Теория пищевых технологий как система знаний

The theory of food technology as a system of knowledge

Viktor A. Panfilov ^a

Affiliation

a ГОУ ВПО «Московский государственный университет пищевых производств»

Copyright ©Panfilov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

High rates of food technology development and the covering processes of information ageing and renovation bring the public's attention to the problem of improving the fundamental character of higher education and its orientation to further advances in food production technology and technique. At the same time the problem of eliminating the barriers of specialization in engineers training has not been solved hither to. Higher education institutions of food technology train engineers of particular specialties. They have poor knowledge of adjacent specialties, are absolutely untrained to joint work with engineers of other fields

Keywords

Fundamental character of higher education, technology high-lights, inter-branch researches

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