Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 % of respondents consume bread without gluten; 13 % give preference to products, including nutrients; 10 % by iodine-containing bread; 7 % and 6 % of questioned give preference to bread with a content of soya and entersorbents. It has been established, that bread with a content of carotene and lecithin is not widely demanded among respondents as 3 % for each one. Studies of % of preferences by flour types in the bread composition allowed to make conclusions that 19 and 17 % of respondents give preference to corn and buckwheat flour due to a higher content of healthy substances, it is also an important advantage that these flour types don't contain cellulose complexes, present in the composition of wheat and barley flour, preferred by 14 and 11 % of questioned, respectively. It has been established by the experimental way, that 20 % of questioned persons feel a lack of bread with an increased content of protein at the market. 15, 12 and 10 % of respondents want widening the assortment of bread with an increased content of macroelements, vitamins and microelements. 13 and 10 % of questioned feel a lack at the market in such physiological-functional ingredients as polyunsaturated fatty acids and products of gluten-free flour. 8 % of respondents want to see in the retail network products with a content of dietary fiber and antioxidants. 9 % feel a lack of bread with a content of probiotics, 3 % of oligosaccharides. Based on the obtained results, there have been determined consumption advantages: a modern consumer gives preference to products with the improved content, usual organoleptic parameters, long storage term, low price. He/she is guided by the following criteria at buying bread: food value, caloric value, prophylactic properties.

In modern conditions of innovative development, the most important resource of production companies and corporations is the innovative susceptibility (IS) of personnel. The key to this is an innovative organization of Human Recourse Management System (HRMS). Accordingly, the task of the study is to analyze the typical HRMS structures of Ukrainian enterprises in comparison with the global ones in order to form an innovative HRMS development strategy and, on this basis, to increase IS of stuff. The goal of this study is to compare the levels of HRMS development in advanced global companies and Ukrainian enterprises in the field of industrial automation. As part of this study, methodological, statistical analysis method of technical and economic characteristics of Ukrainian and world leaders of enterprises in the field of industrial automation are used. The research methodology consists in processing and disclosing theoretical and methodical units and practical recommendations, which requires the use of innovative personnel using personal industrial enterprises engaged in industrial automation. The HRMS has an impact on personnel, and personnel has an impact on HRMS, without enhancing the personnel IS HRMS will not give positive results from the introduction of innovative innovations in the innovative activities of the IS personnel.