FORMATION OF RESEARCH COMPETENCE OF STUDENTS BASED ON THE STUDY OF TECHNOLOGY FOR THE PRODUCTION OF ENRICHED SUGAR

Abstract

This review article is devoted to the technology of fortified sugar production and ways of developing students' research competence by introducing it into the educational process. Fortified sugar as a food product containing vitamins, microelements and other biologically active substances helps to improve public health and expand the market for functional foods. In addition to production efficiency, this technology also has great potential for use in the educational and cognitive process. From an educational point of view, introducing specific production technologies into the content of training helps develop students' ability to think scientifically, be independent, and develop skills for analyzing and interpreting. Similarities and differences in the methodologies found in the studies, their advantages and limitations were analyzed in relation to each other. In addition, specific ways and experimental models for implementing the relationship between technology and pedagogy are characterized. The concept of research competence is analyzed on the theoretical basis of developing students' inclination to scientific activity. The results of the review will serve as the basis for the assumption that introducing fortified sugar production into the educational process will increase students' research activity and improve their professional and competence level. At the same time, in this direction, incomplete formation of scientific models and methods of assessing competencies has been revealed. This study can strengthen the connection between education and production and contribute to enriching the content of practical training.