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Lesson 1　英语食品科技论文的特点 1

Lesson 2　食品科技论文的翻译和写作 14

Lesson 3 相关的应用文体 30

Lesson 4 WHO Strategy on Food Safety—Biotechnology and Its Implications to Foods 45

Reading Material 1:China Food Situation 52

Reading Material 2:FAO Maps out Future Activities in Nutrition,Hygiene of Street Food 57

Lesson 5 Alcoholic Beverages 60

Reading Material 1:Beer Fermentation 65

Reading Material 2:Vinegar 68

Lesson 6 Amino Acids 71

Reading Material 1:Glutamic Acid Production 74

Reading Material 2:Nucleosides 77

Lesson 7 Yogurt Fermentation 81

Reading Material 1:Fermented Meat Product 83

Reading Material 2:Wine 87

Lesson 8 Microbial Enzymes 90

Reading Material 1:Immobilized Enzymes 94

Reading Material 2:Detection of Microorganisms in Food,Chemical Preservatives 96

Lesson 9 Lipids 100

Reading Material 1:Protein(1) 102

Reading Material 2:Proteins(2) 105

Lesson 10 Enzymes 109

Reading Material 1:Flavor 114

Reading Material 2:Additives 118

Lesson 11 Nutrition 129

Reading Material 1:Energy, Calories, and Weight Control 134

Reading Material 2:Carbohydrates 137

Lesson 12 Food Safety 141

Reading Material 1:Improvement of Food by Nutrification 144

Reading Material 2:Guidelines for Dietary Planning 146

Lesson 13 Basic Steps in Vegetables' Canning 151

Reading Material 1:Containers for Canned Foods 158

Reading Material 2:Baby Foods 159

Lesson 14 Quick-Freezing of Foods 163

Reading Material 1:Ice Crystal Formation 168

Reading Material 2:Main Methods for Freezing Foods 171

Lesson 15 Diet and Health Research Needs 176

Reading Material 1:Growing Nutraceutical 185

Reading Material 2:Form Follows Function—Bits, Bites,and Bags 187

Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana 191

Reading Material 1:Solids Transportation Model on an Industrial Rotary Dryer 197

Reading Material 2:Microwave(MW)and Radio-frequency(RF)Drying 200

Glossary 203