The paper presents the technology of modelling the goals and content of the formation of virtual mobility of future food industry specialists. Its development is based on the fact that the formation of professionally important qualities is a condition for the training of a specialist for professional activities in the face of dynamic innovative development of the food industry. Their formation should be carried out through the content of education in the process of vocational training. The authors see the development of technology as the sequential implementation of three stages. The first stage is the development of a generalized model of virtual mobility of specialists. The second one is the adaptation of the generalized model of virtual mobility in accordance with the structure of the industry (technique, technology, economy, ecology, legal issues of the industry, labour protection and industrial sanitation). The third stage is modelling the goals and content of the formation of professional virtual mobility on a strategic level (vocational training); tactical (academic discipline, in accordance with the generalized structure of the food industry); operational (training session) levels. At this stage, the authors used the matrix modelling method. This approach makes it possible to form the specified quality systematically and in accordance with the scientific understanding of its essence. The results of an empirical study of the formation of the virtual mobility of education seekers in the cook’s specialty have been presented.