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. This study aimed to explore how the translating of traditional scientific vocabulary into plain English influences student achievement in food fermentation and brewing university courses. The Data were collected from course sections instructed with traditional vocabulary, which is only translated and explained by Chinese, as well as secti ons instructed first with plain-English equivalent terms and then Chinese. The both treatment groups followed the same inquiry-based curriculum. The results showed that while different groups gained similar scores in basic knowledge and experimental ability, the plain English instructed students showed significantly better performance in the comprehensive written exams of food fermentation and brewing when compared to peers instructed with traditional vocabulary. The results supported the validity of the instruction methodology which relating unfamiliar new words to familiar known words. Introduction This study seeks to assess and quantitatively evaluate a method by which university teachers may make their courses more effective and accessible to undergraduate. The method under examination utilizes pedagogical techniques to examine the effect of inquiry-based learning and vocabulary modification on student outcomes in Food Fermentation and Brewing (FFB) course. The main objective of this study was to investigate if the translation of scientific and technological special vocabulary terms to plain English, a process that will henceforth be referred to as Anglicization, would work on student learning within the course context. The specific vocabulary of food microbiology, fermented food processing and traditional brewing which are derived from the Classical languages was Anglicized whenever possible (Table 1 as an example). Table 1 Traditional and Anglicized equivalent terms instructed in FFB course Traditional term Anglicized term Hydrate Compounds that contains water Lipid Fat and oil Inoculate Put into Anaerobe Oxygen-intolerant Thermophile Warmth-loving Biogenic Produced or originated from a living organism Saccharification Degrade into sugar There are many reasons to expect that the modified terms will enhance learning. Academic vocabulary has been found to cause difficulties to students, even those who are experienced in other forms of English [1, 2]. For many students, a huge block in the way of building concepts of sciences

The Effect of Translating Specialized Vocabulary into Plain English in the courses of Food Fermentation and Brewing