食品專業(yè)英語

Unit Ⅰ　Nutrition and Health
營養(yǎng)與健康
Lesson l　Nutrition
營養(yǎng)
Lesson 2　Protein
蛋白質(zhì)
Lesson 3　Lipids
脂類
Lesson 4　Carbohydrates
碳水化合物
Lesson 5　Vitamin
維生索
Lesson 6 Water
水
Lesson 7　Mineral
礦物質(zhì)
Lesson 8　Fiber
膳食纖維
UnitⅡ　Food Raw Material
食品原料
Lesson 9　Eggs
蛋類
Lesson 10　Cereals
谷類
Lesson 11　Meat
肉類
Lesson 12　Fruit and Vegetables
果蔬類
Lesson 13　Legumes
豆類
Lesson 14　Milk
奶類
Lesson 15　Food Additives
食品添加劑
UnitⅢ　Food Preservation
食品保藏
Lesson 16　The Technology of Food Preservation
食品保藏技術(shù)
Lesson 17　Food Preservation by Refrigerated Gas
食品冷氣保藏
Lesson 18　Food Preservation by Canning
食品罐裝保藏
Lesson 19　Food Preservation by Drying
食品十燥保藏
Lesson 20　Food Preservation by Fermentation
食品發(fā)酵保藏
Lesson 21　Food Preservation by Pickling and Curing
食品鹽漬保藏
Lesson 22　Food Irradiation
食品輻射保藏
Unit IV　Food Processing Technology
食品加工藝
Lesson 23　Bread Making
面包加工
Lesson 24　Sausage Making
香腸加
Lesson 25　Yogurt Making
酸奶加工
Lesson 26　Vegetable Processing Technology
蔬菜加工
Lesson 27　Tomato Juice Making
兩紅柿汁加工
Lesson 28　White Wine Making
白葡萄酒加工
Lesson 29　Cheese Making
奶酪加工
UnitV　Food Safety and Control
食品安全與控制
Lesson 30　Microorganisms and Sanitation
微生物與衛(wèi)生
Lesson 31　Hazard Analysis and Critical Control Point (HACCP)
危害分析與關(guān)鍵控制點
Lesson 32　Good Manufacturing Practices (GMP)
良好操作規(guī)范
Lesson 33　Transgenic Food
轉(zhuǎn)基因食品
Lesson 34　Food Safety
食品安全
Lesson 35　IS0 22000
國際質(zhì)量標(biāo)準(zhǔn)22000
Lesson 36　Membrane Filtration and Extrusion——Effective Ways to Keep Food Quality
膜過濾和擠壓——保持食品質(zhì)量的有效措施
Appendix 1　Special Terms
專業(yè)術(shù)語
Appendix 2　Special Vocabulary
專業(yè)詞匯