At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. Vitamins, antioxidants, vitamin-like substances, flavoring components, micro and macro elements, phospholipids, prebiotics, probiotics, essential amino acids, polyunsaturated fatty acids can be used as enriching ingredients. On the other hand, the problem of targeted and economically profitable use of secondary milk processing resources is a significant problem. Production of cottage cheese, cheese and casein produces a liquid by-product, which is one of the largest additional sources of dietary protein and lactose as an important source of carbohydrates. The aim of the research is to develop whey fermented milk drink. The objectives of the research are to determine the effect of Jerusalem artichoke syrup on the organoleptic characteristics of the developed fermented milk drink; to optimize empirically the recipe composition of the developed fermented milk drink; to select experimentally the species composition of the starter micro flora of the developed fermented milk drink. The objects of the research are milk serum, Jerusalem artichoke syrup, ground ginger and cinnamon, starter culture on pure cultures of lactic acid microorganisms consisting of Str. thermophilus strains, viscous strains and Lbm. Bulgaricus and B. bifidum 791 in a ratio of 2:1:1. It can be concluded that the use of flavored fillers in the technology of whey fermented milk drink makes it possible to obtain a new product with competitive characteristics.

The purpose of the research. A large number of studies and developments of Russian and foreign authors on functional food products indicates an increased interest in this topic. At the same time, questions arise as to how these developments are realized in real business, and in what form they reach the consumer. The article attempts to understand the relationship between the theoretical development of functional food products, the actual production and a consumer.

The methods. For this purpose we have reviewed the most interesting publications, analyzed publication activity, studied the market and surveyed potential buyers.

The results. As a result of the research, a steady increase in publications devoted to the study of the sources and physiological effects of various functional ingredients has been revealed: probiotics, sources of dietary fiber, pectin substances, polyphenols, vitamins, etc. The analysis of the actual functional food production has revealed the lack of certification of this group of products in the Russian legislation, so, manufacturers cannot position their product as a functional one. However, studies are being conducted to identify the sales volume of «functional» group of products. As a result of a survey of potential consumers, gaps in understanding the essence of functional food products, their differences from fortified and healthy foods have been identified.

The conclusion. Thus, it can be concluded that the relationship between the theory, the production and a consumer in the field of functional foods is broken. The production and volume of functional food products in Russia lags far behind the world level. However, with proper educational work of the media, it is possible to raise awareness and interest of the population in functional food products.

The aim of the research is to study the features of aerosol mixture on various types of electronic nicotine delivery systems (ENDS) on a laboratory linear smoking machine to develop requirements both for the devices themselves and for the nicotine content in aerosol of liquids for ENDS. The analysis of data on aerosol collection on various types of nicotine-containing products (NCP) is relevant and in the future will allow to develop recommendations and proposals for establishing safety requirements for such devices and the composition of the aerosol produced. Since manufacturers position ENDS (e-cigarettes) as low-risk for health devices, the study of ENDS is an urgent task. The principle of operation of the devices is not associated with the combustion of tobacco as when smoking cigarettes. The article presents the results of the analysis of the nicotine content in the solid-liquid phase of the aerosol of ENDS devices. The issues of assessing the content of nicotine in the aerosol of the solid-liquid phase of innovative nicotine-containing products of such brands as «LUXLITE», «Von Erl My» and «eGo AIO» have been considered. Currently, a unified approach to the regulation of NCP and control of the content of toxic substances in the aerosol has not been developed, which leads to the use of various modes of aerosol collection on laboratory smoking machines. The article presents the aerosol collection parameters, since there are no regulatory measures to control the safety of electronic nicotine delivery systems. To determine the nicotine content in ENDS aerosol, it is recommended to use the ISO 20768 method, since when using ISO 20768exp, the stable operation of ENDS devices decreases. It has been found that different devices produce different amounts of nicotine according to the ISO 20768: 2018 aerosol collection regime. The nicotine content in the solid-liquid phase of the ENDS aerosol is influenced by the duration of the puff, and the nicotine content in the aerosol of the ENDS solid-liquid phase depends on the individual characteristics of the device operation.

The study of the gas phase of aerosol produced by electronic nicotine delivery systems (ENDS) consists of assessing the content of carbon monoxide, which is included in the World Health Organization list of nine priority toxic substances. The article presents the results of determining the content of carbon monoxide (CO) in the gas phase of aerosol of electronic nicotine delivery systems (ENDS) with various design features obtained by collecting aerosol on a Cerulean SM 450 smoking machine according to ISO 20768 and in ISO 20768 experimental mode. Carbon monoxide content in the gas phase aerosol of electronic nicotine delivery systems of various designs has been compared. It has been found that the gas phase of the aerosol produced by the LogicPro devices contains trace amounts of CO, which is associated with the stable operation of devices with a relatively low power and temperature during aerosol generation and ranges from 0,007 to 0,05 mg / puff. The results on the production of CO by «eGo AIO» devices have shown that when using them, the CO content is from 0,18 to 1,18 mg per puff, obtained according to ISO 20768exp., which can cause more harm than smoking regular cigarettes, since according to the mandatory the requirements of Chapter 5 of CU TR 035/2014, the content of carbon monoxide in the smoke of one filter cigarette cannot exceed 10 mg per cigarette. The lack of standardized methods for collecting aerosol of nicotine-containing products, established technical requirements and standards for the content of toxic substances, a methodological basis for monitoring the composition of substances released during the operation of nicotine-containing products, as well as the content of CO in aerosols of ENDS of various designs, is an undoubted risk for consumers. It is necessary to develop and implement a system for technical regulation of nicotine-containing products and standardization of toxic substances in the aerosol of these products.

In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.

Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

The article is devoted to the problem of choosing agricultural machinery, as productive potential of plants depends on its effective operation. The correct choice of parameters and modes of agricultural machinery is the fundamental paradigm for solving this problem. Grain yield is made up of the integration of agricultural machinery and its genetic potential. It is the optimization of the parameters that contributes to the formation of a full-fledged desired, stable yield. In the field, productivity is influenced by many difficult-to-control factors (weather conditions, agrotechnical characteristics of the equipment, seed resistance, etc.). To optimize the process of increasing the productivity of grain, the selection of seed material, its disinfection, as well as sowing using innovative technologies are required. The multi-criterion task of choosing the optimal modes of machinery and the preliminary selection and analysis of high-yielding grain is facilitated by the Harrington function. The object of the research is seven varieties of hard winter wheat, differentiated by the method of Kazakova and Lysogorenko. In 2020 high yields were obtained from the varieties of Amazonka (8,32 t/ha), Kristella (8,27 t/ha), Yantarina (8,07 t/ha), Yakhont (7,81 t/ha). Further analysis of seed material by embryo morphotypes (EMT), maximum and minimum mass of an individual grain was carried out using the Harrington function. A comprehensive assessment of the grains of major and minor EMT has shown that the high-yielding varieties of Amazonka and Christella have an optimal weight of 1000 grains, contain the minimum number of grains with minor EMT and the maximum number of seeds with the main EMT. A comprehensive assessment of sowing equipment showed that the use of this technique affects the yield. So when sowing wheat with the SPM-360 seeder, the declared yield is reduced by 10–15%.

The article provides information on one of the research areas of the Adygh branch of the Federal State Budgetary Institution of Science «Federal Research Center «Subtropical Scientific Center of the Russian Academy of Sciences» related to walnut crops. The territorial location of the institution is the foothills of the Republic of Adygea. Scientific research work in the field of nut crops has been carried out in the Adygh branch of the FRC SSC 9f the RAS practically from the moment of its foundation since 1968. Expeditionary studies started in 2008 and were carried out until 2019. As a result of the expeditionary studies, 211 promising forms of Common hazel, 23 promising forms of walnut and 85 promising forms of sowing chestnut were isolated from local populations. The article provides data on experimental collection plots where selected promising forms and known varieties of common hazel, walnut, seed chestnut and common pecan grow. Information is given on the forms and varieties of walnut crops growing in the experimental collection plots. On the basis of the data presented it has been concluded that the Republic of Adygea acts as a donor of reserve territories with suitable climatic conditions for the cultivation of walnut crops; on the basis of the Adygh branch of the FRC of SSC of the RAS the gene pool of common hazel, walnut, common chestnut and common pecan is preserved, studied and replenished. To resolve the issue of using the gene pool of nut crops of the Adygh branch for further breeding work, it is necessary to study the features of their phenology, as well as assess the state of plants during the annual development cycle.

The implementation of educational projects and programs requires effective support through technologies for analyzing and monitoring the education system, which requires the formation of a system of regular monitoring of education development processes using statistical indicators and their use in the process of making and supporting management decisions. Insufficient use of statistical methods in assessing educational inequality focuses on the potential for the development of the education economy through the introduction of accurate, econometrically sound approaches to measuring the level of inequality observed in the distribution of human capital. With reference to the above mentioned, the authors aim to form a methodological approach to the analysis of educational inequality through the prism of applied economic analysis based on micro data from statistical surveys and monitoring for their effective inclusion in educational policy. The agenda of the fourth Sustainable Development Goal, which promotes equal and quality education for everyone plays an important role in this context. The authors identify key areas of educational inequality in the context of the Russian education system, and propose methods for calculating statistical indicators to measure them. Calculation methods for preschool education and higher education in terms of calculating statistical indicators on learning, academic performance, skills and support for at-risk and vulnerable groups are presented. Further research should contribute to the increment of new scientific knowledge for effective scientific support of educational policy. The approach proposed in the article will make it possible to organize a system of scientific research longitudinal support of the processes occurring at all levels of education in terms of the regularity of observations and analytics of the indicator system according to the developed methodology to support managerial decision-making in the development of educational policy in Russia.

Traditional motivation tools are almost completely focused on meeting the basic needs of a person. Until 2010 the management science did not consider the satisfaction of the highest needs of a person as a priority, however, the satisfaction of a person’s basic needs in the 21st century is considered as a presume, and the toolkit that formed it significantly limits the efficiency of companies. A feature of a modern employee is his high level of education, formed digital skills, deep socialization, which manifests itself in a request to an employer about working conditions that allow finding an acceptable balance between work and personal life, the constant development of competencies and a consistent change in status. At the same time, the portrait of a modern employer has also changed, and now the effectiveness of an employee is important with the maximum possible cost optimization. This requires a significant change in the mentality of HR workers, employers and their search for new motivation tools. The 2020 lockdown has significantly transformed the scale of employee values and require employers to promptly modify the usual business models. The result of the lockdown is a large case of motivation tools, for which there were requests even before the COVID pandemic. Scientists have received a one-time approbation of new motivation tools around the world. Within the framework of the research, we have carried out work on the systematization of the most effective motivation tools and their application in accordance with the highest needs of the individual. The introduction of modern motivation tools into the practice of companies can significantly increase the attractiveness of work in it for employees, achieve an increase in labor efficiency while reducing conditionally fixed costs.