{"title":"工科大学专业互动过程中食品行业未来本科竞争力形成模型的实验验证","authors":"T. T. Schelina, V.Yu. Myagkov","doi":"10.56163/2072-2524-2022-6-141-148","DOIUrl":null,"url":null,"abstract":"The article presents the content and analysis of the results of a pedagogical experiment on the introduction of a model for the formation of the competitiveness of bachelors, the future specialists in the food industry, in the process of professionally oriented interaction in a technological university. The interaction is organized within the identified fields using a foreign language component.","PeriodicalId":264811,"journal":{"name":"Pedagogical education and science","volume":"86 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"EXPERIMENTAL VERIFICATION OF THE MODEL OF FORMATION OF COMPETITIVENESS OF FUTURE BACHELORS IN THE FOOD INDUSTRY IN THE PROCESS OF PROFESSIONALLY ORIENTED INTERACTION IN A TECHNOLOGICAL UNIVERSITY\",\"authors\":\"T. T. Schelina, V.Yu. Myagkov\",\"doi\":\"10.56163/2072-2524-2022-6-141-148\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents the content and analysis of the results of a pedagogical experiment on the introduction of a model for the formation of the competitiveness of bachelors, the future specialists in the food industry, in the process of professionally oriented interaction in a technological university. The interaction is organized within the identified fields using a foreign language component.\",\"PeriodicalId\":264811,\"journal\":{\"name\":\"Pedagogical education and science\",\"volume\":\"86 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Pedagogical education and science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.56163/2072-2524-2022-6-141-148\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pedagogical education and science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.56163/2072-2524-2022-6-141-148","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
EXPERIMENTAL VERIFICATION OF THE MODEL OF FORMATION OF COMPETITIVENESS OF FUTURE BACHELORS IN THE FOOD INDUSTRY IN THE PROCESS OF PROFESSIONALLY ORIENTED INTERACTION IN A TECHNOLOGICAL UNIVERSITY
The article presents the content and analysis of the results of a pedagogical experiment on the introduction of a model for the formation of the competitiveness of bachelors, the future specialists in the food industry, in the process of professionally oriented interaction in a technological university. The interaction is organized within the identified fields using a foreign language component.
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