THE SCIENTIFIC AND TECHNICAL CREATIVITY AND ITS ROLE IN THE FORMATION OF A SPECIALIST FOR THE FOOD INDUSTRY

Abstract

The innovative development of industries depends on specialists capable of innovative activities, trained in modern universities. Scientific and innovative activity is based on scientific and technical creativity. The concept and essence of creativity have been formed and transformed over the centuries, taking into account the characteristics of the stages of development of society. A distinctive feature of modern society is techno-materiality, which implies the design and construction of innovations with given properties using information technologies. The priority scientific direction in the development of the food industry is the design of specialized products, which are multicomponent systems as a result of engineering creativity. The multidimensionality of the creative activity of a new generation specialist is shown, which is the integration of sciences and special disciplines in the scientific and educational process of the university. The relevance of designing new products for special purposes in the system "science, education - production - market" is shown, in which at each stage of the process of creating an innovation it is recommended to apply methods of scientific and technical creativity.