Course code Valo1038
Credit points 2.25
Professional English I
Total Hours in Course60
Number of hours for seminars and practical classes24
Date of course confirmation26.04.2011
Responsible UnitLanguage Centre
Course developer
Ina Gode
Dr. paed.
Course abstract
The study course is aimed at the acquisition of knowledge and skills in professional foreign language studies with the purpose of extending students’ professional qualification and improving communication skills with foreign students and specialists. The course envisages the mastering of communication skills in various forms and levels focusing on the terminology of food technology.
Learning outcomes and their assessment
Knowledge - Terminology of food technology, systematic and conceptualized professional information in the English language; the knowledge of the language system and its use in the professional area.
Skills - Students are able to apply the knowledge and communicative skills, including reading, speaking, listening and writing skills, in their professional activities, participating in discussions, creating dialogues, making presentations. Students are able to use professional terminology in various communicative situations (telephone talks, job interviews, business correspondence, electronic documents, etc.). They are able to find necessary information in a foreign language on-line, work with dictionaries of terminology and industry.
Competences - Students have improved the competence of professional foreign language in order to apply a foreign language creatively in spoken and written communication for professional activities, student mobility and in academic environment.
Compulsory reading
1. Luning P.A. Food Quality Management. 2002. 323 lpp.
2. Encyclopedia of food sciences and nutrition / Amsterdam etc. : Academic Press, 2003. 353.p.
3. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; Boca Raton etc. : CRC Press, 2003. 546 lpp.
Further reading
1. Fellows, P. (Peter), 1953- Processed foods for improved livelihoods / Rome : FAO, 2004. 65 lpp.
2. Walstra, Pieter. Physical chemistry of foods / New York ; Basel: Marcel Dekker, 2003. 807 lpp.
3. FAO/WHO Global Forum of Food Safety Regulators (2 : 2004 : 2nd FAO/WHO Global Forum of Food Safety Regulators, 12-14 October, 2004, Bangkok, Thailand : building effective food safety systems : proceedings of the forum / Rome : FAO ; WHO, 2005. 230 lpp.
Periodicals and other sources
1. International Journal of Food Science and Technology. Print ISSN: 0950-5423. Online ISSN: 1365-2621
Anotāciju līmenī pieejams Wiley datubāzē
[Tiešsaiste] [skatīts 24.05.2011.] Pieejams http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291365-2621.
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher. Print ISSN: 1459-0255
3. Food Quality and Preference. Online ISSN: 0950-3293
Pilnie teksti ScienceDirect journals datubāzē no 01.01.2001
Food Quality and Preference. [Tiešsaiste] [skatīts 24.05.2011.] Pieejams ScienceDirect journals http://www.sciencedirect.com/science/journal/09503293