PSYCHOLOGY OF FOOD INDUSTRY AS A FACTOR OF PREPARING OF MODERN SPECIALISTS OF FOOD TECHNOLOGIES

The article is devoted to the actual problem of the studying of psychology of the food industry in the context of preparing of modern specialists of food technologies. In the article is defined, that the main purpose of education in the sphere of food technologies is the training of qualified specialists who know not only the mechanisms of development of the food industry, but also psychology. Young people with their knowledge, skills and abilities acquired in the process of studying at the university will be able to cause significant growth, both in the food industry and the economy of the country as a whole. The scientific and methodical basis of the importance of learning the course “Psychology” and its professional-oriented types for students is substantiated. The original author's programme of the formation of psychological competence of future food industry specialists is proposed. The author advises students to study psychological disciplines throughout the entire period of learning at the university. The experience of developing the new academic disciplines by the author, which were successfully selected by applicants for higher education, is described. As the conclusions the author can say that psychology of the food industry is an essential factor in the training of modern specialists in food technology, as it is the reflection of the constructive interaction of professional disciplines and psychological sciences in order to effectively develop the social and educational potential of students and realize it in practice in the food industry. The results are recommended by the author to implement into the educational process of the university for the purpose to optimize the preparation of modern professionals of the food industry.