Scientific and practical bases of designing food products of functional purpose

The subject of the study methodologies for modeling the composition and technology of products
based on functional ingredients of plant origin.
The purpose of the article to optimize the composition, to provide health, therapeutic and
prophylactic properties to products made on the basis of model functional compositions of food
additives of natural origin.
Methodology of work the modeling is based on the principle of food combinatorics, which consists
in a reasonable quantitative selection of basic raw materials and food additives, the process of
optimizing the composition of model functional compositions is based on the use of calculation criteria
and concepts.
Total of work implementation of the concept will allow to optimize the composition, to provide
health, therapeutic and prophylactic properties to products made on the basis of model functional
compositions of food additives of natural origin.
Conclusions in modern conditions of human life qualitatively new approaches to drawing up of diets
of the population on the basis of foodstuff of functional purpose with use of natural raw materials of the
increased nutritional value, dietary supplements, etc. are necessary.