This article considers the increase in beer stability using specific adsorbents. According to the results of the study, processing of beer with collagenase + HESHVK 75 adsorbent + Polyclar AT in comparison with other adsorbents increases the precipitation limit by 2 units, the tannic index reaches its maximum volume, reduces the level of anthocyanogens.

Changes in the chemical composition and amino acid composition of soybeans and soybean meal obtained from sprouted beans are studied. Soy flour obtained from sprouted beans is characterized by a protein content of 17.36%, fat 17.90%, carbohydrates 2.16%. The Content of essential amino acids in soy flour from sprouted beans increased 1.5-2 times. A functional product based on broiler meat (85%) with the addition of soy flour from sprouted beans (15%) is characterized by a high protein content of 24.37%, fat 2.52% and carbohydrates 4.79%.

In the article the authors outlined the main directions, principles, methods, experience in quality management. The analysis of the state of the quality of products, raw materials and services is presented. The estimation of the normative and methodological base for quality assurance and reduction of production losses is given. The objects of agriculture that determine the characteristics of quality, safety of products and raw materials on the market are considered. Processes of action of technical, technological quality controllers, measures of their application have been analyzed and domestic and foreign experience of quality management in agriculture. The results of research can be used when introducing such systems in food enterprises of the Republic of Kazakhstan.

In article examines the identification of critical control points in the dairy sector, identifying potential hazards in raw and pasteurized milk. In the process of work, the theoretical basis for introduction of the HACCP system for the production of sour-milk products has been prepared, the problem sides have been identified and the plan has been adapted on their basis, the proposed production direction has been analyzed, critical control points have been determined, a monitoring and corrective action system has been developed. The presented research results can be used in the development and implementation of integrated management systems at food enterprises in the country.

In this article, attention is focused on analyzing opportunities to increase the efficiency of agricultural production and save many types of resources, through the introduction of organic production systems and the development of the domestic organic market. The list of enterprises of the organic direction existing in Kazakhstan is given, the terminology used at present on the market of organic products is considered. This analysis has revealed the shortcomings and positive aspects of domestic organic production and suggests ways to improve them.

The technique of engineering estimation of the upper boundary (maximum) of the wind speed is developed in the article, leading to the termination of the dance of wires.The calculated formulas for determining the critical velocity are used in determining the stability region of the icy wire of the split phase in the wind flow. An evaluation technique has been developed and a calculation formula has been obtained to determine the upper boundary of the critical wind speed, leading to the termination of the oscillatory process.

For reduce the deteriorating effect of pea flour on the quality of bread used ionized water.At the same time, there was a significant increase in organoleptic and physicochemical parameters of bread quality in comparison with samples without ionized water. The best quality of bread from a mixture of wheat and legumes was achieved by using ionized water and applying pea flour in an amount of 25% to the weight of wheat flour of the first grade. The use of pea flour is suitable for the enrichment of bread with valuable food ingredients - proteins, essential amino acids, vitamins and minerals.

The article shows the effect of ionozonized explosion cavitation on the enzymatic activity of malt and its relationship to the ability of germination of barley grain. Earlier, the impact on these objects and the process of malt production was not studied. In the course of our research, it has been established that the nature of the effect depends significantly on the concentration: low increases the amylolytic activity by 47,7%, and the proteolytic activity by 31,8%, which positively affects the germination capacity, which is 99,8%. However, with an increase in the dose of the introduced components, the activity of the enzymes decreases by 44,3%.

Curd desserts occupy a significant place among dairy products. The article presents the results of studies of critical control points based on the HACCP system, providing quality control and safety in the production of a fermented milk product (curd dessert with the addition of plant material (hawthorn, apricot, carrot)). Possible biological and chemical hazards and ways of their elimination are determined.In the technological process, the stages of acceptance of raw materials (milk, hawthorn, apricot, carrots), pasteurization of milk, fermentation are attributed to the CCP, which should be monitored and track to minimize or eliminate potential hazards.

The relevanceof the article is due to the need to monitor the physical condition of servicemen during various exercises. The scientific novelty of the article is to determine the degree of ergonomic shape indicators during combat training of soldiers. Considering the factors that affect the wear of uniforms, areas of wear have been identified, for which additional protective covers are recommended.

There was provided research of watermelon pulp pressing process to extrude juice.The tests made it possible to obtain data on the basis of which the optimal regime and parameters of watermelon pressing were selected. In the course of the experiment it was possible to establish that for the samples under consideration it is sufficient to use force from 500 N to 600 N in order to obtain the required amount of juice and its processing.

At present, special attention should be paid to sensory (organoleptic) control of food products. The article analyzes the existing methods of sensory analysis, shows the advantages of individual methods; examples are given of the application of sensory analysis for the creation of new food products, their positioning in the market, the timing of their storage, as well as the prospect of using new sensor sensors. Based on the analysis, the significance of using sensory methods for assessing food products at enterprises of the Republic of Kazakhstan was revealed.

The article considers measures to reduce pollution of the Caspian sea. Conducted studies have established the increasing pollution of the Caspian sea by oil products and wastes of their processing. Study the necessity of the use of biological methods of purification of contaminated sites oil and gas products and wastes of their processing. The effectiveness of the use of microorganisms and plants for the decomposition of petroleum products in the composition of the contaminated soil. Proved efficiency and perspectivesthe application of the proposed method of cleaning that does not require energy expenditure.

The article gives an extensive review of the literature data on the characteristics of biochemical composition and biological activity of wild rose, devoted to the study, and substantiates the therapeutic and prophylactic properties of plants, depending on the content of bioactive substances. The prospects of use of this raw material in the medical and food industry are considered.

The article describes the main directions for attracting foreign investments and analyzes their overall flow. This analysis gives us some information about the return of interest of foreign investors to Kazakhstan in the coming years. The issue of attracting foreign investments to Kazakhstan is one of the central issues in the framework of the Modernization 3.0. As a result of the research, the following measures will be taken in the field of attracting and using foreign direct investment: attracting foreign direct investors, adopting a special remuneration program, analyzing many interviews with potential investors in international organizations and developing an effective institutional mechanism for coordinating foreign investments.

The psychological competence of specialists in the field of hospitality is of great importance for improving the service culture aimed at serving customers based on the development of psychological and practicalskills. The author proposeda combination of psychological skills and competencies required for work in the hospitality sphere, as well as the formation of psychological competencies and communicative culture among future specialists.

The paper deals with the main goal of agricultural policy and ways of its implementation, priority directions of public support for agro-industrial complex of the countries of the Eurasian Economic Commonwealth. Unified methods of public support for subsidy systems, pricing, lending, taxation and insurance have been presented, their models aimed to create equal economic conditions for agricultural producers of the member states of the Eurasian Economic Commonwealth have been proposed. The author states that regulation of the common agricultural market should provide incentives and factors of increasing competitiveness of agricultural and food products, ensuring equal conditions in mutual trade and investment attractiveness based on convergence of legislative and information components.

The article examines the impact of the strategy of hotels targeting the market on their effectiveness in their activities. Given the author's understanding and definition of market-oriented hotel, different from the traditional concept of client-oriented and sales concepts. The measurement of effectiveness by a set of objective and subjective indicators, composition is proposed. Sets of hypotheses that link innovation to the efficiency of the hotel have been developed. Conducted sociological surveys and regression analysis of communication confirmed the hypothesis of a link between the market orientation of hotels and their effectiveness.

The article defines the main indicators of monitoring the state of food security. Calculations, analysis and assessment of the indices of the country's food independence were carried out. The study proved that food production over the past five years per capita has a positive trend, but consumption of basic foods does not reach minimum standards. And it was also revealed that Kazakhstan remains dependent on imports in the manufacturing industry of agriculture and the competitiveness of food products lags behind the developed countries. A number of issues in the field of agriculture were identified and ways of their solution were presented.

In this article, the problems of increasing the competitiveness of tourist enterprises in the domestic and foreign markets with the help of the introduction of automated information technologies are considered. The hotel sales management system is shown, the ART (Automated Request Tools) module is considered, which allows potential clients of the hotel to book numbers in real time, as well as the introduction of computer 3D tours for an in-depth acquaintance with the hotel. With the help of AIT, the competitiveness of tourism enterprises is increasing.

The article describes an innovative approach to the strategy of managing the investment portfolio of the enterprise in the current economic situation. On the example of a hypothetically balanced investment portfolio the author considers the situation in which rebalancing is necessary and its advantages are justified. The conducted researches will allow to reduce risks of the enterprises having set of objects of real and financial investment.

The market of restaurant service of the Republic of Kazakhstan has a high degree of competition, with the tendency of its constant increase and unification of services. In the article features of management of mutual relations with visitors in restaurant business are considered. The process of managing the relationship with guests in the restaurant business is influenced by the processes taking place at the enterprise in parallel, which determines its cross-functionality. Any management tool, contact, or non-contact, should be based on the involvement of the consumer and the emotional background of the service process.

In this article, a brief analysis of individual and integrated quality control systems for food safety and safety, as well as the identification and analysis of factors that may affect the implementation process, was conducted. The main requirements for quality and safety in the food industry are given, namely requirements for personnel, production areas and equipment, documentation, processing, quality control, consumer complaints and suppliers. The results of research can be used when introducing such systems in food enterprises of the Republic of Kazakhstan.

The article outlines the main indicators of monitoring training and professional qualification of civil servants and, also analyzed and evaluated the qualifications of civil servants. Training of civil servants can be based on а one system but can’t compete with developed countries. And, also revealed that civil servants should be adapted in the learning process to the new technologies and global changes. In this regard, many issues were identified, and ways of their solution were presented.

In the submitted article are revealed features of word formation of the name of types of fabrics, which practical use has made a huge contribution to development of a lexicon of Kazakh and are considered as the main part of the history, culture, customs and traditions for the first time and the scientific novelty consists in it. Kazakh language word have been fully accepted since ancient times, as well as the main methods of them are as follows: 1) synthetic (morphology), 2) analytical (syntax), 3) lexical and semantic approaches. With the help of these methods, we determine the peculiarities of their word-formation in the Kazakh language, which facilitates the easy assimilation of the names of fabrics at practical classes of the professional Kazakh language.

The article deals with the development of the automation system for testing students' knowledge, the student subsystem. The review of the existing automation systems for testing knowledge is reviewed, software platforms for developing web applications are considered, the characteristics of database management systems are given, and the subject area is reviewed. The formulation of the problem for the development of the automation system for testing students' knowledge, the student subsystem is considered. The introduction of this system will allow saving the time of teachers and students, as well as lead to a more objective assessment of knowledge.