The positive effect on the human body of polyunsaturated fatty acids is confirmed by numerous studies. Therefore, it seems relevant to create food systems for the enrichment of consumer goods with physiologically active and essential substances, in particular polyunsaturated fatty acids. The effect of alimentary shunting of the human body with polyunsaturated fatty acids depends on many factors, the most important are their amount in the diet, composition, ratio of polyunsaturated and saturated fatty acids, the presence of antioxidants. The aim of the research is to develop a methodology for managing the quality of food systems to balance the ratio of (-6 and (-3 polyunsaturated fatty acids. A software product was developed that allows you to select the ratio of the components in the food composition for the given ratios (-6/(-3. As an example, a food enrichment system was selected, consisting of oilcake of wheat germ, amaranth and pumpkin oils. The created software product allows you to work with other food systems. As a result of data processing, a nomogram was obtained to determine the percentage ratio of (-6/(-3 fatty acid components in the food system. A software product has been developed that makes it possible to select the content of the third component in food compositions according to two fixed quantitative values of the components that satisfies the given ratio of (-6/(-3 acids. A variant of the food composition is proposed and the work of the developed software product is tested. It has been established that a food enrichment system based on cake of wheat germ oil, amaranth oil and pumpkin oils can be used to enrich food products with polyunsaturated fatty acids, and this creates the possibility of targeted regulation of the ratio of (-6/(-3 fatty acids. The developed software allows, in production conditions, depending on the availability of certain types of raw materials, to select the best options for food compositions and choose the most suitable option in the current production situation, make decisions on the movement of raw materials at the enterprise after analyzing the data.

polyunsaturated fatty acids, PUFA balance, omega-3, omega-6, optimization, programming

1. Antipova L.V., Rodionova N.S., Popov E.S. Trends in the development of the scientific basis for food design. News of higher educational institutions. Food technology. 2018. no. 1. рр. 8–11. (in Russian).

2. Nechaev A.P. The scientific basis of the technology for the production of functional fat products of a new generation. Oils and Fats. 2010. no. 8. рр. 26–27. (in Russian).

3. Stepanycheva N.V., Fudko A.A. Blended vegetable oils with optimized fatty acid composition. Chemistry of plant raw materials. 2011. no. 2. pp. 27–33. (in Russian).

4. Campos H., Baylin A., Willett W. Linolenic Acid and Risk of Nonfatal Acute Myocardial Infarction. Circulation. 2010. vol. 118. pp. 339–345.

5. Chapkin R., Murray D., Davidson L. Bioactive dietary long chain fatty acids: Emerging mechanisms of action. Br. Journ. Nutr. 2011. vol. 100. no. 6. pp. 1152–1157.

6. Fetterman J., Zdanowicz M. Therapeutic potential of (-3 polyunsaturated fatty acids in disease. Am. Journ. Health Syst. Pharm. 2011. vol. 66. no. 13. pp. 1169–1179.

7. Jicha G.А., Markesbery W. Omega3 fatty acids: potential role in the management of early Alzheimer?s disease. Clin. Interv. Aging. 2010. vol. 5. pp. 45–61.

8. Kapoor R., Huang Y. Gamma linolenic acid: an antimflammatory omega6 fatty acid. Curr. Pharm. Biotechnol. 2011. vol. 7. no. 6. pp. 531–534.

9. Weaver К., Ivester P., Seeds M. Effect of Dietary Fatty Acids on Inflammatory Gene Expression in Healthy Humans. Journ. Biol. Chem. 2009. vol. 284. no. 23. рp. 15400–15407.

10. Winnik S., Lohmann C., Richter E. Dietary a-linolenic acid diminishes experimental atherogenesis and restricts T cell-driven inflammation. Eur Heart Journ. 2011. рp. 53–67.

11. Myhrstad M., Retterstol K., Telle-Hansen V. Effect of marine (-3 fatty acids on circulating inflammatory markers in healthy subjects and subjects with cardiovascular risk factors. InflammRes. 2011. vol. 60. no. 34. pp. 309–319.

12. Guidelines 2.3.1.2432–08. Norms of physiological needs for energy and nutrients for various population groups of the Russian Federation. Moscow, State Sanitary Inspection of the Russian Federation, 2008. 41 p. (in Russian).

13. Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition for the period up to 2020: Order of the Government of the Russian Federation dated October 25, 2010. № 1873r. Available at: http: // www. http://www.rg.ru (in Russian).

14. Alekseeva T.V., Agaeva N.Y., Kalgina Y.O. The construction of the component composition of a food composition for balancing PUFA – composition. Theory and practice of personalized nutrition. 2019. no. 2. pp. 75–85. (in Russian).

15. Rodionova N.S., Alekseeva T.V. Food technology balanced PUFA composition: monograph. Voronezh: VSUET, 2015. 257 p. (in Russian).

16. Kandzyuba S.P., Gromov V.N. Delphi 6/7. Databases and applications. St. Petersburg, DiaSoft LLC, 2012. 340 p. (in Russian).

17. Rob P., Coronel K. Database systems: design, implementation and management. St. Petersburg, BHV, 2010. 450 p. (in Russian).

18. Belokurov S.V., Rodionova N.S., Belokurova E.V., Alexeeva T.V. Modeling of process of lifting power change of baker's yeast pressed depending on nature and quantity of introduced vegetable component. Journal of Physics: International Conference Information Technologies in Business and Industry. 2018. рp. 1–4.

19.