The article presents the technology for designing the goals and content for developing professional resilience in future food technology specialists. The development of this technology is based on the premise that the professional hardiness of specialists is a systemic personal-professional quality, and its formation is ensured by the development of resilient attitudes that help assess situations and the readiness to act to overcome negative situations actively. The authors understand the development of this technology as the sequential execution of three stages. The first stage involves analyzing the structure of professional activities of food industry specialists, by the industry structure (technique, technology, economics, ecology, legal issues of the industry, labor protection, and industrial sanitation). The second stage entails the formation of a system of professional challenges, by the outlined structure of the professional activities of food industry specialists. The third stage is the modeling of goals for the formation of professional resilience at the strategic (professional training), tactical (academic discipline, according to the generalized structure of the food industry), and operational (academic session) levels. At this stage, the authors utilized the matrix modeling method, which presents a matrix representation of educational content. This approach allows for systematically forming the mentioned quality by the scientific understanding of its essence. The results of an empirical study on the formation of professional resilience in students who have undergone training using the developed technology are presented.