食品专业英语

书籍目录

UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 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 ⅣPatternsCHAPTER 2 RESUME  SECTION ⅠWhat Should Be Included in a Resume?  SECTION ⅡGetting Starter Resume  SECTION ⅢChoosing a Resume Format  SECTION ⅣResume TemplateCHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES  SECTION ⅠBackground Information  SECTION ⅡPatterns  SECTION ⅢExamples of Announcement in Food AreaUNIT TWOREADING & COMPREHENSIONCHAPTER 4 CUISINE CULTURE  SECTION ⅠBritish Cuisine  SECTION ⅡFrench Cuisine  SECTION ⅢChinese CuisineCHAPTER 5 TABLE SETTING  SECTION ⅠTable Coverings  SECTION ⅡTable Settings  SECTION ⅢThe Individual PlacesCHAPTER 6 UTENSILS SMALL EQUIPMENT  SECTION ⅠMeasuring Equipment  SECTION ⅡSpatulas, Skimmers, and SpoonsCHAPTER 7 SENSORY EVALUATION  SECTION ⅠSensory Evaluation Practices  SECTION ⅡTaste and Smell InteractionsCHAPTER 8 FOOD ADDITIVE  SECTION ⅠFDARequirements for Food Additives in the USACHAPTER 9 FOOD SAFETY  SECTION ⅠChemical Risk Factors in FoodCHAPTER 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 ⅦOligosaccharidesCHAPTER 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 andVitamins A and CCHAPTER 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 ProteinCHAPTER 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 NorwegiansCHAPTER 14 PROCESSING  SECTION ⅠOverview of Processing of Agricultural Commodities  SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities  SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact onthe Smallscale Processing ProceduresCHAPTER 15 FOOD ECONOMY  SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：A Framework for Analysis  SECTION ⅡBringing the Food Economy HomeUNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16 ABSTRACT WRITING  SECTION ⅠWhat Should Be Included?  SECTION ⅡPatterns  SECTION ⅢSome ExamplesCHAPTER 17 DESCRIPTION  SECTION ⅠSamples of Method Description  SECTION ⅡSamples of Data Description  SECTION ⅢPatternsCHAPTER 18 REPORT ORGANIZATION  SECTION ⅠResearch Report  SECTION ⅡRaw Data Notebook  SECTION ⅢSummary Report of Processing ProceduresAPPENDIX ⅠPrefix，suffix and stem of academic vocabularyAPPENDIX ⅡNatural amino acidsAPPENDIX ⅢReading suggestion for English foodrelated journals

作者简介

《普通高等教育"十一五"规划教材•食品专业英语》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。

《普通高等教育"十一五"规划教材•食品专业英语》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。《普通高等教育"十一五"规划教材•食品专业英语》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。

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