Today’s food industry is characterized by growing competition, rapid technological changes, and shifting consumer habits. This requires the industry to train personnel who are competent in modern technologies, trends, and marketing strategies. Consumers are becoming increasingly aware of food quality and safety. Customers demand high quality products made with natural ingredients and in compliance with food safety standards. Therefore, training personnel who adhere to high quality and safety standards is extremely important. The article aims to study the processes of improving the quality of training of managerial and scientific personnel for the food industry of Ukraine. The article suggests the priorities for improving the quality of training of highly qualified (managerial, scientific) personnel for the food industry of Ukraine. They are defined in connection with the imperatives of recovery, innovative sustainability, and economic European integration of the Ukrainian food industry. The imperatives are determined by analyzing the consequences of a full-scale war for the industry, which confirmed its ability to be a leader in the recovery of the manufacturing industry and a driver of the development of an innovative and sustainable post-war economy. Recommendations are formulated in the following areas: development of modern skills of highly qualified personnel – soft, technical, transferable skills that complement basic hard skills; provision of educational services for foreign students; development of research infrastructure. The priorities for improving the quality of training of highly qualified personnel for the food industry of Ukraine in the context of the imperatives of recovery, innovative sustainability, and economic European integration of the industry are offered. 

food industry, public policy, personnel training, state regulation, education 

Today, in the context of the COVID-2019 pandemic and military operations, the main objectives of the policy of personnel training for the food industry include the creation and development of a system of vocational education and training, improvement of training standards and curricula, promotion of scientific research and innovation in the food industry, improvement of the accessibility and quality of training, and maintenance of compliance with the labor market. Training of highly qualified employees in this field is the key to the quality of work of these specialists in the food industry, which in turn will indicate the quality of service. The article aims to examine the institutional framework of public policy of personnel training for the food industry. Based on the analysis and systematization of scientific sources of the concept of public policy of personnel training for the food industry, the author offers the vision of such a policy, interpreting it as a set of measures taken by the state to satisfy the industry’s needs for highly qualified specialists with appropriate education and professional training. The main measures taken by the state to create a national system of qualifications outlining the requirements to the qualification of personnel in the food industry are characterized. The experience and main features of the world organizations involved in the training of personnel for the food industry are analyzed. The main tasks of the Ministry of Education and Science of Ukraine in terms of ensuring the implementation of the state policy in education, in particular, in personnel training for the food industry, are substantiated. The regulatory framework on personnel training for the food industry in Ukraine is analyzed. 

food industry, public policy, personnel training, public regulation, education