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食品专业的英语教学研究

时间:2021-08-30 来源:未知 编辑:梦想论文 阅读:
Along with the development of food science and technology international cooperation have become increasingly frequent, foreign advanced food technology, technology and equipment are increasingly being introduced, the market of enterprises, with international vision and ability to use international communication English professional personnel engaged in food demand is more and more urgent.
 
English for food specialty is English for special purposes (ESP), colleges and universities should choose the appropriate teaching materials according to their training objectives. Food professional English textbooks currently published mainly for higher occupation (College) or college teaching and research universities, have a special food for the training of professional textbook of English talents in Applied Undergraduate colleges. Therefore, how to from published food professional English textbooks or the vast literature, journals, cyber source selected difficulty, depth and breadth are suitable for the cultivation of applied talents of teaching materials is the primary problem facing teachers in teaching. The author applied undergraduate college English teaching materials selection of food professional principles, and based on the enterprise, the market and the needs of students, to a position in the cultivation of Applied Talents in Colleges and Universities -- Jining College as an example, discussed the specific scheme selection, arrangement of teaching materials.
 
First, the application of undergraduate colleges and universities to choose the basic principles of food professional English teaching materials
 
Applied undergraduate colleges mainly by the transition to the new local undergraduate colleges and universities, training objectives and teaching object is different from the teaching and research of colleges and universities, but also different from the higher vocational colleges, in the choice of teaching materials of basic principles are as follows.
 
1 integrity
 
Professional English teaching, as well as general English, needs to complete three tasks: knowledge input, instrumental input and communicative input. It focuses on professional education, emphasizing the cultivation of scientific literacy. Selection of food professional English teaching materials should not only meet the needs of professional knowledge, learning vocabulary and grammar, but also pay attention to training the comprehensive ability to use English in English as a tool to consult the professional information, access to information and professional, professional or academic exchanges, the ability to complete communicative tasks and ensure balanced access to professional knowledge and language the application of skills, improve scientific literacy.
 
2 authenticity
 
ESP with the biggest difference is the general English, learners have specific goals and requirements in the former study, this demand is not limited to the examination, it is more important in the fields of further practice and application. The training goal of applied undergraduate colleges are high level application technology talents to serve the local economy, this means that the actual needs of professional English teaching materials and the local enterprises, market and professional English learners to match, to the target situation oriented, selection of tasks and activities close to life, production, trade, research and academic exchanges in the language information, to allow students to experience the real language background construction, as far as possible to shorten the teaching materials and production and life practice distance.
 
3 moderation
 
In the selection of teaching materials, accurately grasp the teaching material "degree" is an important prerequisite to ensure the quality of teaching, including difficulty, depth and breadth. Applied undergraduate colleges is the predecessor of local colleges and universities, training objectives and teaching object of professional basis, English proficiency and learning ability are different from the teaching and research of universities and colleges of higher occupation (College), so the difficulty, depth and breadth should also have their own characteristics. The students in the applied undergraduate colleges have generally accepted the systematic basic knowledge education, have strong learning ability, and the English level is generally between three and four. Therefore, in terms of ease of use, it is best to use a little more than the current level of language proficiency of students, the language material [1], that is, the difficulty of the language in the four or so articles. In depth and breadth, we can choose a professional introduction and review of the data, without emphasizing professional knowledge, deep and fine, because our teaching goal is to enable students through reading professional articles, scientific articles, vocabulary and sentence rhetoric, discourse features of learning, to cultivate the ability of reading professional literature, access professional information.
 
4 times
 
One of the principles used in the preparation of special purpose English is to reflect the latest achievements in the field of [2]. professional English teaching materials must keep up with the pace of the times. According to the specialty characteristics, combined with the current domestic and foreign hot fusion cutting-edge content, the introduction of the latest food professional knowledge and development trends, new achievements, new trends and new technologies and new methods to fully reflect the food professional development of science and technology, to meet the needs of the development of economy.
 
Two, food professional English needs analysis
 
Application oriented Undergraduate Colleges and universities is to adapt to the production, management, service needs of the advanced application of technical personnel. For improving the teaching quality of food professional English, first of all to the actual needs of enterprises, and the market investigation and analysis of students, understand English major practice is mainly used for which activities, which need to master professional knowledge and skills in English, this is the selection and arrangement of the teaching materials.
 
1 enterprise and market demand
 
Gorgeous Na and so on in the survey random questionnaires, 12 food companies in Shandong Province: 92% business scope belongs to the food processing, food inspection and food marketing, 80% employees of the distribution in the production department, quality inspection department of the Ministry of foreign trade and engaged in the production, quality inspection and import and export business and [2]. data show that the current food occupation certificate the industry needs to include public nutritionists, food safety division, HACCP (QS) system certification auditor, food quality inspector etc.. These jobs or positions require practitioners to have solid professional skills in food nutrition, food microbiology, food processing, food technology, food testing and food safety.
 
Specific to the related activities, and English food industry task, Zhang Jiayan respectively in the private food enterprises, large food enterprises and foreign enterprises to carry out scientific and objective survey and interviews, the results show that the high frequency of activities and tasks are: access to English food information and research data, reading instruments, equipment English. English, product specification or process specification, product introduction and promotion, international conference industry, foreign trade in practical document processing such as sending and receiving mail, writing [3]. fill orders, documents, contract documents foreign clients of these foreign activities and tasks in addition to the requirements of practitioners to understand western culture, have a higher literacy, professional information reading, translation and speaking skills is also put forward higher requirements.
 
Such as food quality inspection work. At present, more and more large-scale food production enterprises in order to protect the quality of products, the introduction of advanced experimental equipment from abroad, such as high performance liquid chromatography, mass spectrometry, etc.. These instruments are operating procedures and instructions are English, if not well understood the instructions. It is difficult to carry out the correct and standard operation and provide accurate experimental data, so the equipment manual reading and understanding is required to learn professional English learners.
 
Food English manual. Almost any commodity in the import, as required, will be translated into Chinese foreign language specification, in the mainland to sell. Our products to go out of the country, first of all, the characteristics and performance of the product should be scientific, accurate and professional expression in English, which are required to master the skills of translation specifications. With the continuous development of China's food import and export trade, the demand for translation of food brochures will be more and more extensive in today's society.
 
Therefore, the professional basic knowledge of English teaching materials in addition to food professional system, must be combined with specific tasks, in the industry, foreign trade practice activities to supplement English instructions and a series of application and practical teaching materials.
 
2 students' interest and learning needs
 
Students are the main body of teaching, English teaching only to fully meet the needs and interests of students, in order to maximize the subjective initiative of students, to achieve the best teaching results. The author of the Jining Institute of survey of 128 students in food science and engineering, in addition to universal in the western food culture learning enthusiasm, because of graduation thesis writing English abstract, interested in writing skills in the proportion as high as 73%, and a further investigation of the needs of students hope to improve the listening professional courses, academic lectures or statement of academic information and other general academic English skills, a new application to [4]. which is under the background of internationalization of Higher Education
 
Three, teaching materials selection and layout program
 
The choice principle and demand situation of teaching materials based on the author in Jining College of food professional English Teaching for optional, self teaching materials, and according to the contents of 7 teaching units, as shown in table 1. Layout plan and key points are as follows.
 
1 take into account the basic knowledge and practical application
 
Food specialty is an interdisciplinary professional, demand for food expertise based on the market, the knowledge system of teaching unit used in most of the domestic food professional English Teaching for the first 5, namely from food nutrition, food microbiology, food processing, food processing and food safety aspects of a representative of the classic article learning the basis of professional knowledge, to ensure the scientific, systematic and integrity of professional knowledge, rather than the simple combination of professional reading. These texts are generally obtained from existing food professional English Teaching in scientific articles, all foreign original data, language specification, suitable for learning vocabulary and lexical structure, familiar with scientific paper grammatical features and textual features, professional background knowledge, provide the necessary professional knowledge and technical personnel for food.
 
In order to meet the needs of enterprises, the market and the needs of students, we have also selected a large number of relevant and practical data, of which sixth teaching unit is specially designed for food trade. They mainly come from the life, production, research and development, communication, trade and other real situation, with text, pictures and audio-visual materials in two forms, involved in Western food culture, imported food nutrition labels and imported products specifications, determination of microbial and chemical composition of the imported equipment and mechanical equipment specifications, food display, import and export foreign trade practices such as inquiry, quotation, order, contract etc. (see Table 1). This part focuses on the practical teaching materials and communication, help students familiar with all kinds of practical writing skills, characteristics and common terminology, vocabulary, to improve students' English application ability, shorten the graduates occupation adaptation period, enhance the competitiveness of professional help. The seventh teaching units are designed to meet the needs of research and development of the product and the academic needs of the students. The main difficulty of food science and technology periodicals study, grasp the characteristics of scientific articles, and English abstract format, improve the access and English abstract writing skills; also by listening to foreign academic lectures or foreign open courses, preliminary exercise listening to lectures, taking notes and statements of academic information [4].
 
Professional theory and practice are closely linked and complementary, many professional theory and practice in content and vocabulary related to similar, so the author in constructing the content system when the content of the relevant professional theoretical knowledge and practical application of the contents into the same teaching unit. Such as carbohydrates, proteins, lipids and food culture, food nutrition labels into first common units; microbial and food preservation and colony detection, biochemical instrument operation and food detection technology jointly organized into second units.
 
2 Application of outstanding, easy to moderate
 
At present, the professional English teaching materials and related teaching materials published in China are numerous and complicated, and the difficulty, depth and breadth are different.
 
In the application of undergraduate teaching materials, we should give priority to the application of outstanding articles. For example, "carbohydrate" and "protein" are the basic content of the food professional English, the teaching material is different, the angle of discussion is also different. Some focus on the nutritional value of the two, some of the carbohydrate and protein structure, as well as the physical and chemical properties of the two...... In the multiple versions of textbook content after careful comparison, the author found that the China light industry press the "food professional English anthology" in the text "Carbohydrate" from the Maillard browning and suppression principle ways of application in the production practice to discuss the physicochemical properties of carbohydrates, the text "Protein" around the texture, water holding, emulsion, gel formation and food processing is closely related to the functional properties of the protein physicochemical properties. These two articles are based on food processing common physical and chemical phenomena discussed, can help learners better professional knowledge and production practice, more in line with the needs of application-oriented talents training teaching, so in the study of protein and carbohydrate, preferred the two articles as teaching materials.
 
Select the teaching materials can also be bold and flexible to choose more close to life, production of real materials instead of existing textbooks in the text. If the materials in the description of vitamin and mineral types and functions of the text to replace the imported health products, specifications of imported food instructions; in the study of microbial detection, we will direct the detection method of the total number of colonies of the general international import and export enterprises (ISO4883-2003) as teaching materials, analysis of the specific steps, microbial detection methods and data learning. These two articles are from real life and production practice, strengthen the practical and interesting teaching materials, help students to better understand the use of English in practice, more close to the objective of cultivation of applied talents.
 
Applied undergraduate colleges generally two colleges and universities or local colleges, English based science and engineering students are generally weak, at the Jining College of food science and engineering students learning English professional English course in food generally for the National University English 3 class or 4 class, so in the choice of teaching materials, not only can not choose uncommon terminologies, the academic research of complex sentence structures, but also can choose the sentence is too simple, popular science articles easy to understand language, only the degree of difficulty of the 4 or so close to the national teaching material to conform to the application oriented university English level and the ability to accept. To accurately grasp the degree of difficulty and measure of balance in addition to professional vocabulary and sentence structure complexity, more important is to rely on accumulation of teaching experience and teaching practice, attempts to explore. If the "processing" of dairy products in terms of content, according to the feedback teaching effect, we use the China Agriculture Press "food professional English" in the text "Yougurt Fermentation", this paper relates to the yogurt type, strain, the production process of professional words, complex sentences are not many, small, successive the classroom survey shows that about 80% of the students of professional knowledge showed a strong interest in learning, and that the text of moderate difficulty, high acceptability.
 
3 give full play to students' initiative and introduce new technologies and new achievements in Food Science
 
As mentioned earlier, the teaching materials should adapt to the requirements of the development of the scientific information era, timely supplement domestic and international hot content, reflecting the new technology and new methods of the food industry. In the second, 3, 4, 5 units were set up food testing, food processing technology, new food technology and food safety issues. The contents of this part do not determine the text data, the premise in the teacher introduces the background knowledge and the limited range of data collection theme, encourage students to the understanding of professional knowledge, by sharing, extensive and real-time characteristic of network information resources, since the main literature.
 
This material can highlight the academic atmosphere, embodies the spirit of the times, greatly enrich the teaching resources; at the same time, students from passive recipients of information to active construction of knowledge, fully mobilize the enthusiasm, initiative and creativity of the students.
 
4 audio visual speaking training
 
In addition to reading and writing skills, survey of medium and large food enterprises have higher requirements for oral English, oral English need to reach above the intermediate level [3]. current college English Teaching of listening, said training are based on daily conversation, daily communication ability has improved, but still far can not meet the actual needs in the work of the day after. To this end, we will be a large number of intuitive, vivid, lively original video data into the teaching materials, teaching materials to enrich the form of expression. They involve food nutrition, food preservation, food processing machinery, food safety and other aspects, such as the introduction of food preservation, food nutrition label war, unit operation, dessert and yogurt preparation, orange juice, ham manufacturing, food manufacturing manufacturing practice, good GC overview...... In order to meet the actual needs of workplace and academic exchanges in the workplace, we will trade, academic lectures dialogue materials into the classroom, open, cooperation through work simulation and post role teaching activities, such as the characteristics of products, production workshop, production process, trade negotiations, academic reports, active classroom atmosphere also, exercise oral and oral communication skills of academic career.
 
Four, concluding remarks
 
It is an arduous task for us to write a set of high-quality professional English teaching materials for application oriented colleges and universities. It requires an experienced team of teachers, need to listen to advice and valuable experience of the absorption of other materials, and invited well-known scholars and technical staff to the enterprise, the overall quality, work to the final completion of the textbook writing. The author tries to make a preliminary attempt on the selection and arrangement of the teaching materials of food specialty in Applied Undergraduate Colleges and universities.
 
Reference
 
[1] Wang Yan. Discussion on the principles of compiling ESP textbooks in China [J]. Chinese foreign language, 2011 (2): 75-80.
 
[2] gorgeous Na, Chen Jie, Du Jiahua. An investigation on the demand for foreign language communicative tasks based on the needs of the food industry [J]. Fujian quality management, 2015 (8): 167-168.
 
[3] Zhang Jiayan, Xiong Jianwen. A study on the teaching of English for food specialty in Independent Colleges Based on needs analysis [J]. Heilongjiang Journal of animal husbandry and veterinary medicine, 2015 (1): 130-132.
 
[4] Cai Jigang. A study on the requirements analysis and teaching methods of "academic English" [J]. foreign language teaching theory and practice, 2012 (2): 30-35.
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