食品專業(yè)英語（第二版）（高等職業(yè)教育“十二五”規(guī)劃教材）（含光盤）
定 價(jià)：42 元
- 作者：汪洪濤，陳寶宏，陳成
- 出版時(shí)間：2014/9/1
- ISBN：9787501998524
- 出 版 社：中國輕工業(yè)出版社
- 中圖法分類：TS2
- 頁碼：320
- 紙張：膠版紙
- 版次：1
- 開本：16開
本教材根據(jù)高職高專食品類專業(yè)學(xué)生的培養(yǎng)目標(biāo)，以食品營養(yǎng)、食品加工和食品安全為主線，新增食品檢測新技術(shù)單元內(nèi)容，對(duì)原有五個(gè)單元（營養(yǎng)素與健康、食品原料、食品保藏、食品加工工藝和食品安全與控制）的課程內(nèi)容進(jìn)行了刪減和修改，以更好地適應(yīng)教學(xué)需要，同時(shí)新增了食品檢測新技術(shù)單元；新增課文譯文部分，以滿足一些非食品專業(yè)背景的授課教師的教學(xué)需要和學(xué)生課后學(xué)習(xí)的需要；增加了課文閱讀光盤、專業(yè)術(shù)語和專業(yè)詞匯、一些食品科技英語的翻譯技巧。
目錄CONTENTSUnit ⅠNutrients and Health
營養(yǎng)與健康Lesson 1
TextNutrition
Vocabulary
Reading MaterialFood nutrition and health
Exercise
參考譯文營養(yǎng)
Lesson 2
TextProtein
Vocabulary
Reading MaterialWhat isProtein
Exercise
參考譯文蛋白質(zhì)
Lesson 3
TextLipid 目錄CONTENTSUnit ⅠNutrients and Health
營養(yǎng)與健康Lesson 1
TextNutrition
Vocabulary
Reading MaterialFood nutrition and health
Exercise
參考譯文營養(yǎng)
Lesson 2
TextProtein
Vocabulary
Reading MaterialWhat isProtein
Exercise
參考譯文蛋白質(zhì)
Lesson 3
TextLipid
Vocabulary
Reading MaterialDietary Fats and Illness
Exercise
參考譯文脂類
Lesson 4
TextCarbohydrate
Vocabulary
Reading MaterialCarbohydrates
Exercise
參考譯文碳水化合物
Lesson 5
TextVitamin
Vocabulary
Reading MaterialAntioxidants
Exercise
參考譯文維生素
Lesson 6
TextWater
Vocabulary
Reading MaterialMy Opinion to Water Pollution
Exercise
參考譯文水
Lesson 7
TextMineral
Vocabulary
Reading MaterialGetting Enough Calcium
Exercise
參考譯文礦物質(zhì)
食品專業(yè)英語（第二版）目錄Lesson 8
TextFiber
Vocabulary
Reading MaterialFood Pyramid
Exercise
參考譯文膳食纖維
Unit ⅡFood Raw Material
食品原料Lesson 9
TextEggs
Vocabulary
Reading MaterialEat Smart and Get Moving
Exercise
參考譯文蛋類
Lesson 10
TextCereal
Vocabulary
Reading MaterialGrain Quality
Exercise
參考譯文谷類
Lesson 11
TextMeat
Vocabulary
Reading MaterialWhat Makes Organic Prairie Meat Organic
Exercise
參考譯文肉類
Lesson 12
TextFruit and Vegetables
Vocabulary
Reading MaterialThe Structure of Fruit and Vegetables and
Stability of Nutrients
Exercise
參考譯文果蔬類
Lesson 13
TextLegume
Vocabulary
Reading MaterialBody Mass Index (BMI) and Keys to a
Healthy Diet
Exercise
參考譯文豆類
Lesson 14
TextMilk
Vocabulary
Reading MaterialIs Milk the Best Calcium Source for Everyone?
Exercise
參考譯文乳類
Lesson 15
TextFood Additives
Vocabulary
Reading MaterialFood Additives
Exercise
參考譯文食品添加劑
Unit ⅢFood Preservation
食品保藏Lesson 16
TextFood Preservation
Vocabulary
Reading MaterialOrganic Agriculture
Exercise
參考譯文食品保藏
Lesson 17
TextFood Preservation by Gas
Vocabulary
Reading MaterialThe Freezing Point of Foods
Exercise
參考譯文食品氣調(diào)保藏
Lesson 18
TextFood Preservation by Canning
Vocabulary
Reading MaterialFoodAllergy
Exercise
參考譯文食品罐裝保藏
Lesson 19
TextFood Preservation by Drying
Vocabulary
Reading MaterialSpray Drying
Exercise
參考譯文食品干燥保藏
Lesson 20
TextFood Preservation by Fermentation
Vocabulary
Reading MaterialLipid Oxidation in Fermented Sausage
Exercise
參考譯文食品發(fā)酵保藏
Lesson 21
TextFood Preservation by Pickling and Curing
Vocabulary
Reading MaterialCalcium
Exercise
參考譯文食品腌漬保藏
Lesson 22
TextFood Irradiation
Vocabulary
Reading MaterialFood irradiation
Exercise
參考譯文食品輻射保藏
Unit ⅣFood Technology
食品加工工藝Lesson 23
TextBread Making
Vocabulary
Reading MaterialWho Puts the Bread on the Table?
Exercise
參考譯文面包的制作
Lesson 24
TextSausage Making
Vocabulary
Reading MaterialFood Safety Guidelines
Exercise
參考譯文香腸加工
Lesson 25
TextYogurt Making
Vocabulary
Reading MaterialMilk
Exercise
參考譯文酸乳加工
Lesson 26
TextVegetable Processing Technology
Vocabulary
Reading MaterialArtificial Vegetable Acidification Technology
Exercise
參考譯文蔬菜加工技術(shù)
Lesson 27
TextTomato Juice Making
Vocabulary
Reading MaterialCanningRaw Materials
Exercise
參考譯文番茄汁加工
Lesson 28
TextWhite Wine Making
Vocabulary
Reading MaterialHow to Select Wine for Your Event
Exercise
參考譯文白葡萄酒生產(chǎn)
Lesson 29
TextCheese Making
Vocabulary
Reading MaterialTraditional Cloth Matured Cheddar
Exercise
參考譯文奶酪加工
Unit ⅤFood Safety and Sanitation Control
食品安全與衛(wèi)生控制Lesson 30
TextFood Safety
Vocabulary
Reading MaterialDoes Washing Food Promote Food Safety?
Exercise
參考譯文食品安全
Lesson 31
TextMicroorganisms and Sanitation
Vocabulary
Reading MaterialNutrition of Microbes
Exercise
參考譯文微生物與衛(wèi)生
Lesson 32
TextHazard Analysis and Critical Control Point (HACCP)
Vocabulary
Reading MaterialHACCP/Food Safety Systems
Exercise
參考譯文危害分析與關(guān)鍵控制點(diǎn)
Lesson 33
TextGood Manufacturing Practices (GMP)
Vocabulary
Reading MaterialSmoking is Bad to Health
Exercise
參考譯文良好操作規(guī)范
Lesson 34
TextISO 22000
Vocabulary
Reading MaterialInspection and Certification Procedures of Fruit and
Vegetable Processing
Exercise
參考譯文國際標(biāo)準(zhǔn)的組織22000
Unit ⅥNew Technology in Food Detection
食品檢測新技術(shù)Lesson 35
TextNew Technique for the Treatment in Food Samples
Vocabulary
Reading MaterialSolid Phase Extraction Technique Trends
Exercise
參考譯文樣品處理新技術(shù)
Lesson 36
TextFood Allergen Rapid Detection Technology
Vocabulary
Reading MaterialImmobilized Antibodies for Biosensor
Detection of Protein Food Allergensin Grocery Products
Exercise
參考譯文食物過敏原快速檢測技術(shù)
Lesson 37
TextBiochip Technology
Vocabulary
Reading MaterialGenetic Engineering and Food Security
Exercise
參考譯文生物芯片技術(shù)
Lesson 38
TextNew Technique for the Detection of microorganisms in Food
Vocabulary
Reading MaterialDetection of Salmonella spp Presence in Food
Exercise
參考譯文食品微生物檢測新技術(shù)
Lesson 39
TextNew technique of Nondestructive Inspection of
Agricultural products Quality
Vocabulary
Reading MaterialNondestructive testing for plant life assessment
Exercise
參考譯文農(nóng)產(chǎn)品品質(zhì)無損檢測新技術(shù)
Appendixes 1Special Terms
專業(yè)術(shù)語
Appendixes 2Special Vocabulary
專業(yè)詞匯
Appendixes 3Food Science and Technology English Translation Skills
食品科技英語翻譯技巧
食品專業(yè)英語課程是高職高專院校食品類專業(yè)學(xué)生的一門專業(yè)核心課程。根據(jù)高職高專院校培養(yǎng)高端技能型人才的培養(yǎng)目標(biāo)，專業(yè)英語課程的主要任務(wù)是引導(dǎo)學(xué)生掌握一定的食品專業(yè)英語詞匯和專業(yè)術(shù)語，學(xué)會(huì)專業(yè)英語的一些翻譯技巧，以提高專業(yè)英文文獻(xiàn)的閱讀和翻譯水平，并能夠獨(dú)立翻譯和撰寫英文摘要。
本教材的編寫是在第一版的基礎(chǔ)上進(jìn)行了修訂，修訂時(shí)以突出應(yīng)用能力、內(nèi)容力求新穎、更好的服務(wù)于師生為主要指導(dǎo)思想。故在修訂該教材時(shí)，根據(jù)高職高專食品類專業(yè)學(xué)生的培養(yǎng)目標(biāo)，以食品營養(yǎng)、食品加工和食品安全為主線，新增食品檢測新技術(shù)單元內(nèi)容，對(duì)原有五個(gè)單元（營養(yǎng)素與健康、食品原料、食品保藏、食品加工工藝和食品安全與控制）的課程內(nèi)容進(jìn)行了刪減和修改，以更好地適應(yīng)教學(xué)需要，同時(shí)新增了食品檢測新技術(shù)單元；新增課文譯文部分，以滿足一些非食品專業(yè)背景的授課教師的教學(xué)需要和學(xué)生課后學(xué)習(xí)的需要；增加了課文閱讀光盤，以滿足多媒體教學(xué)的需要；增加附錄部分的專業(yè)術(shù)語和專業(yè)詞匯量，以便于學(xué)生課后學(xué)習(xí)和查閱，增強(qiáng)該教材的實(shí)用性；將每篇課文中的生僻單詞在文中進(jìn)行標(biāo)注，以便于學(xué)生更好地學(xué)習(xí)，提高學(xué)習(xí)效率；增加每篇課文后面的練習(xí)題形式和閱讀材料的趣味性，以提高學(xué)生學(xué)習(xí)興趣；以附錄形式補(bǔ)充一些食品科技英語的翻譯技巧，以提高學(xué)生專業(yè)文獻(xiàn)的翻譯能力。
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