24-26 September 2014 in the Republic of Bulgaria the International scientific and practical conference entitled «Plant Physiology and Genetics – Achievements and Challenges» was hold. The forum discussed the biotechnology and genetic approaches for environmental and sustainable agriculture; genetic resources and biodiversity; efficient use of plant nutrition and symbiotic interaction; regulation of plant growth and development; photosynthesis under stress conditions.

On 25th February, 2011 the jubilee international conference "The Role of Physiology and Biochemistry for Plant Introduction and Breeding of Vegetables, Fruit and Berries Crops and Medicinal Plants» was held in All-Russian Research Institute of Vegetable Breeding and Seed Production at laboratory of plant physiology and seed research and that was dedicated to 130th anniversary of Prof. Zhegalov's birth; and 80 years since the laboratory of plant physiology and seed research was organized. The major directions of plant physiology and biochemistry research in vegetables, fruit and berries crops that were presented by scientists from the former USSR republics and far abroad were reported in this article.

Development of functional food products technology is considered to be a prospect way for creating new food products. Such products are known to be popular among consumers. Utilization of plant proteins allows to widen and improve food assortment and quality. The article represents a review of plant proteins utilization in production of functional food. For optimization of flour confectionery chemical composition the authors utilized a method of receipts modeling. Simulation of combined products is based on the principles of food combinatorics and aims to create recipes of new types of food products on basis of methods of mathematical optimization by reasonable selection of the basic raw materials, ingredients, food additives and dietary supplements, totality of which ensures formation desired organoleptic, physical and chemical properties product as well as a predetermined level of food, biological and energy value. Modeling process of combined products recipes includes the following three stages: preparation of input data for the design, formalization requirements for the composition and properties of raw ingredients and quality final product, process modeling; product design with desired structural properties.