| Course title | English for Food Industry |
| Course code | ValoB012 |
| Credit points (ECTS) | 4 |
| Total Hours in Course | 108 |
| Number of hours for lectures | 0 |
| Number of hours for seminars and practical classes | 44 |
| Number of hours for laboratory classes | 0 |
| Independent study hours | 64 |
| Date of course confirmation | 12/09/2024 |
| Responsible Unit | Language Centre |
| Course developers | |
| Dr. paed., doc. Ina Gode |
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| There is no prerequisite knowledge required for this course | |
| 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 B2 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), 1st, and 2nd 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, term test, presentation of the independently chosen professional text in front of the class. | |
| 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. (4h 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.). (4h 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. The origins of taste. Four basic tastes, as proposed by Aristotle. The role of salt in cooking (2h tutorial) 9. Taste. The main ingredients influence taste (2h tutorial). 10. The importance of colors in food (2h tutorial). 11. Professional terminology related to wheat processing – bread, beer, alcohol. Alcohol intolerance. Test (4h tutorial). 12. Professional terminology related to meet and fish product types and processing – homework presentation. (2h tutorial). 13. Professional terminology related to food waste management, storage solutions for raw materials and finished products and hygiene. Food safety, genetically modified food. (4h tutorial). 14. Test on professional terminology. Homework students’ presentation of the independently chosen professional text in front of the class. (2h tutorial). Part-time studies: All topics specified for full time studies are accomplished, but the number of contact hours is one half of the number specified in the calendar. |
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| Requirements for awarding credit points | |
| Assessment: Examination. 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 |
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| 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 |
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| Periodicals and other sources | |
| 1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 27.08.2024.] 2. Journal of food, agriculture and environment: science and technology. Helsinki, Finland: WFL Publisher www.wflpublisher.com/Journal [skatīts: 27.08.2024.] 3. 3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 27.08.2024.] | |
| Notes | |
| For full-time and part-time students of the professional bachelor's study program Food Technology. | |