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IDENTIFICATION OF FOOD PRODUCTS WITH ADDITIVE E621 ACCORDING TO ADMITTANCE PARAMETERS

Methods and means of identification of food products containing the additive E621 are considered in the work. The results of studies of food products with/without an additive are analyzed by the method of impedance spectroscopy. To detect an additive in a food product, identifying features that can be used have been determined. Informative parameters are the active and reactive components of the admittance of the food product.

Analysis of personal data protection methods according to ukrainian legislation and the GDPR

The problem of modern technologies rapid development is shown and characterized, which makes the issues of Internet users personal data protection very urgent. The current state of personal data protection in accordance with the requirements of Ukrainian legislation and the General Data Protection Regulation (GDPR) is analyzed. It is also determined which data belong to personal data and why they are subject to protection.