A promising direction in the technologies of functional food systems is the use of products of deep processing of plant materials with a high biopotential and proven therapeutic effect on the body. To fully realize the natural potential of bioactive plant materials in the human body, it is necessary to ensure their high bioavailability, as well as absorption efficiency. This condition can be achieved by combining plant components with biomasses of probiotic microorganisms in an active state, responsible for the most important functions in the body, including the synthesis and transport of necessary substances from the intestine to the blood. The article presents the results of a study of antioxidant activity, microbiological properties of a fermented milk drink based on a consortium of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains with the inclusion of partially defatted grape seed flour. There are presented data of chemical composition, antioxidant characteristics of grape seed meal. The study of the functional and technological properties of grape seed flour was carried out in various media, such as distilled water, curd whey, normalized mixture with a mass fraction of fat of 2.5%. The data obtained prove the possibility of using grape seed meal in food technologies as an alternative to the food additives used, which allows not only to improve the consumer properties of food products, but also to expand their functional properties. Based on the results of the study of organoleptic indicators, it was found that the product under development has increased consumer characteristics and can be recommended for inclusion in the daily diet of various categories of citizens, including those working in harmful and extreme conditions, subjected to antibiotic and chemotherapy, athletes.

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