Features of expert assessment of food products derived from biomodification

The article is devoted to the assessment of food products derived with the help of innovation technologies based on biomodification. The problems of the use of thermogravimetric methods as expert methods of assessment are considered in terms of existing regulations of the Custom Union, they require the assessment and identification of commercial facilities. The attention is paid to the possibilities of microscopic study and thermal decomposition combined with the organoleptic quality parameters for identification examination.