●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 ⅠFDARequirements for Food Additives in the USA83CHAPTER 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 ⅦSinglecell Protein156CHAPTER 13FOOD LAW164SECTION ⅠA Description of the USFood 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 Smallscale Processing Procedures196CHAPTER 15FOOD ECONOMY209SECTION ⅠThe Impact of MacroEconomic 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 foodrelated journals259

連文思主審本書順應新形勢下對食品從業人員專業英語的能力要求而編寫，突破了以往專業英語的撰寫模式，在擴大閱讀面的同時，增加了職業口語交流和協作內容，並穿插了作業和基本句型範例。全書分，分別為職業交流、閱讀理解和寫作方法。介紹了職業交流和學術交流需要的英語知識，訓練閱讀能力，積累寫作句型和詞彙，訓練寫作能力。本書還提供了部分會議和食品靠前組織及標準的網址，書後的作業會在網上提供答案。本書可作為食品科學與工程、食品質量與安全專業本科生、研究生專業英語教材和相關科研人員參考書。

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