Annotation: Main problem: processes of economic modernization in practical solution should reveal common understanding between institutional, legislative and industrial relations, essence of organizational transformations, formulation of basic provisions for instrumental support of independent transition of technological processes to new round of socio‑economic relations. Processes should be based on new characteristics of standardization, methodology of system functioning, technical conditions, norms, rules, instructions and regulations, which provides for institutional changes. Purpose: to explore new trends in digital transformation of the world economy, as well as to show that tasks and settings of vector of technological processes of digital economy go far beyond known principles of economic development, joining the mainstream of global trends. Methods: theoretical and methodological basis was concepts, hypotheses and theories presented in works of domestic and foreign researchers. The methodology is based on systematic approach, in which methods of comparative, factorial, subject-object, structural-functional, statistical, correlation analysis and extrapolation were applied. Results and their significance: analytical review of theoretical approaches of foreign economists on this problem was carried out, which allowed author to identify theoretical, methodological and applied foundations for determining directions within framework of state strategy for planning socio-economic development. Scientific discussion on conditions for changing model of economic development, modernization of economy with transition to first and second generation platforms, hereinafter referred to as ecosystems, is evaluated. The fundamental differences between theoretical argumentation of proponents of promoted digital technologies and their opponents are determined. Positions of argumentation of impact on change of driving factors are analyzed in order to adjust methods of state policy and choice of vector of technological processes. The question of correlation of macroeconomic theory in evolutionary sense, which goes beyond known principles of economic thought of digital transformation, is considered.

Annotation: Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

Annotation: It is known that the nutritional value of proteins is primarily characterized by the composition of essential amino acids and is determined by their accessibility. Not just proteins are necessary for the good functioning of the human body, but a certain amount of essential amino acids. Since the lack or absence of any of them causes serious health problems. The problem of protein malnutrition is global for many reasons and to solve it, it’s necessary to study the prospects for the possible use of non-traditional sources of dietary protein, namely vegetable protein. Considering this, the article presents the results of studies conducted over several years, the objects of which were dairy and vegetable products and protein hydrolyzate from chickpea flour. At the same time, the possibility of its use as a filler of plant origin to improve the physicochemical and structural-mechanical properties of a new type of finished product was determined. The purpose of these studies is to develop a recipe and determine the technological stages of production of a new type of product of dairy and vegetable origin, which has a functional focus, in which vegetable products are used together with dairy components. It should be noted that when selecting components, preference is given to raw materials grown in the local region. When developing the recipe, the optimal amount of chickpea protein hydrolyzate to be added was determined, which makes it possible to give the finished product not only attractive commercial characteristics, which the modern consumer primarily pays attention to, but also to obtain such product properties that will help strengthen the immune system and the resistance of the human body to adverse conditions environment, what is especially important for the younger generation. When developing the technology of a new dairy-vegetable curd mass, the optimal modes of each technological operation and the stage at which it is most expedient to apply a vegetable component are determined. Launching the developed product into production, the manufacturer will not face the problem of the lack of the necessary equipment and its expensive acquisition, since the production organized according to the proposed technology is maximally adapted to the equipment available at enterprises engaged in the production of cottage cheese and curd products.

Annotation: In the dairy market of Kazakhstan, the demand for mass-produced dairy products is decreasing and expanding to innovative fermented milk products for functional nutrition. The main feature of the new technology is multicomponent formulations, which include the main raw materials and biocorrectors, ensuring their high biological and nutritional value. New dessert products are prepared on a dairy or protein basis using vegetable ingredients, fermented with strains of dry starter cultures of direct application or immobilized starter culture Bifimm probio. The purpose is to apply immobilized living cells of pure cultures of lacto- and bifidobacteria as a biocatalyst for the fermentation of dairy-vegetable media. During the study, the method of immobilization of microbial cells in biopolymer gels was used. The most effective method is the inclusion of cells in an aqueous solution of biopolymers with a concentration of 25 %. For immobilization, pure cultures of lactic acid and bifidobacteria were selected in the gel as part of the concentrates "BK-Altai-LS Bifi", "Poleznaya Partiya", "Genesis", "Narine", "Bio-yogurt Vivo", and the main prescription ingredients were selected: milk with a mass fraction of fat of 1 %, 2.5 %, 3.2 %, natural grain additives, jams, juices, nuts. Formulations, technological schemes and production methods, prototypes were developed, quality and safety indicators were determined. Studies have shown the effectiveness of immobilized starter cultures in the formation of fermented dessert products. Out of 20 prototypes with the best indicators, 5 samples were selected, in which the optimal ratio of milk, probio Bifimm starter cultures and biocorrectors averaged 70:20:10. The quality and safety analysis showed that new fermented milk products using immobilized starter cultures have a positive effect of more than -70 % compared to direct-use starter cultures, have functional properties and can be used for healthy nutrition in Kazakhstan.

Annotation: Main problem: the article is devoted to the issue of designing basic recipes for dairy products using mathematical modeling methods. The author analyzed the problems in the field of food technology and concluded that mathematical modeling is used in the following areas: clarification of technological process modes, designing recipes and assessing the quality of finished products, as well as predicting the shelf life of new products when they are put into production. The use of dihydroquercetin as a drug that prevents the oxidation of milk fat in the design of dairy products is substantiated. Mathematical modeling was carried out on the basis of experimental and analytical material obtained in laboratory and production conditions. Based on the maximum value of the objective functions, the optimal normalized mixtures and the maximum allowable concentration of dihydroquercetin were selected. The analysis of the received mathematical dependences and models is carried out, the system of linear equations is made. Purpose: to study the effect of natural bioflavonoid antioxidant on the oxidative processes of milk fat and the viability of lactic acid cultures and their associations by mathematical modeling in order to use it in the technology of a new product; conduct an analysis of mathematical dependencies and models, compose a system of linear equations. Methods: the article uses the method of mathematical analysis and the matrix method. Results and their significance: a mathematical model was developed for the dependence of the viability of probiotic cultures on the mass fraction of dihydroquercetin when designing recipes for a creamy-protein curd product, a matrix of the chemical composition of dairy ingredients was presented, and a system of linear equations for basic recipes was compiled. In the course of the study, the spatial configurations of dihydroquercetin, as well as its effect on the oxidative processes of milk fat, were studied. Mathematical modeling of experimental data on the study of the effect of dihydroquercetin on the viability of microorganisms with probiotic properties was carried out. The normalization of the complex of obtained results on the study of the influence of the mass fraction of dihydroquercetin on the fermentation process was studied. Controlled factors characterizing the process of fermentation of model media with dihydroquercetin have been determined. A rationing of the dihydroquercetin complex of more than 0.50% was established; the target function decreases to its minimum value of 0.53 with a mass fraction of dihydroquercetin of 1.00%.

Annotation: On the territory of the Northern industrial zone of Pavlodar in the area of the industrial wastewater reservoir «Bylkyldak» in some areas of the earth there is soil contamination with mercury, exceeding the MPC for mercury (2.1 mg/kg) by 500 times. The total mass of mercury dispersed in the surface layer of soils is 2.8 tons. The mass of contaminated soil is approximately 208,000 tons. Pollution of the territory is historical. The purpose of the article is to determine the efficiency of chemical binding (immobilization) of mercury in the soil with the Japanese drug Denite® in real field conditions of the territory of mercury contamination in the Northern industrial zone of Pavlodar using an experimental study; to determine the stability of insoluble mercury compounds formed by the preparation at extreme winter and summer temperatures and seasonal fluctuations in open ground. Soil samples were taken for the study at 11 points in the centers of mercury pollution. Laboratory studies were carried out in an accredited analytical laboratory of the Testing Center of JSC Caustic. Soil samples were treated with Denite®, the preparations obtained were stabilized, and water extracts were prepared. The content of mercury in soils, extracts from them, and plants was determined by the atomic absorption method on a RA-915+ spectrometer equipped with RP-91 and RP-91S attachments. As a result of research, the effectiveness of Denite® in the chemical binding of mercury in the soil has been proven and its optimal dosages have been determined. As a result of the positive tests of the technology of chemical immobilization of mercury, the prospect of a practical solution to the issue of demercurization of mercury-contaminated soil on the territory of the Northern industrial zone appeared.

Annotation: The process of creating new forms is the key to choosing the combination of different textures for a unique aesthetic effect. Currently, various elements of the interior, including furniture and other decorative additions, are the basis for obtaining emotional balance, which is achieved between the functional purpose of the interior and its artistic and figurative concept. The main task in creating such objects is to create the most comfortable and harmonious atmosphere in the interior, regulating the mental processes of a person, which would cause exceptionally positive emotions and stimulate the creative development of users. The purpose is to consider the features of the use of epoxy resin in the design of interior objects and to study the importance of synthetic resins as a modern material for new ways of shaping in interior design and decoration. The methods used are: the use of formaldehyde resins as a modern, affordable, multifunctional material, the combination of resin with coloring and the use of various textures. Expansion of the range of interior elements in the manufacture of which epoxy resin is used. In this regard, it should be noted that the use of various resin compositions when creating design objects meets consumer requirements and complies with modern and latest trends. In this article, a brief study of such a polymeric material as epoxy resin was carried out. The properties of epoxy resin and how they affect the compositional solution, methods of its modification, and functional aspects of design from the point of view of manufacturing interior elements are described. The technologies for manufacturing modern products for decorative and applied purposes coated with epoxy resin are considered. In the process of researching technologies, a series of experiments are carried out to determine the structure of possible sequential actions, within which a technology will be studied and designed to ensure the safety of a new design product made of synthetic materials, then a constructive logic will be provided in which not only the functional properties of the object will not suffer, but also acquire valuable innovative value

Annotation: In order to successfully conduct agricultural work and obtain a competitive harvest, it is mandatory to carry out spraying operations of crops that require highly qualified personnel, expensive equipment and suitable weather conditions. The use of tractors for spraying fields is the most common solution available at the moment, has disadvantages: high cost, risk of damage to the crop by "hitting", "hooking" or otherwise; environmental damage; due to exhaust gases, the demolition of the solution increases with increasing speed. Using a device designed specifically for spraying equipment is an ideal solution. The purpose of the article is to develop a working model of an automated sprayer for processing agricultural crops. The methods used are: technical justification of a controlled device for processing agricultural crops. Calculation of functional capabilities, algorithms of operation of the proposed automated device: selection of the type of sprayer, engine, chassis, controller, battery, as well as justification of the possibilities of using alternative energy sources (wind energy, solar energy); development of a 3D model of an automation device for anti-weed processing of agricultural crops, printing of parts, assembly of mechanical and electronic parts. Making a prototype using 3D printing; development of the wiring diagram of electronics, software (firmware of the microcontroller; application that controls the settings), testing of the prototype, assembly of the current model; rationale for the optimal use of Arduino and Raspberry Pi boards in this device in a pair: Raspberry Pi will allow you to control processes on the Arduino and easily interact with the Internet when the Arduino itself will perform simple operations such as interacting with electronics and reading sensor readings. The manufactured operating model showed compliance with the goals, a high degree of controllability, environmental friendliness, reduction of energy consumed, labor resources and can be used to scale this device. The developed model of the automation device for anti-weed treatment of agricultural crops can be used not only in agricultural pollination, but also as a mechanism for studying soil parameters: humidity, mineralogical composition and chemical content in the ground, using electronic sensors, as well as an automated mobile platform for any purpose requiring accurate navigation through the territory.

Annotation: The main thesis of the proposed research is that in modern conditions of globalization, the realization of the right of citizens to education is an important and necessary condition for the development of society and the state. The right to education provides everyone with knowledge, skills, the development of creative abilities, guarantees the effective functioning of state and public institutions, national security, maintains stability in society and contributes to the development of a democratic, social rule of law state. The purpose of the study is to develop a holistic concept of constitutional and legal provision of the right to education in the Republic of Kazakhstan, taking into account international experience and developing proposals for improving domestic legislation regulating the right to education. The methodological basis is a system of philosophical and ideological approaches, principles, general scientific and special scientific methods that provided an objective analysis of the subject of research. The article substantiates that the state is also interested in ensuring the right to education for everyone, since it is education that creates qualified labor potential, provides training for professional specialists capable of effectively managing public affairs and performing its tasks. In turn, as a rule, an increase in the educational and qualification level of a person is the basis for salary growth, which affects the increase in tax deductions to the state budget, its filling, and therefore leads to economic growth of the state and society as a whole. The effective functioning of the education system in the state contributes to reducing unemployment (pupils, students belong to the category of the employed population), ensuring the vital activity of state institutions, national security, building a social state and establishing stability in society. Special attention in this article is paid to the implementation of scientific analysis of the right to education in the Republic of Kazakhstan in the context of modern international experience. The article makes a number of new theoretical conclusions and proposals, in particular: the signs of the right to education are classified into general (inherent in all categories of human and civil rights) and special (reveal the peculiarity of the right to education in the system of constitutional rights); the concept and content of the principles of the right to education are defined, what are the fundamental principles, ideas that determine its essence and the general direction of development.

Annotation: Main problem: in conditions of increasing competition, when characterizing commercial structures, a fundamental role is given to innovations, which occupy important place in economic life of the organization. Accordingly, the study of their essence and content is of particular importance for growth of competitiveness of organizations, which determines the relevance of study. Purpose: to investigate essence of innovation and innovation process in retrospect and in modern conditions as main prerequisite for improving competitiveness of commercial organizations. Achieving this purpose required solving following research tasks: to reveal the content of theoretical approaches to the study of the main aspects of interaction between business and government in modern science; the differences between the concepts of “novelty”, “know-how”, “innovation” are investigated; the relationship of the triad of concepts “novelty”, “know-how”, “innovation” is determined; concept of “innovation” has been studied in retrospect; concept of “innovation” in market economy is studied (foreign experience); approaches to definition of concept of "innovation" in international innovation theory and practice are defined; content of innovation process is presented, as well as author’s alternative scheme of innovation process; authorэs view on interpretation of concepts of “innovation”, “innovation process” in modern conditions is presented. Methods: theoretical and methodological basis was concepts, hypotheses and theories presented in works of domestic and foreign researchers. The methodology is based on systematic approach, within which methods of comparative, factorial, subject-object, structural-functional, statistical analysis and extrapolation have been applied. Results and their significance: article examines concepts of “innovation”, “innovation process” in retrospect and in modern aspect. Approaches to concept of "innovation" are systematized, an alternative scheme of innovation process is proposed. It is proved that in modern conditions innovation should be considered as process system reflecting all aspects of innovation process, main purpose of which is to achieve efficiency