普通高等教育“十一五”规划教材：食品专业英语

图书标准信息

• 作者 许学书、谢静莉 著
• 出版社 化学工业出版社
• 出版时间 2008-05
• 版次 1
• ISBN 9787122024077
• 定价 29.00元
• 装帧 平装
• 开本 16开
• 纸张 胶版纸
• 页数 259页
• 正文语种 简体中文，英语

【内容简介】

　　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。

【作者简介】

无

【目录】

UNITONEPROFESSIONALCOMMUNICATION
CHAPTER1INTERVIEW
SECTIONⅠWhatistheMostImportantInformationYouShouldGivetotheInterviewer?
SECTIONⅡCommonQuestionsduringtheInterview
SECTIONⅢAdditionalPointers
SECTIONⅣPatterns
CHAPTER2RESUME15
SECTIONⅠWhatShouldBeIncludedinaResume?
SECTIONⅡGettingStarterResume
SECTIONⅢChoosingaResumeFormat
SECTIONⅣResumeTemplate
CHAPTER3PROFESSIONALMEETINGS,CONFERENCES
SECTIONⅠBackgroundInformation
SECTIONⅡPatterns
SECTIONⅢExamplesofAnnouncementinFoodArea
UNITTWOREADING&COMPREHENSION
CHAPTER4CUISINECULTURE
SECTIONⅠBritishCuisine
SECTIONⅡFrenchCuisine
SECTIONⅢChineseCuisine
CHAPTER5TABLESETTING
SECTIONⅠTableCoverings
SECTIONⅡTableSettings
SECTIONⅢTheIndividualPlaces
CHAPTER6UTENSILSSMALLEQUIPMENT
SECTIONⅠMeasuringEquipment
SECTIONⅡSpatulas,Skimmers,andSpoons
CHAPTER7SENSORYEVALUATION
SECTIONⅠSensoryEvaluationPractices
SECTIONⅡTasteandSmellInteractions
CHAPTER8FOODADDITIVE
SECTIONⅠFDARequirementsforFoodAdditivesintheUSA
CHAPTER9FOODSAFETY
SECTIONⅠChemicalRiskFactorsinFood
CHAPTER10FUNCTIONALFOOD
SECTIONⅠFunctionalFood：attheFrontierbetweenFoodandPharma
SECTIONⅡMushrooms
SECTIONⅢLentinan
SECTIONⅣBioactiveComponentsinGinseng
SECTIONⅤModifiedProtein
SECTIONⅥDefinitionofDietaryFiber
SECTIONⅦOligosaccharides
CHAPTER11NUTRITION
SECTIONⅠNutritionalQualityinFormulatedFoods
SECTIONⅡVitaminA
SECTIONⅢActionsofUnconsideredFactors
SECTIONⅣTheEffectofIntakesofCalciumandPotassiumandVitaminsAandC
CHAPTER12MICROBIOLOGICALPRODUCTIONOFFOOD
SECTIONⅠFermentedDairyProducts
SECTIONⅡLeaveningofBread
SECTIONⅢAlcoholicBeverages
SECTIONⅣVinegar
SECTIONⅤFermentedVegetables
SECTIONⅥSoySauce
SECTIONⅦSinglecellProtein
CHAPTER13FOODLAW
SECTIONⅠADescriptionoftheUSFoodSafetySystem
SECTIONⅡHistoryoftheFDA
SECTIONⅢTheseLittlePigsGetSpecialCarefromNorwegians
CHAPTER14PROCESSING187
SECTIONⅠOverviewofProcessingofAgriculturalCommodities
SECTIONⅡLaboratory/PilotProcessingofAgriculturalCommodities
SECTIONⅢGoodLaboratoryPractice（GLP）RegulationsandTheirImpacton
theSmallscaleProcessingProcedures
CHAPTER15FOODECONOMY
SECTIONⅠTheImpactofMacroEconomicPolicyonFoodSecurity：AFrameworkforAnalysis
SECTIONⅡBringingtheFoodEconomyHome
UNITTHREESCIENTIFICWRITINGGUIDE
CHAPTER16ABSTRACTWRITING
SECTIONⅠWhatShouldBeIncluded?
SECTIONⅡPatterns
SECTIONⅢSomeExamples
CHAPTER17DESCRIPTION
SECTIONⅠSamplesofMethodDescription
SECTIONⅡSamplesofDataDescription
SECTIONⅢPatterns
CHAPTER18REPORTORGANIZATION
SECTIONⅠResearchReport
SECTIONⅡRawDataNotebook
SECTIONⅢSummaryReportofProcessingProcedures
APPENDIXⅠPrefix，suffixandstemofacademicvocabulary
APPENDIXⅡNaturalaminoacids
APPENDIXⅢReadingsuggestionforEnglishfoodrelatedjournals