INTERACTIVE METHODS FOR SYSTEMING KNOWLEDGE OF CHEMISTRY TECHNOLOGIES OF FOOD PRODUCTION IN HIGHER EDUCATION І-ІІ LEVELS OF ACCREDITATION

Abstract

The article touches upon the problem of raise of a professional competence of technologists of food industry at higher education establishments of the І-ІІ accredited levels. It is fulfilled by means of realization of experimental methods in chemistry for this students.The role of interactive methods in the forming of system knowledge in chemistry as the most expedient in the mentioned methods is considered in this article.