This article presents the results of research of technology of curd product that is accessible to any enterprise and not requiring from the producer of additional expenses on his mastering are expounded in this article, and also possessing a biological and food value due to the use of vitamins, macro and microelements, bioactive and pectin substances.

Basic problem: the Republic of Kazakhstan is a platform for implementing innovative projects in all spheres of the economy, providing the younger generation with resource centers, technological parks, agricultural equipment, industrial technologies and scientific and educational complexes. The main goal of such actions is to activate scientific research, increase the technological potential of the industrial sectors of the national economy, and stimulate the development of innovative activities in the field of research and development. The problems of developing an entrepreneurial culture are a cornerstone issue that combines a combination of motivational principles for generating and promoting ideas, activating youth entrepreneurship as the flagship of the future economy, and a complex epidemiological situation in the world that hinders not only the development of entrepreneurship, but also the course of all socio-economic processes in society. Purpose: The purpose of this study is to identify the problems of youth entrepreneurship and find ways to solve them in accordance with the principles and methods of implementation, including the unit economics. Methods: the research Area focuses on economic modeling techniques that are successfully used in international practice to determine the profitability of business models, taking into account the effect of the production of a unit of goods / services or a single client / customer. The implementation of this approach is facilitated by the use of traditional methods of scientific research, such as analysis, comparison, and a graphical method for visualizing the results obtained; quantification method and parametric method as an evaluation tool that allows formalizing the procedure for evaluating the performance of unit economics models. Results and their significance: when considering business models in relation to youth entrepreneurship, attention is paid to the skills and competencies that students who study the disciplines of the entrepreneurial block in higher education receive. The proposed methods of unit economics are actively used in the development and promotion of startups, as an integral part of business plans. It is concluded that youth business has started to play a crucial role in solving socio-economic problems, such as creating new jobs and reducing the unemployment rate, and training qualified personnel. The set of proposed measures provides additional opportunities and increases the influence of youth entrepreneurship, which becomes the basis for unlocking its potential.

The article is devoted to the development of technological parameters for the production of gluten-free pasta, as well as to the study of the influence of physico-chemical factors on the formation of the structure and organoleptic parameters of gluten-free pasta. The authors studied modern approaches to the production of gluten-free food in Kazakhstan. During the study, the main types of raw materials used in the production of gluten-free pasta of functional orientation were identified. For the production of a new product, a reasonable choice of raw materials and functional ingredients was carried out, the formulation and production technology were developed, all temperature and time modes were described, physico-chemical, organoleptic parameters of the new product were studied, a production flowchart was developed. The purpose of the article is to develop the technology of gluten-free pasta enriched on the basis of corn, rice flour and meeting the requirements for specialized food products, with the addition of functional and flavoring ingredients to expand the range of gluten-free products in the Republic of Kazakhstan. In experimental studies, the formula of a new gluten-free paste based on rice and corn flour with the addition of flaxseed flour, soy protein isolate «EdimCo», xanthan gum, dietary fiber (psyllium), Supermak booster was developed. The complex results of organoleptic and physico-chemical parameters of whole-grain flour for the production of new gluten-free pasta are presented. The results of organoleptic and physico-chemical indicators, as well as safety indicators of finished gluten-free pasta are presented. The article presents the technological parameters and time modes of the production process of fresh pasta, including the following basic operations: preparation of raw materials at t = 10 0C, kneading pasta dough at t = 40-45 0C, vacuuming at 40-10 kPa, pressing (extrusion) at 7 min, 10-12 MPa, drying and stabilization at 10-12 MPa, cooling of dried products t = 20-25 0C 4 hours, packaging of finished products at t = 35 0C and relative humidity 70 %.