ENGINEERING EDUCATION AS A RESOURCE FOR ENSURING TECHNOLOGICAL INDEPENDENCE OF THE FOOD SECTOR

The paper substantiates the feasibility of updating the content of engineering education by introducing innovative components into the content of academic disciplines, in particular into the course "Technology of Scientific Research". The concept of supplementing educational courses with elements of project synthesis, heuristic methods of technical creativity and applied optimization is formulated. It is shown that the integration of these elements allows students to more effectively form the ability to create innovative technical objects that meet modern market requirements and energy efficiency. Examples of the use of structural-parametric optimization for the design of electromechanical systems are given.