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Lecture 2: Theoretical development of technological processes systems
Plan:
1. The theoretical development of food technologies
2. Theoretical Foundations of Food Technology
3. The role of higher education in the development of technological
processes
4. The concept of improving the process
The theoretical development, improvement of food technology at the present
stage should be provided by qualified and trained personnel. Rapid development of
food technologies and accompanying the aging process, update information put
before the public the problem of increasing the fundamental nature of higher
education, orientation of education at distant horizons of technology and technology
of food production.
At the same time society still can not solve the problem of eliminating the
barriers of specialization in knowledge engineering. Universities preparing food
profile specialists, almost do not know related specialties and totally prepared to work
together with the engineers of other specialties.
Today, the main purpose of the question, and - study the feasibility of
establishing in the high school special Poly discipline titled "Theoretical Foundations
of Food Technology".
In 2009, the efforts of scientists of research institutes of the Russian Academy
of Agricultural Sciences, professors and lecturers of the leading food-profile
universities Russian publishing house "Kolos S" was published in two books of the
mono graph "Theoretical Foundations of Food Technology" and is not a textbook, but
a collection of scientific papers, aid for 's degree candidates in all specialties group
05.18.00 - Technology of food products. The problem, on the basis of this mono
graph to create a university textbook, having efficient architecture of the - highly
organized structure of knowledge of the system.
In science, agro-industrial complex of the country, two areas of shifts from
production to science and from science to production. The first area was dominated in
the first half of the twentieth century. It was formed in the depths of production and
then applied many fundamental knowledge brought to life a new dimension of
science - technical disciplines. To date, the second direction is typical: from science
to production. Therefore the idea of creating a textbook, which should set out the
theoretical foundations of the major food technology, extremely relevant. Basic
discovery, engineering solutions today are made at the junction of special disciplines,
as it is the least explored area. Nature does not know any divisions in the discipline of
their introducing only the human mind.
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