Course code Valo1035

Credit points 1.50

Professional German I

Total Hours in Course60

Number of hours for seminars and practical classes24

Independent study hours36

Date of course confirmation26.04.2011

Responsible UnitLanguage Centre

Course developers

author Valodu centrs

Ina Gode

Dr. paed.

author Valodu centrs

Oksana Mališeva

Mg. philol.

Course abstract

The study course is aimed at the of development of students’ foreign language (German) knowledge and skills necessary for comprehending, interpreting and evaluating professional information, explaining and comparing processes, participating in discussions, giving presentations in professional and academic environments as well as for communication with foreign students, specialists and academic staff. The focus is on the terminology related to food manufacturing and technology. The German language proficiency level corresponds at least level B2 according to the Common European Framework of Reference for foreign languages.

Learning outcomes and their assessment

Students know terms from the field of:
-university education, food industry, healthy nutrition, types of nutrients, carbohydrates, lipids, vitamins, minerals. The structure of academic texts.(Test No. 1).
-milk, cheese; the diversity of cheese. Meat for human consumption; red and white meat. The importance of meat in a human diet, proteins. (Test No. 2).
students are able to define terms, select professional information, explain procedures in relation to the food manufacturing and technology, think critically, participate in discussions applying professional terminology and communication skills: in written form - writing descriptions of procedures, business letters; orally - in discussions, dialogues, giving a presentation.
Competence of professional and academic German language in order to apply it creatively in spoken and written communication for student mobility, professional and academic activities in international environment.

Course Content(Calendar)

1. The course requirements. University education. Terminology of food manufacturing and technology. Creating a glossary of terms for each topic.
2. Food industry. Common types of academic texts.
3. Healthy nutrition. The structure of academic texts.
4. Types of nutrients. The format of academic writing.
5. Test I (food industry, healthy nutrition; a scientific article: format for the paper).
6. Milk. Simple and complex sentences. A business letter.
7. Cheese. Other common academic text features.
8. The diversity of cheese. Paragraphs, writing a description.
9. Meat. Using library websites to search electronic resources.
10. The importance of meat in a human diet. Academic vocabulary.
11. Fish and shellfish products. Academic vocabulary.
12. Test II (milk, the diversity of cheese, meat, proteins).
13. Genetically modified organisms (GMO). Plagiarism. Degrees of plagiarism. Summarising and paraphrasing.
14. Food safety, sanitation: food poisoning and infections, quality improvement, hygiene inspection.
15. Summarising. Annotation writing.
16. Individually prepared presentations.

Requirements for awarding credit points

Assessment: Formal test with a grade.
It is made up of cumulative assessment.
Successfully written 2 tests, the glossary of terms for each topic, timely completed home works, completed individual work (reading of professional texts, presentation on a selected topic, the glossary of terms). Tests and home works are with a positive evaluation. The number of the missed classes shall not exceed 20%.

Description of the organization and tasks of students’ independent work

Individual work:
1. Reading of the independently chosen professional texts (the amount: 10 000 characters);
2. Prepared PPoint presentation and oral presentation (5-10 minutes) in front of the class;
3. Submitted glossary of terms (30 terms, 30 translations, 20 definitions).

Criteria for Evaluating Learning Outcomes

The cumulative assessment is composed of the grades in two tests and a presentation of the individual work. The grade in tests is successful if at least 70% of the answers are correct. All home works should receive a successful grade.

Compulsory reading

1.Katz S.E. So einfach ist Fermentieren. Wie Sie durch Vergärung wohlschmeckende und gesunde Lebensmittel herstellen: von Brot über Sauerkraut bis hin zu Bier und Wein. 1. Aufl. Kopp Verlag, 2014.304 S. ISBN:978-3-86445-161-4
2.Dittrich H.H., Grossmann M. Mikrobiologie des Weines. Handbuch der Lebensmitteltechnologie. 4. Aufl. Ulmer Eugen Verlag. 2011. 288 S. ISBN-10:3-8001-6989-4
3.Albrecht W., Dürr P. Technologie der Obstbrennerei. Biotechnologie, Praxis, Betriebskontrolle. 3. Aufl. Verlag Eugen Ulmer, 2010. 326 S. ISBN:978-3-8001-4899-8
4.Ebermann R. Lehrbuch Lebensmittelchemie und Ernährung. Springer-Verlaag KG., 2008. 600 S. ISBN-10:3-211-48649-6

Further reading

1.Bogenreiter M. Der Konsum biologischer Lebensmittel in Österreich. Einfluss sozioökonomischer Faktoren. VDM Verlag, 2009. 128 S. ISBN-10:3-639-14596-8
2.Müller G., Holzapfel W., Weber H. Lebensmittel pflanzlicher Herkunft. 2. Aufl. Behrs Verlag,2007. 600 S. ISBN–10:3-89947-252-7
3.Blachnik C., Josst G., Schenker D. Lebensmittelführer. 3. Aufl. Wiley VCH Verlag GmbH, 2007. 637 S. ISBN-10:3-527-31797-X

Periodicals and other sources

1.Zeitschriften zum Thema: Nahrungsmittel-Food-Getränkeindustrie [tiešsaiste] (skatīts 01.03.2016.] Pieejams:
2.Lebensmitteltechnik [tiešsaiste] [skatīts 01.03.2016.]. Pieejams:
3.FIZZZ – das Fachmagazin für die Trend- und Szenen-Gastronomie [tiešsaiste] [skatīts 01.03.2016.]. Pieejams:


The study course is included in the compulsory part of the professional Bachelor’s degree programme “Food Technology”