The role of digital technologies in education is increasing. Digital technologies are characterized by both positive and negative effects. But everyone sees that digital technologies lead to a radical change in socio-economic reality and open up new opportunities. It is necessary to have knowledge and skills of working with modern digital technologies and use them in the professional training of students. The methods of our research are content analysis of scientific literature on the problems of quality management of professional training and modern digital technologies in the education system, observation, training in a remote mode, and a survey of students on the use of digital technologies in the process of distance learning. The development and use of distance learning technologies in the system of professional training of students involves: determining the sequence of operations; development and selection of appropriate methods and tools for each operation; creation of optimal conditions for the learning process. It is difficult to describe the algorithms of the quality management system of professional training and determine the set of methods of realization that make up the management process, but it is possible with proper training of teachers. Digital technologies make it possible to increase the computer literacy of the teaching staff, to update its creative potential, to include teachers in innovative activities related to the search for technologies for managing the quality of professional training of students in a blended educational environment.

The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained.