STRUCTURE OF PROFESSIONAL COMPETENCE IN THE PREPARATION OF FUTURE SPECIALISTS IN THE FIELD OF FOOD TECHNOLOGY

Abstract

The article reveals the main approaches to structuring of the professional competence of future specialists in the field of food technologies. The author offers his own vision of the structure of professional competence as a complex unity of interrelated components. The author suggests optimization of the components of
professional competence of future specialists in food technology. The article also describes the components (motivational-value, gnostic-activity, personality-reflective) that will ensure successful results and provide the future specialists with a high level of knowledge, skills and skills.