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Lesson 1 食品科技论文的特点 1

Lesson 2 食品科技论文的翻译和写作 11

Lesson 3 相关的应用文体 23

Lesson 4 Cereals 35

Text A Rice and Rice Products 35

Text B Wheat and Wheat Products 39

Reading Material Biscuit 42

Lesson 5 Food Safety 46

Text A Food Safety 46

Text B Improvement of Food by Nutrification 48

Reading Material Guidelines for Dietary Planning 51

Lesson 6 Nutrition 54

Text A Nutrition 54

Text B Energy，Calories and Weight Control 57

Reading Material Carbohydrates 60

Lesson 7 Amino Acids 64

Text A Amino Acids 64

Text B Glutamic Acid Production 66

Reading Material Nucleosides 69

Lesson 8 Proteins and Lipids 73

Text A Lipids 73

Text B Protein（1） 76

Reading Material Protein （2） 80

Lesson 9 Vitamins and Minerals 83

Text A Vitamins 83

Text B Dietary Mineral 87

Reading Material Vitamin C 90

Lesson 10 Foodborne Diseases and Food Safety 93

Text A Foodborne Disease Surveillance 93

Text B Trends in Foodborne Illness，1996-2010 95

Reading Material Food and Water Safety During Natural Disasters 98

Lesson 11 Enzymes 102

Text A Microbial Enzymes 102

Text B Enzymes 105

Reading Material Immobilized Enzymes 110

Lesson 12 Food Additives 112

Text A Additives 112

Text B Flavor 116

Reading Material Detection of Microorganisms in Food，Chemical Preservatives 120

Lesson 13 Fermentation 123

Text A Fermented Meat Products 123

Text B Yogurt Fermentation 127

Reading Material Wine 129

Lesson 14 Food Processing 132

Text A Drying of Solid Food 132

Text B Minimal Processing Technologies in the Food Industry 136

Reading Material Separation Technology in Food Processing 139

Lesson 15 Canning Foods 142

Text A Basic Steps in Vegetables Canning 142

Text B Canning Food Handling 147

Reading Material Containers for Canned Foods 152

Lesson 16 Beverages 154

Text A Alcoholic Beverages 154

Text B Fruit Juice 158

Reading Material Tea 161

Lesson 17 Freezing of Foods 164

Text A Quick-freezing of Foods 164

Text B The Refrigeration and Freezing of Food 168

Reading Material Ice Crystal Formation 172

Glossary 175

Abbreviations 185

主要参考文献 209