ISSUES OF SAFE FOOD STORAGE IN THE EDUCATION OF GRADUATE STUDENTS OF PROFILE SPECIALTIES: CONCEPT AND INFORMATION SUPPORT

Abstract

An important direction in the education of graduate students in the profile “Food Technology” is the study of the basics of safe storage of foods – both in the scientific and practical sense. To dynamically determine the shelf life of products, the following factors must be taken into account: internal (physical, chemical, biochemical and microbiological contaminants), external (climate, ecology, farming practices, storage and realization conditions, and human interaction). Hence, it is necessary to outline the scope of the required knowledge of graduate students in this area. During the research, we used a systematic approach to research factual materials, in particular scientific and scientific-practical literature, normative-legal acts, regulatory documents, etc.; abstract-logical approach to generalize the research results and formulate conclusions. According to the results of the research it can be stated that in the process of training graduate students in the educational and scientific program “Food Technologies” it is necessary to properly involve the concept of safe storage of products, in particular the definition and scientifically based prediction of spoilage, as well as preservation/loss of nutritional value, of the main groups of food products in the process of their storage in accordance with the current requirements of food safety and rational resource conservation. The scientific value and practical significance of the conducted research lies in the fact that specialists of the highest scientific qualification - PhD master the most important in their professional activity concept of safe food storage.