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My future speciality. Technology of Milk Storage, Preservation and Processing

I am a second-year student of the National University for Food Technologies. I study at the Faculty of Meat and Dairy, Perfumery and Cosmetics products. My future speciality is technology of milk storage, preservation and processing. The course of training of technologists takes 5 years of studying. The senior-year students are taught disciplines connected with their future qualification. These disciplines are: technology of milk, control of dairy quality, innovation technologies of dairy production, optimization of dairy technologies processes, technology equipment of dairy branch, chemical raw materials for dairy production, etc.

A contemporary specialist in dairy technology should also have a good command of a foreign language to use information in foreign languages from special sources for his future career, to discuss professional problems with his colleagues from foreign countries, etc.

On graduating from the university we will be able to work at dairy plants. A specialist in dairy technology applies principles of bacteriology, chemistry, physics, engineering, and economics to develop new and improved methods in production, preservation, and utilization of milk, cheese, ice cream, and other dairy products; conducts experiments in such problems as preventing bacterial increase in milk during processing, improving pasteurization methods, and designing better packaging materials, dairy equipment, or supplies; may specialize according to product, as ice cream or cheese, or according to functional activity, as sanitation research or storage problems.

Active Vocabulary

future speciality – майбутня спеціальність

Faculty of Meat and Dairy, Perfumery and Cosmetics products – факультет м`ясо-молочних та парфюмерно –косметичних виробництв

optimization of dairy technologies processes – оптимізація технології процесів молочних продуктів

technological equipment of dairy branch – технологічне обладнання молочної галузі

sources – джерела

raw materials – сировина

have a good command of a foreign language – добре володіти іноземною мовою

be able to work – бути здатним працювати

develop – розвивати

improve – вдосконалювати

preservation – зберігання

production – виробництво

conduct experiments – проводити експерименти

preventing bacterial increase in milk during processing – запобігати зростанню кількості бактерій в молоці під час обробки

equipment – обладнання

designing – проектування, конструювання

packaging materials – упаковочні матеріали

storage – зберігання

Task 1

Answer the questions to the text:

  1. What is the name of your department?

  2. Which specialists does it train?

  3. Which qualification will the students of this department get after graduating from the University?

  4. Which special disciplines do senior-year students learn at this department?

  5. Which knowledge and skills must a future specialist in dairy production?

  6. Why must a contemporary technologist have a good command of a foreign language?

  7. Where can future specialists in dairy production work?

  1. Do you consider your future qualification interesting, creative, topical? Why?

  2. What experiments does a specialist in dairy technology conduct?

10.How would you give the reasons for a choice of your future speciality to your friend from other university?(Make up a short story).

Task 2

Fill in the gaps using the words in the box

Storage; be able to; plants; dairy; preservation; production; develop; conducts; processing; packaging; equipment; storage

I study at the Faculty of Meat and 1________, Perfumery and Cosmetics products. My future speciality is technology of milk 2_________, preservation and processing. On graduating from the university we will 3_________work at dairy 4________. A specialist in dairy technology applies principles of bacteriology, chemistry, physics, engineering, and economics to 5_________new and improved methods in 6_________, 7_________, and utilization of milk, cheese, ice cream, and other dairy products; 8_________experiments in such problems as preventing bacterial increase in milk during 9_________, improving pasteurization methods, and designing better 10__________materials, dairy 11_________, or supplies; may specialize according to product, as ice cream or cheese, or according to functional activity, as sanitation research or 12__________problems.

Text 2

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