LV EN RU DE FR

Professional English II

Course developer

Prior knowledge

Valo1031, Professional English I

Replaced course

ValoB007 [GVALB007] Professional English II

Course abstract

The study course envisages the development of students’ foreign language (English) knowledge and skills necessary for daily, professional and academic communication. The focus is on the terminology related to sustainable food processing as well as meet, wheat and fish processing.

Learning outcomes and their assessment

Knowledge and understanding terminology of field. Students improve their professional language (English) skills related to food processing and technology – tutorials, 1 colloquium (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 - – tutorials, 2 colloquium (homework), test on terminology.

Course Content(Calendar)

1. The course requirements. Terminology of food manufacturing and technology. Creating a glossary of terms for each topic. (Tutorial – 1h).
2. Professional terminology related to wheat processing – bread, beer, alcohol (Tutorials – 4h).
3. Professional terminology related to meet and fish processing –1 colloquium (homework presentation). Test. (Tutorials – 5h).
4. Professional terminology related to food waste management, storage solutions for raw materials and finished products and hygiene. Food safety, genetically modified food. (Tutorials – 5h).
5. Professional terminology related to food processing equipment and machines (freezing, thawing, baking, drying). Water supply. (Tutorials – 3h).
6. Professional terminology related to food sales - wrapping and packaging, design and advertising. (Tutorials – 3h).
7. Test on professional terminology. 2 colloquium (homework) oral presentation of the independently chosen professional text in front of the class. (Tutorial – 2h).

Requirements for awarding credit points

Assessment: Examination.
The examination consists of:
a terminology test (50%);
2 colloquiums (homework) (50%);
A student is admitted to the examination if there are: successfully written 1 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. Vickie A. Vaclavik. Elizabeth W. Christian. Tad Campbell. Essentials of Food Science (Food Science Text Series). Springer; 5th ed. 2021. 481 pages. ISBN-10 : 3030468135
2. Gerard L. Hasenhuettl. Richard W. Hartel. Food Emulsifiers and Their Applications. Springer; 3rd ed. 2019. 534 pages. ISBN-10 : 3030291855
3. Wei Chen. Lactic Acid Bacteria: Bioengineering and Industrial Applications. Springer; 1st ed. 2019. 292 pages. ISBN-10 : 9811372829
4. Lohith Kumar Dasarahally-Huligowda. Megh R. Goyal. Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering). Apple Academic Press; 2019. 314 pages. ISBN-10 : 1771887656
5. Gerhard Feiner. Meat products handbook Practical science and technology. New York Washington, DC, CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0

Further reading

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food; 2019. 288 pages. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications. NIP; 2015. ISBN 978-0-88955-621-8.
3. Jan, Safia. Elements of Food Science NIPA; 2013. 238 pages. 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: 25.01. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 30.03. 2020.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01. 2021.]

Notes

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