The article is devoted to the modernization of agriculture in accordance with the global trends of population growth and the issue of food security, and also reveals the factors of increasing yields in the context of the use of IT technologies: artificial intelligence, automated control systems and control of the received data.

The article discusses the problems and prospects of using non-traditional raw materials as an alternative source of protein in food production. The main types of raw materials that contain a large amount of protein and can serve as a substitute for the classic food protein are given: insects, vegetable raw materials, cultured meat, algae and synthetic amino acids. The methods of obtaining them are considered, the advantages and disadvantages are revealed.

The article presents an overview of the main foods of the new generation: synthesized foods, genetically modified foods; functional foods; vegetable products (vegetarian); fermented foods; dietary foods. The characteristic of each type is given, the prospects of their use are described.

The article is devoted to bioinformatics as a key developing section of genetics, the use of IT technologies in research and data processing, the latest discoveries and trends in the development of an interdisciplinary field in multifactorial developments.

The article is devoted to modern trends in education – the acquisition by students of agricultural areas of media competence, the creation of conditions for the training of convergent specialists, in their individual trajectory forming expertise in the meta-subject professional field.