| Autor: |
Šarić, Antonija, Budić, Lahorka |
| Přispěvatelé: |
Shandruk, Svitlana, Smirnova, Lina, Ustunel, Eda, Smetanova, Eva |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Popis: |
It is hardly news that the sources of ESP teaching materials are limited. Sometimes it is nearly impossible to find the materials that will satisfy particular needs of ESP learners. If found, these materials are often outdated and therefore hardly relevant for students of ESP. Thus, ESP teachers regularly take part in selecting and designing ESP teaching materials that, above all, have to be authentic. This practice has been going on for years. Even Hutchinson and Waters (1987) stated that it was an established tradition of ESP teachers to produce in-house materials which later may be distributed to other institutions or even published. Those materials need to be carefully adapted to fit specific needs of ESP students. The situation is exactly the same with English in food technology. The study of food technology comprises various branches of science. Chemistry, biology, biochemistry, food production and nutrition are the crucial ones. Scientific truths and facts in these fields of study change over time. Many new discoveries have been made and new scientific knowledge resulted in vast changes in our understanding of science. Thus, the ESP teaching materials in food technology have to change together with these new discoveries enabling ESP students to “conquer¨ authentic materials. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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