The work is devoted to the research of the enzymatic destruction process of solid waste of the primary winemaking enterprises the introduction of advanced technology of their utilization and creation of optimally balanced feed additive. The processing of grapes produces waste, the storage and accumulation of which in environmental components leads to the loss of valuable resource in the composition of waste and leads to the creation of increased levels of environmental hazards. Enzymatic degradation of cellulose in the composition of waste by the cellulase enzyme through the microorganisms' action is the basis of the biotechnological process. To implement this process, it is necessary to determine the main parameters and modes of the bioconversion process, investigation of which the study is devoted. The basic characteristics of the enzymatic degradation process were determined and data were obtained for the technology improvement of solid waste utilization of the wine industry enterprises. Comparative analysis of bioconversion of different types of waste proves that the cellulose enzymatic degradation is the most effective for the grape pomace in the waste, allows us to obtain valuable feed additive and reduce the environmental danger level.

The hydrogenation process in oil and fat production is accompanied by the formation of a large amount of waste, the majority of which includes spent catalysts and spent sorbents. The bioconversion of lipids through the use of immobilized enzyme preparations expands the possibilities and is one of the most powerful resource potentials of environmental biotechnology. The adsorption methods are most effective, which is due to the ease of the binding process, the low cost of the carrier and the absence of toxic substances. Immobilization of adsorption provides a large surface area, which is important for the lipolytic enzymes performing catalysis at the interface. In most cases, adsorption slightly reduces the activity of lipases and, which is extremely important, does not affect their specificity. It was shown that the use of activated carbon with a grain size of 2.0-2.8 as a carrier for immobilization of lipase, leads to maximum preservation of the initial lipolytic activity. The weight ratio of carrier/ enzyme, optimal in terms of preservation of lipolytic activity, was 1 g of biopolymer carrier per 500 mg of lipase (1: 0.5) with preservation of 36.33% of the initial activity of the native enzyme. From the obtained experimental data, it follows that the rational conditions for the immobilization of Rhizopus japonicus is GM 1.5, temperature 25°С, duration of immobilization 15 minutes, the size of particles of activated carbon as a matrix is 2.0-2.8 mm. The lipolytic activity of the enzyme immobilized under these conditions is preserved by more than 30% compared with the native one, which is a high indicator of the preservation of activity.

In the current context, significant changes are taking place in the structure of Ukrainian industry. Powerful productions of some spheres of activity lose their urgency and, on the contrary, acquire the development of power of other branches, namely, craft productions, to the composition of which the company belongs. The result of the activity of the businesses complex is the formation of significant volumes of food waste (about 160 thousand ton), discharges of concentrated wastewater, wastewater discharges. The wastes of the restaurant industry have a wide nomenclature and a specific composition, under the conditions of their placement in the components of the environment form the ecological aspects of the negative effects. Food wastes of facility in this branch contain a significant amount of nutrients, organic substances and require complex processes of their processing. Meanwhile, according to their composition, production wastes can be involved in the transfer process with the removal of secondary raw materials and energy sources. Thus, there is a need to improve existing and new technologies for the transfer of hazardous waste in order to reduce the load on the environment. The results of the analysis of world and domestic developments in the field of technologies for the utilization of food waste allowed to determine the main methodological approaches to the transition. In the case of the utilization of food waste, biotechnological methods represent a significant interest. Thus, the work is devoted to the connection of the actual scientific-practical task, which consists in the scientific substantiation and improvement of the technology of the transfer of the population's needs.

The object of research is the hospitality industry in the context of the recovery of the industry and the fight against the effects of the pandemic. The development of domestic tourism and local destinations is considered one of the most effective ways to restore the industry. At the same time, experts recommended that the greatest attention be paid to health tourism and ecotourism. The analysis of the potential of the institutions of the sanatorium-resort direction and the study of the problems of the development of the sphere of hospitality were considered on the example of the resort of Sergiivka, Odessa region of Ukraine. In the course of the study of the state of the resort base of the region, methods of comparative analysis, generalization and systematization of information about the natural-climatic, social and other resources of the region, the state of hospitality institutions and sanatorium-resort complexes were used. Strengths and challenges were identified that hinder their effective use. So, Sergiivka is considered one of the largest seaside resorts in the region, which is located in the beach area and has a good climate, environmental friendliness and significant balneological resources. However, the problematic issues are the underdeveloped infrastructure of the resort, the level of service that requires improvement, the quality of the room stock, the work of restaurants and the organization of recreation. The studies carried out indicate the importance of developing measures for the reconstruction of most powerful establishments of the hotel and restaurant and sanatorium business. The need to create comfortable living conditions in accordance with world standards, to improve the range and quality of services, in particular, to organize leisure for adults and children, was noted. One of the recommended directions is to expand the range of services in the SPA and Wellness directions, which will allow more efficient use of the healing, restorative and health-improving resources of the balneological resort. Organic production and ecotransformation are also considered priority innovative areas of development. It is promising to use the agro-industrial potential of the region for the production of organic, environmentally friendly food products from local raw materials, as well as the introduction of more environmentally friendly and resource-efficient technologies.

Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the disturbed balance of intestinal ecostructure. Such ingredients include synbiotics. This paper substantiates the need to develop recipes for confectioneries, including marshmallows, to create new types of pastilles with functional properties. Marshmallow production includes the usage of egg whites in fresh, frozen, or dried form as a foaming agent. In recent years, companies use dry egg whites, which have a number of advantages: increasing the sanitary level of production, reducing production area, improving safety and quality stability of finished products that included it in the formula. The functional and technological properties of dry egg whites have been studied regarding the possibility of obtaining pastille products with high-quality stable foam structure. It has been experimentally established that dry protein should be reduced at 30…40 °C and the optimal foaming ability of the protein is at 40…45 °C. The regularities of the foaming process in confectionery masses with a synbiotic have been determined. It has been found that the marshmallow mass with microencapsulated bifidobacteria and lactulose (5; 7.5; and 10 %) requires 6, 5 and 4 minutes of whisking at 400 rpm to form foam, respectively, whereas the control sample required 8 minutes. The dependence of quality indicators of marshmallow masses (density and air volume concentration) on the foaming temperature has been studied. It has been established that the production of marshmallow mass with a synbiotic of a certain density occurs at 38 °C and the study of air volume concentration confirms that the maximum temperature allowing to produce a high-quality mass is 40 °C. Thus, the whisking temperature required to obtain high-quality and stable foam has been experimentally determined for the marshmallow mass. This research allows us to state with confidence that introducing a synbiotic complex into the structure of a marshmallow mass improves the foaming process which allows to produce high-quality products with soft texture and stable foam structure.