食品专业英语

UNIT ONEPROFESSIONAL COMMUNICATION

CHAPTER 1 INTERVIEW

SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?

SECTION ⅡCommon Questions during the Interview

SECTION ⅢAdditional Pointers

SECTION ⅣPatterns

CHAPTER 2 RESUME15

SECTION ⅠWhat Should Be Included in a Resume?

SECTION ⅡGetting Starter Resume

SECTION ⅢChoosing a Resume Format

SECTION ⅣResume Template

CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES

SECTION ⅠBackground Information

SECTION ⅡPatterns

SECTION ⅢExamples of Announcement in Food Area

UNIT TWOREADING & COMPREHENSION

CHAPTER 4 CUISINE CULTURE

SECTION ⅠBritish Cuisine

SECTION ⅡFrench Cuisine

SECTION ⅢChinese Cuisine

CHAPTER 5 TABLE SETTING

SECTION ⅠTable Coverings

SECTION ⅡTable Settings

SECTION ⅢThe Individual Places

CHAPTER 6 UTENSILS SMALL EQUIPMENT

SECTION ⅠMeasuring Equipment

SECTION ⅡSpatulas, Skimmers, and Spoons

CHAPTER 7 SENSORY EVALUATION

SECTION ⅠSensory Evaluation Practices

SECTION ⅡTaste and Smell Interactions

CHAPTER 8 FOOD ADDITIVE

SECTION ⅠFDA Requirements for Food Additives in the USA

CHAPTER 9 FOOD SAFETY

SECTION ⅠChemical Risk Factors in Food

CHAPTER 10 FUNCTIONAL FOOD

SECTION ⅠFunctional Food：at the Frontier between Food and Pharma

SECTION ⅡMushrooms

SECTION ⅢLentinan

SECTION ⅣBioactive Components in Ginseng

SECTION ⅤModified Protein

SECTION ⅥDefinition of Dietary Fiber

SECTION ⅦOligosaccharides

CHAPTER 11 NUTRITION

SECTION ⅠNutritional Quality in Formulated Foods

SECTION ⅡVitamin A

SECTION ⅢActions of Unconsidered Factors

SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C

CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD

SECTION ⅠFermented Dairy Products

SECTION ⅡLeavening of Bread

SECTION ⅢAlcoholic Beverages

SECTION ⅣVinegar

SECTION ⅤFermented Vegetables

SECTION ⅥSoy Sauce

SECTION ⅦSinglecell Protein

CHAPTER 13 FOOD LAW

SECTION ⅠA Description of the USFood Safety System

SECTION ⅡHistory of the FDA

SECTION ⅢThese Little Pigs Get Special Care from Norwegians

CHAPTER 14 PROCESSING187

SECTION ⅠOverview of Processing of Agricultural Commodities

SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities

SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on

the Smallscale Processing Procedures

CHAPTER 15 FOOD ECONOMY

SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：A Framework for Analysis

SECTION ⅡBringing the Food Economy Home

UNIT THREESCIENTIFIC WRITING GUIDE

CHAPTER 16 ABSTRACT WRITING

SECTION ⅠWhat Should Be Included?

SECTION ⅡPatterns

SECTION ⅢSome Examples

CHAPTER 17 DESCRIPTION

SECTION ⅠSamples of Method Description

SECTION ⅡSamples of Data Description

SECTION ⅢPatterns

CHAPTER 18 REPORT ORGANIZATION

SECTION ⅠResearch Report

SECTION ⅡRaw Data Notebook

SECTION ⅢSummary Report of Processing Procedures

APPENDIX ⅠPrefix，suffix and stem of academic vocabulary

APPENDIX ⅡNatural amino acids

APPENDIX ⅢReading suggestion for English foodrelated journals

本书顺应新形势下对食品从业人员专业英语的能力要求而编写，突破了以往专业英语的撰写模式，在扩大阅读面的同时，增加了职业口语交流和协作内容，并穿插了作业和基本句型范例。
　　全书分3个单元，分别为职业交流、阅读理解和写作方法。其中第1单元介绍了职业交流和学术交流需要的英语知识，第2单元训练阅读能力，积累写作句型和词汇，第3单元训练写作能力。本书还提供了部分会议和食品国际组织及标准的网址，书后的作业会在网上提供答案。
　　本书可作为食品科学与工程、食品质量与安全专业本科生、研究生专业英语教材和相关科研人员参考书。