食品专业英语

　　本书是全国高等农业院校十五规划教材。1—3课阐述英语食品科技论文的特点、翻译技巧和一般写作方法；其余各课内容有食品工业发展现状、市场与展望、食品发酵工程、食品化学和营养、农产品贮藏和加工等，课文和阅读材料选自国外原版资料。教材内容在尽量反映食品科技领域发展的新趋势、新技术的同时，也包括食品行业日常应用英语并兼顾全国各地域的广适性。

暂缺《食品专业英语》作者简介

Lesson 1　英语食品科技论文的特点
Lesson 2　食品科技论文的翻译和写作
Lesson 3　相关的应用文体
Lesson 4 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods
　Reading Material 1 China Food Situation
　Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food
Lesson 5 Alcoholic Beverages
　Reading Matei'ial 1 : Beer Fermentation
　Reading Material 2. Vinegar
Lesson 6 Amino Acids
　Reading Material 1 : Glutamic Acid Production
　Reading Material 2. Nucleosides
Lesson 7 Yogurt Fermentation
　Reading Material 1: Fermented Meat Product
　Reading Material 2: Wine
Lesson 8 Microbial Enzymes
　Reading Material 1: Immobilized Enzymes
　Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives
Lesson 9 Lipids
　Reading Material 1 : Protein (1)
　Reading Material 2: Proteins (2)
Lesson 10 Enzymes
　Reading Material 1: Flavor 　Reading Material 2. Additives
Lesson 11 Nutrition
　Reading Material 1: Energy, Calories, and Weight Control
　Reading Material 2: Carbohydrates
Lesson 12 Food Safety
　Reading Material 1: Improvement of Food by Nutrification
　Reading Material 2: Guidelines for Dietary Planning
Lesson 13 Basic Steps in Vegetables' Canning
　Reading Material 1: Containers for Canned Foods
　Reading Material 2: Baby Foods
Lesson 14 Quick-Freezing of Foods
　Reading Material 1: Ice Crystal Formation
　Reading Material 2: Main Methods for Freezing Foods
Lesson 15 Diet and Health Research Needs
　Reading Material 1: Growing Nutraceutieal
　Reading Material 2: Form Follows Function--Bits, Bites,and Bags
Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana
　Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer
　Reading Material 2: Microwave (MW) and Radiorequency (RF) Drying
Glossary