Strengthening the Human Resources Potential of the Food Industry in the Context of Professional Creativity

Скорочена інформація про документ
dc.contributor.authorKurilo, Olgaen
dc.contributor.authorKryvylova, Olenaen
dc.contributor.authorAlieksieieva, Hannaen
dc.date.accessioned2023-08-24T14:37:40Z
dc.date.available2023-08-24T14:37:40Z
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 caracterized 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 Resources Potential of the Food Industry in the Context of Professional Creativity / Kurilo Olga, Alieksieieva Hanna, Kryvylova Olena // Proceedings of World Research Society International Conference (16th – 17th July 2022, Puerto Plata, Dominican Republic ; Institute for Technology and Research (ITRESERCH). - Puerto Plata, Dominican Republic , 2022. - P. 49-56.en
dc.identifier.isbn978-93-90150-32-8
dc.identifier.urihttps://dspace.bdpu.org.ua/handle/123456789/782
dc.language.isoenen
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 Resources Potential of the Food Industry in the Context of Professional Creativityen
dc.typeArticleen
Файли
Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
strengthening-the-human-resources-potential-of-the-food-industry-in-the-context-of-professional-creativity.pdf
Розмір:
1.25 MB
Формат:
Adobe Portable Document Format
Опис:
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed to upon submission
Опис:
Завантажити
Зібрання
Статті