FB2CAL-English for Science

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Mr James Wylie
Email: j.wylie@reading.ac.uk

Type of module:

Summary module description:

This module is delivered at the ÌÇÐÄ̽»¨ for international students whose first language is not English, and who have arrived on Part 2 or Part 3 as visiting students or as part of a 2+2 programme. The module recognises the need to continue these students' language development, and to develop both their academic and professional skills in the UK Food Science context to which they are transitioning.

Aims:

This course aims to develop the students’ linguistic ability to perform a range of relevant academic and professional skills tasks, involving a variety of language skills and audiences, in the UK Food Science context. This developmental enhancement has been designed to be transferrable to other modules, both concurrent and future, and thus help facilitate the students’ overall performance in their Food Science degree courses at the ÌÇÐÄ̽»¨ and their professional activities using English.

Assessable learning outcomes:

On completing this module, students should be better able to:

• ProduceÌýrelevant, accurate and appropriately detailed subject-specific information


• ModifyÌýcommunication of subject-specific ideas for situation and audience


• ApplyÌýtutor feedback to improve drafts


• ProduceÌýcoherent and cohesive texts


• UseÌýa broader range of academic and subject-specific language more fluently and accurately


• ApplyÌýparaphrasing and referencing academic conventions


• DemonstrateÌýfluency and spontaneity in subject-specific spoken interaction


• ExplainÌýexperimental purpose andÌýrecountÌý³¾±ð³Ù³ó´Ç»å


• ShowÌýcalculations and results clearly and accurately


• ExplainÌýresults and sources of error


• Propose and defendÌýa stance


• UseÌýevidence to support their argument


• EvaluateÌýsubject-specific ideas and arguments


• RecogniseÌýcoherence and cohesion


• IdentifyÌýdata from subject-specific texts


• Explainsubject-specific terms

Additional outcomes:

On completing this module, students should also be better able to:

• Recognise typical university assignment requirements


• Plan assignments


• Use online reading lists and find sources


• Use Blackboard and Turnitin


• Apply reading skills advice to assignment research


• Carry out classroom tasks and independent study assignments with peers


• Carry out interaction with university staff


• AppraiseÌýtheir ongoing language needs and take appropriate developmental action

Outline content:

The content of this module is divided into seven strands of learning:

Strand 1:ÌýFood Science Vocabulary

• doing experiments (inc. apparatus, actions and procedures)


• affixes


• describing food (inc. cooking, taste and texture)


• data and quantities


• economics and money


• opinionÌýand importance


• food and the environment

Strand 2:ÌýLab reports

• IMRAD structure and functions

Strand 3:Ìý±Ê°ù±ð²õ±ð²Ô³Ù²¹³Ù¾±´Ç²Ô²õ

• opening, overview and lead-in


• visual aids


• making a positive impact


• linking, ending, Q & A and closing

Strand 4: