TRAINING IN PROCESSES AND DEVICES OF FOOD PRODUCTION IN MODERN CONDITIONS

Abstract

The rapid development of the food industry raises the problem of choosing modern approaches to the methodology of teaching bachelors of vocational education in the field of food technology to understand the processes and devices of food production. The subject of study of the discipline «Processes and Apparatus of Food Production» is the physical essence and theoretical foundations of hydraulic, hydromechanical, mechanical, thermal, mass transfer processes and the principles of operation, structure and methods of calculating the main parameters of the devices used to carry out these processes, which creates a theoretical and practical component of the formation of their professional competence and requires an appropriate choice of forms and methods of teaching students.

The article reveals the essence and content of interactive teaching methods, such as case methods, mini-projects, etc. and proposes a methodology for their use in the process of studying the subject «Processes and Apparatus of Food Production» by students studying under the educational programme «Vocational Education (Food Technology)».

The purpose of the article is to highlight the adaptation of teaching the discipline «Processes and Apparatus of Food Production» in higher education institutions to modern requirements.

The research methodology was based on the ideas of systemic, personality-oriented, activity-based, competence-based and technological approaches in education.

Research methods: theoretical (analysis and synthesis of scientific, pedagogical, educational and methodological literature and pedagogical experience); empirical (observation of students' learning activities, interviews with students, analysis of the results of students' learning activities).

Scientific novelty: Based on the main goal and objectives of professional training of bachelors in vocational education in the field of food technology, modern methodological approaches to teaching students the processes and devices of food production have been developed.

Conclusions. The use of innovative forms and methods of teaching based on the use of interactive technologies will increase the effectiveness of the formation of professional competence of bachelors in vocational education in the field of food technology and will improve student learning in modern conditions.