第二版前言
第一版前言
Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 食品科技论文的特点
Lesson 2 食品科技论文的结构
Lesson 3 食品科技论文的翻译和写作
Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Material 1 Dietary Fiber
Reading Material 2 Prebiotics and Postbiotics
Reading Material 3 Dietary Guidelines
Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Vegetable Products
Reading Material 1 Vinegar
Reading Material 2 Fermented Soy Bean Foods
Reading Material 3 Probiotics
Chapter 4 Food Additives and Enzymes
Lesson 1 Food Additives
Lesson 2 Food Enzymes and Its Application
Reading Material 1 Regulations of Food Additives
Reading Material 2 Flavors and Fragrances
Reading Material 3 Processing Aids
Chapter 5 Food Processing
Lesson 1 Dairy Product Processing
Lesson 2 Meat Product Processing
Lesson 3 Fruit and Vegetable Processing
Reading Material 1 Baking Food
Reading Material 2 Baby Food
Reading Material 3 Quick-Freezing of Foods
Chapter 6 Food Quality and Safety
Lesson 1 Food Quality and Control
Lesson 2 Food Quality Testing
Lesson 3 HACCP and Food Safety
Reading Material 1 Food Poisoning
Reading Material 2 Safety of Pickled Foods
Chapter 7 New Technique of Food Science
Lesson 1 Application of Biotechnology in Food Science
Lesson 2 New Sterilization Technology
Lesson 3 New Package Technology
Reading Material 1 Genetically Modified Food
Reading Material 2 Functional Food
References
Glossary
食品专业相关信息及主要期刊网址
主要数据库
主要学术机构和大学