THE ROLE OF THE INORGANIC CHEMISTRY COURSE IN THE DEVELOPMENT OF THE SPECIALTY "FOOD CHEMISTRY"

Abstract

The field of” food science", including food chemistry, requires every day science and people of the same profession to know the theoretical foundations and laws corresponding to the updated technology. The organization of training of specialists in the catering industry under the programs of competitive training of specialists of the Republic of Kazakhstan is an urgent issue. Therefore, in many universities, when teaching this discipline, special attention is paid to the main profile subjects. The study of Food Chemistry should be accompanied by the study of the disciplines of inorganic and organic chemistry, biochemistry, analytical chemistry, General Microbiology and general sanitary microbiology. This will have a huge impact on the further development of professional activities of students. The discipline "inorganic chemistry" is one of the main, mandatory components of the state educational standard (state general education standard) and is among the profile disciplines necessary for the successful assimilation of other chemical disciplines. Therefore, the development and formation of subject competence at the stage of teaching the course “Inorganic Chemistry”, a necessary component and the main stage of professional training of future food chemists, is the main goal of the article. According to the research work, a sample of the choice of topics of the course “Inorganic Chemistry” in accordance with the specialty is proposed. In addition, the authors identified methodological approaches, didactic principles for building a system for teaching the course inorganic chemistry for the specialty 6b07202 “Food Chemistry and technology”.