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Professional English I

Course developer

Replaced course

Valo1031 [GVAL1031] Professional English I

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 food manufacturing and technology. The English language proficiency level corresponds at least level B1 according to the Common European Framework of Reference for foreign languages.

Learning outcomes and their assessment

Knowledge and understanding terminology of field. Students know terms from the field of university education, the structure of academic texts, and business letters – tutorials, 1 colloquium (homework), 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).

Course Content(Calendar)

1. The course requirements. University education. Terminology of food manufacturing and technology. Creating a glossary of terms for each topic. (2h tutorial)
2. Food industry. Common types of academic texts. Simple and complex sentences. Prepositions and conjunctions. Description. (2h tutorial)
3. Direct/indirect questions. Formal and informal writing styles. Motivation letter. Business letters. Letter of complaint/ Letter of reply to a complaint. Terminology for ordering and purchasing items from a food manufacturer. Invitation Letter. 1 colloquium (homework). (6h tutorial)
4. Terminology related to food manufacturing and technology developmental stages, and prominent scientist discoveries. (Nicolas Appert, Louis Pasteur etc.). (2h tutorial)
5. Terminology related to products chemical makeup (proteins, carbohydrates, lipids, vitamins, food colourants, water, minerals) and discussion about healthy diet (4h tutorial)
6. Test (terminology related to products chemical makeup). (2h tutorial)
7. Milk, etymology and makeup of milk (proteins, lactose and vitamins), milk qualities, health benefits, milk processing and pasteurisation. Cheese, etymology (Ancient Greece, Rome). The diversity of cheese, cheese processing and nutritional value. Milk allergy/ intolerance. (4h tutorial)
8. 2 colloquium (2h tutorial homework) students’ presentation of the independently chosen professional text in front of the class. (2h).

Requirements for awarding credit points

Assessment: Formal test with a grade.
It is made up of cumulative assessment. Successfully written 1 test, 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; Submitted glossary of terms (20 translations, 10 definitions).

Criteria for Evaluating Learning Outcomes

The cumulative assessment is composed of the grades in 1 test, two colloquiums (home works), and presentation of the individual work. The grade in test is successful if at least 70% of the answers are correct. All home works should receive a successful grade.

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 5. Dennis R. 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 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. 3. Food 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”.