Размещено 2 года назад по предмету
Английский язык
от asdfghj
ответить на вопросы по тексту
1.What is the main function of a food technologist at the food enterprise?
2. What journey does a food product make before its consumption?
3. What is the main concern of food producers?
4. What does natural science education include?
5. What aspects does Food Technology study?
6. How are students taught to become qualified specialists?
7. What skills are necessary for future food technologists?
8. How do students practice during their studies?
9. Where can graduates work after their graduation?
10. Why should students take part in field work?
текст
For years, food technologists have been continuously in demand in the employment market. Food technologists are responsible for the planning and production of foods from raw materials to the finished product. Everyday we consume food and trust in its quality. Yet there is more behind a ready-for-sale product than just its filling into attractive packaging. When eating the product, the consumer is scarcely aware of what a long journey this has had from original agricultural product through processing in industrial enterprises to sale via the widest variety of distribution channels. At each step, the products must stand up to manifold controls and checks before we consumers can buy them in the shops.
Food safety (both in terms of microbes and toxicity) is central to the profession in the food industry. It is of the highest concern to manufacturers and thus there is a high demand for professionals on all levels in all branches of the food industry, as well as related industries, based on biological and biochemical processes of foods, food additives and raw materials. Future specialists need special skills to perform laboratory testing of foods, agricultural products, nutrients and toxins and to develop an original food product.
Food Technology is the study of the technical aspects of food production, beginning with harvesting or slaughtering, and ending with the consumption of the final product. In order to ensure qualification in food technology, the Bachelor course in Food Technology consciously focuses on a combination of the natural science education with the profound knowledge of technological processes in food industry. Food Science studies require a strong knowledge base in chemistry, biology, physics and mathematics. In-depth practical courses in food sciences, studying the principles of food technology, food analysis, food chemistry and biochemistry, and the physical characteristics of food are essential for future technologists. Food technologies also cover quality control of agricultural supplies and raw materials, hygiene, sanitization, packaging processes etc. In this way, students are given the optimum ratio of theory and practice to qualify them for their profession. By the end of their course and through solid scientific work and specialist knowledge and abilities, graduates should be as best prepared as possible for practicing their profession. The result is a broad spectrum of professional opportunities in the food sector for graduates.
Potential places of employment upon graduation include food corporations, food-processing enterprises, research and development institutions, life science laboratories, quality control and regulatory institutes, governmental and municipal offices in charge of monitoring and evaluating the food industry and food services, as well as planning and consulting firms. As a matter of fact graduates are required to have enough practice in the related branches of food industry. Therefore students’ participation in field work as part of their academic studies, where they are exposed to real work scenarios in an industrial environment, can provide them with invaluable practical experience and help them build professional contacts that may be useful upon graduation.