Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.

The article is devoted to the study and development of a mathematical model of the process of electrification of textile materials in the system "man - clothing - environment" in hot climatic conditions. The phenomenon of static electrification, which occurs in the processes of manufacturing textile materials and products from them, as well as during the operation of finished products, leads to a decrease in the quality of products, causes inconvenience in work, and when an electric discharge occurs, it poses a threat to human life. Such interactions of elements in the "person - clothing - environment" system such as friction, compression, tension, shear increase the contact area of two media, and depending on the rate of these processes, they enhance or weaken metabolic processes, which contributes to an increase in the maximum static charge generated on contacting surfaces. temperature values for special clothing of limited length at the nodal points. At the same time, the number of nodal points is 1601, the number of connected elements is 800. In the area of temperature distribution along the length of the garment, in four different versions, it was found that in the I – version , in the II – version  , in the III – version , in the IV – version , in the V – version , in the VI - version, the length of the clothes in this area increased by 10% compared to the length of the clothes in the II – version.

The aim of the work is to study fashion trends, to establish a set of elements through which changes are expressed in models (samples) of collections of fashion shows of clothes, and how these changes are introduced into mass production and are repeated over time. The theoretical significance of the work lies in the development of a methodology for studying clothing samples, identifying fashion trends and making forecasts. The results obtained can be used in training for the formation of competencies among specialists in the field of fashion technology, modeling and clothing design, at industry enterprises for the development of promising collections. The proposed technique was tested, elements of models and materials were identified, the use and combination of which ensures the relative novelty and integrity of the collections, forms a promising trend, which is further implemented in the mass production of clothing.

In this work, salicylic acid and copper sulfate were chosen as antimicrobial agents to impart biocidal properties to nonwoven materials. The conditions of the antibacterial finishing process were as follows: the aqueous solution of a biocidal composition of different concentration was applied by spraying to the surface of the material, then the drying and heat treatment was carried out at 180°C on the thermal conductor. A microbiological study was conducted to study the fungicidal activity of the treated material. Tests were also carried out on the toxic and dermal effects of non-woven material treated with salicylic acid and copper sulfate and demonstrated its safety to human health.

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

In the course of this study, the technology of bleaching of cotton pulp for various purposes has been improved, which can be used in the production of cotton pulp by "Khlopoprom-Cellulose" LLP and other enterprises to increase the production efficiency and competitiveness of the products obtained. The proposed development makes it possible to obtain cellulose with a high degree of polymerization and whiteness, as well as to solve the problem of stabilization and high decomposition rate of hydrogen peroxide in the technological cycle. The bleached cellulose meets the requirements of GOST (State Standard) 595-79 "Cotton cellulose" and has an average degree of whiteness of 90%, which is 5-6% higher than the samples of cotton cellulose bleached without the use of a hydrogen peroxide stabilizer.

Currently, the hotel services market is experiencing an increased supply growth, while the demand for hotel services is naturally decreasing, which leads to increased competition between hotel enterprises. One of the real competitive advantages in the hotel business is the provision of higher quality services compared to competitors. It is vital for hotels to provide hospitality services that not only meet the needs of guests, but also anticipate most of the expectations of the target group. The presence of regular customers has a direct impact on the occupancy and use of the room fund and, ultimately, on the financial results of the hotel.

This article discusses the main features of the formation of gnostic competencies in the training of future foreign language teachers in language universities. The author emphasizes that gnostic competence also plays an important role in improving a teacher's pedagogical skills, emphasizing that gnostic competence is the basis of a teacher's professional activity and is a determinant of achieving a high level of pedagogical skill, as well as design or structural skills.

The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide a benchmark for learning outcomes in the profile of the program. Compliance with the framework standard is the foundation for a study program to receive a quality label. As an example, the EQAS-Food and EUR-ACE® standards for study programs in the field of food science and engineering are considered. The focus on the framework standards ensure transparency and harmonization of study programs with European best practice.