Abstract: This article is dedicated to examination of the questions of import substitution of food in Russia as the priority task on rapid ensuring of the food security in the country. The author substantiates the need for implementation of the large-scale system of measures in the field of agriculture and agribusiness pertaining to the increase in production volume and processing of the agricultural products in the Russian Federation. This will help in ensuring the food independence of Russia in the aspect of food volume, as well as improvement of the quality of food ration of the Russian residents. In addition to the stated above, the modernization of agricultural and agro-industrial sector of economy of the Russian Federation will enhance its competitiveness in comparison with other countries, ensuring the profitability of agricultural enterprises and enterprises that specialize in processing of the agricultural products. In turn, the agricultural sector of the Russian economy will play the role of a so-called locomotive, providing the growth of GDP in the country.

Abstract: This article examines the question of safety of the usage of cooking oils in commercial food industry. The safety of cooking oil is affected by the fatty acid content, as well as the regimes and continuation of the use with low coefficient of oil renewal. This causes free-radical oxidization of fats. Foods fried in such conditions become harmful to health and can lead to various diseases. Due to growing popularity of deep fried food products, the question of safety of such foods becomes more pressing. The research involved sample tests of oil for oxidization level extracted from several deep fried foods across various restaurants. Further research was dedicated to increasing antioxidant stability of the frying oils. The oil samples revealed the need to create new cooking oils with better composition. The conducted research proves the efficiency of using tocopherols to improve resistance of cooking oil to oxidization. There is a need to introduce norms on control of the peroxide value in the food industry on delivery, as well as in prepared products.