Professional competence of bachelors of food industry in research activities
The article deals with the issue of formation of professional competences related to research activities of bachelors of food industry. The authors present the structure of scientific and research competence, as well as the relationship between the components of scientific and research competence in accordance with the competencies defined by the GEF in the preparation of bachelors of the food industry and providing research activities. Competence approach, which is the basis for the implementation of GEF, requires so organize training to students in the classroom were not objects, perceiving ready-made knowledge, and researchers, ie, subjects, independently raise questions and resolve emerging contradictions. The problem of the formation of professional competencies related to research activities is relevant and unresolved.