The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.

─In the article the authors give the results of the study of the total antioxidant activity of fresh vegetables, vegetable semi-finished products after heat treatment and in the process of refrigerating storage, dried vegetables, and vegetable cryopowders when designing functional food products. Determination of the total content of antioxidants (TCA) in fresh vegetables and semi-finished vegetable products during refrigerated storage was carried out. As an indicator of the determination of TCA, an ascorbic acid was used. The value of the TCA measured in fresh vegetables was: beetroot ̶ 1.42; carrot ̶ 0.81; onion ̶ 1.56 mg/g. The loss of TCA during the processing of semi-finished vegetable products, measured while in vacuum-sealed bags at 95°C, was: beetroot ̶ 16.9% loss; carrot ̶ 35.4% loss; onion ̶ 20.6% loss. The decrease in the TCA for these products was measured again after 7, 14 and 21 days of cold storage, being: beetroot ̶ 66.7%; 68.1%; 84.2% loss; carrot ̶ 50.2%; 75.3%; 91.1% loss; onion ̶ 64.9%; 75.4%; 90.2% loss, respectively. The determination of TCA in dried vegetables and vegetable cryopowders were carried out using the amperometric method, and as an indicator of the determination of TCA, an ascorbic acid was used. The results of the determination of TCA in cryopowders are similar with those of semi-finished vegetable products. The TCA in dried vegetables was 1.1 ̶ 6.3 times higher than in fresh vegetables. The minimum quantities of fresh, heat-treated and dried vegetables in a functional food product were determined. The recommendations are given to improve chopped poultry products using dried vegetables as fillers and desserts using cryopowders. The addition, per 100 g of product, of 1.1 ̶ 3.5% of dried vegetables or of 3.7 ̶ 8.2% of cryopowders can make the final food product be considered functional.

The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.

The mainstream of healthy nutrition during the new coronavirus pandemic is adequate and balanced nutrition based on strengthening human immunity. The authors consider the main aspects of developing theory and practice of adequate nutrition using innovative biotechnologies. Based on the St. Petersburg startup GASTROMAN.LAB there was developed new line of Bio-products enriched with probiotic cultures of microorganisms, biologically active substances of plants and prebiotics that was implemented using modern technological methods of food engineering. The recipes of original meat products of the Petersburg cuisine were used as basis for new developed recipes of bio-culinary products.

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