Strengthening the human resourcespotential of the food industry in the context of professional creativity

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dc.contributor.authorKurilo, Olgaen
dc.contributor.authorKryvylova, Olenaen
dc.contributor.authorAlieksieieva, Gannaen
dc.date.accessioned2023-10-30T13:35:08Z
dc.date.available2023-10-30T13:35:08Z
dc.date.issued2022
dc.description.abstractThe essence of readiness for creative professional activity is considered and for the first time the concept of “readiness of future engineers-teachers of food industry for creative professional activity” is formulated. The readiness of future engineers-teachers of the food industry for creative professional activity is characterized by the stable attitude of higher education seekers to active and appropriate actions to perform future professional duties, which is manifested in the positive attitude to the content of activities, the desire to make efforts and psychophysiological system.The structure of readiness as a reference point for training of new generation specialists, able to solve complex specialized tasks and practical problems in professional (professional-technical) education and food industry. Clarified the content of its main constructs, namely, the motivational-value (is associated with the substructure of personality orientation, which combines the orientation, attitude and moral qualities of the individual), cognitive-activity (is associated with the substructure of experience, which includes acquired knowledge, skills, abilities and individual features of mental processes) and personality reflective (is associated with the substructure of forms of reflection, which covers individual features of individual mental processes or mental functions as forms of reflection and biologically determined substructure, which includes certain personality traits) components, is clarified. The level of formation of creativity of future engineers-educators of the food industry as an element of the personality-reflective component of readiness for creative professional activity at the stage of identification in professional training was experimentally tested. Applied theStatistical methods to track the percentage of creativity indicators.en
dc.identifier.citationKurilo O. Strengthening the human resourcespotential of the food industry in the context of professional creativity / Olga Kurilo, Olena Kryvylova, Ganna Alieksieieva // World Research Society International Conference (16 th–17 th July, 2022). – Puerto Plata, Dominican Republic : Institute for Technology and Research (ITRESERCH), 2022. – Pp. 49–56.en
dc.identifier.urihttps://worldresearchlibrary.org/ppd_topics.php?topic=Human%20Resources
dc.identifier.urihttps://dspace.bdpu.org.ua/handle/123456789/1665
dc.language.isoen
dc.publisherPuerto Plata, Dominican Republic : Institute for Technology and Research (ITRESERCH)en
dc.subjectFood Industryen
dc.subjectReadinessen
dc.subjectCreative Activityen
dc.subjectEngineer-Teacheren
dc.titleStrengthening the human resourcespotential of the food industry in the context of professional creativityen
dc.typeArticleen
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