Computer optimization of vitamin composition through the example of curd product recipe for school meals

The technique of the computer optimization of vitamin composition of food is proposed. The practical and theoretical substantiation of the computer modeling application in the development of foods recipes for school meals has been given. The optimization is carried out on the example of curd product with berries of the West Siberian region. This approach can be used in modeling of new generation food products and represents a methodological basis for the development of new effective technological solutions in the food industry.