Abstract
The most effective way to eliminate the identified nutritional deficiencies in the diet of students is to develop technologies for food products with increased biological value, enriched with nutrients, contributing to improving health, improving mental performance and strengthening the nervous system. Currently, the range of food products for students is limited, so it is of great importance to develop a technology of attractive price and quality products enriched with nutrients from environmental sources. Protein and energy deficiency causes concern about the consequences that negatively affect the health of students. In this regard, the development of alternative food technologies that improve consumer quality is an urgent task for scientists and industry specialists. The choice of the type of food products is justified by modern trends in the production of mass-consumption products of increased nutritional value, fast food, with long shelf life. This article discusses research on student nutrition and the development of technology for meat products enriched with vegetable proteins.