食品专业英语

营养与健康Lesson 1

TextNutrition

Vocabulary

Reading MaterialFood nutrition and health

Exercise

参考译文营养

Lesson 2

TextProtein

Vocabulary

Reading MaterialWhat isProtein

Exercise

参考译文蛋白质

Lesson 3

TextLipid

Vocabulary

Reading MaterialDietary Fats and Illness

Exercise

参考译文脂类

Lesson 4

TextCarbohydrate

Vocabulary

Reading MaterialCarbohydrates

Exercise

参考译文碳水化合物

Lesson 5

TextVitamin

Vocabulary

Reading MaterialAntioxidants

Exercise

参考译文维生素

Lesson 6

TextWater

Vocabulary

Reading MaterialMy Opinion to Water Pollution

Exercise

参考译文水

Lesson 7

TextMineral

Vocabulary

Reading MaterialGetting Enough Calcium

Exercise

参考译文矿物质

食品专业英语（第二版）目录Lesson 8

TextFiber

Vocabulary

Reading MaterialFood Pyramid

Exercise

参考译文膳食纤维

Unit ⅡFood Raw Material

食品原料Lesson 9

TextEggs

Vocabulary

Reading MaterialEat Smart and Get Moving

Exercise

参考译文蛋类

Lesson 10

TextCereal

Vocabulary

Reading MaterialGrain Quality

Exercise

参考译文谷类

Lesson 11

TextMeat

Vocabulary

Reading MaterialWhat Makes Organic Prairie Meat Organic

Exercise

参考译文肉类

Lesson 12

TextFruit and Vegetables

Vocabulary

Reading MaterialThe Structure of Fruit and Vegetables and

Stability of Nutrients

Exercise

参考译文果蔬类

Lesson 13

TextLegume

Vocabulary

Reading MaterialBody Mass Index (BMI) and Keys to a

Healthy Diet

Exercise

参考译文豆类

Lesson 14

TextMilk

Vocabulary

Reading MaterialIs Milk the Best Calcium Source for Everyone?

Exercise

参考译文乳类

Lesson 15

TextFood Additives

Vocabulary

Reading MaterialFood Additives

Exercise

参考译文食品添加剂

Unit ⅢFood Preservation

食品保藏Lesson 16

TextFood Preservation

Vocabulary

Reading MaterialOrganic Agriculture

Exercise

参考译文食品保藏

Lesson 17

TextFood Preservation by Gas

Vocabulary

Reading MaterialThe Freezing Point of Foods

Exercise

参考译文食品气调保藏

Lesson 18

TextFood Preservation by Canning

Vocabulary

Reading MaterialFoodAllergy

Exercise

参考译文食品罐装保藏

Lesson 19

TextFood Preservation by Drying

Vocabulary

Reading MaterialSpray Drying

Exercise

参考译文食品干燥保藏

Lesson 20

TextFood Preservation by Fermentation

Vocabulary

Reading MaterialLipid Oxidation in Fermented Sausage

Exercise

参考译文食品发酵保藏

Lesson 21

TextFood Preservation by Pickling and Curing

Vocabulary

Reading MaterialCalcium

Exercise

参考译文食品腌渍保藏

Lesson 22

TextFood Irradiation

Vocabulary

Reading MaterialFood irradiation

Exercise

参考译文食品辐射保藏

Unit ⅣFood Technology

食品加工工艺Lesson 23

TextBread Making

Vocabulary

Reading MaterialWho Puts the Bread on the Table?

Exercise

参考译文面包的制作

Lesson 24

TextSausage Making

Vocabulary

Reading MaterialFood Safety Guidelines

Exercise

参考译文香肠加工

Lesson 25

TextYogurt Making

Vocabulary

Reading MaterialMilk

Exercise

参考译文酸乳加工

Lesson 26

TextVegetable Processing Technology

Vocabulary

Reading MaterialArtificial Vegetable Acidification Technology

Exercise

参考译文蔬菜加工技术

Lesson 27

TextTomato Juice Making

Vocabulary

Reading MaterialCanningRaw Materials

Exercise

参考译文番茄汁加工

Lesson 28

TextWhite Wine Making

Vocabulary

Reading MaterialHow to Select Wine for Your Event

Exercise

参考译文白葡萄酒生产

Lesson 29

TextCheese Making

Vocabulary

Reading MaterialTraditional Cloth Matured Cheddar

Exercise

参考译文奶酪加工

Unit ⅤFood Safety and Sanitation Control

食品安全与卫生控制Lesson 30

TextFood Safety

Vocabulary

Reading MaterialDoes Washing Food Promote Food Safety?

Exercise

参考译文食品安全

Lesson 31

TextMicroorganisms and Sanitation

Vocabulary

Reading MaterialNutrition of Microbes

Exercise

参考译文微生物与卫生

Lesson 32

TextHazard Analysis and Critical Control Point (HACCP)

Vocabulary

Reading MaterialHACCP/Food Safety Systems

Exercise

参考译文危害分析与关键控制点

Lesson 33

TextGood Manufacturing Practices (GMP)

Vocabulary

Reading MaterialSmoking is Bad to Health

Exercise

参考译文良好操作规范

Lesson 34

TextISO 22000

Vocabulary

Reading MaterialInspection and Certification Procedures of Fruit and

Vegetable Processing

Exercise

参考译文国际标准的组织22000

Unit ⅥNew Technology in Food Detection

食品检测新技术Lesson 35

TextNew Technique for the Treatment in Food Samples

Vocabulary

Reading MaterialSolid Phase Extraction Technique Trends

Exercise

参考译文样品处理新技术

Lesson 36

TextFood Allergen Rapid Detection Technology

Vocabulary

Reading MaterialImmobilized Antibodies for Biosensor

Detection of Protein Food Allergensin Grocery Products

Exercise

参考译文食物过敏原快速检测技术

Lesson 37

TextBiochip Technology

Vocabulary

Reading MaterialGenetic Engineering and Food Security

Exercise

参考译文生物芯片技术

Lesson 38

TextNew Technique for the Detection of microorganisms in Food

Vocabulary

Reading MaterialDetection of Salmonella spp Presence in Food

Exercise

参考译文食品微生物检测新技术

Lesson 39

TextNew technique of Nondestructive Inspection of

Agricultural products Quality

Vocabulary

Reading MaterialNondestructive testing for plant life assessment

Exercise

参考译文农产品品质无损检测新技术

Appendixes 1Special Terms

专业术语

Appendixes 2Special Vocabulary

专业词汇

Appendixes 3Food Science and Technology English Translation Skills

食品科技英语翻译技巧

《食品专业英语（第二版）》，本教材根据高职高专食品类专业学生的培养目标，以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元（营养素与健康、食品原料、食品保藏、食品加工工艺和食品安全与控制）的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元；新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要；增加了课文阅读光盘、专业术语和专业词汇、一些食品科技英语的翻译技巧。