Scientific English Exam 3rd Year Licence ANP 2021/2022 LEMOUNES AMARA

UNIVERSITY OF M’SILA
FACULTY OF SCIENCES
DEPARTMENT OF BIOCHEMISTRY END MIROBIOLOGY
Examination of Scientific English
Level: Third Year Licence ANP

Full name: LEMOUNES AMARA

March 29, 2022

The Dean College of Engineering Food Technology University of Los Angeles

Los Angeles,
CA 90095,

Dear Ms. May My name is LEMOUNES Amara from the University of M’sila - Algeria ;
I'm a student in the faculty of science, pursuing a licence's degree in Food, Nutrition and
Pathology . I write this Email to request to use your laboratory for my research project . I have
considered many laboratories in differente countries, and found out your laboratory is the best
equipped and suitable for my research . Please let me know if I can use your lab for the next
month . I have attached a list of the equipment , reagents , and materials I will use for my
project ; let me get a quote of the amount I'll pay for them.
So let me introduce my project about fast foods dealing with the development, application
and study of analytical procedures for characterizing the properties of foods and their
constituents. These analytical procedures are used to provide information about a wide variety of
different characteristics of foods, including their composition, structure, physicochemical
properties and sensory attributes., as well as to our ability to economically produce foods that are
consistently safe, nutritious and desirable and for consumers to make informed choices about
their diet. The objective of this project is to review the basic principles of the analytical
procedures commonly used to analyze fast foods and to discuss their application to specific food
components, e.g. lipids, proteins, water, carbohydrates and minerals.
Also one of the most important reasons for analyzing fast foods from both the consumers
and the resturant specially street shops standpoint is to ensure that they are safe. It would be
economically disastrous, as well as being rather unpleasant to consumers, if fast food shops sold
a product that was harmful or toxic. A food may be considered to be unsafe because it contains
harmful microorganisms (e.g., Listeria, Salmonella). It is therefore important that food
manufacturers do everything they can to ensure that these harmful substances are not present, or
that they are effectively eliminated before the food is consumed.
Thank you as you consider my request. Yours faithfully, LEMOUNES AMARA.

BY THE END THANKS