食品专业英语

Chapter1FoodSafetyandManagement

Unit1OverviewofFoodSafety

1.1DefinitionofFoodSafety

1.2HazardsAssociatedwithFoods

1.2.1BiologicalHazards

1.2.2ChemicalHazards

1.2.3PhysicalHazards

1.3HistoryofFoodSafety

Unit2IssuesinFoodSafety

2.1Acrylamide

2.2FoodAllergies

2.3GeneticallyModifiedFood

2.4MadCowDisease

2.5FoodIrradiation

2.6Pesticides

Unit3GMPandSSOP

3.1GoodManufacturingPractice

3.1.1Personnel

3.1.2BuildingsandFacilities

3.1.3ProductionandProcess

3.2SanitationStandardOperatingProcedures

Unit4HACCP

4.1PrinciplesoftheHACCPSystem

4.2ExeucatingaHACCPPlan

Unit5FoodRiskAnalysis

5.1RiskAnalysis

ProcessofRiskAnalysis

5.2RiskAssessment

5.3RiskManagement

GeneralPrinciplesofFoodSafetyRiskManagement

5.4RiskCommunication

Unit6FoodQuality

6.1DefinitionOfFoodQuality

6.2QualityAttributes

6.3QualityFactorsinFoods

6.3.1AppearanceFactors

6.3.2TexturalFactors

6.3.3FlavorFactors

6.3.4AdditionalQualityFactors

Unit7FoodQualityManagement

7.1FunctionsofQualityManagement

7.2PrinciplesofQualityManagement

7.3QualityDesign

7.4QualityControl

7.5QualityAssurance

7.6QualityImprovement

Unit8QualityControlTools

8.1CheckSheet

8.2FlowChart

8.3CauseandEffectDiagram

8.4ControlChart

8.5Histogram

8.6ScatterPlot

8.7ParetoDiagram

8.8Summary

Unit9CrisisManagementforFoodIndustry

9.1CrisisDefinitions

9.1.1SuddenCrisis

9.1.2SmolderingCrisis

9.2CrisisManagement

9.3InternationalCrisisManagement

Unit10FoodsEntry-ExitInspectionandQuarantine

10.1IntroductiontoFoodsEntry-ExitInspectionandQuarantine

10.1.1Inspection

10.1.2Quarantine

10.2ChinasEntry-ExitCommodityInspectionandQuarantineSystem

10.2.1InspectionandQuarantineAuthorities

10.2.2MainInspectionandQuarantineOperation

10.2.3FunctionsoftheInspectionandQuarantineStatementandCertificate

10.3SupervisionandInspectionofFoodstuffs

10.3.1InspectionofImportedFood

10.3.2InspectionofExportedFood

10.3.3RegistrationofImportedFoodandAnimalandPlant

10.3.4RegistrationofExportedFoodandAnimalandPlant

10.4StatusandProspectofChinasFoodImports&ExportsSafety

10.4.1StatusofChinasFoodImports&ExportsSafety

10.4.2ProblemsandProspectofChinasFoodImports&ExportsSafety

Chapter2BasicKnowledgeofFoodScience

Unit1FoodIngredientsandNutrition

1.1Water

1.2Carbohydrates

1.3Proteins

1.4Fats

1.5Vitamins

1.6Enzymes

Unit2SterilizedMilkandMilkProducts

2.1CulturedMilkProducts

2.2Cheese

Unit3Meat

3.1TechniquesofCuring

3.1.1DryCuring

3.1.2BrineSoaking

3.1.3BrineInjection

3.2MeatProducts

3.2.1Sectionedandformedproducts

3.2.2Sausagecookedafterformulation

Unit4Eggs

4.1Foreword

4.2Structure,PhysicalPropertiesandComposition

4.3StorageofEggs

4.4EggProducts

ReferenceMaterials

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