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FORMATION OF STUDENTS RECEIVING MASTER`S DEGREE EDUCATION IN BIOTECHNOLOGY OF MEAT AND MEAT PRODUCTS, OF ABILITY TO PROFESSIONAL OPERATION OF MODERN EQUIPMENT AND READINESS TO APPLY THE KNOWLEDGE OF MODERN METHODS OF RESEARCH ACCORDING TO THE TRENDS OF DEV

Tatyana Danilchuk, G. Abdrashitova, I. Ionova, I. Krasnova

Abstract

One of the trends in the development of the meat industry is the introduction into the production process of modern environmentally friendly energy-saving methods for processing raw materials and semi-finished products. At the present time, attention is paid to non-traditional physical principles of processing food raw materials - electrical, magnetic, electromagnetic fields, also and electrocontact and acoustic methods. These methods have such advantages as non-inertial operation of the equipment, reduction the duration of technological processes, preserving the nutritional value of the product, and a high coefficient of energy efficiency. It is actual to change the existing approaches in education in the direction of studying "Food of Animal Origin" and develop curricula that include the discipline "Electrophysical Methods in Biotechnology of Meat Products". The goal discipline "Electrophysical methods in the biotechnology of meat products" is the acquisition of the knowledge necessary for the application of modern methods in the technological processes of treatment meat raw materials and meat products by the future specialist . The tasks of studying the discipline include: At mastering the principles and approaches in the technology of treatment raw meat based on the effective application of various electrophysical methods of its processing; mastering the principles of using materials, equipment, application of algorithms and programs for calculating the modes of technological processes; acquisition of skills to substantiate the most effective parameters of production processes using electrophysical impact factors. At the Department of "Technology and biotechnology of food products of animal origin", the "MSUFP" was developed the Work Program of the discipline "Electrophysical Methods in Biotechnology of Meat Products", which was taught as a discipline on the choice of a professional cycle of the curriculum. 60 students of the first year of the master's program (average age 22-24 year), were trained in the direction "Food products of animal origin." As a result of studying this discipline, students are formed not only professional competencies in the field of production and technology (ability to professional use of modern equipment and readiness to apply knowledge of modern research methods), but also competences in the field of organizational and managerial activities (readiness to manage programs for mastering new technologies , coordination of personnel for a comprehensive solution of innovative problems - from the idea to serial production) and scientific-research activity (ability to use modern achievements of science and advanced technology in research works), as well as general cultural competencies (readiness for self-development, self-realization, use of creative potential).

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DOI resolver: doi.org/10.5593/sgemsocial2018/3.5/S13.043

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