The article considers the botanical characteristics of plants of the pepper family, the most important representative of which is black pepper. Brief information on the world market, its origin and botanical characteristics are provided; its biology and range, economic significance, use in folk medicine, and contraindications are described. Identifying features and indicators regulated by GOST and storage conditions are given.

An assessment was made, and varietal differences in the levels of accumulation of five macro - and eight microelements of ten varieties of winter garlic were established. It was found that in addition to the high content of potassium, magnesium, calcium, phosphorus and sodium, garlic is also an active accumulator of zinc, iron and silicon, which is a good source of minerals for the human body. It is demonstrated that the Podnebesniy variety is able to accumulate relatively high concentrations of magnesium. Based on our research on 13 elements in ecosystems with normal anthropogenic and technical impact, it was established that the level of accumulation of elements in plants depends on the element and has varietal characteristics. Basically, the varieties are distinguished by the level of accumulation of 1-5 elements. There are Dubkovskiy and Strelets varieties with a low level of accumulation of ten and seven chemical elements, respectively, and the Odintsovo Yubileyniy variety with the maximum accumulation of valuable elements: potassium, calcium, phosphorus, iron, silicon, manganese, aluminum and boron. On average, the elements for winter garlic varieties were distributed as follows in descending order: K>Mg>Ca>P>Na>Fe>Si>Z n>Mn>B>Cu>Al>Ni. The identified varietal features of the Allium sativum L. species can be taken into account when selecting an assortment to improve the mineral composition of the human vegetable diet.

In world cheese production, goat cheese accounts for an average of 2.2%, the leaders are Sudan and France (about 100 thousand tons per year), Russia — 2 thousand tons, half of which are farmer's. The peculiarity of making cheese from goat's milk is associated with its lower ability to coagulate by enzymes and producing a less dense clot. Descriptive organoleptic assessment of the quality of goat's and cow's milk cheeses did not reveal any inconsistencies, and the samples received 95 points according to the point system. Goat's cheese is sharp and slightly spicy with a creamy consistency, but not salty enough. In goat cheese, deviations of physical and chemical parameters were detected: the moisture ppm content was 12.5% less than normal, and the moisture ppm content in the skimmed substance exceeded the norm by 9%. The cost of goat cheese is about 56% higher.

The paper presents the properties of nanostructured Rhodiola rosea extract; self-organization and particle size are determined using the NTA method. It is shown that the smallest size of nanocapsules is in agar-agar and sodium carboxymethylcellulose (155 nm). The use of nanostructured Rhodiola rosea extract in the production of yogurt has demonstrated that it can be used to produce functional food products.

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

The article shows the conditions for the development of microflora during long-term storage of grain. The results of studies of stored grain batches on microbiological indicators and mycotoxins are presented. It was found that the number of mesophilic aerobic and facultative anaerobic microorganisms and the number of mold fungi annually decreased by an order of magnitude when storing wheat in silos of elevators. During storage in silos of elevators, the concentration of mycotoxins in wheat did not change, and after a storage cycle of 3-4 years, the quantitative content of mycotoxins met the requirements of TR CU 015/2011 "On Grain Safety". After the storage, the wheat was safe from the point of view of toxic products of microbiological origin. This was facilitated by the low humidity of wheat (no more than 13%) and the optimal temperature regime: for most of the annual cycle, the grain was in a chilled state at a temperature below 10 °C.

The state of the problem of processing agricultural waste as a newly forming industry for the disposal of such waste in conjunction with the development of the emerging industry of organic production and the market of organic fertilizers is considered. The issue is regarded in the interrelation of the regulatory, economic and technological components in their dynamics from the current state to the target (desired).

The paper presents the properties of nanostructured folic acid and its application for the production of functional food for preventive purposes on the example of marmalade, ice cream and bakery products. The size of nanostructured folic acid was determined by the NTA method. As it turned out, the size of nanoparticles is 160 nm, which makes it possible to use this product for functional purpose.

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

The general characteristics, features and advantages of starch as an ingredient of food products are provided. The role of starch as a stabilizer and structure-forming agent is considered. Starches allowed in Russia and risk assessment for their use in child nutrition are given. The process of hydrolysis under laboratory conditions under the action of the enzyme alpha amylase and a complex of oral enzymes was studied. Based on a combination of price, availability, and hydrolysis rate, corn starch was selected for use in child nutrition.

The article presents and analyzes the temperature conditions of storage of wheat grain batches during the six-year storage period in silos of precast concrete elevators in the Far Eastern Region of the Russian Federation. The time intervals of grain temperature changes depending on the corresponding climatic conditions are considered. It is shown that the grain mass in the silos of elevators is in a cooled state, at a temperature below 10 °C, most of the annual cycle.

The main nutritional disorder of the Russian population is the excess of dietary calories over the level of usable energy. One way of addressing this problem is to produce functional food or fortified food with functions. The point is that only those products need fortifying, micronutrients of which are truly deficient. It should be mass consumption food products, especially those under refinement that leads to micronutrient loss. Using ingredients and raw materials of only natural origin (animal, plant, and mineral) allows making active complexes. They can change the physiological properties of the product in terms of quality and impact various product properties, like physical-chemical, structural-mechanical, organoleptic, and processes, like food colouring, fermentation, oxidation, and storage stability. However, strongly food fortification with useful macro and micronutrients can affect the flavour. Therefore, when developing the formula and technology of new generation products, the fortification of food with necessary elements ought to be without deterioration of organoleptic properties. Besides, food safety should be ensured without deterioration of consumer properties. All the necessary nutrients for the human dietary should be in sufficient quantity and well-balanced.