UDC 37.09:378::663/664
DOI 10.20339/AM.02-26.049
Yulia N. Chernyshenko, Cand. Sci. (Chemistry), Docent, Associate Professor of the Department of Meat, Dairy Products and Chemistry Technology, Bashkir State Agrarian University, UFA City, AuthorID: 8525396200, https://orcid.org/0000-0002-1929-7049, e-mail: chernishenko-j@mail.ru
Elvira I. Yarmukhamedova, Cand. Sci. (Chemistry), Associate Professor, Department of Meat, Dairy Products and Chemistry Technology, Bashkir State Agrarian University, UFA City, AuthorID: 14017081600, https://orcid.org/0000-0003-3157-1861, e-mail: elvil@mail.ru
Svetlana M. Yakupova, Cand. Sci. (Chemistry), Senior Lecturer, Department of Meat, Dairy Products and Chemistry Technology, Bashkir State Agrarian University, UFA City, https://orcid.org/0000-0001-7780-577X, e-mail: eliseevasm@yandex.ru
Liliya L. Khuzina, Cand. Sci. (Chemistry), Senior Lecturer, Department of Meat, Dairy Products and Chemistry Technology, Bashkir State Agrarian University, UFA City, https://orcid.org/0000-0002-4324-8183, e-mail: khuzina.liliya@gmail.com
The article deals with the actual problem of the formation of a system of professional competencies among students of technological specialties of the food industry in the process of studying the discipline “Analytical Chemistry”. The article substantiates the key role of this discipline in the training of modern technologists, whose work requires not only in-depth knowledge of the chemical composition of raw materials and finished products, but also the ability to objectively evaluate and control these parameters at all stages of the production cycle. The paper identifies and describes in detail the main groups of competencies being formed: in the field of quality control of raw materials, operational technological control, assessment of safety and conformity of finished products, as well as in the field of metrology and ensuring the reliability of results. The teaching methodology developed by the authors, based on an integrative and practice-oriented approach, is presented. The pedagogical technologies used are described in detail: contextual learning, in which theoretical provisions and laboratory work are tied to real technological tasks; project activities aimed at developing analysis schemes for specific products by students; and the business game “Food Quality Expertise”, which simulates the work of a testing laboratory. The results of a pedagogical experiment confirming the effectiveness of the proposed methodology are presented. It was found that the students of the experimental group, compared with the control group, significantly increased the level of practical skills, the ability to solve professional problems and motivation to study the discipline. It is concluded that it is advisable to widely introduce active and contextual teaching methods into the educational process to train highly qualified and competitive specialists for the food industry.
Keywords: analytical chemistry, professional competencies, food production technologists, quality control, product safety, active teaching methods, pedagogical experiment, contextual learning, project activity, business game
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