The general classification of food products, the characteristics of the main functional ingredients, the principles of creating functional food products are given, methods for monitoring the safety and quality indicators of raw materials, functional food products are considered. Private technologies of production of functional meat products are considered. Can be used in the implementation of training programs for bachelors in the following areas: 35. 03. 07 Technology of production and processing of agricultural products; 19. 03. 04 Catering technology and organization; 19. 03. 04 Product Technology and Catering; Masters Direction 19. 04. 03 Foods of animal origin, graduate students, and can also be useful for meat industry professionals.