Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

In the article, based on analysis of the market of dry breakfasts in Ukraine and calculations of the assortment of instant and quick-cooked cereals, which are implemented in trading networks of Odessa and Odessa region, it was established that studied supermarkets can not provide stable, complete and wide assortment of products to fully meet needs of consumers. This means that it is necessary to carry out various measures in the field of forming domestic assortment of instant and quick-cooked cereals and improving its structure. Purpose of work was to develop strategy for launching a new product on the market, namely instant and quick-cooked cereals, on the basis of assortment analysis, mapping of strategic groups and construction of differentiation scale to enhance competition and create useful product advertising. With help of strategic group cards it was discovered that domestic products are poorly represented in such segments as a wide assortment at low prices and average latitude of assortment at low prices, therefore these segments can be considered as strategic for domestic instant and quick-cooked cereals producers. Based on construction of differentiation scale by trademarks of instant and quick-cooked cereals, it has been established that strategy of promotion in creating useful advertising to increase the competition of new products by means of differentiation can become emotional and social motives that are not used or very little used by competitors: originality, fashion, trendset, morality, sexual attractiveness, fear, revenge, status, socialization, self-realization, freedom, invovement, co-creation.  Obtained results indicate that market for consumption of instant and quick-cooked cereals in Ukraine is sufficiently "young", demand for this kind of products is constantly growing, therefore the development and implementation into production of high-quality instant and quick-cooked cereals and expansion of its range is very relevant. The article also proposes and improves the technology of production of cereal extrudates with high nutritional value based on different kinds of cereal crops and vegetable raw materials. A substantial expansion of the range of products of instant and fast cereals in the form of flakes, muesli, granola, couscous based on a mixture of extruded flour and grains of extrudates has been proposed.

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It has been established that the biotechnological process of culturing bacillary microbial producers of amylolytic enzymes can be express-controlled by determining their ATP bioluminescence. The advantages of the method have been shown. The analytical review of producers of hydrolytic enzymes has made it clear how practical it is to use bacillary microorganisms for targeted secretion of amylolytic enzymes in biotechnological production. After monitoring bacillary microorganisms, it has been found advisable to choose Bacillus subtilis ATCC 6633 as the working culture due to its time of production of amylolytic enzymes and its biosynthetic activity. Reasons have been given for using the rapid ATP control method, which is based on the principle of bioluminescence. Different growth media have been compared and evaluated in order to intensify the quantitative biosynthetic activity of the microbial culture in the technological process of culturing bacillary microorganisms. The experiments have proved that growth media can be modified by introducing a number of carbohydrate–protein substrates as inducers of amylolytic complex gene expression. The latter manifests itself in the amylolytic activity accelerated by 12–24 hours, and causes an increase in the number of microorganisms (1.87–3.99 times as many as in the reference culture). Two methods of control (rapid bioluminescent and classic microbiological) have been used for correlative determination of the quantitative growth of Bacillus subtilis cells. Mathematical straight-line correlations have been obtained in a semilogarithmic system for the number of cells of the bacillary producer of the amylolytic enzyme complex. These correlations allow carrying out rapid control in a production environment. Along with the traditional rapid sanitary control in biotechnological production, which includes controlling the contamination of the equipment, personnel’s hands, and water, it has been suggested to perform proprietary technological express control of amylolytic enzyme biosynthesis using the culture Bacillus subtilis ATCC 6633

Every year the leading breeding companies shorten broiler fattening time by days, i.e., the statistically average chick annually adds 50 60 g to its standard weight. During the past 10 years, the weight of its breast muscles has increased 3%. Broiler chicks reach a live weight of 1.8-2.0 kg in 35 days with a feed con version of 1.5-1.7 kg/kg, and egg production of meat chickens of the parent flock is 150-165 [1-3]. At the current breeding stage, great significance is attached to parent lines, on the productivity of which depend the indices of the parental forms and broilers. Research and production experience in breeding meat chickens indicates the need for constant improvement of methods and procedures for increasing the genetic potential of their breeding and productive qualities, allowing breeding of new populations and using them as material for creating new highly profitable, compet itive crosses in regions with various climate and eco nomic conditions [4,5]. Meat chicken lines and crosses adapted over the course of many generations yield the best results with respect to productivity and survival than those newly imported [4,6]. In connec tion with this, it is more expedient to use the genetic potential of foreign crosses for improving domestic meat chicken crosses under breeding center condi tions.The purpose of the present work was to use new procedures for evaluation and selection when creating parent lines of Plymouth Rock meat chickens (B7 and B9) of the Smena 8 cross. METHODThe investigations were carried out at the Smena Poultry Breeding Center on the basis of Plymouth Rock parent lines (B7 and B8), maternal parent form (B79), and broilers of the Smena 8 cross (B5679). The basic method of breeding the line poultry was com bined breeding on the basis of selecting the best stock, families, and individuals with high individual indices during intraline breeding as well as "introductory crossing" of a bird of the Ross 308 cross.Line B7, the parent line of the maternal parent form of Plymouth Rock, was created on the basis of genetic material of crosses Smena 7 and Ross 308 by single introductory crossing according to the scheme: (male symbol) R7 (Ross 308) and (female sym bol) G7 (Smena 7) with subsequent selection of the desired type, inbreeding, and directed in depth breed ing program for feed conversion, growth rate, meat forms, and feathering rate. Hens and roosters of line B7 are carriers of the dominant slow feathering gene. Day old cockerels and pullets are slow feathering with genotype Kk and KH. The type of feathering was established by visual examination of the wing feathers. In day old chicks with slow feathering, the coverts are longer or equal to the remiges.Line B9, the maternal line of the maternal form of Plymouth Rock, was created on the basis of genetic material of crosses Smena 7 and Ross 308 by single introductory crossing according to the scheme: (male symbol) R7 (Ross 308) and (female symbol) G8 (Smena 7) with subsequent selection of the desired ANIMAL HUSBANDRYIt has been found that ...