This article examines stance as a key rhetorical resource in scientific writing, with a focus on its manifestations in the Introduction and Discussion sections, using examples from research in agriculture and food technologies. The study emphasizes the necessity of expressing authorial stance to justify the selection of sources, demonstrate their relevance, and enhance the persuasive power of the scientific text. A typology of stance (comprising epistemic, evaluative, affective, and interactive types) is presented, along with a detailed description of their rhetorical strategies. Drawing on the Create a Research Space (CARS) model for introductions and a functional structure of the discussion section, the article analyzes how stance is realized at each rhetorical stage: establishing a research territory, identifying a niche, and occupying the niche (in the introduction), as well as interpreting results, comparing with previous research, acknowledging limitations, and making recommendations (in the discussion). Examples (in both Russian and English) from academic texts in the fields of agriculture and food technologies illustrate how stance strengthens the connection between scientific findings and broader global issues.

Introduction. In the conditions of a special military operation, it is important to maintain the fighting spirit of personnel through the development of adaptive nutrition that prevents fatigue and restores the working capacity of military personnel. The importance of this area has especially increased in connection with the use of complex control and weapons systems. Given the important role of proper balanced nutrition in maintaining working capacity, it is necessary to pay attention to the search for natural products that can actively influence the adaptive and reserve functional and structural systems of the body. In this regard, the widespread introduction of bee products, in particular, flower pollen and Bilar powder, seems appropriate.
Purpose. To justify the use of highly biologically active bee products (flower pollen and powder of larval origin Bilar) for adaptive nutrition of military personnel.
Materials and Methods. In our studies, flower pollen and Bilar powder were used in adaptive nutrition at 50 g and 100 mg daily, and during the recovery period, the daily dose was increased to 70 g and 200 mg, as recommended by Professor Litvin FB on military personnel on long-distance ship voyages in 2023. The studies were conducted on volunteers who expressed a desire to participate in the tests. The effect of adaptive nutrition on the functioning of the body's systems was studied by the following indicators: pulse rate, bpm, weight, kg, complex sensorimotor reaction (CMR), ms, critical frequency of light flickering fusion (CFLF), Hz, PWC170, (kgm/min/kg), SAM (well-being, activity, mood), in points, proofreading test, number of errors of mismatches, %.
Results. Flower pollen and Bilar powder had a positive effect on long-term maintenance of working capacity and acceleration of recovery processes of military sailors. Thus, in the period after the campaign, the indicator of errors of mismatches decreased in the experimental group by 38%, which indicates a decrease in personnel fatigue, an increase in the accuracy of motor actions of the military personnel.
Conclusions. Military personnel are in dire need of adaptive nutrition from natural highly biologically active sources. Its effectiveness is especially high in the post-campaign recovery period, as well as in situations requiring high neuro-emotional stress, with prolonged exposure to extreme factors.

Introduction. The article notes that one of the reasons for the insufficiently effective work with waste from meat industry manufacturing enterprises is the lack of systemic information on the ways of an eco-balanced approach when increasing production, the disunity and fragmentation of information on innovations in waste processing technologies, and a comprehensive review of the combined scientific information is proposed.

The purpose of the article was to combine scientific information on the state and prospects of meat production in Russia over the past five years 2019-2023, to identify promising innovations in solving waste recycling issues. To create a comprehensive thematic review of some aspects of waste recycling based on the analysis of modern scientific publications of Russian and foreign authors..

Methods and Materials. Using the descriptive method, according to the keywords of the thematic area of ​​the article ("meat processing waste, meat waste processing technologies, meat production, meat consumption"), 113 scientific sources with a review depth from 2012 to 2024 were selected. Using the apperception method, 74 sources were selected from the Scopus, Web of Science, PubMed Central databases, Google Scholar, EBSCO search engines, Elsevier, eLibrary.Ru, cyberleninka.ru, ORCID platforms, ResearchGate, AGRIS portals for a detailed study.

Results. Rosstat statistical data on meat production and consumption in the Russian Federation for the last five years from 2019 to 2023 were obtained, volumes were analyzed, and the industry development trend was shown using graphical visualization. A direct link between the increase in meat production and waste generation was noted, and the lack of a systemic information field for meat processing enterprises on innovations and modern waste recycling technologies was indicated. The data were systematized and a comprehensive review of modern Russian and foreign scientific publications on modern waste management practices was presented.

 Conclusions. Statistical and forecast data on the increasing dynamics of meat production in Russia allowed to focus the attention of representatives of the meat industry on the corresponding increase in waste generated, the processing of which, in many respects, has not been solved. The proposed digest of modern Russian and foreign waste processing technologies allowed to combine disparate information, assess the reality of application in the conditions of specific production, made it possible to work out management decisions on waste recycling based on an eco-balanced approach. 

Introduction. Among canned fruits, only crushed fruits may not be boiled, minimizing heat treatment, which helps to preserve their antioxidant properties. In the processing of crushed berries without sugar, cranberries can be used in combination with berries with a higher sugar content.

The purpose of the work is to study the possibility of using cranberries in berry compositions with bilberries or blueberries to produce multi-component crushed berries without sugar and their effect on antioxidant properties during production and storage.

Materials and Methods. Multicomponent crushed berries were made from wild cranberries, bilberries and blueberries, which were heat-treated for 5 minutes, poured into sterile jars and stored for a year in refrigeration conditions. Crushed cranberries without sugar served as a control. The sugar content and titratable acidity were determined in the berries, before and after the production of crushed berries and during storage every 3 months – the content of flavonoids, anthocyanins, hydroxycinnamic acids, vitamin C and antioxidant activity by the FRAP method.

Results. For the production of multi-component crushed berries without sugar, berry compositions of cranberry/bilberry (2:3) and cranberry/blueberry (1:1) were organoleptically selected based on the sugar-acid index of berries. After heat treatment, the antioxidants in the multi-component crushed berries decreased by 25.9–40.5%, with the greatest loss of anthocyanins and vitamin C. After production, the multi-component crushed berries cranberry/bilberry and cranberry/blueberry, compared to crushed cranberries, contained more flavonoids by 14.1 and 15.9%, anthocyanins by 37.9 and 30.1%, hydroxycinnamic acids by 10.4 and 12.7%, antioxidant activity by 10.4 and 6.2%, respectively. Refrigerated storage for a year resulted in further degradation of antioxidants, especially after 3 months for all bioactive compounds regardless of the type and ratio of crushed berries. At the end of storage, the antioxidant properties of multi-component crushed berries exceed the antioxidant properties of crushed cranberries.

Conclusions. Multi-component crushed berries without sugar can be produced from cranberries in combination with bilberries (2:3) or blueberries (1:1), which forms their sweet and sour taste and antioxidant properties

Introduction. Food for children of various age categories is under the special control of the state. It should be balanced, diverse and safe. Based on these criteria, the theoretical basis of the recipes and technological methods of processing, they considered the use of by-products allowed in the nutrition of schoolchildren: beef liver, tongue and heart. In the experiments, beef liver was used, and as vegetable raw materials - onion, pumpkin, dill and carrot. Powders of smoked paprika, garlic and coriander are selected with biologically active additives. The purpose of the work is to model the recipes for products made from beef liver, vegetable crops and aromatic plants. 

The purpose of the research is to develop recipes for semi-finished products from offal using biologically active substances based on vegetable crops and spicy-aromatic plants. 

Materials and Methods. Raw materials, semi-finished products of a high degree of readiness were studied. The work used standard methods: organoleptic, physicochemical and rheological. 

Results. The existing recipes and technologies for the production of semi-finished products, dishes and culinary products from beef heart, liver and tongue were analyzed. The recipes for whipped, pate and cutlet masses from offal (liver) with plant materials and spicy-aromatic additives were modeled. The recipes for semi-finished products from beef liver were optimized. The concentration of plant additives in the liver cutlet mass (%) in the amount of 36.0; pate - 28.0; whipped (soufflé) - 23.0. The plasticizing and emulsifying components of the developed structures (cream, milk, butter) were introduced at a concentration of 3.2; 22.0 and 4.5% with a liver dosage of 54.0; 50.0 and 68%, respectively. Technological modes of processing products in a combi steamer for 10-20 minutes at a temperature of 170 - 200 ° C, reaching up to 80 ° C inside, have been developed. 

Conclusions. It has been established that liver cutlets contain 8.48% of the daily requirement for caloric value of the diet, liver pate - 9.84%, and liver soufflé - 7.23%. They are less caloric than control samples, with a high nutritional value. The developed semi-finished products of a high degree of readiness can be recommended for schoolchildren's nutrition.