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Professor
GEOFFREY MICHAEL GRAY (Tit.)
Period
Second Semester 
Teaching style
Convenzionale 
Lingua Insegnamento
 



Informazioni aggiuntive

Course Curriculum CFU Length(h)
[50/23]  FOOD AND NUTRITION SCIENCES [23/00 - Ord. 2017]  PERCORSO COMUNE 6 48

Objectives

The learning objectives of the course take account of the following two requirements:
1) ‘GENERAL ENGLISH’: to improve language skills at the level of understanding (listening and reading) and production (speaking and writing) so that the student has a level of English language that is equivalent, or superior, to upper intermediate level, that is, level B2 of the Common European Framework of Languages (CEFR), see the published book entitled Common European Framework of Reference for Languages: Learning, Teaching, Assessment, Cambridge University Press, Cambridge, 2001 (or subsequent editions).
2) ‘SPECIFIC ENGLISH’: since English is the international language of communication in scientific discourse communities, it is necessary that students understand texts that are related to their chosen field of scientific study (i.e., food science and / or nutrition science).

Concerning the first requirement, at the end of the course the student should be able to: 1) understand the main ideas of complex text on both abstract and complex topics; 2) interact with a degree of fluency and spontaneity that makes regular interaction with native speakers possible without difficulty or stress for either party; 3) produce clear, detailed text on a wide range of subjects and express a viewpoint on a topical issue (see ‘global scale’, level B2, CEFR, page 24 of the above-mentioned publication).

Regarding the second requirement, the student should be able, at the end of the course, to follow the main argument of texts written in English that concern food science and / or nutrition science. He or she should also be able to complete this text with lexis that is precise and appropriate in terms of nomenclature and fundamental concepts.

Expected results

1. Knowledge and understanding
By the end of the course students will be familiar with the specific lexis of the technical discourse of their chosen scientific discipline. They will also have required sufficient mastery of the grammatical and phonological systems of the English language to allow them to handle firstly, a wide range of written texts and secondly, direct interaction with interlocutors who are using English either as a first or as a second language.

2. Applying knowledge and understanding
Students will be able to follow a lesson or a lecture delivered in a variety of English that has no exceptional difficulties on subjects related to their degree course. They will be capable of giving oral or written feedback, and of producing, up to level B2, written texts necessary for active participation in the discourse community of their discipline.

3. Exercising independent judgement
Students will be able to analyse written and spoken texts and distinguish between truly authoritative claims and those that are less convincing or even dubious. The student will need to develop awareness of the main differences that exist, in terms of syntax, morphology and lexis, between his/her first language and the English language.

4. Communicative competence
By the end of the course students will be able to interact with colleagues or other interlocutors on subjects of a general or scientific nature.

5. Ability to learn:
The aim of the course is to help students develop the self-confidence to use the language skills they have acquired to carry out independent, unsupervised further studies in their chosen scientific field. The student will need to develop awareness of his or her strengths and weaknesses when learning English. He or she should also acquire the ability to study the key textbook and other learning materials outside of the lessons.

Prerequisites

Students embarking on this course should have certified English language skills at B1 level on the CEFR.

Contents

General English: the grammatical structures, the lexis (including the most common idiomatic expressions), the phonological features, formal and informal registers, and the socio-linguistic and pragmatic conventions appropriate for a course that aims to take students to level B2, and the use of such linguistic aspects in the reading and discussion of a wide range of subjects – health, the environment, work etc. – that are of relevance to everyday life.

English for Specific Purposes: the acquisition of the technical vocabulary that will allow students to read and comment upon authentic texts from the field of food science and / or nutrition science.

Teaching Methods

Lessons (48 hours) taught in English designed to encourage the active participation of the students. In order to help students study independently outside of lessons, the slides used by the teacher and the answers to the exercises in the key textbook will be made available to students.

Verification of learning

There will be a two-hour written test with tasks in both General English and English for Specific Purposes. The result will be simply satisfactory (‘idoneo’) or not satisfactory (‘non idoneo’). In the case of a borderline result, i.e. very nearly satisfactory, there will also be an oral test to permit further examination of the student's communicative competences. The use of dictionaries, textbooks or notes during the exam is not permitted. In order to pass this exam, students will need to obtain a final mark of 18/30. At least one example of the exam with the correct answers will be published on the teacher’s home page at the start of the course.

Students who possess certain types of internationally recognised external certification, i.e., certification recognised as valid by the University of Cagliari and that shows a level of English equivalent or superior to B2, do not have to attend the course or take the exam. If any such student still wishes to attend the course, he or she can do so without having to take the exam. All certificates must have a date that shows the certificate was not issued earlier than three years before the start of the current academic year (e.g., not earlier than 1 October 2016 for the academic year 2019-2020).

Texts

1. The B2 sections of the textbook New Get Inside Language A1-B2+ Levels by M. Vince, G. Cerulli, M. Muzzarelli and D. Morini (Macmillan Education, 2017), ISBN: 978-1-380-00688-2. Purchase of this textbook enables students to access a multi-device digital book integrated with a series of online resources.

2. Authentic materials (supplied by the teacher) featuring the specific language pertinent to the degree course: abstracts to scientific papers, passages from articles etc.

More Information

The lessons will take place at the Cittadella Universitaria di Monserrato, Monserrato, Sardinia.

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