INTEGRATION OF SCIENCES IN MODERN SYNERGETIC DISCOURSE

3-15

Technological peculiarities of dough structure formation in the absence of gluten. Physicochemical properties of gluten-free dough and methods of enhancing its elasticity. Innovative plant-based thickeners and technologies for extending freshness without synthetic preservatives

FEATURES OF VIRTUAL REALITY DESIGN

16-22

INTERNATIONAL AND FOREIGN EXPERIENCE OF FORENSIC REGISTRATION: ON THE EXAMPLES OF INTERPOL AND FBI

23-32

GENDER AND POLITICS AS AN ASPECT OF POLITICAL PSYCHOLOGY

33-47

THE STRUCTURE AND IMPORTANCE OF THE FACTORS OF DEGRADATION OF THE JUDGE'S LEGAL AWARENESS

67-80

CONDITIONS AND APPROACHES TO THE FORMATION OF PROFESSIONALLY-ORIENTED FOREIGN LANGUAGE COMPETENCE OF FUTURE PROFESSIONALS OF THE FIELD OF SERVICE

48-54

EMPLOYMENT LEGAL ENTITY OF THE EMPLOYER AS A PREREQUISITE OF LIABILITY OF THE EMPLOYER FOR VIOLATION OF LEGISLATION ON LABOR

55-66