The functional features of the opinion paper structure are revealed, its specificity is characterized. The necessity of a clear focus of the author's point of view on the analyzed problem from the standpoint of its balanced review to stimulate scientific discussion is emphasized. An opinion paper helps to demonstrate the opinion of its author regarding the contribution of the presented problem to general knowledge on the topic. Also, it serves as a basis for revising an existing theory or concept or introduces the reader to a new problem. Extreme clarity and brevity of presentation, transparent argumentation are essential tools for building a successful opinion paper. Preliminary familiarity with the conventions of its construction is a decisive step in achieving the effectiveness of the content and ensuring its contribution to the exchange of scientific knowledge.

The purpose of the study is to determine the balance of the amino acid composition of the products of traditional industries of the North.

The results of the study of the amino acid composition of the main local foods are presented. To calculate the biological value of protein products, uses a method based on comparing the amino acid composition of proteins of the studied products with a reference protein (the amino acid score method). The determination of the amino acid composition, as well as the score for each essential amino acid, was carried out in control and experimental samples of meat, milk and fish.

The amino acid composition of proteins determines the biological value of food. Biological value is an indicator of the quality of dietary protein, which reflects the digestibility of protein and the degree of compliance of its amino acid composition with the needs of the body in amino acids. The results of the study of the products of traditional industries of the North show that all types of products have a high biological value. Based on the indicators of the biological value of proteins, as well as the functional orientation of the ingredients, the composition of products for the nutrition of various population groups will be justified.

Currently, an acute problem is the inefficient operation of catering enterprises aimed at the category of "students". This is due to the lack of a comprehensive approach to nutrition of students engaged in sports. A statistical analysis was carried out on the basis of 40 articles published in 2013-2020 describing the problems of nutrition in various educational institutions located in different regions of the world. The mechanisms influencing the occurrence of nutrition problems in this category of persons have been studied; conceptualization has been carried out to improve the nutritional situation.

The article provides information on the possibility of combining products of animal and plant origin in one functional system. The design of model minced meat is based on a balanced complex of basic nutrients and ballast substances, vitamins, and has high nutritional and taste properties. The formation of the structure consists in increasing the strength of mixed protein gels, increasing the fat and water retention capacity of minced meat together with biologically active additives (wheat germ, Mobi-Lux universal additive, kelp and fucus), which create specific characteristics, flavor notes based on biopolymers of the food matrix. The types of dietary supplements and their dosages have been determined. The functional properties of the cutlet mass have been adjusted.

It is proposed to use a liquid extract obtained from "sweet" grape pomace - waste of processing berries into wine materials, in the production technology of fermentation kvass. The objects of the study were: grapes of the ampelographic variety “Pinot Noir”; an extract obtained from dried "sweet" pomace of grapes remaining after the separation of the fermented juice; unfiltered unpasteurized unclarified kvass, obtained according to the classical technology on the concentrate of kvass wort with the addition of an extract from the pomace of grapes. The extract was obtained from grape pomace, pre-dried to a moisture content of 6% and ground to a particle size of 0.05 mm, by water extraction for 1.5 h at a temperature of 77–80 ° C at a hydromodule of 1: 14; the resulting liquid extract contains 2.0-2.2 g / 100 ml of polyphenolic substances. The extract was added to the composition of kvass "before fermentation" (at the stage of preparation of the main wort) and "after fermentation" (at the stage of blending the finished kvass). It was found that the introduction of the extract into the composition of kvass before the main fermentation promotes a better fermentation of dry substances, a higher content of polyphenols in the finished drink and a higher colloidal stability of these drinks. The samples with the addition of 10-15% extract were recognized as the best in terms of tasting qualities. According to the results of the study, the introduction of an extract from grape pomace into the composition of fermentation kvass is recommended at the stage of preparation of the main wort, in a dosage of 10% of the total mass of the main wort. 200-250 ml of kvass with such a dosage of grape pomace extract allows satisfying from 43% to 60% of the average daily requirement for polyphenolic substances.