食品专业英语

UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 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 ⅣPatternsCHAPTER 2 RESUME SECTION ⅠWhat Should Be Included in a Resume? SECTION ⅡGetting Starter Resume SECTION ⅢChoosing a Resume Format SECTION ⅣResume TemplateCHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES SECTION ⅠBackground Information SECTION ⅡPatterns SECTION ⅢExamples of Announcement in Food AreaUNIT TWOREADING & COMPREHENSIONCHAPTER 4 CUISINE CULTURE SECTION ⅠBritish Cuisine SECTION ⅡFrench Cuisine SECTION ⅢChinese CuisineCHAPTER 5 TABLE SETTING SECTION ⅠTable Coverings SECTION ⅡTable Settings SECTION ⅢThe Individual PlacesCHAPTER 6 UTENSILS SMALL EQUIPMENT SECTION ⅠMeasuring Equipment SECTION ⅡSpatulas, Skimmers, and SpoonsCHAPTER 7 SENSORY EVALUATION SECTION ⅠSensory Evaluation Practices SECTION ⅡTaste and Smell InteractionsCHAPTER 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 FoodCHAPTER 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 ⅦOligosaccharidesCHAPTER 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 andVitamins A and CCHAPTER 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 ProteinCHAPTER 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 NorwegiansCHAPTER 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 onthe Smallscale Processing ProceduresCHAPTER 15 FOOD ECONOMY SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：A Framework for Analysis SECTION ⅡBringing the Food Economy HomeUNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16 ABSTRACT WRITING SECTION ⅠWhat Should Be Included? SECTION ⅡPatterns SECTION ⅢSome ExamplesCHAPTER 17 DESCRIPTION SECTION ⅠSamples of Method Description SECTION ⅡSamples of Data Description SECTION ⅢPatternsCHAPTER 18 REPORT ORGANIZATION SECTION ⅠResearch Report SECTION ⅡRaw Data Notebook SECTION ⅢSummary Report of Processing ProceduresAPPENDIX ⅠPrefix，suffix and stem of academic vocabularyAPPENDIX ⅡNatural amino acidsAPPENDIX ⅢReading suggestion for English foodrelated journals

UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 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 ⅣPatternsCHAPTER 2 RESUME SECTION ⅠWhat Should Be Included in a Resume? SECTION ⅡGetting Starter Resume SECTION ⅢChoosing a Resume Format SECTION ⅣResume TemplateCHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES SECTION ⅠBackground Information SECTION ⅡPatterns SECTION ⅢExamples of Announcement in Food AreaUNIT TWOREADING & COMPREHENSIONCHAPTER 4 CUISINE CULTURE SECTION ⅠBritish Cuisine SECTION ⅡFrench Cuisine SECTION ⅢChinese CuisineCHAPTER 5 TABLE SETTING SECTION ⅠTable Coverings SECTION ⅡTable Settings SECTION ⅢThe Individual PlacesCHAPTER 6 UTENSILS SMALL EQUIPMENT SECTION ⅠMeasuring Equipment SECTION ⅡSpatulas, Skimmers, and SpoonsCHAPTER 7 SENSORY EVALUATION SECTION ⅠSensory Evaluation Practices SECTION ⅡTaste and Smell InteractionsCHAPTER 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 FoodCHAPTER 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 ⅦOligosaccharidesCHAPTER 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 andVitamins A and CCHAPTER 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 ProteinCHAPTER 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 NorwegiansCHAPTER 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 onthe Smallscale Processing ProceduresCHAPTER 15 FOOD ECONOMY SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：A Framework for Analysis SECTION ⅡBringing the Food Economy HomeUNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16 ABSTRACT WRITING SECTION ⅠWhat Should Be Included? SECTION ⅡPatterns SECTION ⅢSome ExamplesCHAPTER 17 DESCRIPTION SECTION ⅠSamples of Method Description SECTION ⅡSamples of Data Description SECTION ⅢPatternsCHAPTER 18 REPORT ORGANIZATION SECTION ⅠResearch Report SECTION ⅡRaw Data Notebook SECTION ⅢSummary Report of Processing ProceduresAPPENDIX ⅠPrefix，suffix and stem of academic vocabularyAPPENDIX ⅡNatural amino acidsAPPENDIX ⅢReading suggestion for English foodrelated journals
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