EXPERIMENTAL STUDY OF THE FORMATION OF ORGANIZATIONAL QUALITIES OF HEALTH-SAVING FOR FUTURE FOOD PROCESSING ENGINEERS

Introduction.The article substantiates the need to form professionally important qualities of healthsaving for future food technologists inthe process of their professional training. Thus, future specialists should not only carry out technological activities for the production of health products, but also implement medical and physiological knowledge of the structure and functioning of the consumer's body and biological knowledge of the health properties of biologically active substances and food additives. This intensifies the need to develop organizational qualities of future food technologists that ensure their professional preparation forthe development and implementation of health food products.Purpose.The aim of the article was to experimentally study the level of formation of organizational qualities in healthsavingof future food technologists in the process of their professional training.Methods. Empirical research methods: pedagogical observation of the activities of future food technologists in the process of forming health-saving competence, surveys, testing, interviews with teachers and students–to diagnose the level of organizational skills in healthsaving of future food technologists;Statistical methods of research: methods of mathematical statistics (Student's and Fisher's criteria) for quantitative and qualitative analysis of empirical data, calculation of the arithmeticmean to prove the reliability of the experimental results.Results.The pedagogical experimental study of the formation of organizational qualities in healthsaving of future food technologists was conducted during 2015-2018 in three stages: stating, formative and comparative. Thus, the structure of organizational qualities of future specialists in healthsaving is generalized, in particular, the following are defined: personal and activity (determination and perseverance in the process of creating health products); social and activity (ability to organize the process of developing health products). A pedagogical experiment was conducted, the results of which confirmed the increase in the level of formation of organizational qualities in healthsaving in future food technologists, provided that the author's methodology is developed and implemented, which is based on ensuring the unity of competence, systemic, activity and task approaches to the professional training of these specialists; integration of medical,physiological, biological and technological components of their training content.Originality. Experimental verification of the formation of organizational qualities in healthsaving indicates the effectiveness of the developed methodology for the formation of healthsaving competence of future food technologists. The results of the formative stage of the experiment showed that in the experimental group the average values of the indicators are in the range of 2.1...2.2, which is above the average level, while in the control group the average values are in the range of 1.65...1.8, which is below the average level. The increase in the average values of indicators of formation of organizational qualities for healthsaving in the experimental group in relation to the control group was 18.18...21.43 %.Conclusion.The results of the pedagogical experiment confirmed the hypothesis of increasing the level of formation of organizational qualities in healthsaving of future food technologists, provided that an appropriate methodology based on the integration of medical, physiological, biological and technological components of health-saving competence is developed and implemented.