Nowadays, the complex processing of raw materials becomes more often a priority in the food industry. The Institute began working on pumpkin complex processing, which provides full use of raw materials that leads to an increase of the production efficiency and helps getting valuable food products and it ensures the settlement of the environmental pollution problem. Thanks to its chemical composition and biological value, pumpkin represents one of the most valuable kinds of vegetables. According to the research at the institute which included new varieties of pumpkin, it was found that their pulp contains 5.5 - 11.6% of sugar and 2.0% of starch, 1.1% of cellulose, 0.3 - 0.9% of pectin, and it is a rich source of salt of potassium which means up to 200mg per 100g, and 0.5mg of iron per 100g. Pumpkin fruits contain vitamins C, B, PP, and E. The content of β-carotene in the pumpkin pulp is in particularly high proportions, about 2.8 - 8.4 mg/%. Due to the high nutritional and biological value, pumpkin is used in many sectors of the food industry: canning, alcohol, pharmaceutical, perfumery and other industries. In the canning industry the pulp of the pumpkin is processed for a wide range of canned products (juice, jam, candied fruit, vegetable snacks, powder, etc.), as well as for semi-finished products (fillers, puree, paste, concentrate). The semi-finished products made of pumpkin are widely used in various fields of process industry - dairy, bakery, meat, confectionery, food concentrates. The low waste technology involves the use of waste generated during the cleaning of the raw materials (peel and seeds), and the manufacture of products (squeeze). The most commonly used waste includes pumpkin seeds, which contain proteins and vitamins. The main advantage of the seed consists in the high quality and quantity of oil which is until 52%. At the present time, the production of the CO2-extracts with high therapeutic properties is one of the most promising uses of pumpkin seeds. In Moldova, there are all the necessary conditions to ensure an increasing volume of growing pumpkins, and thus an expanding range of dietary products, with preventive and therapeutic purposes with the use of non-waste technology. Currently, the Institute conducts the research concerning the developing of formulations and process parameters of new kinds of canned food (beverages, cereals, eggs, sauces, marinades) and the technology able to produce CO2-extracts.