本书是普通高等教育农业部“十二五”规划教材,共17课。第1~3课阐述英语食品科技论文的特点、翻译技巧和一般写作方法;其余各课内容涉及食品原料、食品化学与营养、食品微生物与发酵、食品贮藏、食品加工、食品**等方面,课文和阅读材料选自国外原版资料。每课除了正文以外,还有相关阅读材料和词汇,以扩大学生的专业知识和词汇量。
南京农业大学、西南大学、中国农业大学等12所大学的l3位食品专业英语教师参加了教材编写。在内容编排上注重结合实际应用,在尽量反映食品科技领域发展的新趋势、新技术的同时,也包括食品行业日常英语的应用,并兼顾全国各地域的广适性。
在本书的*后附有食品专业词汇和缩略词,供学生学习和查阅。本书也可供食品行业相关人员学习使用。 食品专业英语(第二版)(屠康、贺稚非)_屠康_中国农业出版社_

第二版前言
**版前言
Lesson 1 食品科技论文的特点
Lesson 2 食品科技论文的翻译和写作
Lesson 3 相关的应用文体
Lesson 4 Cereals
Text A Rice and Rice Products
Text 13 Wheat and Wheat Products
Reading Material 13iscuit
Lesson 5 Foot Safety
Text A Food Safety
Text I3 Improvement of Food by Nutrification
Reading Material Guidelines for Dietary Planning
Lesson 6 Nutrition
Text A Nutrition
Text B Energy, Calories and Weight Control
Reading Material Carbohydrates
Lesson 7 Amino Acids
Text A Amino Acids
Text B Glutamic Acid Production
Reading Material Nucleosides
Lesson 8 Proteins and Lipids
Text A Lipids
Text B Protein (1)
Reading Material Protein (2)
Lesson 9 Vitamins and Minerals
Text A Vitamins
Text B Dietary Mineral
Reading Material Vitamin C
Lesson 10 Foodborne Diseases and Food Safety
Text A Foodborne Disease Surveillance
Text B Trends in Foodborne Illness, 1996- 2010
Reading Material Food and Water Safety During Natural Disasters
Lesson 11 Enzvmes
Text A Microbial Enzymes
Text B Enzymes ,
Reading Material Immobilized Enzymes
Lesson 12 Food Additives
Text A Additives
Text B Flavor
Reading Material Detection of Microorganisms in Food, Chemical Preservatives ~
Lesson 13 Fermentation
Text A Fermented Meat Products
Text B Yogurt Fermentation
Reading Material Wine
Lesson 14 Food Processing
Text A Drying of Solid Food
Text B Minimal Processing Technologies in the Food Industry
Reading Material Separation Technology in Food Processing
Lesson 15 Canning Foods
Text A Basic Steps in Vegetables Canning
Text B Canning Food Handling
Reading Material Containers for Canned Foods
Lesson 16 Beverages
Text A Alcoholic Beverages
Text B Fruit Juice
……
Lesson 17 Freezing Foods
Glossary
Abbreviations
主要参考文献