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食品专业英语(徐学书)

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作者许学书, 谢静莉主编

出版社化学工业出版社

ISBN9787122024077

出版时间2008-05

装帧其他

开本16开

定价29元

货号10908545

上书时间2024-07-04

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商品详情

品相描述：全新

商品描述: 目录
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 RESUME
  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 ⅠFDARequirements for Food Additives in the USA
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 PROCESSING
  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

内容摘要
    连文思主审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。其中靠前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靠前组织及标准的网址，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。

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