Lesson 1 食品科技论文的特点 1
Lesson 2 食品科技论文的翻译和写作 11
Lesson 3 相关的应用文体 23
Lesson 4 Cereals 35
Text A Rice and Rice Products 35
Text B Wheat and Wheat Products 39
Reading Material Biscuit 42
Lesson 5 Food Safety 46
Text A Food Safety 46
Text B Improvement of Food by Nutrification 48
Reading Material Guidelines for Dietary Planning 51
Lesson 6 Nutrition 54
Text A Nutrition 54
Text B Energy，Calories and Weight Control 57
Reading Material Carbohydrates 60
Lesson 7 Amino Acids 64
Text A Amino Acids 64
Text B Glutamic Acid Production 66
Reading Material Nucleosides 69
Lesson 8 Proteins and Lipids 73
Text A Lipids 73
Text B Protein（1） 76
Reading Material Protein （2） 80
Lesson 9 Vitamins and Minerals 83
Text A Vitamins 83
Text B Dietary Mineral 87
Reading Material Vitamin C 90
Lesson 10 Foodborne Diseases and Food Safety 93
Text A Foodborne Disease Surveillance 93
Text B Trends in Foodborne Illness，1996-2010 95
Reading Material Food and Water Safety During Natural Disasters 98
Lesson 11 Enzymes 102
Text A Microbial Enzymes 102
Text B Enzymes 105
Reading Material Immobilized Enzymes 110
Lesson 12 Food Additives 112
Text A Additives 112
Text B Flavor 116
Reading Material Detection of Microorganisms in Food，Chemical Preservatives 120
Lesson 13 Fermentation 123
Text A Fermented Meat Products 123
Text B Yogurt Fermentation 127
Reading Material Wine 129
Lesson 14 Food Processing 132
Text A Drying of Solid Food 132
Text B Minimal Processing Technologies in the Food Industry 136
Reading Material Separation Technology in Food Processing 139
Lesson 15 Canning Foods 142
Text A Basic Steps in Vegetables Canning 142
Text B Canning Food Handling 147
Reading Material Containers for Canned Foods 152
Lesson 16 Beverages 154
Text A Alcoholic Beverages 154
Text B Fruit Juice 158
Reading Material Tea 161
Lesson 17 Freezing of Foods 164
Text A Quick-freezing of Foods 164
Text B The Refrigeration and Freezing of Food 168
Reading Material Ice Crystal Formation 172
Glossary 175
Abbreviations 185
主要参考文献 209