Professional Career in Food Industry. Tutorial

in the diet and the occurrence of heart and blood-vessel diseases. Research is continuing to determine what sort of relationship exists.

Inedible Products. One of the most important products made from fats and oils is soap. Soap is a chemical combination of a fatty acid and a metal. The metals most commonly used are sodium and potassium. Soap is made by mixing fats or oils with caustic soda (sodium hydroxide or potassium hydroxide. Certain oils, such as linseed oil, are called drying oils. They have a special quality that makes them useful in paints.

Famous scientists working with microorganisms

Antoine van Leeuwenhoek was the first to observe microorganisms using a microscope. In 1676 he observed bacteria and other microorganisms, using a single-lens microscope of his own design. The field of bacteriology was founded in the 19th century by Ferdinand Cohn, a botanist who describes several bacteria. Cohn was also the first to formulate the taxonomic classification of bacteria and discover spores.

Louis Pasteur and Robert Koch were contemporaries of Cohn’s and are often considered to be the father of Microbiology and medical microbiology. Pasteur designed methods for food preservation (pasteurization) and vaccines against several diseases such as cholera and rabies.

Koch is best known for his contributions to the germ theory of disease, proving that specific diseases were caused by specific pathogenic microorganisms. He developed a series of criteria that have become known as the Koch's postulates. Koch was one of the first scientists to focus on the isolation of bacteria in pure culture resulting in his description of several novel bacteria causing tuberculosis.

Martinus Beijerinck and Sergei Vinogradsky are considered to be the founders of general microbiology. Beijerinck made two major contributions to microbiology: the discovery of viruses and the development of enrichment culture techniques. Vinogradsky was the first to develop the concept of chemolithotrophy. He was responsible for the first isolation and description of nitrogen-fixing bacteria.

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15.https://www. thebalance.com/how-to-write-a-cover-letter-

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16.http://money.usnews.com/money/blogs/outside-voices-careers/ 2010/12/06/how-to-choose-a-career-thats-best-for-you

17.https://www.thebalance.com/how-to-choose-a-career-524776

18.https://ru4.ilovetranslation.com/c8dmQL6wFtL=d/12.

19.https://en.wikipedia. org/wiki/Job_interview

20.https://en. wikipedia.org/wiki/Food

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21.https://en.wikipedia.org/wiki/Food_chemistry

22.http://www. insidejobs.com/careers/food-engineer

23.https://www. kent.ac.uk/ careers/ workin/ production.htm

24.https://en. wikipedia. org/wiki/Nutrition

25.https: //foodscience.cals.cornell.edu/ graduate/ ms-and-phd- research-concentrations/food-engineering-concentration

26.https://en. wikipedia.org/wiki/Food_processing

27.https://en. wikipedia.org/wiki/Food_quality

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29.https://en. wikipedia.org/wiki/Canning

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44. https://en. wikipedia.org/wiki/Genetically modified_food

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CONTENTS

Introduction………………………………………………………………..3

Unit 1. Choosing an occupation ………………………………………....4

Food Science Basics: Food and food sources

Unit 2. In the world of jobs ……………………………………………7

Food Science Basics: Plants and animals in human diets

Unit 3. What do Food engineers do? …………………………………11

Food Science Basics: Food chemistry

Unit 4. Necessary education to make a career in food industry ……..16

Food Science Basics: Nutrition

Unit 5. Basic and higher education in Russia ………………………....20

Food Science Basics: The macronutrients in human life

Unit 6. The bakalavr’s or magistr’s degree …………………………...25

Food Science Basics: The micronutrients in human organism

Unit 7. Job or magistr’s degree ………………………………………..30

Food Science Basics: Food processing

Unit 8. Think before choosing a career ……………………………….35

Food Science Basics: Food quality

Unit 9. Seven steps to take before choosing a career ………………....39

Food Science Basics: Food safety

Unit 10. Successful searching for a job ………………………………..44

Food Science Basics: Shelf life of food products

Unit 11. “Want ads” or job advertisements …………………………..49

Food Science Basics: Canned food

Unit 12. The role of resume in job-hunting …………………………...53

Food Science Basics: Ultra-heat treatment and Snap freezing methods

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Unit 13. How to write a cover letter …………………………………...60

Food Science Basics: Pasteurization

Unit 14. Should a job-hunter go to the employment agency……….....67

Food Science Basics: A functional food

Unit 15. Making an appointment……………………………………....71

Food Science Basics: Sports nutrition

Unit 16. What makes a good interview ………………………………..76

Food Science Basics: Nutrition for kids

Unit 17. A new job at food-products corporation Danone

based in Russia ………………………………………………………….81

Food Science Basics: What is biotechnology?

Unit 18. My first day at the food production factory ………………..87

Food Science Basics: Food engineering

Unit 19. I want to change my job ……………………………………91

Food Science Basics: Food manufacturing

Unit 20. Job hopping – “The pros and cons” …………………………95

Food Science Basics: Some aspects of food production and sale

Unit 21. English for successful career ………………………………..100

Food Science Basics: Genetically modified foods

Texts for additional reading and translation ……………………..…....106

References ……………………………………………………………....112

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