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interdisciplinary problems will not allow such a result, which can give employees a
team (scientists and engineers), possessing special knowledge originally Poly
discipline.
The complex nature of today's complex problems require greater integration of
knowledge of different branches of the food processing sector and agro-industrial
complex of Russia and Kazakhstan, and possibly integrate this knowledge with the
knowledge of AIC branches of the agricultural sector.
Thus, the trend of modern science is its reorientation of domain-specific
research to problem-oriented research.
Thus there is a well-known and there is a systemic effect, when the body of
knowledge, integrated in the system, gives rise to a new system of knowledge, does
not arise from the simple addition of the source of knowledge. For this reason, there
is a challenge of structuring, organizing scattered on special mono discipline
knowledge into a single system of special knowledge that must necessarily give an
additional increase of knowledge, that is, getting students Psychometric compared to
traditional.
It was noted above that the analysis, or differential, phase of development
knowledge in the areas of food technology came in the first half of the twentieth
century, that is, in the era of the industrialization of food production. During this
period, the process of mass budding science of previously undifferentiated, individual
sector mono discipline (flour technology, the technology of bread, wine, technology,
beer technology, technology of milk and dairy products, the technology of meat
products, fish products and technology, etc.). And there was the modern science of
food technology. In addition, each discipline has its own special subject of research,
and between themselves special disciplines there is a close internal or direct contact.
Attempts interaction between specialists of various industries are largely random.
Thus, the science of food technology was subjectively fragmented, although
objectively, remained summative knowledge system. The real bond between the
special mono discipline not be aware of, and not realized until now.
On the other hand, it is realized and absolutized what separates the science of
food technology on parts, special courses on specific technologies.
Characterization of technological processes modeling principles. This System
and network approach to improving technology. Basic principles for the use in
practice of the system analysis shows. Effective methods to improve processes in
food technology can be developed in an integrated or systemic approach to the
problem.
Under the integrated approach to understand a set of methodological principles
which allow to consider the combination of the individual elements (phenomena,
objects) as a whole - system. The main objective of the system approach - identifying
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