食品專業英語
作者：許學書、謝靜莉 主編 連文思 主審 | |||
叢書名： | |||
出版日期：2008年5月 | 書號：978-7-122-02407-7 | ||
開本：16 | 裝幀：平 | 版次：1版1次 | 頁數：268頁 |
全書分3個單元，分別為職業交流、閱讀理解和寫作方法。其中第1單元介紹了職業交流和學術交流需要的英語知識，第2單元訓練閱讀能力，積累寫作句型和辭彙，第3單元訓練寫作能力。本書還提供了部分會議和食品國際組織及標準的網址，書後的作業會在網上提供答案。
本書可作為食品科學與工程、食品質量與安全專業本科生、研究生專業英語教材和相關科研人員參考書。
本書可作為食品科學與工程、食品質量與安全專業本科生、研究生專業英語教材和相關科研人員參考書。
目錄
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
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
