食品专业英语

Unit Ⅰ　Nutrition and Health
营养与健康
Lesson l　Nutrition
营养
Lesson 2　Protein
蛋白质
Lesson 3　Lipids
脂类
Lesson 4　Carbohydrates
碳水化合物
Lesson 5　Vitamin
维生索
Lesson 6 Water
水
Lesson 7　Mineral
矿物质
Lesson 8　Fiber
膳食纤维
UnitⅡ　Food Raw Material
食品原料
Lesson 9　Eggs
蛋类
Lesson 10　Cereals
谷类
Lesson 11　Meat
肉类
Lesson 12　Fruit and Vegetables
果蔬类
Lesson 13　Legumes
豆类
Lesson 14　Milk
奶类
Lesson 15　Food Additives
食品添加剂
UnitⅢ　Food Preservation
食品保藏
Lesson 16　The Technology of Food Preservation
食品保藏技术
Lesson 17　Food Preservation by Refrigerated Gas
食品冷气保藏
Lesson 18　Food Preservation by Canning
食品罐装保藏
Lesson 19　Food Preservation by Drying
食品十燥保藏
Lesson 20　Food Preservation by Fermentation
食品发酵保藏
Lesson 21　Food Preservation by Pickling and Curing
食品盐渍保藏
Lesson 22　Food Irradiation
食品辐射保藏
Unit IV　Food Processing Technology
食品加工艺
Lesson 23　Bread Making
面包加工
Lesson 24　Sausage Making
香肠加
Lesson 25　Yogurt Making
酸奶加工
Lesson 26　Vegetable Processing Technology
蔬菜加工
Lesson 27　Tomato Juice Making
两红柿汁加工
Lesson 28　White Wine Making
白葡萄酒加工
Lesson 29　Cheese Making
奶酪加工
UnitV　Food Safety and Control
食品安全与控制
Lesson 30　Microorganisms and Sanitation
微生物与卫生
Lesson 31　Hazard Analysis and Critical Control Point (HACCP)
危害分析与关键控制点
Lesson 32　Good Manufacturing Practices (GMP)
良好操作规范
Lesson 33　Transgenic Food
转基因食品
Lesson 34　Food Safety
食品安全
Lesson 35　IS0 22000
国际质量标准22000
Lesson 36　Membrane Filtration and Extrusion——Effective Ways to Keep Food Quality
膜过滤和挤压——保持食品质量的有效措施
Appendix 1　Special Terms
专业术语
Appendix 2　Special Vocabulary
专业词汇