●UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 1INTERVIEW3SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?3SECTION ⅡCommon Questions during the Interview5SECTION ⅢAdditional Pointers10SECTION ⅣPatterns11CHAPTER 2RESUME15SECTION ⅠWhat Should Be Included in a Resume?15SECTION ⅡGetting Starter Resume16SECTION ⅢChoosing a Resume Format19SECTION ⅣResume Template22CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25SECTION ⅠBackground Information25SECTION ⅡPatterns26SECTION ⅢExamples of Announcement in Food Area33UNIT TWOREADING & COMPREHENSIONCHAPTER 4CUISINE CULTURE41SECTION ⅠBritish Cuisine41SECTION ⅡFrench Cuisine45SECTION ⅢChinese Cuisine47CHAPTER 5TABLE SETTING55SECTION ⅠTable Coverings55SECTION ⅡTable Settings55SECTION ⅢThe Individual Places57CHAPTER 6UTENSILS SMALL EQUIPMENT62SECTION ⅠMeasuring Equipment62SECTION ⅡSpatulas, Skimmers, and Spoons64CHAPTER 7SENSORY EVALUATION68SECTION ⅠSensory Evaluation Practices68SECTION ⅡTaste and Smell Interactions74CHAPTER 8FOOD ADDITIVE83SECTION ⅠFDARequirements for Food Additives in the USA83CHAPTER 9FOOD SAFETY103SECTION ⅠChemical Risk Factors in Food103CHAPTER 10FUNCTIONAL FOOD113SECTION ⅠFunctional Food:at the Frontier between Food and Pharma113SECTION Ⅱ shrooms117SECTION ⅢLentinan118SECTION ⅣBioactive Components in Ginseng118SECTION ⅤModified Protein119SECTION ⅥDefinition of Dietary Fiber120SECTION ⅦOligosaccharides121CHAPTER 11NUTRITION130SECTION ⅠNutritional Quality in Formulated Foods130SECTION ⅡVitamin A134SECTION ⅢActions of Unconsidered Factors134SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C135CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144SECTION ⅠFermented Dairy Products145SECTION ⅡLeavening of Bread146SECTION ⅢAlcoholic Beverages148SECTION ⅣVinegar152SECTION ⅤFermented Vegetables153SECTION ⅥSoy Sauce155SECTION ⅦSinglecell Protein156CHAPTER 13FOOD LAW164SECTION ⅠA Description of the USFood Safety System164SECTION ⅡHistory of the FDA175SECTION ⅢThese Little Pigs Get Spe Care from Norwegians176CHAPTER 14PROCESSING187SECTION ⅠOverview of Processing of Agricultural Commodities187SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities190SECTION ⅢGood Laboratory Practice(GLP)Regulations and Their Impact on the Smallscale Processing Procedures196CHAPTER 15FOOD ECONOMY209SECTION ⅠThe Impact of MacroEconomic Policy on Food Security:A Framework for Analysis209SECTION ⅡBringing the Food Economy Home213UNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16ABSTRACT WRITING227SECTION ⅠWhat Should Be Included?227SECTION ⅡPatterns228SECTION ⅢSome Examples231CHAPTER 17DESCRIPTION236SECTION ⅠSamples of Method Description236SECTION ⅡSamples of Data Description239SECTION ⅢPatterns241CHAPTER 18REPORT ORGANIZATION249SECTION ⅠResearch Report249SECTION ⅡRaw Data Notebook253SECTION ⅢSummary Report of Processing Procedures254APPENDIX ⅠPrefix,suffix and stem of academic vocabulary256APPENDIX ⅡNatural amino acids258APPENDIX ⅢReading suggestion for English foodrelated journals259