INNOVATIVE TECHNOLOGIES FOR TEACHING FOREIGN LANGUAGES TO STUDENTS OF FOOD SPECIALTIES

Abstract

The article investigates modern approaches and innovative technologies for the formation of foreign language communicative competence of higher education students majoring in Food Technologies. The relevance of the study is determined by the increasing requirements for training highly qualified specialists in the food industry who are capable of professional communication in a foreign language, participation in international projects, and effective use of foreign scientific and technical sources. The effectiveness of the competence-based, communicative, activity-oriented, and professionally oriented approaches in teaching foreign languages to future food technology specialists is substantiated. Modern approaches to the development of foreign language communicative competence are analyzed, including Content and Language Integrated Learning (CLIL), blended learning, learning management systems (LMS), digital resources, corpus linguistics, and artificial intelligence tools, which contribute to the formation of professional foreign language discourse. The empirical basis of the study is a pedagogical experiment conducted with first- and fourth-year students majoring in Food Technologies. The results of the pedagogical experiment using CLIL modules, interactive tasks, and AI technologies are presented. The experiment was aimed at verifying the effectiveness of the proposed technologies in the process of developing foreign language communicative competence and assessing the efficiency of teaching students of food-related specialties. Foreign language communicative competence is considered as an integrative personal and professional construct that includes linguistic, sociolinguistic, pragmatic, strategic, and professional-communicative components. The results of the pedagogical experiment demonstrate a significant increase in the level of foreign language communicative competence of students. The findings confirm the expediency and effectiveness of implementing innovative technologies in the process of professionally oriented foreign language training of future food technology specialists in higher education institutions.