PEDAGOGICAL MECHANISMS FOR THE SYSTEMATIC ORGANIZATION OF LABORATORY AND PRACTICAL TRAINING IN FOOD TECHNOLOGY STUDENTS
Keywords:
Food technology, laboratory training, problem-based learningAbstract
This article analyzes the pedagogical mechanisms for systematically organizing laboratory and practical training for students in the field of food technology. Modern educational trends, including Problem-Based Learning (PBL), peer-teaching methodologies, immersive technologies, and production-integrated approaches are examined through the lens of international experience. Special attention is paid to developing safety culture in laboratory design, assessment mechanisms, and interdisciplinary integration.
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