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The conducted analysis has enabled to identify main problems of whey processing and divide them into three groups. Technological aspects; problems of environmental friendliness, quality and safety; and economic issues that require integrated solutions for the development of sustainable food systems were considered. The authors presented possible ways to solve the indicated problems, including some areas of effective separation of whey into components, products of whey processing used in a closed circuit, improving the environmental friendliness and energy intensity of the technologies and obtaining high-quality and safe products. The authors have also considered prospects of milk molasses and, in particular, dry milk molasses with “LaktuVet-1” lactulose used in food processing technologies for healthy nutrition. The issues of digital technologies influencing the competitiveness and the leadership of enterprises in the nutrition sector have been paid attention to.

The analysis of the main regularities, conditions and factors influencing the mechanism of structural changes in food biopolymer molecules during gelation using the laws of thermodynamics is carried out. A computational method for predicting the properties of gel-like food systems is considered. It makes it possible to establish the dependence of the characteristic viscosity of aqueous solutions of hydrocolloids and the hydrodynamic radius of biopolymer molecules on the charge of its molecular structures and the pH of the active acidity of the medium. On the example of gelatin, calculations are presented and it is shown that, in comparison with a neutral medium, the hydrodynamic radius of protein molecules increases approximately to (120–123) % both at high and low pH values, which makes it possible to predict the water-binding capacity of protein molecules and determine the optimal modes of technological processes.

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Development of the educational technology in field of the engineer's training have received great attention in recent years. The new information technology will significantly improve the methods of technical discipline teaching and thus level of the engineering students. This paper describes the results of IT using for virtual course creation and presents the structure of multimedia laboratory course "Technological equipment" for engineering students. The course consists of the main steps of lab running: test before lab, studying the unit operations of equipment by using of it animation scheme and three-dimension models, measurement and calculation of the main technical characteristics, check the results of calculation and study of their changing in depends on different work condition. The results of scientific research are using for create the step of analyzing of the studied process. The use of a virtual multimedia course opens novel perspectives for organizing the educational process for engineering students.