The purpose of the research is to develop a university system of healthy nutrition, which determines the preservation and strengthening of students’ health by optimizing their nutrition in educational institutions, using an innovative menu and «high cuisine» techniques to organize a high-class student cafe. The used terminology, graphic materials and tools comply with GOST R ISO 21500-2014; UNIDO business planning methodology; methodology for developing EBRD business strategy. The peculiarities of eating behavior of students of Maykop State Technological University and the Adygh State University of the Republic of Adygea have been investigated. Peculiarities of students’ perception of the quality of services of public catering enterprises, an assessment of the structure of expenses for the acquisition of various dishes at catering enterprises, an assessment of the impact of the social status of students on the structure of consumption of products of public catering enterprises, etc. have been considered. Particular attention is paid to identifying nutritional problems existing among students in the region. On the basis of the research the directions for improving healthy nutrition of students have been identified. A university system of healthy nutrition for students has been developed, based on the philosophy of youth taste and preferences: food behavior and reasonable quality: balance in basic substances, with specified beneficial properties, a recommended diet consisting only of healthy food products. The developed system of healthy nutrition will ensure the formation and development of food culture: aesthetic taste for food and its consumption in order to reorient young people from fast and unhealthy nutrition to a healthy diet, using «high cuisine» techniques (careful preparation and careful presentation of dishes / products designed to form a sustainable high motivation for healthy eating, which persists throughout the rest of life, the quality of which can be predicted with predominant indicators. Increasing the efficiency of a public catering enterprise for students will ensure the use of the procurement automation system; takeaway cooking and delivery service; QR-code is a progressive way to get accurate on-line statistics; electronic menu.

The purpose of the research is to analyze the prospects for the production and processing of turkey meat to expand the range of culinary products. The technological potential of turkey meat for the production of culinary products has been considered. High biological value and dietary qualities have been noted. The turkey is considered to occupy a significant segment in the volume of poultry production, which is constantly increasing as a result of the growth in consumer demand. The volumes of production of turkey meat have been given and the largest domestic producers of turkey meat noted. The dynamics of production and consumption of turkey meat in Russia has been presented. The structure of consumption of turkey meat in Russia in % of the total amount of meat consumed has been given. The types of turkeys and their characteristics have been considered. The advantages of choosing turkey meat in comparison with other types of poultry meat are noted. According to its biological and economic characteristics, turkey meat is one of the most promising types. The range of culinary products from turkey meat, its chemical composition, fabrics, varieties have been considered. The industrial advantages of white meat compared to red meat have been shown. An assortment of appetizers, first and second courses is given. Data analysis shows that minimally processed turkey is an excellent source of protein, vitamins and minerals. Turkey meat is regarded to be the meat of the future due to its low fat content and high protein content. Turkey meat, due to its high technological potential, the absence of an allergic effect on the human body, is the primary raw material for the production of culinary products for baby food, dietary, therapeutic, preventive, functional purposes. To prepare new types of culinary products from turkey meat and expand the range of this group, it is advisable to use innovative sous-vide technology that preserves the maximum nutritional and biological value of the finished product.

Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.

The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.