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Cianflone E.,Messina University | Di Bella G.,Polo Universitario Ss Annunziata | Dugo G.M.,Messina University
Italian Journal of Food Science | Year: 2011

English is the most widely used medium of scientific communication. In contexts where it is a foreign language, this situation impacts university syllabi since language courses should aim at developing field-specific communicative skills in line with this Anglicised trend. This educational goal can be met by language and content-teacher collaboration, as is the case of a pilot project carried out within the undergraduate degree in Gastronomic Sciences at the University of Messina (Italy). The co-joined work has so far resulted in the implementation of a Food Specification template to serve English classes.

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