Relevance. The implementation of the international project "Human Genome" made it possible to decipher it, however, the volume of this information and possibilities of its application both for universal (pandemic control) and terrorist purposes (development of biological weapons, targeted at a particular nation), especially in conditions of political tension and competition for leadership, determine the need to forecast potential risks and develop an adequate legal regulation.The purpose of this study is to assess the current state of security of genomic information obtained in the framework of biomedical research, as well as within the framework of implementation of public policy in the sphere of public security. It is also necessary to study the experience of foreign countries in this field with a view to its further use in Russian legal practice.Objectives. Comprehensive study of legal regulation of the collection, storage, use and destruction of genomic information allowed to identify gaps in legal regulation. Finding ways to solve them is the objective of this study.Methodology. To achieve the set objective were applied methods of scientific knowledge: analysis, synthesis, system-analytical, formal-logical, system-legal methods by means of which the authors carried out an analytical review of domestic and foreign legislation, identified the specifics of legal relations under study and proposed solutions to the identified legal problems.Results of the study are formulated suggestions for changes in legal acts of domestic legislation relating to the collection, storage and control of access to genomic information, taking into account the studied foreign experience. Conclusion. The existing regulations on genomic information do not provide protection from processing and transfer to third parties. For this reason human genomic data should be designated as "sui generis", and legal regulation should be expanded, including formation of federal agencies responsible for regulation of ethical and legal aspects of genetic and genomic research.

The relevance of the topic is due to the fact that, for various reasons, citizens have become more likely to turn to such a method of assisted reproductive technologies as surrogacy. At the same time, today this institution has many contradictions in terms of legal regulation. In December 2022, amendments were made to Federal Law No. 538-FZ “On Amendments to Certain Legislative Acts of the Russian Federation” (Collection of Legislation of the Russian Federation, 2022, no. 52, section 9368), the practical implementation of which is designed to eliminate existing problems, however, a number of legal, moral and ethic issues arising from the surrogacy procedure remain unresolved. With this in mind, the purpose of the study is to conduct a legal analysis of surrogacy technology and identify ways to resolve existing contradictions. The methodology consists of dialectical, structural, formal-legal and comparative-legal methods, analysis and synthesis. Within the framework of the study, the legal nature of the surrogacy contract, its content, subject composition were analyzed, the problematic legal aspects of the practical application of surrogacy technology were investigated, including the relationship between the achievement of the purpose of the contract and the consent of the surrogate mother to register genetic parents as such. It is noted that the issues of the implementation of the surrogate mother’s rights to abortion and the possibility of embryonic screening for the presence of genetic diseases before the embryo transplant remain unresolved. The solution to all issues is seen in the development and adoption of a systemic regulatory act regulating the use of surrogacy procedures.

Analyzing the modern conditions of human life, it can be concluded that the decrease in physical activity, stress, nervous and emotional tension, unhealthy environmental situation and many other factors adversely affect people's health. Recently, the violation of the food status of the population, especially the residents of ecologically dangerous regions, has also caused concern. Also, today, in some segments of the population indigestion is increasingly observed that is caused by an abnormal reaction to gluten. In this regard, an important task for restaurants is to make adjustments to the diet of some segments of the population, which requires the development of new food technologies using gluten-free raw materials. Scientific novelty is in the study of the biological values and the development of new directions in the technology of functional foods on the basis of glutinosae raw materials. In the process of investigating the problem, the methods of profile analysis, theoretical generalization and comparison, and instrumental methods for determining the chemical composition were used. On the basis of the conducted research the set of properties of the developed products without the use of gluten-containing raw materials is established, the energy, biological value, organoleptic properties that determine the quality of food products are determined. Introduction of production technology of dishes based on gluten-free raw materials in the enterprises of public catering, as well as in the enterprises manufacturing frozen products, will not only expand the range of pastry dishes and products, but will also improve their quality, contribute to the further development and implementation of goals in sales of new products, providing the population with important food products.

Рассмотрен усовершенствованный метод группового экспертного оценивания, который учитывает компетентность экспертов, и предложен алгоритм его реализации. Приведен пример оценки компетентности экспертов в сфере метрологического обеспечения измерений с помощью усовершенствованного метода. Описана структурная схема предлагаемого специального программноинструментального комплекса для осуществления группового экспертного оценивания.

The article presents the results of a study of the nutritional and biological value of rye bread and improved rye-wheat bread using malt and spices. The amino acid composition of bread protein and the results of calculating amino acid scores are shown.