《食品专业英语(普通高等教育十一五规划教材)》（编者:许学书//谢静莉|责编:赵玉清）-图书推荐
内容提要
本书顺应新形势下对食品从业人员专业英语的能力要求而编写，突破了以往专业英语的撰写模式，在扩大阅读面的同时，增加了职业口语交流和协作内容，并穿插了作业和基本句型范例。全书分3个单元，分别为职业交流、阅读理解和写作方法。其中第1单元介绍了职业交流和学术交流需要的英语知识，第2单元训练阅读能力，积累写作句型和词汇，第3单元训练写作能力。本书还提供了部分会议和食品国际组织及标准的网址，书后的作业会在网上提供答案。本书可作为食品科学与工程、食品质量与安全专业本科生、研究生专业英语教材和相关科研人员参考书。
目录
UNIT ONE PROFESSIONAL COMMUNICATION
CHAPTER 1 INTERVIEW
SECTION Ⅰ What is the Most Important Information You Should Give to the Interviewer?
SECTION Ⅱ Common Questions during the Interview
SECTION Ⅲ Additional Pointers
SECTION Ⅳ Patterns
CHAPTER 2 RESUME15
SECTION Ⅰ What Should Be Included in a Resume?
SECTION Ⅱ Getting Starter Resume
SECTION Ⅲ Choosing a Resume Format
SECTION Ⅳ Resume Template
CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
SECTION Ⅰ Background Information
SECTION Ⅱ Patterns
SECTION Ⅲ Examples of Announcement in Food Area
UNIT TWOR EADING & COMPREHENSION
CHAPTER 4 CUISINE CULTURE
SECTION Ⅰ British Cuisine
SECTION Ⅱ French Cuisine
SECTION Ⅲ Chinese Cuisine
CHAPTER 5 TABLE SETTING
SECTION Ⅰ Table Coverings
SECTION Ⅱ Table Settings
SECTION Ⅲ The Inpidual Places
CHAPTER 6 UTENSILS SMALL EQUIPMENT
SECTION Ⅰ Measuring Equipment
SECTION Ⅱ Spatulas, Skimmers, and Spoons
CHAPTER 7 SENSORY EVALUATION
SECTION Ⅰ Sensory Evaluation Practices
SECTION Ⅱ Taste and Smell Interactions
CHAPTER 8 FOOD ADDITIVE
SECTION Ⅰ FDA Requirements for Food Additives in the USA
CHAPTER 9 FOOD SAFETY
SECTION Ⅰ Chemical Risk Factors in Food
CHAPTER 10 FUNCTIONAL FOOD
SECTION Ⅰ Functional Food：at the Frontier between Food and Pharma
SECTION Ⅱ Mushrooms
SECTION Ⅲ Lentinan
SECTION Ⅳ Bioactive Components in Ginseng
SECTION Ⅴ Modified Protein
SECTION Ⅵ Definition of Dietary Fiber
SECTION Ⅶ Oligosaccharides
CHAPTER 11 NUTRITION
SECTION Ⅰ Nutritional Quality in Formulated Foods
SECTION Ⅱ Vitamin A
SECTION Ⅲ Actions of Unconsidered Factors
SECTION Ⅳ The Effect of Intakes of Calcium and Potassium and Vitamins A and C
CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD
SECTION Ⅰ Fermented Dairy Products
SECTION Ⅱ Leavening of Bread