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Studies of beekeeping products reveal the presence of a significant complex of biologically active substances in them, which arouses great interest among scientists and specialists in the field of medicine and nutrition. One of the little-studied products – perga, is characterized by a unique composition of complex compounds, characterized by their natural harmony, bioavailability and synergistic interaction. This research substance, which is the result of the active activity of bees, includes a balanced spectrum of biologically active components that can affect various aspects of human health. In particular, its potential is considered in the context of strengthening immunity, increasing energy reserves and general support of physiological processes. Such a well-known product can become an important addition to the diet and an approach to maintaining optimal health. The physico-chemical and organoleptic characteristics of buckwheat perga from different regions were studied in order to establish possible differences in their composition and quality. The analysis of perga samples from the Boryspil and Pereyaslav-Khmelnytsky districts showed that the mass fraction of mechanical impurities in both cases is 0 %, confirming their high quality and purity. It was determined that the moisture content of the perga from Boryspil district is 8.7 %, and from Pereyaslav-Khmelnytskyi – 7.6 %, which may be due to differences in the conditions of collection and storage. The pH level in perga from Boryspil district is 5, and from Pereyaslav-Khmelnytskyi – 3.9, which indicates possible differences in chemical conditions. The study also revealed a difference in the mass content of flavonoid compounds: in perga from Boryspil district, this indicator is 3.7 %, and from Pereyaslav-Khmelnytskyi – 2.5 %. The organoleptic analysis showed a high index of color (5 points) for both areas, indicating stability and intensity of color. Taste and smell received 4.8 and 4.5 points, respectively, confirming the presence of high-quality aroma and taste. Appearance and consistency were also highly rated (4.4 and 4.8 points), indicating the variety and naturalness of the lumps and their crumbly structure. The general analysis confirms the presence of differences in the composition and characteristics of buckwheat perga from different regions. These differences may be related to environmental factors, but they correspond to DSTU 7074:2009.

Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, honey is considered a food product and is subject to mandatory certification and labeling. Research on the physicochemical properties of honey is important for determining its quality and detecting falsification. This article is dedicated to the study of the quality of honey from various botanical and one regional source. Organoleptic and physicochemical properties of the honey were determined, as well as a comparison with a falsified sample. The results of the analysis showed that different varieties of honey have different physicochemical properties. The highest diastase number was found in buckwheat honey, while the lowest was found in linden honey. The mass fraction of sucrose was highest in buckwheat honey and lowest in sunflower honey. The water content was in the range of 18.4–21 %, with buckwheat and sunflower honey having similar values. The pH value was lowest in buckwheat honey and highest in linden honey. Research on the organoleptic properties showed that buckwheat honey has a dark brown color, pleasant aroma and taste without foreign flavors, and a viscous consistency. Sunflower honey has a golden-yellow color, bright and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Linden honey has a pale yellow color, pleasant and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Flower honey has a light brown color, pleasant aroma and taste without foreign flavors, sweet and tart, and a viscous consistency. The results of the comparison of buckwheat honey with falsified honey showed that the diastase number, mass fraction of sucrose and water, as well as the pH value in the honey were within normal range, while in the falsified sample the values of these indicators were different. These results indicate that falsified honey based on sugar syrup can be detected using physicochemical analysis. Therefore, a study of honey from various botanical and one regional origin showed that its physicochemical properties differ depending on the variety. Comparison of buckwheat honey with counterfeit honey based on sugar syrup has shown that the counterfeit can be detected by physicochemical analysis.

Developing and producing competitive milk and milk-containing products with high nutritional, biological value, and long shelf life are promising directions for the innovative development of the dairy industry. Pasteurized products of the whole milk group are of the most significant interest. One of the strategic areas of milk processors' work is to improve the quality of raw materials and their processing technology. In this regard, the development and improvement of physical and biotechnological methods, which improve the microbiological safety of raw materials and, ultimately, increase the shelf life and quality of the finished product, is of undoubted interest. One of the promising innovative methods is the use of pulsed electric fields (PEF). The main advantages of this technology are the preservation of sensory properties of products, versatility, which allows them to be used in various technological processes, and economy due to the use of a whole complex of high-intensity physical factors. In the Problem Research Laboratory of the National University of Food Technologies, experimental studies were conducted to study the effect of pulsed electric fields on the dynamics of milk fermentation using an experimental setup developed by specialists at Kharkiv Polytechnic Institute. A comparative analysis of the physicochemical indicators of PEF with an electric field intensity of 30 kV/cm during 30 s with pasteurization at a temperature of 85 °С was carried out. Significant changes in the composition and basic Physico-chemical parameters of milk did not occur under all processing modes, and the difference in the obtained values of the experimental parameters was within the margin of error. It was also established that when conducting a test on the effectiveness of heat treatment due to the effect of pulsed electric fields in samples of whole milk at a voltage of 30 kV/cm for 30 seconds, the absence of phosphatase and peroxidase was found. This fact means that the proposed processing method achieves the effect of pasteurization. The influence of PEF on the dynamics of fermentation of processed milk was studied, and it was established that PEF processing does not have a negative effect on the dynamics of milk fermentation since the results show that the processed samples do not slow down the process of lactic acid fermentation, which does not affect the reproduction of lactic acid bacteria to obtain the finished product.