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The article provides research data on the impact of skills and abilities of teachers in training successful learners. For example, it regards the teacher’s diagnostic competence and its role in overcoming academic failure of students. The article presents the results of scientific research from the United States, Germany, Norway, Russia, etc. We introduce an overview of approaches to definition of diagnostic competence of the teacher. Special attention is paid to the diagnosis of learners’ understanding of educational material. For example, the math illustrates how you can analyze children's reasoning, what you can see and understand from the students ' erroneous decisions. The discussed data show how to build math diagnostic tests that can be used by the teacher of primary school to create his/her own tests. We also introduce the different view on the diagnostics, which is described as aimed at studying and correcting students’ behavior. The case is presented as a tool for development of diagnostic competence of teachers. The described model can be used as a practical guide for building diagnostic action of the teacher in the classroom. An efficient way of teaching students and training teachers with the help of multimedia is described. All the studies analyzed in the article are of great importance for the practice of education, are aimed at the development of diagnostic competence of teachers as a means of overcoming academic failure of students

Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT). For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a compounding and technical documentation on production of ready-made products.