Paola Briano

A Matter of Life 3.0 è un corso di inglese specialistico per l’indirizzo chimico, microbiologico, biotecnologico e ambientale.
 Grazie alla ricchezza del materiale proposto, il testo offre la possibilità di scegliere gli argomenti sia in base ai programmi delle materie tecnico-scientifiche di indirizzo, sia in base agli interessi e al livello di competenza linguistica degli studenti.
 I contenuti sono stati ordinati secondo criteri di graduale complessità concettuale e linguistica e vengono esplorati utilizzando le quattro abilità in modo omogeneo e integrato.
 I brani offrono un assortimento di stili, registri e livelli di difficoltà.

0 - Warming up

1 Top language tips

2 Get smart about learning

1 - Hands-on

1 Be safe in the lab!

2 Lab learning

Vocabulary

Grammar • Plurals

Grammar • Place prepositions

Listening • What is a microbiology lab?

Speaking • First-aid in the laboratory

Writing • Writing a science lab report

Mapping your mind • Science lab work

Film • Dr. Jekyll and Mr. Hyde

2 - The wonder of chemistry

1 Matter matters

2 A subject worth exploring

Grammar • Articles

Grammar • Indefinites – Comparison

Listening • A Chemistry lesson

Speaking • Be an ambassador for Chemistry!

Writing • Note-taking

Mapping your mind • Matter

Film • Young Frankenstein

3 - The chemistries of life

1 Organic chemistry

2 The chemistry of the living world

Grammar • Main verb tenses

Listening • What’s next in Chemistry?

Speaking • Biomolecules in our daily lives

Writing • Science Posters

Mapping your mind • Organic compounds

Film • Love Potion No. 9

4 - Microbes: friends and foes

1 The world of microbes

2 The benefits and uses of microbes

Grammar • Modal verbs and their substitutes

Time prepositions – the more… the better (parallel increase)

Listening • A look ahead

Speaking • Biotech debates

Writing • Reporting biotech debates

Mapping your mind • Microbes

Film • Jurassic Park

5 - Taking care of our planet

1 Planet earth is in the danger zone

2 Disaster is avoidable

Grammar • The passive voice

Listening • Documentary film about climate change

Speaking • Opposing views

Writing • Golden rules to save the Earth

Mapping your mind • Pollution

Film • The Day After Tomorrow

6 - Food world

1 Eat good, feel good

2 Food risk

3 Milk and dairies

4 Not for teetotallers

Grammar • Compounds

Listening • Build a healthy plate

Speaking • Vegetarians vs. omnivores

Writing • Food for thought

Mapping your mind • Food

Film • Ratatouille

Appendix

Glossary

VOCABULARY 1  What are these food preservation methods? a. .............................................................................. b. .............................................................................. c. .............................................................................. 2  Which topics dealt with in Unit 1 do these pictures refer to? ACTIVITIES vitamin D a. iodine niacin .............................................................................. b. .............................................................................. c. .............................................................................. 3   Which topics dealt with in Unit 2 do these pictures refer to? a. .............................................................................. 254 Module 6 ATOMS b. .............................................................................. c. .............................................................................. 

4  These are the key words you have met in this Module. Fill the blanks in the sentences with some of the above words. Unit 1 additive   biopreservation   calorie   canning   diet   drying   fermentation   flavour   food   freezedrying   freezing   ingredient   irradiation   label   nutrient   pasteurization   pickling   preservation   preservative   refrigeration   salting   smoking   vacuum Unit 2 contamination   cooking   foodborne   HACCP   handler   illness   infection   intoxication   pathogen poisoning   preparation   processing   production   safety   sanitation Unit 3 butter   buttermilk   casein   cheese   cream   curd   lactose   homogenization   milk   rennet/rennin   ripening   whey   yoghurt Unit 4 barrel   barley   beer   brewing   fermentation   grapes   hops   keg   kilning   malt   malting   mashing   must   skins   sparkling   tank   tannin   wine   wort   yeast 1.  The first principle of a healthy ............................... is simply to eat a wide variety of ...............................to get all necessary nutrients. 2.  Food ............................... provide information about ingredients and nutrition facts. 3.  Food ............................... is the process of treating and handling food to stop or slow down spoilage. 4.  ............................... and ............................... slow down the growth and reproduction of microorganisms and the action of enzymes. weaken any bacteria. 6.  ............................... reduces water activity in foods to prevent or delay bacterial growth. 7.  ............................... food draws out moisture and creates an environment inhospitable to bacteria. 8.  ............................... uses the preservative qualities of acid to inhibit bacteria. 9.  ............................... is used to preserve meats while infusing them with smoky flavor. ACTIVITIES 5.  ............................... involves putting food in sterile containers, and heating the containers to kill or 10.  Ultraviolet ............................... of food reduces surface contamination on several foods. 11.  ............................... is the use of microbes to preserve food and extending its shelf life. 12.  A food ............................... is any synthetic or natural chemical that improve food properties and extend its life. 13.  Food ............................... means preventing foods from becoming contaminated, so they are safe for consumption. 14.  ............................... is the substance used for thickening milk to make cheese and the deriving thick substance is called ................................ The remaining watery part of milk is the ................................ 15.  ............................... is milk that has turned thick and slightly acid through the action of bacteria. 16.  The ............................... is unfermented grape juice. 17.  ............................... is the conversion of sugars to ethyl alcohol and CO2 through the action of yeast. 18. . .............................. is a cereal grain that is malted in the brewing of beer. 19.  ............................... are herbs added to beer as a preservative and bittering agent. 20.  ............................... is a process by which barley is steeped in water, germinated and kilned. A barley field FOOD WORLD Module 6 255 

Manuale di inglese per chimica, biologia e biotecnologie, con testi aggiornati, esercizi e argomenti personalizzabili per diversi livelli di competenz

A Matter of Life 3.0 - Volume unico

English for Chemistry, Biology and Biotechnology

A Matter of Life 3.0

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