Pub Date : 2023-12-22DOI: 10.20998/2220-4784.2023.02.06
Oleksandr Opryshkin
The article examines the results of experimental determination using the designed information and measurement system based on the Arduino Nano 3.0 platform of coffee grinding time values, motor shaft rotation speed, and motor stator temperature. A Mahlkönig EK 43 coffee grinder was used to grind coffee beans. The structural and functional diagram and electrical connection diagram of the elements of the measuring system are presented. A simplified model of factor influence on the homogeneity of coffee grain grinding is proposed. On the basis of the conducted dispersion analysis of the simplified model of factor influence, the values of the amount of information on each of the parameters affecting the homogeneity of the grinding, taking into account theirmutual influence, were obtained. It was established that the time of grinding gives the greatest amount of information and is the main factor that significantly affects the homogeneity of grinding.
文章研究了使用基于 Arduino Nano 3.0 平台设计的信息和测量系统对咖啡研磨时间值、电机轴转速和电机定子温度进行实验测定的结果。使用 Mahlkönig EK 43 咖啡研磨机研磨咖啡豆。文中展示了测量系统各要素的结构图、功能图和电气连接图。提出了影响咖啡颗粒研磨均匀性的因素的简化模型。在对简化的影响因素模型进行分散分析的基础上，得出了影响研磨均匀性的各参数的信息量值，并考虑到了它们之间的相互影响。结果表明，研磨时间提供的信息量最大，是对研磨均匀性有显著影响的主要因素。
{"title":"APPLIED ASPECTS OF USING THE SIMPLIFIED MODEL OF FACTOR INFLUENCE ON THE HOMOGENITY OF COFFEE GRAIN GRINDING","authors":"Oleksandr Opryshkin","doi":"10.20998/2220-4784.2023.02.06","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.02.06","url":null,"abstract":"The article examines the results of experimental determination using the designed information and measurement system based on the Arduino Nano 3.0 platform of coffee grinding time values, motor shaft rotation speed, and motor stator temperature. A Mahlkönig EK 43 coffee grinder was used to grind coffee beans. The structural and functional diagram and electrical connection diagram of the elements of the measuring system are presented. A simplified model of factor influence on the homogeneity of coffee grain grinding is proposed. On the basis of the conducted dispersion analysis of the simplified model of factor influence, the values of the amount of information on each of the parameters affecting the homogeneity of the grinding, taking into account theirmutual influence, were obtained. It was established that the time of grinding gives the greatest amount of information and is the main factor that significantly affects the homogeneity of grinding.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"135 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139165755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-22DOI: 10.20998/2220-4784.2023.02.12
Svіtlana Bukhkalo
The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. Developments are carried out using modern highly effective science-based technologies of food production – caramel production technologies, for example, from types of classification-identification analysis, general concepts and requirements to types of methodology for determining quality indicators of the quality level and their evaluation through the selection of calculation algorithms at various stages of production and use of the obtained goods.
{"title":"ANALYSIS OF THE FEATURES OF THE STUDY OF MARKET CHARACTERISTICS IN THE RESTAURANT BUSINESS","authors":"Svіtlana Bukhkalo","doi":"10.20998/2220-4784.2023.02.12","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.02.12","url":null,"abstract":"The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University \"Kharkiv Polytechnic Institute\" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. Developments are carried out using modern highly effective science-based technologies of food production – caramel production technologies, for example, from types of classification-identification analysis, general concepts and requirements to types of methodology for determining quality indicators of the quality level and their evaluation through the selection of calculation algorithms at various stages of production and use of the obtained goods.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"3 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139164351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.06
O. Yefimov, Valery Kavertsev, L. Tiutiunyk, T. Harkusha, A. Motovilnik, Igor Sydorkin
The materials of the article consider the main methodological provisions of calculations and optimization of NPP power unit equipment parameters using mathematical modeling methods. For the effective implementation of tasks related to determining the optimal parameters and structures of NPP power unit equipment using mathematical modeling and well-developed multifactor optimization methods, it is necessary to fulfill a number of requirements at their productions. Practice shows that it is impractical to optimize with the help of a single mathematical (simulation) model the entire set of parameters characterizing a given power unit, because with such a formulation, the optimization tasks are often mutually incorrect due to a significant discrepancy in the accuracy of various source information, unequal influence of parameters on the target function, specific differences in the mathematical description of various units and elements of the power unit. In order to effectively optimize the parameters of NPP power units, it is necessary to create a system of interconnected mathematical models, which include: a group of detailed mathematical models of individual units and elements of power unit equipment; more generalized mathematical models for the main equipment of power units built on their basis; complete mathematical model of power units.
{"title":"OPTIMIZATION OF OPERATING MODES OF POWER UNITS OF NUCLEAR POWER PLANTS","authors":"O. Yefimov, Valery Kavertsev, L. Tiutiunyk, T. Harkusha, A. Motovilnik, Igor Sydorkin","doi":"10.20998/2220-4784.2023.01.06","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.06","url":null,"abstract":"The materials of the article consider the main methodological provisions of calculations and optimization of NPP power unit equipment parameters using mathematical modeling methods. For the effective implementation of tasks related to determining the optimal parameters and structures of NPP power unit equipment using mathematical modeling and well-developed multifactor optimization methods, it is necessary to fulfill a number of requirements at their productions. Practice shows that it is impractical to optimize with the help of a single mathematical (simulation) model the entire set of parameters characterizing a given power unit, because with such a formulation, the optimization tasks are often mutually incorrect due to a significant discrepancy in the accuracy of various source information, unequal influence of parameters on the target function, specific differences in the mathematical description of various units and elements of the power unit. In order to effectively optimize the parameters of NPP power units, it is necessary to create a system of interconnected mathematical models, which include: a group of detailed mathematical models of individual units and elements of power unit equipment; more generalized mathematical models for the main equipment of power units built on their basis; complete mathematical model of power units.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81969374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.08
Olesia Bilous
The article presents the developed innovative system of teaching the discipline «Basic theory of health and healthy lifestyle» for students of the specialty 017 «Physical culture and sports». Keys to a comprehensive and deep understanding of health are provided. A list of topics for lectures and practical classes covering all aspects of health - physical, psychological, social - has been compiled. The contingent of students of the discipline and the urgent needs of today are taken into account. In each of the topics, there is an analysis of why this is happening, and then there is a practical toolkit of what to do, again, with an explanation of why this is so. The analysis is from a biochemical, physiological, and psychological point of view. Social factors and world experience in sports and physical culture are taken into account. Variants of scientific game tasks are provided. Measures are provided for students to express themselves in individual and team work. Descriptions of work in classrooms, gyms, and at home are given. The course was implemented at the Department of Physical Education of the National Technical University «Kharkiv Polytechnic Institute» for the specialty 017 «Physical Culture and Sports» of full-time students in the subject «Basic theory of health and healthy lifestyle».
{"title":"INNOVATIVE MEASURES OF TEACHING THE DISCIPLINE «BASIC THEORY OF HEALTH AND HEALTHY LIFESTYLE» FOR STUDENTS OF SPECIALTY 017 «PHYSICAL EDUCATION AND SPORTS»","authors":"Olesia Bilous","doi":"10.20998/2220-4784.2023.01.08","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.08","url":null,"abstract":"The article presents the developed innovative system of teaching the discipline «Basic theory of health and healthy lifestyle» for students of the specialty 017 «Physical culture and sports». Keys to a comprehensive and deep understanding of health are provided. A list of topics for lectures and practical classes covering all aspects of health - physical, psychological, social - has been compiled. The contingent of students of the discipline and the urgent needs of today are taken into account. In each of the topics, there is an analysis of why this is happening, and then there is a practical toolkit of what to do, again, with an explanation of why this is so. The analysis is from a biochemical, physiological, and psychological point of view. Social factors and world experience in sports and physical culture are taken into account. Variants of scientific game tasks are provided. Measures are provided for students to express themselves in individual and team work. Descriptions of work in classrooms, gyms, and at home are given. The course was implemented at the Department of Physical Education of the National Technical University «Kharkiv Polytechnic Institute» for the specialty 017 «Physical Culture and Sports» of full-time students in the subject «Basic theory of health and healthy lifestyle».","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82453963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.10
Svetlana Bukhkalo
The article presents the possibilities of solving some problems within the framework of the choice of models and the scientific justification for the development of a technology for the complex utilization of polymer containers and packaging after the end of their service life in order to increase the efficiency of the use of solid household waste and waste from various industries at a complex enterprise that can provide all its energy needs independently. Research is aimed at studying such issues as: 1) classification-identification of models of the organization of waste collection and transportation; 2) their classification-identification according to quality control methods, taking into account resistance to the action of natural factors - sunlight, water; climatic conditions and microorganisms; 3) analysis of the choice of scientifically based models of processing and utilization of polymers as part of solid household waste; 4) development of necessary technological schemes and equipment for waste processing; 5) the choice of enterprises for the utilization of polymers and the type of energy resources for the implementation of these design and technological solutions.
{"title":"CHOICE OF SYNERGETIC MODELS FOR THE DEVELOPMENT OF COMPLEX DISPOSAL OF POLYMER CONTAINERS AND PACKAGING AFTER THE END OF THEIR USAGE","authors":"Svetlana Bukhkalo","doi":"10.20998/2220-4784.2023.01.10","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.10","url":null,"abstract":"The article presents the possibilities of solving some problems within the framework of the choice of models and the scientific justification for the development of a technology for the complex utilization of polymer containers and packaging after the end of their service life in order to increase the efficiency of the use of solid household waste and waste from various industries at a complex enterprise that can provide all its energy needs independently. Research is aimed at studying such issues as: 1) classification-identification of models of the organization of waste collection and transportation; 2) their classification-identification according to quality control methods, taking into account resistance to the action of natural factors - sunlight, water; climatic conditions and microorganisms; 3) analysis of the choice of scientifically based models of processing and utilization of polymers as part of solid household waste; 4) development of necessary technological schemes and equipment for waste processing; 5) the choice of enterprises for the utilization of polymers and the type of energy resources for the implementation of these design and technological solutions.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81412124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.07
Elena Chernushenko, Tamara Ahaian, Denis Kravchenko
In the world, a large number of workers are exposed to fumes, mists and dusts containing Chromium and its compounds. One of the ways to prevent chromium intoxication is the enrichment of food rations with substances that have antioxidant and complexing ability. Attention is focused on the recommendations on the use of sulfur-containing amino acids and sulfur-rich proteins in the composition of food products for the prevention of intoxication in workers who come into contact with chromium in production. The mechanism of reduction of hexavalent chromium compounds by cysteine was considered. It has been shown that the process of reduction of chromates with cysteine is accompanied by the oxidation of cysteine to cystine and subsequent complexation with trivalent chromium. The structure of chromium III cystinate was confirmed by IR and electron spectroscopy and elemental analysis. It has been established that in the formed chelate complex [Cr(SNO2C3H6)6Cr], chromium (III) has a bond with cystine through the amino and carboxyl groups, LD50 is 2100 mg/kg and is less toxic than inorganic chromium (III) salts. The article analyzes protein raw materials rich in cysteine, which can be recommended to satisfy the daily requirement of cysteine, or to reduce chromium intoxication of workers working in a work area with a high content of chromium salts.
{"title":"THE ROLE OF SULFUR-CONTAINING AMINO ACIDS IN THE PREVENTIVE NUTRITION OF WORKERS IN CONTACT WITH CHROMIUM","authors":"Elena Chernushenko, Tamara Ahaian, Denis Kravchenko","doi":"10.20998/2220-4784.2023.01.07","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.07","url":null,"abstract":"In the world, a large number of workers are exposed to fumes, mists and dusts containing Chromium and its compounds. One of the ways to prevent chromium intoxication is the enrichment of food rations with substances that have antioxidant and complexing ability. Attention is focused on the recommendations on the use of sulfur-containing amino acids and sulfur-rich proteins in the composition of food products for the prevention of intoxication in workers who come into contact with chromium in production. The mechanism of reduction of hexavalent chromium compounds by cysteine was considered. It has been shown that the process of reduction of chromates with cysteine is accompanied by the oxidation of cysteine to cystine and subsequent complexation with trivalent chromium. The structure of chromium III cystinate was confirmed by IR and electron spectroscopy and elemental analysis. It has been established that in the formed chelate complex [Cr(SNO2C3H6)6Cr], chromium (III) has a bond with cystine through the amino and carboxyl groups, LD50 is 2100 mg/kg and is less toxic than inorganic chromium (III) salts. The article analyzes protein raw materials rich in cysteine, which can be recommended to satisfy the daily requirement of cysteine, or to reduce chromium intoxication of workers working in a work area with a high content of chromium salts.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89948988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.09
E. Chernushenko, Oksana Saevich, Anna Novik Anna
To preserve and strengthen the health of young people, one of the tasks of the state in the field of healthy nutrition is the development of the production of functional food products enriched with essential water- and fat-soluble vitamins; development of additives of biologically active substances and orientation of higher education to improve the level of education of students of the valeological direction, and the introduction of relevant topics, subjects in the educational process of higher educational institutions. The article is devoted to the problem of monitoring vitamins in the nutrition of student youth in modern conditions. With the help of a questionnaire and a method for determining the content of water- and fat-soluble vitamins in the daily diet, non-compliance with the principles of rational nutrition by full-time students was revealed, which negatively affects their health. For all full-time students, there is a deficiency in the intake of vitamins D 70%, C 62.5%, B9 60% and biotin 74%. The average content of vitamin C in diets for girls is 1.03 times lower than the norm, for boys it is 1.27 times lower than the norm. The intake of vitamins B2, B6, B12 and B5 with diets exceeds the recommended values. The study of the quality of diets of junior students showed that the majority of students have a polydeficient diet, unbalanced in terms of water- and fat-soluble vitamins, as well as a lack of a conscious attitude to nutrition. A low level of skills and abilities of students in organizing their own meals was revealed. An insufficient level of knowledge about proper nutrition is a potential factor in the deterioration of health, the emergence of primary and secondary alimentary diseases, and a decrease in mental performance. The ways of increasing the level of knowledge in practical nutrition of students of higher education and ways of solving the problem of balanced nutrition of students as an effective condition for improving their health as an effective condition for improving their health are proposed. It has been established that one of the priority tasks of our time is to increase the level of education of student youth on healthy nutrition.
{"title":"HYGIENIC ASSESSMENT OF VITAMIN CONSUMPTION BY STUDENTS UNDER STRESS","authors":"E. Chernushenko, Oksana Saevich, Anna Novik Anna","doi":"10.20998/2220-4784.2023.01.09","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.09","url":null,"abstract":"To preserve and strengthen the health of young people, one of the tasks of the state in the field of healthy nutrition is the development of the production of functional food products enriched with essential water- and fat-soluble vitamins; development of additives of biologically active substances and orientation of higher education to improve the level of education of students of the valeological direction, and the introduction of relevant topics, subjects in the educational process of higher educational institutions. The article is devoted to the problem of monitoring vitamins in the nutrition of student youth in modern conditions. With the help of a questionnaire and a method for determining the content of water- and fat-soluble vitamins in the daily diet, non-compliance with the principles of rational nutrition by full-time students was revealed, which negatively affects their health. For all full-time students, there is a deficiency in the intake of vitamins D 70%, C 62.5%, B9 60% and biotin 74%. The average content of vitamin C in diets for girls is 1.03 times lower than the norm, for boys it is 1.27 times lower than the norm. The intake of vitamins B2, B6, B12 and B5 with diets exceeds the recommended values. The study of the quality of diets of junior students showed that the majority of students have a polydeficient diet, unbalanced in terms of water- and fat-soluble vitamins, as well as a lack of a conscious attitude to nutrition. A low level of skills and abilities of students in organizing their own meals was revealed. An insufficient level of knowledge about proper nutrition is a potential factor in the deterioration of health, the emergence of primary and secondary alimentary diseases, and a decrease in mental performance. The ways of increasing the level of knowledge in practical nutrition of students of higher education and ways of solving the problem of balanced nutrition of students as an effective condition for improving their health as an effective condition for improving their health are proposed. It has been established that one of the priority tasks of our time is to increase the level of education of student youth on healthy nutrition.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88808254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.11
Svetlana Bukhkalo, Anna Ageicheva, Oleksandr Belyanskiy, Maryna Moskalenko, Zhanna Derkunska, S. Iglin
The importance of teaching students at higher educational institutions by innovating study methods is investigated. Main innovative approaches were investigated. The usage of cases and projects in classes are studied. It is discussed that classic case promotes the development of independent decision-making skills, the second purpose of working with the case in the classroom is a communicative practice. It is described possible projects in the article. Innovative approaches for the formation of critical thinking skills is described in the article. It was determined that the systematic usage of the innovative approaches at higher educational institutions makes gave possibillity to effectively soft skills formation.
{"title":"INNOVATIVE APPROACHES TO TEACHING AT HIGHER EDUCATIONAL INSTITUTIONS IN EXAMPLES AND TASKS","authors":"Svetlana Bukhkalo, Anna Ageicheva, Oleksandr Belyanskiy, Maryna Moskalenko, Zhanna Derkunska, S. Iglin","doi":"10.20998/2220-4784.2023.01.11","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.11","url":null,"abstract":"The importance of teaching students at higher educational institutions by innovating study methods is investigated. Main innovative approaches were investigated. The usage of cases and projects in classes are studied. It is discussed that classic case promotes the development of independent decision-making skills, the second purpose of working with the case in the classroom is a communicative practice. It is described possible projects in the article. Innovative approaches for the formation of critical thinking skills is described in the article. It was determined that the systematic usage of the innovative approaches at higher educational institutions makes gave possibillity to effectively soft skills formation.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85324300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-30DOI: 10.20998/2220-4784.2023.01.03
Svetlana Bukhkalo, Anna Ageicheva Anna, Inesa Rozhenko, Svitlana Shkil
The importance of teaching students a foreign language by innovating study methods is investigated. It is being set that it is necessary to strengthen the communicative component when teaching a foreign language as a foreign language. The usage of cases in classes are investigated. It is studied that classic case promotes the development of independent decision-making skills, the second purpose of working with the case in the classroom is a communicative practice. It is described possible cases and presents the development of the proposed concept in the article. Case study technology for the formation of critical thinking skills is described in the article. It was determined that the systematic use of the case study method in the study of the English language makes it possible to effectively form critical thinking skills. The use of various methods and techniques of active learning arouses students' interest in the educational and cognitive activity itself, which enables creating an atmosphere of motivated, creative learning and at the same time solving a whole range of educational, educational, developmental tasks.
{"title":"INNOVATIVE LEARNING METHODS DURING SEMINAR CLASSES AT HIGHER EDUCATIONAL INSTITUTIONS","authors":"Svetlana Bukhkalo, Anna Ageicheva Anna, Inesa Rozhenko, Svitlana Shkil","doi":"10.20998/2220-4784.2023.01.03","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.03","url":null,"abstract":"The importance of teaching students a foreign language by innovating study methods is investigated. It is being set that it is necessary to strengthen the communicative component when teaching a foreign language as a foreign language. The usage of cases in classes are investigated. It is studied that classic case promotes the development of independent decision-making skills, the second purpose of working with the case in the classroom is a communicative practice. It is described possible cases and presents the development of the proposed concept in the article. Case study technology for the formation of critical thinking skills is described in the article. It was determined that the systematic use of the case study method in the study of the English language makes it possible to effectively form critical thinking skills. The use of various methods and techniques of active learning arouses students' interest in the educational and cognitive activity itself, which enables creating an atmosphere of motivated, creative learning and at the same time solving a whole range of educational, educational, developmental tasks.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78161556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The materials of the article consider the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. Developments are carried out using modern highly effective science-based technologies of food production, for example, from types of classification-identification analysis, general concepts and requirements to types of methodology for determining quality indicators of the quality level and their evaluation through the selection of calculation algorithms at various stages of production and use of the obtained goods.
{"title":"EXAMPLES OF COMPLEX TEACHING OF DISCIPLINES – INNOVATIVE RESTAURANT TECHNOLOGIES, COMMODITY SCIENCE AND PURCHASING MANAGEMENT","authors":"Svetlana Bukhkalo, Nataliia Yakymenkо- Tereshchenko","doi":"10.20998/2220-4784.2023.01.02","DOIUrl":"https://doi.org/10.20998/2220-4784.2023.01.02","url":null,"abstract":"The materials of the article consider the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University \"Kharkiv Polytechnic Institute\" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. Developments are carried out using modern highly effective science-based technologies of food production, for example, from types of classification-identification analysis, general concepts and requirements to types of methodology for determining quality indicators of the quality level and their evaluation through the selection of calculation algorithms at various stages of production and use of the obtained goods.","PeriodicalId":9496,"journal":{"name":"Bulletin of the National Technical University \"KhPI\". Series: Innovation researches in students’ scientific work","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88762831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：