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The paper is devoted to the development of theory and practice of creating computer simulators for professional training of personnel in the food industry. The prototype of the Intellectual Training Complex (ITC) is developed for training engineering specialists in knowledge and skills in solving problems of optimization and control of production processes. The functioning of the ITC software is based on algorithms that allow modeling typical optimization and control problems in exercises, in particular, the processes of formation and evaluation of individual exercise variants are determined by the properties and structure of this type of problems. Implementation of the ITC prototype in the educational process of technological universities to train engineering specialists in the skills of solving optimization and control problems in the practical aspect allows simplifying the creation and evaluation of exercise courses, contributes to better formation of knowledge and skills of a specialist taking into account the specifics of the chosen training direction (in particular, as applied to the professional training of food production technologists, specialists in the automation of technological processes at food enterprises).

A computer training complex (CTC) structure has been designed for training food production operators, comprising interconnected subsystems generating output parameters. This CTC structure enables the configuration and storage of knowledge on specific technological processes, facilitating the customization of exercises by instructors. Individualized exercises are generated for students to perform in a virtual production environment, utilizing computer programs, tablets, smartphones, or simulated production equipment, including VR/AR technologies. During exercises, student actions are automatically recorded, and a quantitative assessment is provided based on standards, forming a comprehensive evaluation. A mathematical model, represented by a Markov transition graph, captures various states of the virtual production environment during simulated processes at the CTC. This model serves as the basis for constructing specific technological process models in the food industry, tailored to CTC hardware, software, and training methodologies. The methodology presented streamlines the development of training courses for CTC exercises, enhancing personnel knowledge and skills in food production. By utilizing these models, methods, and algorithms, CTCs can be tailored for training operators in diverse food production sectors. The approach outlined simplifies course creation, ensuring personnel development at the desired proficiency level through exercise quality assessment algorithms.