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Introduction. The study of the physiological needs of the human body in nutrients in normal and in various pathologies is an actual issue of modern nutritionology. Zinc is one of the significant essential trace elements, which is involved in almost all processes occurring in the human body.

Purpose. Based on data from a number of clinical studies, to study the effect of zinc availability on human health and the role of deficiency of this micronutrient in the development of a number of pathological conditions.

Materials and methods. Analysis of the data of modern scientific literature on the influence of zinc availability on human health.

Results and conclusion. The article presents up-to-date information on the impact of zinc availability on human health. Clinical manifestations of zinc deficiency and the influence of this condition on the development of various pathological processes are considered. The greatest attention is paid to the provision of zinc to patients with pathology of the digestive system.

Introduction. The white-tailed eagle is a rare, large species of bird of prey. To restore the species, reserve populations are created in zoological institutions. Birds have a fairly high level of metabolism and are sensitive to pollutants, so it is necessary to monitor the environment and evaluate the quantitative intake of chemicals into the animal organism. 

Purpose. The aim of the study was to study the effect of environmental pollution on the accumulation of heavy metals (zinc, copper, iron, lead, cadmium and arsenic) by white-tailed eagles living in zoological institutions in the cities of Moscow, Ivanovo and Yaroslavl. 

Materials and Methods. The assessment of the level of metal concentration was carried out using the developed centile scales, which are planned to assess the development factors of paraneoplastic ophthalmopathies. 

Results. When studying the differences in the accumulation of heavy metals in the feathers of white-tailed eagles, a significant increase in the concentration of cadmium in the rod by 3.64 times was found, which indicates its external intake. In the feathers of males, compared with females, a significant (p < 0.05) increase in the content of Cu by 13.98 times, Zn - by 8.41 times was revealed. In females, a significant increase in the concentration of Cd by 1.60 times, As - by 12.18 times was found. 

Conclusions. A reliable average direct relationship between the level of Zn and Fe, Cu and Pb, Cd and As was revealed, which indicates the mutual symbation between these metals in the animal body. Between Zn and As defined antagonistic joint accumulation. The average concentrations of Zn, Cu, Pb and Cd were found in 50% of the specimens of sea eagles, Fe and As in 62.5% of the total number of birds studied. In the studied sample of animals, a tendency to an increase in the accumulation of Fe and As was revealed.

Introduction. The study of quality indicators of guinea fowl meat, depending on the methods of heat treatment, is of particular relevance in the context of increasing interest in ensuring effective health protection of the population and promoting the practices of the best available technologies.

Purpose. The purpose of the original study was to conduct a comparative assessment of changes in the quality of guinea fowl meat depending on various methods of heat treatment (baking, sous-vide).

Materials and methods. The work was guided  by TR CU 021/2011, TR CU 034/2013, MG 4.2.2747-10, and all-Union State Standard.

Results. As a result of the research, it was found that guinea fowl meat is a source of complete protein (a lot of tryptophan and isoleucine), a balanced lipid fraction, which allows it to be recommended for therapeutic, functional children's and dietary nutrition. A sous-vide technology has been developed for a product made from guinea fowl meat with high functional and technological properties and organoleptic characteristics.

Conclusions. It has been established that the developed product contains 2.96% more moisture, 0.4% protein, has a more delicate texture and accessibility to the action of digestive enzymes (by 1.69%), compared with the product baked in a polyethylene terephthalate bag.

Introduction. Ensuring food security is a key element of the national security of the Russian Federation. According to the results of the research, it was revealed that the nutrition of students of educational institutions does not meet the established standards. The proof is the increase in the incidence among this group, due to the lack of a balanced diet. The relevance of the research topic is caused by the need to ensure the food security of students through the sale of high-quality products at catering points in an educational institution.

Purpose. The purpose of the study is to evaluate the actual nutrition of USUE students (in February 2022) at the Studencheskoe cafe being the main catering point for students and university staff.

Materials and Methods. The following research methods were used in the work - analysis of scientific literature on the topic of the study, observation of the nutrition of students using the "Diary of Nutrition" program, questioning, generalization of the information received.

Results. As a result of the study, a discrepancy between the nutrition of students and physiological and hygienic standards was revealed. Based on the results of product quality control, it was found that the largest number of identified violations is associated with non-compliance with the recipe and with inconsistencies in organoleptic indicators.

Conclusions. An important role in ensuring the food security of students is played by the presence of a catering point within the walls of the university. At the same time, it is important to provide it with high-quality and safe products. Based on the results of the study, a set of measures was developed to improve the public catering enterprise. The results of the study are useful for making managerial decisions on the development of the Studencheskoe cafe.

Introduction. The stimulation of the fermentation activity of baker's yeast in baking and giving additional nutritional value to mass consumption food products is an important area of ​​scientific research.

Purpose. The purpose of the study is to evaluate the effect of partial replacement of a salt solution with an enzymatic hydrolyzate of cow colostrum on the activation of baking yeast Saccharomyces cerevisiae when kneading the dough and to study the possibility of enriching bakery products with biologically active peptides.

Materials and Methods. The research materials were model dough samples prepared without yeast activation and on activated yeast using enzymatic hydrolyzate of bovine colostrum. The presence of peptides in the dough samples was determined on a MALDI-TOF mass spectrometer, decryption was performed using the Mascot database, the Peptide Fingerprint option (Matrix Science, USA) using the Protein NCBI database.

Results. It has been established that the replacement of the sodium chloride solution used in the dough formulation with the enzymatic hydrolyzate of bovine colostrum has a positive effect on the activation of metabolic processes in the yeast cells of Saccharomyces cerevisiae. The results obtained indicate that, compared with the control, the lifting force of pressed baker's yeast with a complete replacement of the salt solution with the enzymatic hydrolyzate of cow colostrum increased by 26%, for dried yeast, the lifting force increased by 20% compared to the control sample. In model dough samples, a biologically active peptide present in the used enzymatic hydrolyzate of bovine colostrum was identified, the amino acid sequence and molecular weight of the isolated peptide were determined.

Conclusions. The use of enzymatic hydrolyzate of bovine colostrum in the technology of bakery products will speed up the production process and enrich the bread with biologically active peptides. But at the same time, it is necessary to conduct additional studies on the effect of activated yeast on the quality and shelf life of biologically active peptides in finished bread.