食品专业英语PDF电子书下载

UNIT ONE PROFESSIONAL COMMUNICATION 3

CHAPTER 1 INTERVIEW 3

SECTION Ⅰ What is the Most Important Information You Should Give to the Interviewer? 3

SECTION Ⅱ Common Questions during the Interview 5

SECTION Ⅲ Additional Pointers 10

SECTION Ⅳ Patterns 11

CHAPTER 2 RESUME 15

SECTION Ⅰ What Should Be Included in a Resume? 15

SECTION Ⅱ Getting Starter Resume 16

SECTION Ⅲ Choosing a Resume Format 19

SECTION Ⅳ Resume Template 22

CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES 25

SECTION Ⅰ Background Information 25

SECTION Ⅱ Patterns 26

SECTION Ⅲ Examples of Announcement in Food Area 33

UNIT TWO READING＆COMPREHENSION 41

CHAPTER 4 CUISINE CULTURE 41

SECTION Ⅰ British Cuisine 41

SECTION Ⅱ French Cuisine 45

SECTION Ⅲ Chinese Cuisine 47

CHAPTER 5 TABLE SETTING 55

SECTION Ⅰ Table Coverings 55

SECTION Ⅱ Table Settings 55

SECTION Ⅲ The Individual Places 57

CHAPTER 6 UTENSILS SMALL EQUIPMENT 62

SECTION Ⅰ Measuring Equipment 62

SECTION Ⅱ Spatulas,Skimmers,and Spoons 64

CHAPTER 7 SENSORY EVALUATION 68

SECTION Ⅰ Sensory Evaluation Practices 68

SECTION Ⅱ Taste and Smell Interactions 74

CHAPTER 8 FOOD ADDITIVE 83

SECTION Ⅰ F.D.A.Requirements for Food Additives in the U.S.A 83

CHAPTER 9 FOOD SAFETY 103

SECTION Ⅰ Chemical Risk Factors in Food 103

CHAPTER 10 FUNCTIONAL FOOD 113

SECTION Ⅰ Functional Food:at the Frontier between Food and Pharma 113

SECTION Ⅱ Mushrooms 117

SECTION Ⅲ Lentinan 118

SECTION Ⅳ Bioactive Components in Ginseng 118

SECTION Ⅴ Modified Protein 119

SECTION Ⅵ Definition of Dietary Fiber 120

SECTION Ⅶ Oligosaccharides 121

CHAPTER 11 NUTRITION 130

SECTION Ⅰ Nutritional Quality in Formulated Foods 130

SECTION Ⅱ Vitamin A 134

SECTION Ⅲ Actions of Unconsidered Factors 134

SECTION Ⅳ The Effect of Intakes of Calcium and Potassium and Vitamins A and C 135

CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD 144

SECTION Ⅰ Fermented Dairy Products 145

SECTION Ⅱ Leavening of Bread 146

SECTION Ⅲ Alcoholic Beverages 148

SECTION Ⅳ Vinegar 152

SECTION Ⅴ Fermented Vegetables 153

SECTION Ⅵ Soy Sauce 155

SECTION Ⅶ Single-cell Protein 156

CHAPTER 13 FOOD LAW 164

SECTION Ⅰ A Description of the U.S.Food Safety System 164

SECTION Ⅱ History of the FDA 175

SECTION Ⅲ These Little Pigs Get Special Care from Norwegians 176

CHAPTER 14 PROCESSING 187

SECTION Ⅰ Overview of Processing of Agricultural Commodities 187

SECTION Ⅱ Laboratory/Pilot Processing of Agricultural Commodities 190

SECTION Ⅲ Good Laboratory Practice(GLP)Regulations and Their Impact on the Small-scale Processing Procedures 196

CHAPTER 15 FOOD ECONOMY 209

SECTION Ⅰ The Impact of Macro-Economic Policy on Food Security:A Framework for Analysis 209

SECTION Ⅱ Bringing the Food Economy Home 213

UNIT THREE SCIENTIFIC WRITING GUIDE 227

CHAPTER 16 ABSTRACT WRITING 227

SECTION Ⅰ What Should Be Included? 227

SECTION Ⅱ Patterns 228

SECTION Ⅲ Some Examples 231

CHAPTER 17 DESCRIPTION 236

SECTION Ⅰ Samples of Method Description 236

SECTION Ⅱ Samples of Data Description 239

SECTION Ⅲ Patterns 241

CHAPTER 18 REPORT ORGANIZATION 249

SECTION Ⅰ Research Report 249

SECTION Ⅱ Raw Data Notebook 253

SECTION Ⅲ Summary Report of Processing Procedures 254

APPENDIX Ⅰ Prefix,suffix and stem of academic vocabulary 256

APPENDIX Ⅱ Natural amino acids 258

APPENDIX Ⅲ Reading suggestion for English food-related journals 259