My speciality

(Process Engineering)

Vocabulary

1.	process engineer	інженер-технолог
2.	public catering products technologies	технологія виробництва продуктів громадського харчування
3.	technology and engineering	технологія та проектування
4.	to ensure the availability	забезпечувати доступність
5.	acceptable	сприйнятливий
6.	selection	вибір
7.	consumer	споживач
8.	to apply	застосовувати
9.	processing	обробка
10.	preservation	консервування
11.	evaluation	оцінка
12.	distribution	розповсюдження
13.	to major in	спеціалізуватися з якогось предмету
14.	sanitary regulations	санітарні норми
15.	production assistant manager	завідувач виробництвом
16.	pledge	запорука
17.	gradual transition	поступовий перехід
18.	improvement	покращення

Pre-reading task

Match the term and the definition:

1.nutrients	a. a food item that goes into a dish or recipe
2.food	b. a whole grain or seed that people eat
3.preserve	c are naturally occurring chemical substances found in food necessary for supplying the body with energy
4.ingredient	d. is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk for nutrition or pleasure
5.cereal	e. to take care of and save for the future; to treat in a special way to prevent decay

MY SPECIALITY (Process Engineering)

Process Engineering faculty of our University trains students specializing in public catering products technologies. Students gain a qualification in Technology and Engineering. Process engineers ensure the availability of a safe, acceptable, and nutritious selection of foods for consumers. They also apply chemistry, microbiology, engineering, and other sciences to the production, processing, preservation, evaluation, and distribution of food products. That is why according to the curriculum students majoring in food science and technology study the following subjects:

- humanitarian: history, philosophy, economic theories, politology, sociology and labour psychology, law, foreign languages;

- general: higher mathematics, physics, chemistry, mechanics, automation, informatics, drawing, economics, management;

- special: public catering products technologies, food products study and classification, microbiology, standardization, physiology, processes and commercial equipment, projecting, branch organization and management, etc.

Most attention is devoted to basic diets for various population groups, nutritional value of food products, culinary, cooking technologies, changes in products composition while cooking, quality control methods, and sanitary regulations for mass catering plants.

Education is completed by defence of graduation work. Graduates of the Process Engineering faculty of our University have career options in a variety of food industries, such as dairy products, meat and meat products, fruit and vegetable products, and cereal products. They can work as managers of catering establishments, as process engineers, production assistant managers, designers, research workers at research institutes or at quality control laboratories.

Rational and dietetic nutrition of a man is the pledge of good health. Right organization of mass catering helps to solve this problem. Mass catering plays an important role in our society by saving material and manpower resources and changing the people’s way of life. It helps to raise the productivity of labor in industry and agriculture by providing the working people with food at their places of work. As a future specialist in this system I shall try to find new ways and methods in organization of work to solve various problems facing the mass catering: the gradual transition to industrial methods in processing of products and food preparation, the improvement of quality of food and others.

Comprehension check

Дата добавления: 2015-11-14