食品专业英语
￥29.00定价
作者： 许学书
出版时间：2021年2月
出版社：化学工业出版社
获奖信息：第十一届中国石油和化学工业优秀教材二等奖，配电子课件
- 化学工业出版社
- 9787122024077
- 1版
- 101412
- 60231463-5
- 小16开
- 2021年2月
- 工学
- 食品科学与工程
- 食品类
- 本科
内容简介
连文思主审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。
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。
目录
UNIT ONEPROFESSIONAL COMMUNICATION
CHAPTER 1INTERVIEW3
SECTION ⅠWhat is the Most Important Information You Should Give to
the Interviewer?3
SECTION ⅡCommon Questions during the Interview5
SECTION ⅢAdditional Pointers10
SECTION ⅣPatterns11
CHAPTER 2RESUME15
SECTION ⅠWhat Should Be Included in a Resume?15
SECTION ⅡGetting Starter Resume16
SECTION ⅢChoosing a Resume Format19
SECTION ⅣResume Template22
CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25
SECTION ⅠBackground Information25
SECTION ⅡPatterns26
SECTION ⅢExamples of Announcement in Food Area33
UNIT TWOREADING & COMPREHENSION
CHAPTER 4CUISINE CULTURE41
SECTION ⅠBritish Cuisine41
SECTION ⅡFrench Cuisine45
SECTION ⅢChinese Cuisine47
CHAPTER 5TABLE SETTING55
SECTION ⅠTable Coverings55
SECTION ⅡTable Settings55
SECTION ⅢThe Individual Places57
CHAPTER 6UTENSILS SMALL EQUIPMENT62
SECTION ⅠMeasuring Equipment62
SECTION ⅡSpatulas, Skimmers, and Spoons64
CHAPTER 7SENSORY EVALUATION68
SECTION ⅠSensory Evaluation Practices68
SECTION ⅡTaste and Smell Interactions74
CHAPTER 8FOOD ADDITIVE83
SECTION ⅠFDARequirements for Food Additives in the USA83
CHAPTER 9FOOD SAFETY103
SECTION ⅠChemical Risk Factors in Food103
CHAPTER 10FUNCTIONAL FOOD113
SECTION ⅠFunctional Food：at the Frontier between Food and Pharma113
SECTION ⅡMushrooms117
SECTION ⅢLentinan118
SECTION ⅣBioactive Components in Ginseng118
SECTION ⅤModified Protein119
SECTION ⅥDefinition of Dietary Fiber120
SECTION ⅦOligosaccharides121
CHAPTER 11NUTRITION130
SECTION ⅠNutritional Quality in Formulated Foods130
SECTION ⅡVitamin A134
SECTION ⅢActions of Unconsidered Factors134
SECTION ⅣThe Effect of Intakes of Calcium and Potassium and
Vitamins A and C135
CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144
SECTION ⅠFermented Dairy Products145
SECTION ⅡLeavening of Bread146
SECTION ⅢAlcoholic Beverages148
SECTION ⅣVinegar152
SECTION ⅤFermented Vegetables153
SECTION ⅥSoy Sauce155
SECTION ⅦSinglecell Protein156
CHAPTER 13FOOD LAW164
SECTION ⅠA Description of the USFood Safety System164
SECTION ⅡHistory of the FDA175
SECTION ⅢThese Little Pigs Get Special Care from Norwegians176
CHAPTER 14PROCESSING187
SECTION ⅠOverview of Processing of Agricultural Commodities187
SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities190
SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on
the Smallscale Processing Procedures196
CHAPTER 15FOOD ECONOMY209
SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：
A Framework for Analysis209
SECTION ⅡBringing the Food Economy Home213
UNIT THREESCIENTIFIC WRITING GUIDE
CHAPTER 16ABSTRACT WRITING227
SECTION ⅠWhat Should Be Included?227
SECTION ⅡPatterns228
SECTION ⅢSome Examples231
CHAPTER 17DESCRIPTION236
SECTION ⅠSamples of Method Description236
SECTION ⅡSamples of Data Description239
SECTION ⅢPatterns241
CHAPTER 18REPORT ORGANIZATION249
SECTION ⅠResearch Report249
SECTION ⅡRaw Data Notebook253
SECTION ⅢSummary Report of Processing Procedures254
APPENDIX ⅠPrefix，suffix and stem of academic vocabulary256
APPENDIX ⅡNatural amino acids258
APPENDIX ⅢReading suggestion for English foodrelated journals259
CHAPTER 1INTERVIEW3
SECTION ⅠWhat is the Most Important Information You Should Give to
the Interviewer?3
SECTION ⅡCommon Questions during the Interview5
SECTION ⅢAdditional Pointers10
SECTION ⅣPatterns11
CHAPTER 2RESUME15
SECTION ⅠWhat Should Be Included in a Resume?15
SECTION ⅡGetting Starter Resume16
SECTION ⅢChoosing a Resume Format19
SECTION ⅣResume Template22
CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25
SECTION ⅠBackground Information25
SECTION ⅡPatterns26
SECTION ⅢExamples of Announcement in Food Area33
UNIT TWOREADING & COMPREHENSION
CHAPTER 4CUISINE CULTURE41
SECTION ⅠBritish Cuisine41
SECTION ⅡFrench Cuisine45
SECTION ⅢChinese Cuisine47
CHAPTER 5TABLE SETTING55
SECTION ⅠTable Coverings55
SECTION ⅡTable Settings55
SECTION ⅢThe Individual Places57
CHAPTER 6UTENSILS SMALL EQUIPMENT62
SECTION ⅠMeasuring Equipment62
SECTION ⅡSpatulas, Skimmers, and Spoons64
CHAPTER 7SENSORY EVALUATION68
SECTION ⅠSensory Evaluation Practices68
SECTION ⅡTaste and Smell Interactions74
CHAPTER 8FOOD ADDITIVE83
SECTION ⅠFDARequirements for Food Additives in the USA83
CHAPTER 9FOOD SAFETY103
SECTION ⅠChemical Risk Factors in Food103
CHAPTER 10FUNCTIONAL FOOD113
SECTION ⅠFunctional Food：at the Frontier between Food and Pharma113
SECTION ⅡMushrooms117
SECTION ⅢLentinan118
SECTION ⅣBioactive Components in Ginseng118
SECTION ⅤModified Protein119
SECTION ⅥDefinition of Dietary Fiber120
SECTION ⅦOligosaccharides121
CHAPTER 11NUTRITION130
SECTION ⅠNutritional Quality in Formulated Foods130
SECTION ⅡVitamin A134
SECTION ⅢActions of Unconsidered Factors134
SECTION ⅣThe Effect of Intakes of Calcium and Potassium and
Vitamins A and C135
CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144
SECTION ⅠFermented Dairy Products145
SECTION ⅡLeavening of Bread146
SECTION ⅢAlcoholic Beverages148
SECTION ⅣVinegar152
SECTION ⅤFermented Vegetables153
SECTION ⅥSoy Sauce155
SECTION ⅦSinglecell Protein156
CHAPTER 13FOOD LAW164
SECTION ⅠA Description of the USFood Safety System164
SECTION ⅡHistory of the FDA175
SECTION ⅢThese Little Pigs Get Special Care from Norwegians176
CHAPTER 14PROCESSING187
SECTION ⅠOverview of Processing of Agricultural Commodities187
SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities190
SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on
the Smallscale Processing Procedures196
CHAPTER 15FOOD ECONOMY209
SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：
A Framework for Analysis209
SECTION ⅡBringing the Food Economy Home213
UNIT THREESCIENTIFIC WRITING GUIDE
CHAPTER 16ABSTRACT WRITING227
SECTION ⅠWhat Should Be Included?227
SECTION ⅡPatterns228
SECTION ⅢSome Examples231
CHAPTER 17DESCRIPTION236
SECTION ⅠSamples of Method Description236
SECTION ⅡSamples of Data Description239
SECTION ⅢPatterns241
CHAPTER 18REPORT ORGANIZATION249
SECTION ⅠResearch Report249
SECTION ⅡRaw Data Notebook253
SECTION ⅢSummary Report of Processing Procedures254
APPENDIX ⅠPrefix，suffix and stem of academic vocabulary256
APPENDIX ⅡNatural amino acids258
APPENDIX ⅢReading suggestion for English foodrelated journals259
