食品专业英语

Unit Ⅰ　Nutrition and Health

营养与健康

Lesson l　Nutrition

营养

Lesson 2　Protein

蛋白质

Lesson 3　Lipids

脂类

Lesson 4　Carbohydrates

碳水化合物

Lesson 5　Vitamin

维生索

Lesson 6 Water

水

Lesson 7　Mineral

矿物质

Lesson 8　Fiber

膳食纤维

UnitⅡ　Food Raw Material

食品原料

Lesson 9　Eggs

蛋类

Lesson 10　Cereals

谷类

Lesson 11　Meat

肉类

Lesson 12　Fruit and Vegetables

果蔬类

Lesson 13　Legumes

豆类

Lesson 14　Milk

奶类

Lesson 15　Food Additives

食品添加剂

UnitⅢ　Food Preservation

食品保藏

Lesson 16　The Technology of Food Preservation

食品保藏技术

Lesson 17　Food Preservation by Refrigerated Gas

食品冷气保藏

Lesson 18　Food Preservation by Canning

食品罐装保藏

Lesson 19　Food Preservation by Drying

食品十燥保藏

Lesson 20　Food Preservation by Fermentation

食品发酵保藏

Lesson 21　Food Preservation by Pickling and Curing

食品盐渍保藏

Lesson 22　Food Irradiation

食品辐射保藏

Unit IV　Food Processing Technology

食品加工艺

Lesson 23　Bread Making

面包加工

Lesson 24　Sausage Making

香肠加

Lesson 25　Yogurt Making

酸奶加工

Lesson 26　Vegetable Processing Technology

蔬菜加工

Lesson 27　Tomato Juice Making

两红柿汁加工

Lesson 28　White Wine Making

白葡萄酒加工

Lesson 29　Cheese Making

奶酪加工

UnitV　Food Safety and Control

食品安全与控制

Lesson 30　Microorganisms and Sanitation

微生物与卫生

Lesson 31　Hazard Analysis and Critical Control Point (HACCP)

危害分析与关键控制点

Lesson 32　Good Manufacturing Practices (GMP)

良好操作规范

Lesson 33　Transgenic Food

转基因食品

Lesson 34　Food Safety

食品安全

Lesson 35　IS0 22000

国际质量标准22000

Lesson 36　Membrane Filtration and Extrusion——Effective Ways to Keep Food Quality

膜过滤和挤压——保持食品质量的有效措施

Appendix 1　Special Terms

专业术语

Appendix 2　Special Vocabulary

专业词汇