10-11 November 2015 year took place VIII All-Ukrainian Conference of Young Scientists, graduate students and students "Problems of forming a healthy lifestyle in young people". The conference was held 10-11 November 2015 p. in the form of plenary and sectional meetings. All presented reports will be placed in the collection of conference materials on electronic and paper media. 10 In November, the opening of the conference and the plenary session took place. The report at the plenary session was presented by the assistant of the department of TMZhIPKZ Skrypnichenko D.M.. on the topic: "Justification of fermentation parameters, ripening and storage of protein mass for the production of soft probiotic cheeses".

10 November in 14-00 to the auditorium. A-422 took place sectional meeting by direction “TECHNOLOGICAL ASPECTS OF THE PRODUCTION OF FOOD PRODUCTS OF MEDICINAL AND PREVENTIVE DIRECTION”. Heads - Dr. Tech. of science, professor, chief. Tkachenko N.A. Department of TMJ and PCZ. Dr. Tech. of science, professor, chief. Department of TMR and MP Vinnikova L.G. Secretary - assistant of the Department of TMJ and PCZ Lanzhenko L.O. The following reports were presented:

• “QUANTITATIVE DETERMINATION OF CHLORAMPHENICOL IN NATURAL HONEY USING THE ELISA PRINCIPLE ON THE KWINBON TEST SYSTEM” (Nikonova I.S., student of the 5th year of the Faculty of Agronomy of the Kherson State Agrarian University);
• “UNCONVENTIONAL SOURCES OF NATURAL DYES FOR HEALTHY NUTRITION” (Yarosh K.O., student of OKR "Master" of the CHETOP faculty of the National University of Food Technologies);
• “STUDY OF STRUCTURAL AND MECHANICAL PROPERTIES OF MILK AND CARROT MINCHE” (Filatova K.S., 3rd year student of NNIRGB, Donetsk National University of Economics and Trade named after. Mykhailo Tugan-Baranovskyi);
• “RECOMMENDATIONS FOR THE USE OF DIETARY FIBERS IN THE PRODUCTION OF LOW-FAT MAYONNAISES” (Makovska T.V., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies);
  
• “THE ROLE OF FATTY ACIDS IN HUMAN NUTRITION AND IN THE PRODUCTION OF FUNCTIONAL PURPOSE SPREADS” (Kurenkova O.O., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies);
  
• “SCIENTIFIC JUSTIFICATION OF THE COMPOSITION OF SOURDISH FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS FOR PEOPLE WITH A HEART- VASCULAR DISEASES” (Okunevska S.O., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies).

in addition, were presented 23 poster reports.