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食品专业英语

【作　者】：许学书、谢静莉编

【丛编项】：普通高等教育"十一五"规划教材

【装帧项】：平装 16开 / 259

【出版项】：化学工业出版社 / 2008-5-1

【ISBN号】：9787122024077 / 7122024075

【原书定价】：￥29.00　有2家书店打折销售　

【主题词】：外语－行业英语

书籍介绍

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【图书简介】
　　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。-读书网|DuShu.com

【本书目录】
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 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

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