食品专业英语_PDF下载[98MB-百度云]陈忠军

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　　《食品专业英语/普通高等教育食品科学与工程类“十三五”规划教材》共分为6章。第1章介绍食品科技论文的特点、食品科技论文的结构及食品科技论文的翻译写作方法；第2章介绍食品化学及食品营养；第3章介绍食品微生物及发酵食品；第4章介绍食品酶制剂和添加剂；第5章介绍食品加工过程；第6章介绍食品质量与安全。除第1章外，其余各章包含课文和阅读材料，且均选自国外原版资料。各章中每课课文后均有单词、注释，阅读材料部分和相应的练习是为了扩大学生的专业知识和词汇量。　　《食品专业英语/普通高等教育食品科学与工程类“十三五”规划教材》的末尾附有食品专业词汇，供学习和查阅，且附有食品专业相关信息、主要数据库和主要大学及网址，为学生及食品行业相关人员提供专业信息。

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前言Chapter 1 Scientific Paper of Food Science and TechnologyLesson 1 食品科技论文的特点Lesson 2 食品科技论文的结构Lesson 3 食品科技论文的翻译和写作Chapter 2 Food Chemistry and NutritionLesson 1 CarbohydratesLesson 2 Protein and Amino AcidLesson 3 LipidsLesson 4 Vitamins and MineralsLesson 5 Food Nutrition and MalnutritionReading Materials 1 BiotinReading Materials 2 Energy Balance and Weight ControlReading Materials 3 Diet and Chronic DiseaseChapter 3 Food Microbiology and Fermented FoodLesson 1 Microorganism in FoodLesson 2 Alcoholic BeveragesLesson 3 Fermented MilkLesson 4 Fermented Meat ProductsLesson 5 Fermented Soy Bean Foods -NattoReading Materials 1 CheeseReading Materials 2 VinegarReading Materials 3 BiochemistryReading Materials 4 ProbioticsChapter 4 Food Enzymes and AdditivesLesson 1 Food EnzymesLesson 2 Microbial Enzymes and Application in FoodLesson 3 Food AdditivesReading Materials 1 Immobilized EnzymesReading Materials 2 Nutritional AdditivesChapter 5 Food ProcessingLesson 1 Food CanningLesson 2 Quick-Freezing of FoodsLesson 3 Liquid Milk ProcessingLesson 4 Novel Drying Techniques for the Food IndustryLesson 5 Bread BakingReading Materials 1 Baby FoodReading Materials 2 Meat CuringReading Materials 3 Utilization of ButtermilkReading Materials 4 Fruit JuicesChapter 6 Food Quality and Food SafetyLesson 1 Food Quality and ControlLesson 2 Shelf Life of FoodLesson 3 Food PoisoningLesson 4 HACCP and Food SafetyReading Materials 1 Food DeteriorationReading Materials 2 Dietary GuidelinesReading Materials 3 Safety of Pickled FoodsReading Materials 4 Genetically Modified FoodsGlossary食品专业相关信息及获取主要期刊、网址主要数据库主要学术机构、大学网址十简要介绍References