本書順應新形勢下對食品從業人員專業英語的能力要求而編寫，突破了以往專業英語的撰寫模式，在擴大閱讀面的同時，增加了職業口語交流和協作內容，并穿插了作業和基本句型范例。
全書分3個單元，分別為職業交流、閱讀理解和寫作方法。其中第1單元介紹了職業交流和學術交流需要的英語知識，第2單元訓練閱讀能力，積累寫作句型和詞匯，第3單元訓練寫作能力。本書還提供了部分會議和食品國際組織及標準的網址，書后的作業會在網上提供答案。
本書可作為食品科學與工程、食品質量與安全專業本科生、研究生專業英語教材和相關科研人員參考書。
UNIT ONEPROFESSIONAL COMMUNICATION
CHAPTER 1 INTERVIEW
SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?
SECTION ⅡCommon Questions during the Interview
SECTION ⅢAdditional Pointers
SECTION ⅣPatterns
CHAPTER 2 RESUME15
SECTION ⅠWhat Should Be Included in a Resume?
SECTION ⅡGetting Starter Resume
SECTION ⅢChoosing a Resume Format
SECTION ⅣResume Template
CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
SECTION ⅠBackground Information
SECTION ⅡPatterns
SECTION ⅢExamples of Announcement in Food Area UNIT ONEPROFESSIONAL COMMUNICATION
CHAPTER 1 INTERVIEW
SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?
SECTION ⅡCommon Questions during the Interview
SECTION ⅢAdditional Pointers
SECTION ⅣPatterns
CHAPTER 2 RESUME15
SECTION ⅠWhat Should Be Included in a Resume?
SECTION ⅡGetting Starter Resume
SECTION ⅢChoosing a Resume Format
SECTION ⅣResume Template
CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
SECTION ⅠBackground Information
SECTION ⅡPatterns
SECTION ⅢExamples of Announcement in Food Area
UNIT TWOREADING & COMPREHENSION
CHAPTER 4 CUISINE CULTURE
SECTION ⅠBritish Cuisine
SECTION ⅡFrench Cuisine
SECTION ⅢChinese Cuisine
CHAPTER 5 TABLE SETTING
SECTION ⅠTable Coverings
SECTION ⅡTable Settings
SECTION ⅢThe Individual Places
CHAPTER 6 UTENSILS SMALL EQUIPMENT
SECTION ⅠMeasuring Equipment
SECTION ⅡSpatulas, Skimmers, and Spoons
CHAPTER 7 SENSORY EVALUATION
SECTION ⅠSensory Evaluation Practices
SECTION ⅡTaste and Smell Interactions
CHAPTER 8 FOOD ADDITIVE
SECTION ⅠFDA Requirements for Food Additives in the USA
CHAPTER 9 FOOD SAFETY
SECTION ⅠChemical Risk Factors in Food
CHAPTER 10 FUNCTIONAL FOOD
SECTION ⅠFunctional Food：at the Frontier between Food and Pharma
SECTION ⅡMushrooms
SECTION ⅢLentinan
SECTION ⅣBioactive Components in Ginseng
SECTION ⅤModified Protein
SECTION ⅥDefinition of Dietary Fiber
SECTION ⅦOligosaccharides
CHAPTER 11 NUTRITION
SECTION ⅠNutritional Quality in Formulated Foods
SECTION ⅡVitamin A
SECTION ⅢActions of Unconsidered Factors
SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C
CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD
SECTION ⅠFermented Dairy Products
SECTION ⅡLeavening of Bread
SECTION ⅢAlcoholic Beverages
SECTION ⅣVinegar
SECTION ⅤFermented Vegetables
SECTION ⅥSoy Sauce
SECTION ⅦSinglecell Protein
CHAPTER 13 FOOD LAW
SECTION ⅠA Description of the USFood Safety System
SECTION ⅡHistory of the FDA
SECTION ⅢThese Little Pigs Get Special Care from Norwegians
CHAPTER 14 PROCESSING187
SECTION ⅠOverview of Processing of Agricultural Commodities
SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities
SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on
the Smallscale Processing Procedures
CHAPTER 15 FOOD ECONOMY
SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：A Framework for Analysis
SECTION ⅡBringing the Food Economy Home
UNIT THREESCIENTIFIC WRITING GUIDE
CHAPTER 16 ABSTRACT WRITING
SECTION ⅠWhat Should Be Included?
SECTION ⅡPatterns
SECTION ⅢSome Examples
CHAPTER 17 DESCRIPTION
SECTION ⅠSamples of Method Description
SECTION ⅡSamples of Data Description
SECTION ⅢPatterns
CHAPTER 18 REPORT ORGANIZATION
SECTION ⅠResearch Report
SECTION ⅡRaw Data Notebook
SECTION ⅢSummary Report of Processing Procedures
APPENDIX ⅠPrefix，suffix and stem of academic vocabulary
APPENDIX ⅡNatural amino acids
APPENDIX ⅢReading suggestion for English foodrelated journals
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