Methodology of Quality Control of Food Systems and Forage by Express-Methods and Digital Platforms

The article provides a review of the latest developments in the field of control over food systems and food-stuffs. Scientific and technical sources, including new national standards of the Russian Federation underline the absence of common, frame approach to ensuring control over technological processes of producing food. At the same time the concept of universal standardization of methods of analysis, control, testing is being formed, which could help build a common base (technical, methodological) to research different materials in spite of their purpose. Thus, special attention in academic research is paid to methodology of control, development of home and overseas systems of quality control and safety of food systems. They are systems of general purpose, including automation, AI, big data analysis and computerized analysis, control, etc. However, certain problems of quality cannot be resolved at the expense of tightening control of operative character by express-tools and measuring means. Academic literature paid serious attention to researching food value, irreplaceable factors of nutrition (amino acids, polyunsaturated fatty acids), especially indicators of security, finding countermines and chemical agents, for examples, the wellknown problem of akrylamide in foods treated by high temperatures, accumulation of histamine in fish during long storage, etc., to say nothing of topicality of express-diagnostics in the field of microbiological control and supervision over food-stuffs, forage, materials contacting with them and so on. At the same time operative quality control requires fast response to challenges arising in the chain ‘analysis of suppliers – raw material order – processing – quality preservation - transportation – control’.