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RESEARCH OF THE CULTURE OF CONSUMPTION OF BAKERY PRODUCTS OF FUTURE SPECIALISTS OF THE AGRO-INDUSTRIAL COMPLEX OF THE RUSSIAN FEDERATION WITH THE PURPOSE OF FORMING DIRECTIONS OF EDUCATIONAL AND RESEARCH ACTIVITY

I. Belyavskaya, T. Bogatyreva, A. Uvarova, V. Martitosyan, E. Zhirkova
Friday 9 November 2018 by Libadmin2018

ABSTRACT

Bread and bakery products are mass consumption products whose useful properties are discussed in the media and cause controversy among nutritionists. Formation of an objective opinion about the nutritional value of a common food group among future specialists of the food industry is an important educational task. The improvement of the structure of the assortment of bakery products is associated with research aimed at revealing the taste preferences of the population, and the formation of a culture of consumption of this mass food product in student youth, future food industry specialists, is of particular importance. Of particular importance is the actualization of curricula for the work of educational organizations training future experts of the agro-industrial complex of the Russian Federation in accordance with the new educational standards. The development of an axiological model for determining the directions of educational and research activities of students in the direction "Food from vegetable raw materials" was carried out on the basis of the identified factors and criteria of value orientations in relation to bread and bakery products. The main methods of the conducted studies were a survey conducted by anonymous questionnaires of students studying at the Moscow State University of Food Production, statistical processing of the results of the answers and analysis of the patterns to identify preferences and awareness of the nutritional value, useful, dietary properties of bakery products. The study analyzed data on the quantity and type of bakery products of daily use, on the availability of good and harmful properties, on awareness of the dietary properties of dietary bakery products, on the attitude to the use of bakery products of unusual color, using bakery improvers, and the desire to try new ones types of products. The mathematical processing of the results of the research was carried out by enterprising students under the guidance of the teachers of the graduate department of the university. We calculated the average answers to the questions of the questionnaire. The total number of participants in the survey was 174 students, 29.3% of whom were young man aged 18 to 27, and 70.7% of young woman aged 19 to 22 years. Analysis of the results revealed a number of baked goods daily consumed by students, both young man and young woman. The preferences of students who study at the food university, with respect to bakery products, are established. Regularities in the use of dietary products in the diets of students are revealed. The respondents’ attitude to the presence of bakery improvers in the product range was determined, as well as the prospects for using non-traditional raw materials in the formulations. The developed system of assessing the preferences of students in relation to bakery products allows not only to study them, but also used to form the direction of research work of the students, in particular, the subjects of individual research and development projects and the portfolio of project activities of future bachelors and masters of the direction of food products from plant raw materials. The proposed system for assessing the culture of consumption of bakery products can be tested on other population groups, and, when using it in the future, to reveal patterns and trends in changing preferences for one of the main food products.

Keywords: educational standards, the formation of competencies, the preferences of student youth, educational and research activities, food products from vegetable raw materials, improving the structure of the assortment of bakery products


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