Abstract: According to WHO, even in developed countries, more than 30% of the population annually experiences the consequences of food poisoning. In addition, more than 2 million children die every year as a result of eating hazardous foods, and according to the American Society for Quality (ASQ), every year 76 million people worldwide get sick from eating hazardous foods, more than 300,000 are hospitalized, and about 5 000 – die. Because food hazards can occur at any stage in the food production and consumption chain, adequate controls throughout the chain are important. The advantage of a risk assessment system throughout the life cycle of food products is that it is not so much the safety of the food product itself that is controlled, but rather the system of its production and measures to prevent the occurrence of problems [3,4]. In this regard, food safety is guaranteed by the joint efforts of all participants in the food production and consumption chain.

Thus, a prerequisite for the development of the program is the lack of clear measures for assessing and managing risks throughout the life cycle of food products from production to sale.

Sensory evaluation, carried out using the human senses, is the most ancient and widespread way of determining the quality of food products. Modern methods of laboratory analysis are more complex and labor-intensive compared to organoleptic assessment and make it possible to characterize specific quality attributes. Organoleptic methods quickly, objectively and reliably provide an overall assessment of the quality of products. Touch control allows you to quickly and purposefully influence all stages of food production. Scientifically organized organoleptic analysis will allow solving various problems throughout the entire life cycle of products: from product creation to its implementation and monitoring the quality of the product during production and storage, identifying falsification.

Errors in sensory analysis most often occur with an unprofessional approach to this assessment method. The existing opinion about the subjectivity and non-reproducibility of organoleptic assessments is caused mainly by the fact that the individual characteristics of tasters are not taken into account, they are not specially trained and trained in sensory analysis techniques, the basic rules and conditions of a scientifically based organoleptic method are not met, in particular, sensory testing is not carried out abilities of tasters, the requirements for the room in which sensory analysis is carried out are not met, and due attention is not paid to the choice of assessment method. The last circumstance is one of the most important for obtaining reliable and comparable results.

In connection with the above, the program will address issues of state policy in the field of safe and healthy nutrition to preserve and strengthen the health of the population, prevent diseases caused by poor and unbalanced nutrition through the enrichment of food products with vitamins, microelements and biologically active substances.

Purpose of the program-Ensuring food safety based on the creation of a set of measures to assess and manage risks throughout the life cycle of food products from production to sale.

Expected results:

Upon completion of the program:

- risk assessment systems will be developed throughout the life cycle of food products from production to sale during collection, primary processing and storage of agricultural products;

- methodological recommendations will be developed for risk management during the processing of agricultural raw materials at food enterprises;

- integrated management systems in the field of food safety and quality will be developed: sets of standard documentation of the HACCP system will be created in various areas of the food industry;

- integrated management systems in the field of food safety and quality will be developed: comprehensive systems for ensuring food safety and quality will be created, monitoring systems will be developed to ensure food quality in educational institutions;

- methods for training sensory experts - food product testers - will be developed;

- sensory quality traceability systems will be created at food enterprises;

- technologies for the rational use of meat and dairy raw materials will be developed for the production of safe therapeutic and preventive nutrition products with increased biological value, created on the basis of natural food raw materials, enriched with vitamins and microelements;

- technologies and formulations of 3 types of new preventive products will be developed based on natural raw materials, enriched with additives based on studies of the physico-chemical indicators of prescription components, analysis of organoleptic indicators and nutritional value.

The results of the research should be published:

1) at least 5 (five) articles and (or) reviews in peer-reviewed scientific publications in the scientific area of the program, included in the 1st (first), 2nd (second) and (or) 3rd (third) quartile by impact factor in the database Web of Science and (or) having a CiteScore percentile in the Scopus database of at least 50 (fifty).

2) at least 7 (seven) articles in journals recommended by CQASE.

3) at least 1 (one) monograph or textbook in foreign and (or) Kazakh publishing houses;

4) at least 1 (one) patent in foreign patent offices (European, American, Japanese) or at least 1 (one) foreign or international patent included in the Derwent Innovations Index database (Web of Science, Clarivate Analytics) or at least 3 (three) objects of intellectual property registered with the National Institute of Intellectual Property of the Republic of Kazakhstan.

During the implementation period, young specialists are involved in the scientific and technical program, incl. 2 PhD doctoral students and 2 master’s students.

Result of the research for 2023 year- was collection and study of primary (initial) information on risk management systems during the collection, primary processing and storage of agricultural products was carried out; modern methods of sensory analysis of food products were studied; the use of meat, colostrum and plant raw materials for the production of meat and dairy products of increased biological value is scientifically substantiated.

Research team members:

Information for potential users: activities will be carried out to pilot the implementation of the results of the program and disseminate the knowledge and results obtained during the implementation of the program among potential users, the scientific community and the general public, as well as potential enterprises will be of interestdevelopment of a set of measures to ensure the production of safe food products and the production of products for therapeutic and prophylactic purposes.