LV EN RU DE FR

Professional English II

Course developer

Replaced course

Valo2039 [GVAL2039] Professional English II

Course abstract

The study course is aimed at the development of students’ foreign language (English) knowledge and skills necessary for professional communication, 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 sustainable food processing as well as meet, wheat and fish processing. The English language proficiency level corresponds to level B2 according to the Common European Framework of Reference for foreign languages.

Learning outcomes and their assessment

Knowledge and understanding terminology of field: students improve their professional language (English) skills related to food processing and technology –homework presentation, test.
Skills: students are able to define terms, select professional information, and explain procedures in relation to the food manufacturing and technology – tutorials.
Competence of professional and academic English language in order to apply it creatively in spoken and written communication for student mobility, professional and academic activities in international environment – homework presentation, test on terminology.

Course Content(Calendar)

Full-time students:
1. The origins of taste. Four basic tastes, as proposed by Aristotle. The role of salt in cooking (2h)
2. Taste. The main ingredients influence taste (2h).
3. The importance of colors in food (2h).
4. Professional terminology related to wheat processing – bread, beer, alcohol. Alcohol intolerance. (2h).
5. Professional terminology related to meet and fish product types and processing – homework presentation. Test. (4h).
6. Professional terminology related to food waste management, storage solutions for raw materials and finished products and hygiene. Food safety, genetically modified food. (4h).
7. Professional terminology related to food processing equipment and machines (freezing, thawing, baking, drying). Water supply. (2h).
8. Professional terminology related to food sales - wrapping and packaging, design and advertising. (2h).
9. Test on professional terminology. Homework students’ presentation of the independently chosen professional text in front of the class. (2h).

Part-time students:
1. The origins of taste. Four basic tastes, as proposed by Aristotle. Taste. The main ingredients influence taste. (2h)
2. Professional terminology related to wheat processing – bread, beer, alcohol. Alcohol intolerance. (2h).
3. Professional terminology related to meet and fish product types and processing – homework presentation. (2h).
4. Professional terminology related to food waste management, storage solutions for raw materials and finished products and hygiene. Food safety, genetically modified food. (4h).
5. Professional terminology related to food processing equipment and machines (freezing, thawing, baking, drying). Water supply. (1h).
6. Test on professional terminology. Homework students’ presentation of the independently chosen professional text in front of the class. (2h).

Requirements for awarding credit points

Assessment: Examination.
The examination consists of:
a terminology test (50%);
2 homework presentations (50%);
A student is admitted to the examination if there are: successfully written 1 test and a terminology test;
-the glossary of terms for each topic;
-timely completed home works;
-completed individual work;
-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 and 20 definitions).

Criteria for Evaluating Learning Outcomes

The examination grade is calculated as an arithmetic mean of grades obtained in two examination tasks. The grade in the terminology test is successful if at least 70% of the answers are correct.

Compulsory reading

1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. Nak-Eon Choi, Jung H. Han. How Flavor Works: The Science of Taste and Aroma. Wiley-Blackwell, 2015. 240 pages. ISBN: 978-1-118-86547-7
3. V. K. Narayanan. Gina Colarelli O'Connor.
Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
4. Ernest R. Vieira. Elementary Food Science (Food Science Text Series). Springer; And and edition, 2008. 448 pages. ISBN-10: 0834216574 4. R. Paul Singh and Dennis R.
5. Heldman. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9

Further reading

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying 2. Technologies For Foods: Fundamentals and Applications, NIPA, 2015
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. ISBN9789381450246 4. Dairy processing: improving quality / Cambridge: Woodhead publishing Limited; CRC Press, 2003. 532 pp. ISBN-13: 978-1855736764

Periodicals and other sources

1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 05.01.2024.]
2. Journal of food, agriculture and environment: science and technology. Helsinki, Finland: WFL Publisher www.wflpublisher.com/Journal [skatīts: 05.01.2024.] 3. Food 3. Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 05.01.2024.]

Notes

Compulsory course for students of the second level professional higher education study program “Food Technology”.