本書是普通高等教育農(nóng)業(yè)部“十二五”規(guī)劃教材，共17課。第1～3課闡述英語食品科技論文的特點(diǎn)、翻譯技巧和一般寫作方法；其余各課內(nèi)容涉及食品原料、食品化學(xué)與營養(yǎng)、食品微生物與發(fā)酵、食品貯藏、食品加工、食品安全等方面，課文和閱讀材料選自國外原版資料。每課除了正文以外，還有相關(guān)閱讀材料和詞匯，以擴(kuò)大學(xué)生的專業(yè)知識和詞匯量。
南京農(nóng)業(yè)大學(xué)、西南大學(xué)、中國農(nóng)業(yè)大學(xué)等12所大學(xué)的l3位食品專業(yè)英語教師參加了教材編寫。在內(nèi)容編排上注重結(jié)合實(shí)際應(yīng)用，在盡量反映食品科技領(lǐng)域發(fā)展的新趨勢、新技術(shù)的同時，也包括食品行業(yè)日常英語的應(yīng)用，并兼顧全國各地域的廣適性。
在本書的最后附有食品專業(yè)詞匯和縮略詞，供學(xué)生學(xué)習(xí)和查閱。本書也可供食品行業(yè)相關(guān)人員學(xué)習(xí)使用。
第二版前言
第一版前言
Lesson 1 食品科技論文的特點(diǎn)
Lesson 2 食品科技論文的翻譯和寫作
Lesson 3 相關(guān)的應(yīng)用文體
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
第二版前言
第一版前言
Lesson 1 食品科技論文的特點(diǎn)
Lesson 2 食品科技論文的翻譯和寫作
Lesson 3 相關(guān)的應(yīng)用文體
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
主要參考文獻(xiàn)
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