This editorial is aimed at substantiating the methodological and rhetorical principles of writing a position paper as a genre that is intended to formulate reasoned professional positions in the scholarly and regulatory environment. The article examines the structure of the genre, namely the Introduction, Review of the current situation, Logical argumentation, Analysis of methodological problems and Recommendations. Rhetorical methods that ensure that the author's position is convincing, systematic, and globally contextualized are highlighted. The editorial provides the examples from the research in the food industry, which allow for demonstrating the applied potential of the genre for solving current problems of digital transformation and regulatory interoperability. The article may be of interest to researchers, experts, and standard developers seeking to enhance the quality of academic and professional discourse.

Introduction. The development of schizophrenia is significantly influenced by the composition and quality of the intestinal microflora. Generalization of knowledge about the nature of the disease allows to define new effective methods of treatment of mental disorders by correcting the patient's microbiota. 

Purpose. The purpose of the article is to analyze, systematize and summarize the scientific data obtained in studies of the relationship of human microbiota with the development of schizophrenia and methods of treatment of the disease.

Materials and Methods. The review includes both Russian and foreign publications published in Russian and English from 2019 to 2025. The databases eLibrary, Cyberleninka, Scopus and Web of Science were used to search for foreign scientific papers. 91 articles were analyzed in the study.

Results. The microbiota, being in a symbiotic relationship with the organism, maintains its homeostasis. Studies have shown that the composition and quality of gut microflora in healthy individuals differ significantly from patients suffering from schizophrenia. This emphasizes the need to maintain normal levels of alpha diversity in the microbiota. The influence of microflora on the development of schizophrenia is explained by the existence of a microbiota-gut-brain axis. A number of bacteria produce neutrotransmitters related to the glutamatergic system of the brain, which play a significant role in the pathogenesis of schizophrenic disorders. Some studies suggest that altered microbiota composition may activate glutamatergic hypofunction. The drugs of first choice in the treatment of schizophrenia are antipsychotic drugs (AD), or neuroleptics. However, they cause a large number of side effects, including gastrointestinal (GI) disorders observed in 1.5%-60% of cases. This makes it urgent to optimize pharmacotherapy of schizophrenia, taking into account the correction of the patient's microbiota. To promote the therapeutic effect of medications, it is recommended to prescribe combinations of pro- and prebiotics, which allow to enrich the intestinal microflora.

Conclusions. Schizophrenia requires a comprehensive approach to therapy. Studies show a link between the composition of the intestinal microflora and the development of the disease. This opens up new strategies for the diagnosis and pharmacotherapy of schizophrenia. Given its association with the microbiota-gut-brain axis, it is important to investigate pro- and prebiotic supplements. They may reduce the side effects of neuroleptics and normalize the composition of the intestinal microflora.

Introduction. The quality of confectionery products, in particular glazed sweets, is influenced by many factors, the main ones being ingredient composition and shelf life. Coconut flakes are widely used in confectionery production, as they allow manufacturing products that provide consumers with multifaceted multisensory sensations. Currently, there is no information on the behavior of coconut flakes in fat-containing sweets during production and commodity circulation.

Purpose. Scientific substantiation of the forming quality process and consumer properties of coconut sweets depending on the ingredient composition.

Materials and methods. High-fat coconut flakes and pilot samples of coconut sweets with a fat body in milk chocolate, manufactured in semi-production conditions. In the article, general scientific and general economic research methods were used to substantiate hypotheses, structure and generalize the data obtained during the experiment and identify patterns, as well as standard and special methods for quality assessment.

Results. The relationship between changes in the structural and mechanical properties of sweets and their sensory characteristics has been established, which in turn affects the quality of finished products and their consumer properties.

Conclusions. The results of chocolate coconut sweets complex studies and statistical processing of the obtained data allow us to conclude that it is high-fat coconut flakes and coconut oil that are the cause of the rancid taste in coconut sweets appearance.

Introduction: Ultra-processed foods (UPF) are becoming an increasingly prominent part of the modern diet. Their convenience, long shelf life, and taste explain the high demand. However, there is also growing concern about their impact on health, especially due to their increased caloric content and reduced nutritional value. Despite a large number of publications, there is still insufficient generalized data on which components of UPF and in what combination have the most negative impact on health, as well as what technological approaches can mitigate these effects. This study aims to fill this gap.

Purpose of the study: To analyze scientific data on the composition and properties of ultra-processed foods, their impact on consumer health, and to consider effective ways to reduce their caloric content and increase their nutritional value.

Materials and Methods: The sources used were scientific publications in Russian and English published in 2014–2025. The search for foreign works was conducted in the Scopus, PubMed, and Web of Science databases; Russian-language sources were selected in the RSCI system by relevant keywords. The selected sources were systematized, critically analyzed and summarized.

Results. It was found that frequent consumption of ultra-processed foods is associated with an imbalance in the diet - an excess of simple carbohydrates and trans fats with a simultaneous deficiency of proteins, dietary fiber and microelements. This increases the risk of developing chronic non-communicable diseases, including obesity, type 2 diabetes and cardiovascular pathologies. The need to reduce the energy density of such products, change their textural characteristics and enrich them with functional ingredients (vitamins, antioxidants, dietary fiber), which contribute to more pronounced satiety and reduce the risk of overeating, is substantiated. The need for an integrated approach to reforming the UPP with the participation of the scientific community and industry is emphasized.

Conclusions: A consistent reduction in the share of ultra-processed foods in the population's diet and the development of food technologies aimed at increasing their nutritional value are key areas for the prevention of chronic diseases and health promotion. The results of this review can be used for further scientific research and also be of interest to food industry specialists in the development of UPP and the creation of functional products with low metabolic risk.

Introduction. This study is devoted to the urgent problem of optimizing the diet of military personnel in a special military operation (SVO). 

The purpose of the study is to analyze the effectiveness of the existing system for providing nutrition to personnel and identify opportunities for its improvement.

Materials and Methods. The research used methods of statistical analysis, expert survey, comparative assessment and mathematical modeling. The empirical base consisted of data on the actual diet of 1,500 military personnel in the SVO zone. 

Results. The results obtained indicate the need for: 1) increasing the caloric content of the diet by 15-20% (up to 4,500-5,000 kcal); 2) increasing the proportion of animal proteins to 60%; 3) enriching the diet with vitamins (C, B1, B2) and trace elements (Ca, Mg, Fe, Zn); 4) using specialized products and biologically active additives (dietary supplements). Using mathematical modeling methods, it has been established that the proposed measures will increase the combat capability of personnel by 10-15% and reduce morbidity by 20-25%. The developed multifactorial regression model (R2=0.78) showed that the greatest contribution to optimization is made by an increase in protein quota (β=0.38; p<0.01), correction of vitamin C deficiency (β=0.33; p<0.01) and vitamin B complex (β=0.29; p<0.05).

Conclusions. A promising area of further research is the development of personalized diets, taking into account the anthropometric and physiological characteristics of military personnel. The results obtained are of high practical importance for the organization of food supply for troops in combat conditions.