One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

This article discusses the rationale for the implementation of techniques and design of equipment, allowing to assess the quality and authenticity of sparkling wines produced in the Krasnodar region. There is an urgent question about the methods of monitoring and detecting fraud in the production and import of sparkling wines at stable positive tendency to increase volumes of these products. The main drawback of the regulatory documentation is the lack of methods for recognizing the naturalness of products presented to the consumer, which increases the risks of producing products that do not meet the requirements. In this regard, the capabilities of software and hardware systems are shown, which make it possible to assess the quality and authenticity of sparkling and carbonated wines, as well as to study the physicochemical properties of food liquids with a two-phase “liquid-CO2” system. It was established that this set of techniques allows to determine the quality indicators of sparkling and carbonated wines, as well as to analyze the applied technological methods of production and to identify the authenticity of the analyzed object. An analysis of the sparkling properties of wine confirms the influence of the biochemical factor of yeast biomass on the processes of CO2 binding to wine components during champagne and shows a fundamental difference in the cavitation desorption of carbon dioxide from sparkling and carbonated wines.

The materials of the article consider the possibilities for determining the goals of education of university students in the discipline of Food Chemistry with the aim of further developing the components of complex projects. When writing the article, many years of experience in teaching the discipline «General technology of the food industry» at the National Technical University «Kharkiv Polytechnic Institute» at the Department of Integrated Technologies, Processes and Devices were used. Developments are carried out to the application of modern, highly effective scientifically based technologies for the use of raw materials, for example, from types of chemical analysis of raw materials and products to the selection of technological stages. Examples and some features of possible training solutions are presented, which are based on experimental data for the development of mechanisms for the identification and classification of technological processes and devices in the form of intellectual property objects. The article shows examples of directions for improving technology and equipment for tomato processing in various ways, analyzed methods of intensification of technological production processes taking into account the knowledge gained from the discipline of Food Chemistry, as well as innovations of various types of companies with complex processing of various types of raw materials. The problem of disposal of various types of waste is considered in the form of complex complex processes, their research and analysis of energy- and resource-saving components.

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