S. Seiffulin kazakh agro technical university

D. M. Rakhimova, E. A. Unissov

food industry

Astana 2011

Д.М.Рахимова, Е.А.Юнисов

Английский язык (для студентов факультета ВиТЖ, обучающихся по специальности 5В072700 «Технология продовольственных продуктов»

Астана, 2011. – 121 стр.

Рецензии написаны:

Кандидатом педагогических наук, доцентом кафедры СГД университета «Туран-Астана» Калдаяковой Г.С.

Старшим преподавателем английского языка КАТУ им. С.Сейфуллина Байгашкаровой М.И.

Учебное пособие включает в себя специализированные тексты и грамматические темы, а также дополнительные тексты. Упражнения направлены на развитие навыков письма, перевода, чтения и говорения, а также тесты для самоконтроля на закрепление изучаемого лексико-грамматического материала. Образцы промежуточных и экзаменационных тестов позволяют студентам самостоятельно подготовиться к рубежному и итоговому контролю. Данные в учебном пособии грамматические справочники позволяют систематизировать грамматический материал.

Студенты могут пользоваться учебное пособие на занятиях под руководством преподавателя, а также самостоятельно.

Учебное пособие содержит лексический материал для составления тематических текстов.

Учебное пособие по английскому языку для студентов факультета ВиТЖ рекомендоано УС КазАТУ им.С.Сейфуллина ( протокол № 13 от 30.06.11г)

© Рахимова Д.М., Е.А.Юнисов., 2011

Introduction

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products

As hands - on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food.

Food processing is a major contributor to food technology, and provides important and useful tools for the food technologist to apply in designing, developing and controlling food processes. Process engineering principles are the basis for food processing, but only some of them are important and commonly encountered in the food industry. This book aims to select these important principles and show how they can be quantitatively applied in the food industry. It explains, develops and illustrates them at a level of understanding which covers most of the needs of the food technologist in industry and of the student working to become one. It can also be used as an introduction to food engineering.

Unit 1

Text: Food

Grammar: Passive Voice

Food

Food and cooking

F ood is one our most basic needs. We cannot live without it. Food gives us the energy for everything we do – walking, talking, working, playing, reading and even thinking and breathing. Food also provides the energy our nerves, muscles, heart, and glands need to work. In addition, food supplies the nourishing substances our bodies require to build and repair tissues and to regulate body organs and systems.

All living things must have food to live. Green plants use the energy of sunlight to make food out of carbon dioxide(a gas in the air) and water and other substances from the soil. Other living things depend on the food made by green plants. The food that people and other animals eat comes chiefly from plants or from animals that eat plants.

Food does more than help keep us alive, strong and healthy. It also adds pleasure to living. We enjoy the flavors, odors, and textures of foods. We celebrate special occasions with favorite meals and feasts.

Although most of the food we eat comes from plants or animals, the variety of foods as grains, fruits and vegetables. Animals provide meat, eggs and milk. These basic foods may require little or no preparation before they are eaten. Or they may be greatly changed by processing. For example, milk may be made into such foods as butter, cheese, ice cream, and yogurt.

The chief foods that people eat differ widely throughout the world. Millions of people in the Orient eat rice as their main food. People of the Pacific Islands depend heavily on fish. Most people of Turkey eat mainly cracked-wheat bread and yogurt. The people of Argentina and Uruguay eat much beef. What people eat depends chiefly on where they live and how much money they have. It also depends on their customs, health, life style, and religious beliefs. Children learn many eating habits from their parents. But each person develops individual food preferences and prejudices. Eating habits are also influenced by how much time people have to buy, prepare, and eat food.

In developing countries, many families must produce all their food themselves. In the United States, Canada, and other developed countries, however, most people rely on the food industry for their food. The food industry includes farmers, food-processing companies, researchers, shipping companies, and food stores. The growth of the food industry has greatly increased the amount and kinds of foods available in developed countries.