Titov V.N., Bolotova O.I.

Principles of "green chemistry" in agriculture as an environmental factor in solving the issue of improving the nation

This article discusses the need to introduce "green chemistry" technologies in the process of obtaining agricultural products of high quality and with a certain content of organic substances, for example gluten. The development of such food products is one of the areas responsible for improving the health of the population and expanding production. Technologies for obtaining gluten-free raw materials will enable people to consume the food they need without further undesirable consequences.

Keywords: GREEN CHEMISTRY, GLUTEN, ECOLOGY, PUBLIC HEALTH, PRODUCTION TECHNOLOGIES