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