Courses

Technical English

General

Course Contents

  • Texts on the following topics: legislation and regulations for food technology, nutrition and food processing, methods of food processing, development of products, systems of production, processes of conservation, food safety (ΙSO, HACCP), food standardisation, innovative foods.
  • Restoring information from the internet.
  • Oral presentation of assignments.
  • Template and composition of a curriculum vitae.

Educational Goals

The course aims at accomplishing the following learning results for the students:

  • Familiarise with and understand the terminology of Food Technology through different types of texts.
  • Complete diagrams and tables.
  • Compose reports, articles, and summaries.
  • Compose a curriculum vitae.
  • Reading strategies.

General Skills

  • Research, analyse, and synthesise data and information, using the necessary technologies.
  • Independent work.
  • Work in an international context.
  • Work in an interdisciplinary context.

Teaching Methods

Physical presence

  • Lectures (theory and exercises) in class.

Use of ICT means

  • Notes in an electronic format.
  • Communication with the students on the electronic internet platform ‘Moodle’.

Teaching Organization

ActivitySemester workload
Lectures20
Independent Study55
Total75

Students Evaluation

Evaluation methods:

  • Final writing exams (100% of total grade).

The evaluation criteria are presented and analysed to the students at the start of the semester.

Recommended Bibliography

  1. Boskos, D. 1998. English-Greek dictionary of food science and technology. Gargatanis Publications.
  2. International Food Information Service (IFIS Publishing) (Eds.). 2009. Dictionary of Food Science and Technology. Wiley-Blackwell.
  3. Jeantet, R., Croguennec, T., Schuck, P., & Brulé, G. (Eds.) 2016. Handbook of food science and technology 2: food process engineering and packaging (Vol. 2). ISTE Ltd.
  4. Jeantet, R., Croguennec, T., Schuck, P., & Brulé, G. (Eds.). 2016. Handbook of food science and technology 3: food biochemistry and technology (Vol. 3). ISTE Ltd.
  5. Katsampoxaki-Hodgetts, K. 2017. English for Chemistry EAP. Disigma Publications.
  6. Morton, I. D. & Morton, C. 1977. Elsevier’s dictionary of food science and technology: in four languages, English, French, Spanish, German, with an index of Latin names. Elsevier Scientific Publishing Co.
  7. Rizomilioti, V. & Malivitsi, Z. 2021. The Chemistry between us. Athanasiou Altintzi Publications.