本教材的编写目标是培养学生掌握阅读和写作英语科技论文的基本技能,提高英语综合阅读与写作能力。考虑到大学本科学生在学习专业英语课程之前,一般已具备四级英语水平,本教材注重提高学生食品专业英语文章阅读水平、翻译技巧和写作能力,并注意食品英语专业词汇的覆盖率和重复率,扩大学生词汇量。内容在尽量涵盖食品科学各分支的同时,力求反映当代食品科技发展的新趋势、新技术。

Lesson 1 英语食品科技**的特点
Lesson 2 食品科技**的翻译和写作
Lesson 3 相关的应用文体
Lesson 4 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods
Reading Material 1 China Food Situation
Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food
Lesson 5 Alcoholic Beverages
Reading Matei'ial 1 : Beer Fermentation
Reading Material 2. Vinegar
Lesson 6 Amino Acids
Reading Material 1 : Glutamic Acid Production
Reading Material 2. Nucleosides
Lesson 7 Yogurt Fermentation
Reading Material 1: Fermented Meat Product
Reading Material 2: Wine
Lesson 8 Microbial Enzymes
Reading Material 1: Immobilized Enzymes
Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives
Lesson 9 Lipids
Reading Material 1 : Protein (1)
Reading Material 2: Proteins (2)
Lesson 10 Enzymes
Reading Material 1: Flavor Reading Material 2. Additives
Lesson 11 Nutrition
Reading Material 1: Energy, Calories, and Weight Control
Reading Material 2: Carbohydrates
Lesson 12 Food Safety
Reading Material 1: Improvement of Food by Nutrification
Reading Material 2: Guidelines for Dietary Planning
Lesson 13 Basic Steps in Vegetables' Canning
Reading Material 1: Containers for Canned Foods
Reading Material 2: Baby Foods
Lesson 14 Quick-Freezing of Foods
Reading Material 1: Ice Crystal Formation
Reading Material 2: Main Methods for Freezing Foods
Lesson 15 Diet and Health Research Needs
Reading Material 1: Growing Nutraceutieal
Reading Material 2: Form Follows Function--Bits, Bites,and Bags
Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana
Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer
Reading Material 2: Microwave (MW) and Radiorequency (RF) Drying
Glossary