INNOVATIVE FOOD PRODUCTION TECHNOLOGIES IN THE CONTENT OF TRAINING MASTERS IN PROFESSIONAL EDUCATION

Abstract

The problem of preparing masters in vocational education in the field of food technology should be solved at the level of modern requirements for the competencies of future specialists, which should provide them with deep professional knowledge and form the competencies necessary to integrate innovations into production and educational processes. It is important to combine innovative scientific and technical knowledge with pedagogical skills, which will enable future vocational education teachers to effectively transfer modern achievements in food technology to the next generations of specialists. Thus, the relevance of the study is determined by the need to establish the relevance of the content of professional training of masters of vocational education to the innovative development of food production, which will increase the competitiveness of both specialists and the educational system as a whole.

Objective of the study: To substantiate the feasibility of introducing educational material on the nature and prospects of innovative food technologies into the professional training of future teachers of vocational education and to identify areas for improving the educational process, taking into account modern technological trends in the food industry.

Research methodology. The methodological basis of the study is based on systemic, competence and integrative approaches that provide a holistic understanding of the process of training masters in vocational education in the context of innovative development of the food industry. The systematic approach allowed us to consider the professional training of masters as a multilevel educational system that includes interrelated components: learning content, pedagogical technologies, material and technical base, staffing, as well as the external environment (labor market needs, innovative challenges of the industry). The competency-based approach was used to determine the content of professional training, focusing on the development of key competencies in masters: technological, research, digital, project, and pedagogical, which are necessary for the effective implementation of innovations in food production. The integrative approach made it possible to combine the technical, technological and pedagogical aspects of training future specialists, taking into account the interdisciplinary nature of modern educational programs.

Scientific novelty: consists in substantiating the feasibility of integrating innovative food technologies into the process of training future masters in vocational education, as well as in determining their content and prospects for further development and implementation. Innovative food technologies are considered as a means of forming general and professional competencies of future specialists, which provides an interdisciplinary approach to the training of vocational teachers, taking into account modern trends in the development of the food industry.

Conclusions. The introduction of educational material that reveals the content of innovative food technologies and areas of their practical implementation into the educational program for masters in vocational education will increase the effectiveness of the formation of their professional competence. This approach will bring the educational process closer to the requirements of modern production, improve the quality of professional training of students and meet the current needs of the industry in the context of transformations in the educational space.