The study presents an analysis of studies on various aspects of the use of information technology in tourism. Based on an expert survey, the main directions of the development and implementation of information technologies in the field of tourism, as well as information interaction of tourism market entities using modern information technologies, are identified. A communication model is created for using modern information technologies in the tourism industry, operating in a specific system of communication interaction. The main trends in the field of electronic communications of the tourism industry are presented and recommendations for improving the effectiveness of communication strategies are developed.

The preservation and rational use of the grown harvest, obtaining the maximum product output from raw materials today is one of the most important state tasks. Automation of production processes is the main area in which production is currently advancing around the world. Everything that was previously performed by the person himself, his functions, not only physical but also intellectual, are gradually transferred to automation systems that perform technological cycles and exercise control over them. The purpose of the article is to analyze the effect of automation on the ability to store grain in elevators. The main research question is what factors should be considered when introducing an automation system into the grain storage process at elevators to improve the efficiency of process control at enterprises. To solve the question posed, a qualitative study was conducted using the method of an expert survey. The article reveals the factors that affect the quality of grain; the tasks implemented in the computerized process control system (CPCS) and management information and control system (MICS); the factors that hinder the grain elevator automation; the tasks solved by the automation of grain elevators in the framework of autonomous subsystems and integrated automatic control systems (ACS). It is concluded that the implementation of automation in the process of grain storage in elevators leads to an increase in grain quality, increased productivity, reduction or elimination of losses caused by theft and the peculiarities of grain storage, saving energy resources, minimizing the impact of the human factor, as well as the risks of accidents. At that, the inclusion of non-standard tools in the MICS and CPCS makes it easier to solve several current automation problems. Creating standard problem-oriented complexes of responsible decisionmakers based on an integrated ACS, with the inclusion of certified object-oriented non-standard tools in their composition, is the most rational way to further improve the efficiency of the automated control system of the industry.

The goal of the present research is to comprehensively evaluate technological risks of food production through the example of enriched probiotic-containing confectionary.In order to achieve the goal, the following tasks were set: to concretize the "risk" notion related to production, to systemize reasons of technological risks that have negative impact on the quality, to investigate reasons of defects, define their ponderability coefficient using the expert evaluation (through the example of enriched probiotic-containing confectionary), to develop a matrix model of technological risks of defects occurrence while producing food, to determine coefficients of the relevance of reasons that cause defects of enriched probiotic-containing confectionary, to propose a system of measures for decreasing the level of technological risks and preventing defects.

Black cumin seeds and products of its processingbutter and semi-skimmed flour-have high nutritional and market value. At the same time, there are no unified state or international requirements and standard methodologies for confirming the authenticity and quality of butter, flour and food products that include them. The aim of this work is to analyze data on the composition of black cumin oil and flour and justify the list of regulated indicators and methods for confirming their authenticity and quality. The paper analyzes data on the chemical composition of black cumin oil. The limits of the content of the most physiologically important fatty acids-Linoleic, Linolenic and Eicosadienoic-are recommended for standardization and confirmation of the authenticity of fatty oil; standardization method is recommended. Data on the content of terpenes in the essential black cumin oil is summarized, the variability of the composition and content of the prevailing terpenes is shown. According to the results of studies of black cumin seed flour, a list of regulated organoleptic and physico-chemical indicators of the quality of this food raw material has been proposed.

Селекция по формированию новых сортов фруктов, овощей и зерновых культур не всегда учитывает тех- нологические особенности их переработки в пищевые продукты. Эффективным направлением расширения отечест- венной сырьевой базы является использование сырья с повышенным количеством нативных компонентов, требования к которым задаются изготовителем готовых продуктов с учетом технологий их производства. Целью исследования являлась разработка алгоритма создания сквозного технологического потока от поля до потребителя на базе едино- го системного подхода к построению технологий. Проанализированы технологии производства мучных и сахари- стых кондитерских изделий на примере сахарного печенья и мармелада овощного на базе единого системного под- хода. Информационной базой послужили научные работы, проведенные в институте кондитерскойпромышленности и на кондитерском комбинате «Кубань» в 2010–2022 годах, справочные данные и результаты научных исследований, опубликованные на официальных сайтах. Анализ проведен с применением методов количественных оценок связей, статистический анализ проводили вычислением коэффициента корреляции знаков по Фехнеру. Определены требу- емые показатели сырья по качеству и количеству клейковины для сквозных технологий производства печенья и по массовой доле общего сахара и органолептической оценкедля мармелада. Анализ коэффициента корреляции знаков показал прямую связь между выбранными показателями качества сырья и готовой продукции. Предложен алгоритм сквозной технологии от поля до потребителя с заранее заданными показателями сырья, полуфабрикатов и готовых изделий. Обоснована целесообразность формирования требований к исходному сырью с учетоморганолептических, физико-химических и структурно-механических характеристик кондитерских изделий и полуфабрикатов, которые по- зволят обеспечить выпуск продукции стабильно высокого качества. Формирование баз данных существующего сырья и прогнозирование создания новых сортотипов сырья с заданными характеристиками позволит сократить энергети- ческие затраты на адаптацию технологий к сырью и повысить производство продуктов питания высокого качества. Breeding for the formation of new varieties of fruits, vegetables and cereals does not always take into account the technological featuresof their processing into food products. An effective way to expand the domestic raw material base is the use of raw materials with an increasednumber of native components, the requirements for which are set by the manufacturer of finished products, taking into account their productiontechnologies. The aim of the study was to develop an algorithm for creating an end-to-end technological flow from the field to the consumer based on aunified systematic approach to building technologies. The technologies for the production of flour and sugar confectionery products are analyzed usingthe example of sugar cookies and vegetable marmalade on the basis of a unified systematic approach. The information base was scientific workcarried out at the Institute of the Confectionery Industry and at the Kuban Confectionery Plant in 2010–2022, reference data and the results ofscientific research published on official websites. The analysis was carried out using the methods of quantitative assessment of relationships, statistical analysis was carried out by calculating the correlation coefficient of signs according to Fechner. The required indicators of raw materials for the quality and quantity of gluten for end-to-end technologies for the production of cookies and for the mass fraction of total sugar andorganoleptic evaluation for marmalade were determined. Analysis of the correlation coefficient of signs showed a direct relationship between theselected indicators of the quality of raw materials and finished products. An algorithm for end-to-end technology from the field to the consumer withpredetermined indicators of raw materials, semi-finished products and finished products is proposed. The expediency of forming the requirements forthe initial raw material is substantiated, taking into account the organoleptic, physico-chemical and structural-mechanical characteristics ofconfectionery and semi-finished products, which will ensure the production of consistently high quality products. Formation of databases of existing raw materials and forecasting the creation of new sortotypes of raw materials with specified characteristics will reduce energy costs for adapting technologies to raw materials and increase the production of high quality food.