation is used as a catalyst for the denaturation and polymerization of whey proteins in milk. However, the area of using UV polymerized whey proteins in the technology of fermented milk products remains little studied. 
Aim: The aim of the study was to determine the regularities of the impact of UV irradiation on the physicochemical changes in whey proteins and their effect on the parameters of fermented milk model systems. 
Materials and methods: In the study, a flow type UV pilot reactor was used (254 nm, radiation flux 7.3 W, gap 400 μm, flow rate 6.67 ml/s). Protein solubility and the degree of β-lactoglobulin denaturation by HPLC were evaluated as indicators of protein UV denaturation. In fermented milk products, the water-retaining capacity was evaluated and structural and mechanical parameters. 
Results: The greatest effect of protein aggregation with increasing UV dose from 0 to 185 J/mL was achieved in a solution of whey protein concentrate (WPC) with ppm. protein 3.0%, expressed by a decrease in protein solubility from (92 ± 1.67) to (31 ± 2.1)% and an increase in the degree of β-lactoglobulin denaturation from (20 ± 2.4) to (94 ± 2.7)%. A sample of a fermented milk product containing a 60% irradiated WPC solution (37 J/ml) showed a threefold increase in strength characteristics to (5.7 ± 0.1) kPa, as well as a twofold decrease in the degree of viscosity loss ( 33.3%). 
Applying the results: The obtained results of the work will be the basis for further research on the optimization of UV irradiation of whey protein solutions for their use in the technology of fermented milk products.

Introduction: When creating perfect technological processes that make it possible to obtain a high-quality finished product, it is necessary in almost every specific case to study a whole range of physical and mechanical properties. These properties characterize the behavior of food masses under the action of mechanical loads from the working bodies of machines. Of great importance in the food industry is an objective assessment of the quality of food products and semi-finished products. In this regard, the creation and application of methods and instruments for objective quality control provides not only a replacement for organoleptic control, but also creates the prerequisites for the development of automatic control systems for technological processes in food production. The article discusses the rheological properties of pasta, namely the viscosity characteristics.
Objects and methods of research: The studies were carried out by the RVA method on the Rapid Visco Analyzer TecMaster. This unit is a rotational viscometer with the ability to control the temperature and speed of mixing, as well as the analysis of starch-containing raw materials and food products in accordance with standard test profiles. As samples of the study, pasta of group A of the highest grade "Perya" of the manufacturer LLC "MakProm" was selected, stored for 12 months at various temperatures. Storage of pasta at different temperatures is carried out as part of research work to study the terms and conditions of storage of products intended for long-term storage.
Results and discussion: Viscosity characteristics were analyzed for heat-treated and untreated samples. The RVA-TecMaster device allows you to measure such indicators as the maximum value of viscosity during the heating process (peak viscosity); minimum value of viscosity after peak viscosity (trough); difference between maximum and minimum viscosity values (breakdown); the final value of viscosity (final viscosity); difference between final and minimum viscosity values (setback); the time of formation of a starch paste of maximum viscosity (peak time); as well as to obtain dependences of viscosity on temperature and mixing time.
Conclusion: The data obtained show the change in the carbohydrate complex of pasta under the influence of temperature.

Research background: Freezing and low-temperature storage of meat leads to changes in its quality. Meat is a protein product, so the modification of proteins and partial loss of their original properties determines the final quality of meat. 
Gap to be filled in existing knowledge and purpose of the study:Despite numerous domestic publications on meat freezing no articles in which the information received by different authors on influence of meat freezing and storage at low temperatures on its biological value and functional and technological properties is systematized are found. 
Materials and methods of research:The review presents the results of studies by Russian and foreign researchers published in scientific journals in the period from 2009 to 2020. The sources were searched by keywords. The literature was grouped according to the influence of freezing and low-temperature storage on the biological value of meat (amino acid composition, essential amino acids, fractional composition of proteins, digestibility), protein oxidation, bioavailability of protein system of meat, functional and technological properties of meat (moisture binding capacity, pH value, drip losses), and freezing conditions (ripening sequence, freezing rate) on meat quality. 
Results and their application: The review examines the changes that occur in the protein system during freezing storage of meat, leading to a decrease in the nutritional and technological properties of meat.  Particular attention is paid to protein oxidation, a process that contributes to the loss of protein functionality and negatively affects the health of the consumer. The results presented in the article can be used when planning research on the study of the quality of frozen meat, determining promising directions in the field of freezing food products.   

Research background:The choice of the topic of this article is due to the general importance of vitamins, their serious biological role for the human and animal body, since the normal functioning of any organism is continuously associated with the receipt of a whole powerful complex of various BAS, including, above all, vitamins. Currently, the production of vitamins, especially their fat-soluble group, is characterized by certain difficulties associated with technological solutions in production and standardization issues. 
Gap to be filled in existing knowledge and purpose of the study:The current state of the state of analysis of organic compounds categorically assumes the use of modern and promising physico-chemical methods with high accuracy and sensitivity of analysis. And this, in turn, requires the creation of standards – pure substances as a reference. However, today there are practically no domestic standard samples: standard samples of foreign pharmacopoeias dominate, and this is undoubtedly a gap in regulatory regulation, while vitamin A is especially significant at present due to the epidemic situation in the world both for medicine and pharmacy and continues to be used in food production and cosmetology. The purpose of the study is to determine the main directions of vitamin A technology, to study the stability of its standard sample under conditions of natural storage and by the method of "accelerated aging" and "stress studies".
Materials and methods of research:Three series of retinol palmitate were used in the experiment. Actually, stability was studied using natural storage for 12 months at a temperature of 25 ° C, humidity up to 45%, in a place protected from light. The primary packaging met the requirements of the regulatory document. In the case of "accelerated aging", the storage temperature of the material is 40 ± 2 ° C, at a humidity of 75 ± 5 ° C. Stress studies were conducted at a temperature of -18 ° C. The frequency of control in both variants is 12 months. The experiment was carried out with constant monitoring of the parameters of the microclimate of the laboratory. The samples were analyzed by HPLC.
Results and their application: As a result, this article theoretically substantiates the fundamental possibility of obtaining a standard sample of vitamin A from a natural raw material. The shelf life of the sample was experimentally established in vivo – 1 year and with "accelerated aging" – 2 years. The performed studies are able to provide validation of vitamin A production and the unity of measurements related to the production of vitamins in various fields of domestic industry and agriculture.

Research background: Metabolites of the genus Cetraria of lichens of the Parmeliace-ae family have antibacterial, antifungal, antiviral, immunomodulatory, antitumor, and antioxidant activity. 
Gap to be filled in existing knowledge and purpose of the study:The paper analyzes the results of studying the antioxidant activity (AOA) of extracts obtained with ex-tractants of different polarity. 
Materials and methods of research: AOA was determined using in vitro spectropho-tometric methods. Acetone and alcohol extracts obtained from raw materials and wa-ter decoctions had a moderate antioxidant activity, in comparison with the known food antioxidants ascorbic acid. 
Results and their application: Alcohol extract has the highest ability to inhibit the DPPH radical. The highest content of phenolic compounds was found in the aqueous extract of the thallus of the Icelandic cetraria. And the highest iron chelating activity is shown by acetone extract. The AOA of extracts obtained using extractants with dif-ferent polarity depends not only on the content of phenolic compounds, but also on non-phenolic substances and is the result of synergistic and antagonistic effects of the interaction of several classes of biologically active compounds. Thallus of Icelandic cetraria can serve as a promising source of natural biologically active compounds with a moderate antioxidant potential.

Background: Durum wheat is the most preferred raw material for the processing and production of pasta flour. Currently, the State Register of Protected Breeding Achievements of the Russian Federation contains 46 grain varieties of spring durum wheat and 22 grain varieties of winter durum wheat.
The gap to be filled in the existing knowledge and the purpose of the study: Studies were carried out to determine the potential flour-grinding properties of commercial grinding batches of durum wheat grain of 4 operating large flour mills in various regions.
Materials and methods of research: Grinding of original samples of durum wheat was carried out according to a developed technological scheme with the inclusion of 6 torn, 2 sieve and 3 grinding systems, as well as one grinding system.
Results and their application: It was revealed that of the four presented samples of grinding batches of existing flour mills for processing durum wheat grain, the Oryol region has the best flour-grinding properties, in which the total yield of flour for pasta was 83.8 %, incl. 63.2 % premium flour, 20.6 % second grade flour and 16.2 % bran. During the processing of grinding batches of durum wheat grain at a flour mill located in the Moscow region, the total flour yield for pasta was 78.8 %, incl. 57.0 % flour of the highest grade, 21.8 % flour of the second grade and 21.2 % bran, when processing grinding batches of durum wheat grain at a flour mill located in the Lipetsk region, the total flour yield for pasta was 81.5 %, including 61.1 % flour of the highest grade 20.4 % flour of the second grade and 18.5 % bran, during the processing of grinding batches of durum wheat grain at a flour mill located in the Orenburg region, the total flour yield for pasta was 81.6 %, in tons .h. 59.3 % premium flour, 22.3 % second grade flour and 18.4 % bran. The modes of extraction of intermediate products of processing of grinding batches of durum wheat grain were: on the first torn system 19.5-26.2 %, on the second torn system - 50.0-58.9 % and on the third torn system - 40.3-52,8 %. The highest yield of cereal products and flour of the 2nd grade was obtained from the grinding batch of durum wheat grain of a flour mill located in the Oryol region, which amounted to 80.7 %, and the smallest yield was from a flour mill located in the Moscow region, which amounted to 71.1 %.

Research background: Confectionery is the largest macro category in the Russian consumer's basket. To prevent premature spoilage of products, the control of air pollution in the working environment inside production facilities is just as important as the microbiological analysis of raw materials and samples of finished products. At the same time, it is especially important to determine the critical points for monitoring the purity and microbiological contamination of the air in working areas.
Current knowledge gap to be filled and study objective: Currently, there are no guidelines for confectionery industries on control points and requirements for clean air in work areas. Their establishment is especially important for shops for the production of flour confectionery products with high and intermediate humidity. The purpose of this work is to substantiate additional requirements for the air of working areas based on the results of studies of the microbiological parameters of the air environment to ensure the safety of flour confectionery products.
Materials and methods of research: The objects of research are flour confectionery products with a mass fraction of moisture of 20%, cake and rum woman, raw materials and semi-finished products, air samples from working areas in the shop for the production of flour confectionery products. Air samples were taken using an ActiveCount 100 microbiological sampler. The mass fraction of moisture, water activity of flour confectionery samples and microbiological parameters of flour confectionery products, raw materials, semi-finished products and air samples were studied by standard methods.
Results and their application: Based on the analysis of the technological production line, the critical points of possible microbiological contamination of raw materials, semi-finished products and finished products are substantiated. It was established that the microbiological parameters of air samples in the working air zone differed in qualitative and quantitative composition depending on the place of sampling. The air after cooling contains a significant amount of mold, which is apparently due to the human factor. It is shown that the air environment in the packaging area corresponds to class D according to the GMP EC requirements for microbiological contamination. The low levels of microbiological contamination in this zone contributed to the low risk of microbiological spoilage during the storage of cakes and rum baba. After 1 month of storage of samples of flour confectionery products, the content of microorganisms did not exceed the requirements of TR CU 021. To ensure the safety of flour confectionery products, it is recommended to achieve an air pollution level of no more than 200 CFU/m3.

Introduction: The study of the antioxidant potential of a fermented milk product during storage is an urgent problem of preventing the formation of reactive oxygen species, activation of peroxidation and oxidative modification, leading to a decrease in the functional value of the food product.
Goal: The purpose of this study is to select and substantiate the shelf life and technological parameters of the preparation of a product from bacterial concentrate based on the antioxidant potential of the symbiosis of microorganisms.
Materials and methods: A symbiotic starter culture consisting of lactobacilli and milk yeast was used as an object of research, from which a bacterial concentrate was prepared and then a fermented milk koumiss product. The meta-analysis method systematized the most significant data on the effect of antioxidant activity on the functional potential of the fermented milk product during storage. The conditions and modes of bacterial concentrate cultivation during the production of fermented milk product were empirically selected, the main physico-chemical and microbiological parameters were determined, including the metabolic products of symbiotic microorganisms that carry out an antioxidant response. The optimal method for the study of antioxidant activity was chosen and the concentration of reduced glutathione in the finished product was determined.
Results: The technological parameters of the preparation of a symbiotic product from bacterial concentrate are selected, taking into account its antioxidant activity. The optimal dose of bacterial concentrate is 1.0-1.2%, which allows you to prepare the product within 12 hours and maximize the antioxidant potential of bacterial symbiosis during storage. The amount of glutathione in the finished product ranges from 23.88 to 27.45 mg /%, during the guaranteed shelf life it changes by no more than 14%. The changes in the quality indicators of the product during storage and the level of vitamins C and B12 were investigated. The optimal shelf life of the finished symbiotic product has been established, which is 10 days.
Conclusions: The research results showed that the antioxidant activity of the heterofermentative product increases, compared with the end of fermentation on the 4th day of storage, this is apparently due to the metabolism of lactic acid bacteria and yeast, the formation of water-soluble peptides, the accumulation of enzymes and vitamins. Based on these data, a guaranteed shelf life of the product of 10 days has been established, which allows you to maximize the antioxidant potential. The amount of pro antioxidants in the product was determined: vitamin C, vitamin B12, reduced glutathione, its amount in the product ranges from 23.88 to 27.45 mg/%. During the guaranteed shelf life, it changes by no more than 14%. The results obtained will make it possible to use the potential of antioxidant activity and the amount of reduced glutathione to predict and increase the shelf life of the fermented milk product

Background of the study: Fused deposition modeling is the most commonly used 3D printing technology in the food industry. In this technology, the printing parameters and the structural-mechanical properties of the product to be printed play an important role in the quality of the final product.
Current knowledge gap to be filled and study objective: This study aimed to use the drying process as a tool to improve the quality of pasta 3D printing. The purpose of this work was to evaluate the influence of the regime parameters of the drying process and find their optimal values to ensure the quality of pasta obtained by 3D printing.
Materials and methods of research: The object of research in this work was pasta obtained as a result of 3D printing. For local heating of the extruded product, hot air drying and infrared heating are used. Response surface methodology was applied to optimize the drying process. The following were chosen as the main variables affecting the drying process: heating power, processing time and distance from the heating source. The maximum weight loss of the product, combined with the maximum temperature below 100 °C during the entire processing time, constitutes an optimization challenge.
Results and their application: Regression equations and response surfaces for hot air drying are obtained. With a processing time of 1.5 min, the value of the heating power is 2 units, and the distance from the substrate to the heating source is 1.77 cm. The noted values of the independent variables for the response function can be considered optimal. With these parameters, the substrate temperature is 140.6 °C, the maximum temperature in the center of the sample is 97.9 °C, and the sample mass loss is 17.7%. The results of the study can be adapted for food products with modified texture, depending on the post-processing conditions to which it is subjected.

Research background: Chocolate-nut filling for confectionery products is traditionally made with solid fat, which does not meet modern criteria for a healthy diet. The replacement of solid fat with liquid vegetable oil has a number of technological problems that have not been previously investigated and solved. 
Gap to be filled in existing knowledge and purpose of the study: The authors of the article suggested introducing vegetable oil into the filling in the form of an emulsion gel structured with a protein-polysaccharide mixture. In the formation of the physical properties of the emulsion gel, the composition of the protein-polysaccharide mixture, which serves as a wall material that stabilizes the emulsion, is of great importance. In order to improve the formulation of the chocolate-nut filling, the influence of the composition of the protein-polysaccharide mixture on its ability to form emulsion gels from sunflower oil and their use to replace solid fat in the filling was studied. 
Materials and methods of research: Protein-polysaccharide mixtures were prepared from soy protein isolate and polysaccharide complexes consisting of sodium alginate, gum arabic, carboxymethylcellulose, and pectin. Foaming and emulsion properties of protein-polysaccharide mixtures, consisting of soy protein isolate and individual polysaccharides, binary and ternary mixtures of polysaccharides, have been studied. 
Results and their application: According to the results of the study, emulsion gels were prepared from sunflower oil and samples of chocolate-nut fillings were obtained. It has been established that protein-polysaccharide mixtures containing soy protein isolate and ternary mixtures of polysaccharides have the best functional properties, the polysaccharide complex containing sodium alginate, gum arabic and pectin has an advantage. The protein-polysaccharide mixture of the specified composition makes it possible to form a stable emulsion gel from sunflower oil, which can completely replace milk fat in the filling (as part of condensed milk) without worsening the physicochemical and organoleptic characteristics of the filling, while increasing its nutritional value. A recipe for a chocolate-nut filling with the introduction of sunflower oil has been developed through the use of a protein-polysaccharide mixture consisting of soy protein isolate and a complex of polysaccharides - sodium alginate, gum arabic, pectin. The results obtained open up the possibility of creating a series of new recipes for chocolate-nut fillings for various types of confectionery products with the introduction of vegetable oils of high biological value.

Research background. A promising source of protein in the food industry is lupine, the grain of which contains all the essential amino acids. For food purposes, it is necessary to use low alkaloid varieties of lupine without a bitter aftertaste, which are well adapted to the climatic conditions of many regions of the Russian Federation. Currently, a number of new varieties of lupine with low alkaloid content have been created, included in the State Register of Breeding Achievements of the Russian Federation, namely, Belorozovy 144 and Michurinsky.
Purpose. The conducted studies allow us to analyze the chemical characteristics and safety indicators of lupine grains of the Michurinsky and Belorozovy 144 varieties for further use in the food direction.
Materials and methods: The data of biochemical (average for 2018-2020) and sanitary and hygienic safety indicators (2020) of grain of white lupine of the Michurinsky variety and narrow-leaved lupine of the Belorozovy 144 variety are provided. Studies on such indicators as the content of protein, fat, lysine, alkaloids in the grain of white and narrow-leaved lupine were carried out using the equipment of the All-Russian Research Institute of Lupine - a branch of the Federal State Budgetary Scientific Institution "Federal Scientific Center for Feed Production and Agroecology named after N.N. V.R. Williams" according to generally accepted methods
Results. It was shown that the maximum protein content in these varieties was 36.8% and 33.8%, respectively, with the content of alkaloids at the level of 0.04%. The observed differences in the content of protein, fat, lysine in the grain of the studied varieties are explained by the genetic and physiological characteristics of lupine species. In the course of research, it was found that the content of especially dangerous compounds in the grain of lupine varieties Michurinsky and Belorozovy 144 is significantly below the permissible level. The studied varieties of lupine, in comparison with the best varieties of soybeans and peas, rank first in terms of grain yield and protein collection per hectare. 
Conclusions. lupine grain can be recommended for use in the food industry in order to produce products enriched with vegetable protein. The introduction into production of such domestic zoned varieties of lupine as Michurinsky and Belorozovy 144 will make it possible to obtain cheap environmentally friendly protein, reduce the import of expensive transgenic soybeans, and the resulting food products will be more competitive in the market due to the low cost of production.