PEDAGOGICAL ASPECTS OF TRAINING OF THE FUTURE ENGINEERS AND TEACHERS OF FOOD TECHNOLOGY IN HIGHER EDUCATIONAL ESTABLISHMENTS

The article deals with pedagogical aspects of training of engineers and teachers in the system of vocational education, particularly in the field of food technology during the reforming of higher education. The main areas of training system of design engineers and educators in food industry have been defined on the basis of integration of different approaches. The author considers professional functions and peculiarities of the realization of the competence approach to training specialists in the above mentioned field. The priority directions of the investigation of the given problem have been defined