Abstract:

The high level of technology development requires from the modern educational environment the training of specialists with advanced methods of studying the structure and properties of the objects and materials, and also predetermines the need for advanced technological equipment of educational spaces, in particular laboratories. In this regard, the use of atomic force microscopes in laboratory classes “Nanotechnology in the Food Industry”, “Physicochemical and Biochemical Properties of Raw Materials and Products of Animal Origin”, “Research methods for Raw Materials and Products of Animal Origin” makes it possible to prepare bachelors with in-depth knowledge in the field of food production.
The purpose of this article is to analyze theoretical and practical approaches to developing a methodology for students to obtain fundamentally new knowledge about the structure of food raw materials and food products at the nanoscale level. The study was performed at the Department of Technology and Biotechnology of Food of Animal Origin of the Moscow State University of Food Production in the nanolaboratory equipped with the instrument base, including the atomic force microscope Solver-NEXT, an operator's place, student workstations equipped with personal computers with specialized software. 80 students of the 4th year of bachelor's degree (middle age 19-21 years), enrolled in the direction “Food of Animal Origin”, took part in the laboratory research. At the first stage, the students prepared samples that had not previously been studied at the nanoscale. Further, under the guidance of the instructor, a micromechanical cantilever probe, the scanning mode and the scales of the investigated area were selected. Scanning of the samples was conducted by the operating student. Images from an atomic force microscope were obtained in air in the mode of contact or semi-contact scanning. Digital recording of scans was transmitted to the workplaces of students for further study and discussion of the structural features of the object under study. Image processing and structural analysis were carried out with the use of Image Analysis 3.0 software. As a result of the laboratory studies, using the capabilities of the atomic force microscope Solver-NEXT, the students received detailed information about the size and shape of the particles, the mutual arrangement of structural elements on the surface of the object, as well as the presence of foreign inclusions. The knowledge gained will enable them to analyze the processes occurring during the processing of food raw materials more profoundly, and create new food products with predictable properties at a professional level. This proves the need to equip the training labs with nanotechnological tools, in particular atomic force microscopes, to ensure the professional knowledge and skills of students studying in the direction of "Food of Animal Origin".

Keywords:

Nanotechnology, Students' Knowledge, Atomic Force Microscopy.