Abstract:

The system approach is an important component of the formation and deepening of general and professional competencies, what ensures the continuity of the educational process in combination with the improvement of existing and the creation of new laboratory research work. In this regard, the purpose of this research is to study the principles of professional competencies formation, such as the ability to professionally use modern equipment and instruments, as well as the willingness to apply the knowledge of modern research methods through the implementation of new laboratory work on the electrophysical methods of food evaluation into the educational process. For this purpose, laboratory work on studying the antioxidant activity of various natural compounds was introduced into the practice of the educational process. Scientific research was conducted with students of the master's level who studied the program direction "Biotechnology of food products of animal origin". The particular range of the studies of dairy and meat raw materials, development of technology for meat and dairy products, including products for health, the research of food quality and safety, as well as the use of modern technologies and intensification of technological processes was selected for the current investigation. Two methods of determining antioxidant substances in products of animal origin were widely used at the Department of Technology and biotechnology of food products of animal origin. The first method is a coulometric titration, conducted with the device “Expert-006”. The second method is an amperometric titration on the “Colour-Yauza-01-AA” device. Our research involved 50 full-time master’s students (average age 21-23 years) enrolled in the program “Food of Animal Origin”. Availability of training and production laboratories, outfitted with modern technological equipment, allowed students to independently assess the quality indicators of meat and dairy products produced in the laboratory. Masters strengthened and expanded their skills and apptitudes in applying knowledge about the effects of antioxidants of different origin on the properties of food products and the timing of their storage as a result of laboratory work. They also formed the ability to independently conduct research and understand the essence of the electrophysical phenomena established in the work of devices. The consolidation of knowledge and skills was also carried out during the period of industrial practice at the enterprises of the meat and dairy industry, in industry institutes and academic research universities. Thus, the introduction of new laboratory work deepened the system approach in organizing and conducting the educational process, and formed the student's research culture. The acquired skills became the basis for forming the professional competences of masters. They have learned to use the potential of integrated knowledge, skills and apptitudes to independently perform professional duties of various complexity related to the food production.

Keywords:

Research activities, research project, professional competences.