食品专业英语/许学书
内容简介
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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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目录
UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 1INTERVIEW3SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?3SECTION ⅡCommon Questions during the Interview5SECTION ⅢAdditional Pointers10SECTION ⅣPatterns11CHAPTER 2RESUME15SECTION ⅠWhat Should Be Included in a Resume?15SECTION ⅡGetting Starter Resume16SECTION ⅢChoosing a Resume Format19SECTION ⅣResume Template22CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25SECTION ⅠBackground Information25SECTION ⅡPatterns26SECTION ⅢExamples of Announcement in Food Area33UNIT TWOREADING & COMPREHENSIONCHAPTER 4CUISINE CULTURE41SECTION ⅠBritish Cuisine41SECTION ⅡFrench Cuisine45SECTION ⅢChinese Cuisine47CHAPTER 5TABLE SETTING55SECTION ⅠTable Coverings55SECTION ⅡTable Settings55SECTION ⅢThe Individual Places57CHAPTER 6UTENSILS SMALL EQUIPMENT62SECTION ⅠMeasuring Equipment62SECTION ⅡSpatulas, Skimmers, and Spoons64CHAPTER 7SENSORY EVALUATION68SECTION ⅠSensory Evaluation Practices68SECTION ⅡTaste and Smell Interactions74CHAPTER 8FOOD ADDITIVE83SECTION ⅠF�盌�盇�盧equirements for Food Additives in the U�盨�盇��83CHAPTER 9FOOD SAFETY103SECTION ⅠChemical Risk Factors in Food103CHAPTER 10FUNCTIONAL FOOD113SECTION ⅠFunctional Food：at the Frontier between Food and Pharma113SECTION ⅡMushrooms117SECTION ⅢLentinan118SECTION ⅣBioactive Components in Ginseng118SECTION ⅤModified Protein119SECTION ⅥDefinition of Dietary Fiber120SECTION ⅦOligosaccharides121CHAPTER 11NUTRITION130SECTION ⅠNutritional Quality in Formulated Foods130SECTION ⅡVitamin A134SECTION ⅢActions of Unconsidered Factors134SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C135CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144SECTION ⅠFermented Dairy Products145SECTION ⅡLeavening of Bread146SECTION ⅢAlcoholic Beverages148SECTION ⅣVinegar152SECTION ⅤFermented Vegetables153SECTION ⅥSoy Sauce155SECTION ⅦSingle�瞔ell Protein156CHAPTER 13FOOD LAW164SECTION ⅠA Description of the U�盨�盕ood Safety System164SECTION ⅡHistory of the FDA175SECTION ⅢThese Little Pigs Get Special Care from Norwegians176CHAPTER 14PROCESSING187SECTION ⅠOverview of Processing of Agricultural Commodities187SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities190SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on the Small�瞫cale Processing Procedures196CHAPTER 15FOOD ECONOMY209SECTION ⅠThe Impact of Macro�睧conomic Policy on Food Security：A Framework for Analysis209SECTION ⅡBringing the Food Economy Home213UNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16ABSTRACT WRITING227SECTION ⅠWhat Should Be Included?227SECTION ⅡPatterns228SECTION ⅢSome Examples231CHAPTER 17DESCRIPTION236SECTION ⅠSamples of Method Description236SECTION ⅡSamples of Data Description239SECTION ⅢPatterns241CHAPTER 18REPORT ORGANIZATION249SECTION ⅠResearch Report249SECTION ⅡRaw Data Notebook253SECTION ⅢSummary Report of Processing Procedures254APPENDIX ⅠPrefix，suffix and stem of academic vocabulary256APPENDIX ⅡNatural amino acids258APPENDIX ⅢReading suggestion for English food�瞨elated journals259
封面
书名:食品专业英语/许学书
作者:许学书
页数:268
定价:¥39.0
出版社:化学工业出版社
出版日期:2018-01-01
ISBN:9787122024077
PDF电子书大小:81MB 高清扫描完整版