The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. The object of research is the competency-based approach in the preparation of a food process engineer. Investigated problem is that engineering education should not only prepare a specialist endowed with knowledge and skills. It should be aimed at creating a competitive specialist and a successful personality. At present, in Ukraine, the food industry does not have a competency system that is common for employers, specialists, and higher education institutions. This study aims to create such a framework in the form of a competence model of an engineer for the food industry. Main scientific results: the necessary components of the competent model of a modern engineer for the food industry were identified. The essence of the competency-based approach to the professional training of an engineer in the context of modernization of education is revealed. The modern scientific view of the requirements for food engineers is analyzed. The results obtained are adapted to the needs prevailing in the food industry and the field of public catering. Field of practical use of research results: a comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and engineers in the food industry. Which, in turn, will help to better inform students about the sought-after qualities and make a decision on revising the curriculum in the future. Innovative technological product: developed competency-based model of an engineer for the food industry. Scope of the innovative technological product: application of the competency-based approach in higher education using the proposed competency-based model of an engineer for the food industry.

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In the context of the deteriorating environmental situation, scientists are faced with the urgent task of improving the quality of food. One way is to reduce the carbohydrate load by replacing sugar in sweeteners while enriching them with nutrients. One way is to reduce the carbohydrate load by replacing sugar in sweeteners while enriching them with nutrients. For this purpose, a number of studies have been carried out to improve the quality of pastilles through the use of stevia - a natural sweetener and elamin The objects of research are social and economic efficiency. Investigated problem was to calculate the social and economic efficiency from the introduction of the developed marshmallow. Main scientific results: The article presents these calculations of the economic efficiency of the implementation of the development, namely, a decrease in the realizable value of the Exotica pastille by 1.2 % and an increase in the "Smakota" pastille and "Nasoloda" marshmallow by 4.0 and 2.3 %. However, it was found that the integral quality indicator of marshmallow "Nasoloda" exceeds the control by 10.2 %, for the pastille "Exotica" and "Smakota" – by 21.1 and 26.3 %. Scope of practical use of the development is the food industry, namely, the expansion of the range of products with a low glycemic index, increased nutritional value. An innovative technological product is the technology of making pastilles, which has economic and social efficiency. Scope of application of the innovative technological product: The use of the developed pastille products for consumers with a lack of iodine, selenium, iron, obesity patients and diabetes mellitus.

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