SCIENTIFIC METHODOLOGICAL PRINCIPLES OF INTEGRATIVE IMPROVEMENT IN TEACHING THE GENERAL CHEMISTRY COURSE OF "FOOD TECHNOLOGY" STUDENTS
DOI:
https://doi.org/10.47390/SP1342V3I7/SY2023N24Keywords:
Integrative, integrative, general chemistry, organic chemistry, food chemistry, biochemistry, physical chemistry, calcium, magnesium, zinc.Abstract
This article presents integrative methods of teaching students of Food Technology in "General Chemistry". The three-year research process has its results, and we are showing the achievements. In the course of research, food chemistry, biochemistry and physical chemistry were integrated into general chemistry. We believe that it is of great importance in training and integration of "food technology" specialists, in shaping the professional activities of future engineers-technologists.
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