食品专业英语

出版时间：2008-5  出版社：化学工业  作者：许学书//谢静莉  页数：259  
Tag标签：无  

内容概要

　　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。

书籍目录

UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 1 INTERVIEWSECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?SECTION ⅡCommon Questions during the InterviewSECTION ⅢAdditional PointersSECTION ⅣPatternsCHAPTER 2 RESUME15SECTION ⅠWhat Should Be Included in a Resume?SECTION ⅡGetting Starter ResumeSECTION ⅢChoosing a Resume FormatSECTION ⅣResume TemplateCHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCESSECTION ⅠBackground InformationSECTION ⅡPatternsSECTION ⅢExamples of Announcement in Food AreaUNIT TWOREADING & COMPREHENSIONCHAPTER 4 CUISINE CULTURESECTION ⅠBritish CuisineSECTION ⅡFrench CuisineSECTION ⅢChinese CuisineCHAPTER 5 TABLE SETTINGSECTION ⅠTable CoveringsSECTION ⅡTable SettingsSECTION ⅢThe Individual PlacesCHAPTER 6 UTENSILS SMALL EQUIPMENTSECTION ⅠMeasuring EquipmentSECTION ⅡSpatulas, Skimmers, and SpoonsCHAPTER 7 SENSORY EVALUATIONSECTION ⅠSensory Evaluation PracticesSECTION ⅡTaste and Smell InteractionsCHAPTER 8 FOOD ADDITIVESECTION ⅠFDA Requirements for Food Additives in the USACHAPTER 9 FOOD SAFETYSECTION ⅠChemical Risk Factors in FoodCHAPTER 10 FUNCTIONAL FOODSECTION ⅠFunctional Food：at the Frontier between Food and PharmaSECTION ⅡMushroomsSECTION ⅢLentinanSECTION ⅣBioactive Components in GinsengSECTION ⅤModified ProteinSECTION ⅥDefinition of Dietary FiberSECTION ⅦOligosaccharidesCHAPTER 11 NUTRITIONSECTION ⅠNutritional Quality in Formulated FoodsSECTION ⅡVitamin ASECTION ⅢActions of Unconsidered FactorsSECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and CCHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOODSECTION ⅠFermented Dairy ProductsSECTION ⅡLeavening of BreadSECTION ⅢAlcoholic BeveragesSECTION ⅣVinegarSECTION ⅤFermented VegetablesSECTION ⅥSoy SauceSECTION ⅦSingle?cell ProteinCHAPTER 13 FOOD LAWSECTION ⅠA Description of the U?S?Food Safety SystemSECTION ⅡHistory of the FDASECTION ⅢThese Little Pigs Get Special Care from NorwegiansCHAPTER 14 PROCESSING187SECTION ⅠOverview of Processing of Agricultural CommoditiesSECTION ⅡLaboratory/Pilot Processing of Agricultural CommoditiesSECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact onthe Small?scale Processing ProceduresCHAPTER 15 FOOD ECONOMYSECTION ⅠThe Impact of Macro?Economic Policy on Food Security：A Framework for AnalysisSECTION ⅡBringing the Food Economy HomeUNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16 ABSTRACT WRITINGSECTION ⅠWhat Should Be Included?SECTION ⅡPatternsSECTION ⅢSome ExamplesCHAPTER 17 DESCRIPTIONSECTION ⅠSamples of Method DescriptionSECTION ⅡSamples of Data DescriptionSECTION ⅢPatternsCHAPTER 18 REPORT ORGANIZATIONSECTION ⅠResearch ReportSECTION ⅡRaw Data NotebookSECTION ⅢSummary Report of Processing ProceduresAPPENDIX ⅠPrefix，suffix and stem of academic vocabularyAPPENDIX ⅡNatural amino acidsAPPENDIX ⅢReading suggestion for English food?related journals