食品专业英语

UNIT ONEPROFESSIONAL COMMUNICATION

　CHAPTER 1 INTERVIEW

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

　　SECTION ⅡCommon Questions during the Interview

　　SECTION ⅢAdditional Pointers

　　SECTION ⅣPatterns

　CHAPTER 2 RESUME15

　　SECTION ⅠWhat Should Be Included in a Resume?

　　SECTION ⅡGetting Starter Resume

　　SECTION ⅢChoosing a Resume Format

　　SECTION ⅣResume Template

　CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES

　　SECTION ⅠBackground Information

　　SECTION ⅡPatterns

　　SECTION ⅢExamples of Announcement in Food Area

UNIT TWOREADING & COMPREHENSION

　CHAPTER 4 CUISINE CULTURE

　　SECTION ⅠBritish Cuisine

　　SECTION ⅡFrench Cuisine

　　SECTION ⅢChinese Cuisine

　CHAPTER 5 TABLE SETTING

　　SECTION ⅠTable Coverings

　　SECTION ⅡTable Settings

　　SECTION ⅢThe Individual Places

　CHAPTER 6 UTENSILS SMALL EQUIPMENT

　　SECTION ⅠMeasuring Equipment

　　SECTION ⅡSpatulas, Skimmers, and Spoons

　CHAPTER 7 SENSORY EVALUATION

　　SECTION ⅠSensory Evaluation Practices

　　SECTION ⅡTaste and Smell Interactions

　CHAPTER 8 FOOD ADDITIVE

　　SECTION ⅠFDA Requirements for Food Additives in the USA

　CHAPTER 9 FOOD SAFETY

　　SECTION ⅠChemical Risk Factors in Food

　CHAPTER 10 FUNCTIONAL FOOD

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

　　SECTION ⅡMushrooms

　　SECTION ⅢLentinan

　　SECTION ⅣBioactive Components in Ginseng

　　SECTION ⅤModified Protein

　　SECTION ⅥDefinition of Dietary Fiber

　　SECTION ⅦOligosaccharides

　CHAPTER 11 NUTRITION

　　SECTION ⅠNutritional Quality in Formulated Foods

　　SECTION ⅡVitamin A

　　SECTION ⅢActions of Unconsidered Factors

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

　CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD

　　SECTION ⅠFermented Dairy Products

　　SECTION ⅡLeavening of Bread

　　SECTION ⅢAlcoholic Beverages

　　SECTION ⅣVinegar

　　SECTION ⅤFermented Vegetables

　　SECTION ⅥSoy Sauce

　　SECTION ⅦSinglecell Protein

　CHAPTER 13 FOOD LAW

　　SECTION ⅠA Description of the USFood Safety System

　　SECTION ⅡHistory of the FDA

　　SECTION ⅢThese Little Pigs Get Special Care from Norwegians

　CHAPTER 14 PROCESSING187

　　SECTION ⅠOverview of Processing of Agricultural Commodities

　　SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities

　　SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on

the Smallscale Processing Procedures

　CHAPTER 15 FOOD ECONOMY

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

　　SECTION ⅡBringing the Food Economy Home

UNIT THREESCIENTIFIC WRITING GUIDE

　CHAPTER 16 ABSTRACT WRITING

　　SECTION ⅠWhat Should Be Included?

　　SECTION ⅡPatterns

　　SECTION ⅢSome Examples

　CHAPTER 17 DESCRIPTION

　　SECTION ⅠSamples of Method Description

　　SECTION ⅡSamples of Data Description

　　SECTION ⅢPatterns

　CHAPTER 18 REPORT ORGANIZATION

　　SECTION ⅠResearch Report

　　SECTION ⅡRaw Data Notebook

　　SECTION ⅢSummary Report of Processing Procedures

APPENDIX ⅠPrefix，suffix and stem of academic vocabulary

APPENDIX ⅡNatural amino acids

APPENDIX ⅢReading suggestion for English foodrelated journals