本书是为高等院校食品科学与工程专业编写的专业英语教材。共分18个单元,内容包括食品营养、三大能量物质(蛋白质、脂肪、碳水化合物)的化学、食品工业涉及的主要操作、食品微生物、常见食品及加工,内容丰富,使用者可根据实际情况选取。
为了便于学习,每个单元分为精读与泛读两部分。精读部分给出了中文翻译、练习题,并附有参考答案。泛读部分与精读内容相对应,作为加深对精读的理解和补充,该部分仅给出了关键句子的解释。
本书可供大专院校食品科学与工程专业做英语教材,也可作为食品卫生等科技工作者学习专业英语的参考书。

Unit 1
Part A Food Nutrition
Part B Nature of Nutritional Problems
Unit 2
Part A Carbohydrates
Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal
Unit 3
Part A Lipids
Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand
Unit 4
Part A Proteins
Part B Enzyme-Modified Proteins from Corn Gluten Meal
Unit 5
Part A The Food Processing
Part B Basic Milk Processing
Unit 6
Part A Pasteurization and Blanching
Part B Freezing and Frozen-Food Storage
Unit 7
Part A Liquid Concentration
Part B Dehydration
Unit 8
Part A Microorganisms and Food Spoilage
Part B Food Preservation Alternatives
Unit 9
Part A Microbiology and Fermented Foods
Part B Microorganisms and Biotechnoligy
Unit 10
Part A Other Microbial Products
Part B Food Yeasts and Derivatives
Unit 11
Part A Raw Milk
Part B Dairy Products
Unit 12
Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm
Part B Meat and Meat Products
Unit 13
Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
Part B Seafoods
Unit 14
Part A Raw Materials' Selection of Baked Products
Part B Dough Making and Handing of Baked Products
Unit 15
Part A Beverages
Part B Soft Drinks
Unit 16
Part A Principles of Food Packaging
Part B Packaging Equipment
Unit 17
Part A Food Safety
Part B Food Safety, Risks and Hazards
Unit 18
Part A Quality Factors in Food
Part B Food Processing and the Environment
参考译文
Keys to Exercises