In the materials of the article, examples of possibilities for determining the goals of education of university students under the Hotel and Restaurant Management educational program with the aim of developing complex disciplines Modern food technologies for components of complex innovative projects based on situational tasks are considered. When writing the article, the experience of teaching the disciplines General technologies of food production, Food chemistry, Modern food technologies, Merchandising and procurement management, Fundamentals of equipment design at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002-2024 was used. Complex systems for determining the components of the discipline determined the competence and quality of the material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. The developments were carried out using modern, highly effective scientifically based technologies for the production of varieties of mayonnaise, for example, from varieties of classification-identification analysis, general concepts and requirements to varieties of methodology for determining quality indicators, their evaluation through the selection of algorithms for analysis and calculations at various stages of production and the application of the obtained products.
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