食品专业英语考试重点
食品专业英语
WORDS1.vitamin 维生素2.Maltose 麦芽3.Barley 大麦4.Carotene 胡萝卜素5.Fermentation 发酵6.GMO 转基因生物7.Lettuce 莴苣8.Herbicide 除草剂9.Allergen 过敏原10.Alcholic beverages 酒精饮料11.Polysaccharid多糖12.Polyatomic 多酚13.Glycolysis 糖酵解14.Sucrose 蔗糖15.Fructose 果糖16.Glucose 葡萄糖ctose 乳糖18.Enzyme 酶19.Amylose 淀粉酶20.Amino acid 氨基酸21.Metabolic 新陈代谢22.Substrate 底物23.Casein 酪蛋白24.Yogurt 酸奶25.Skim milk 脱脂牛奶26.Carbonhydrate 碳水化合物27.Proteases 蛋白酶28.Papain 木瓜蛋白酶29.Fatty acid 脂肪酸Basic steps in vegetables' canning：1.preparation of vegetables 原料预处理2.Blanching 热烫3.Filling 填充4.Ensuring vacuum in containers 抽真空，排气5.Sealing 密封6.Heat processing 加热杀菌7.Cooling 冷却beling and casing 贴标装箱Fermentation conditions啤酒酵母利用糖进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。
首先在胞外周质空间水解蔗糖；糖类再由诱导型或组成型的透性酶被主动或被动的进行跨膜转运至胞内。
麦芽糖和麦芽三糖在胞内被α-葡萄糖苷酶水解。
奶酒酵母（卡尔酵母）因为也可以利用蜜二糖酶，所以其在分类学上区别于啤酒酵母。
脆壁克鲁维酵母和乳酸克鲁维酵母这两种克鲁维酵母不同于啤酒酵母，它们含有乳糖透性酶系统，可将乳糖转运至细胞内，从而能够将乳糖水解为葡萄糖和半乳糖而进入糖酵解途径。
食品专业英语重点句翻译
Lesson 91. Lipids are a family of naturally occurring compounds grouped together on the basis of their relative insolubility in water in nonpolar solvents. These are naturally occurring molecules that can be isolated from cells and tissues by extration using nonpolar organic solvents.依据在水中的不溶解性和在非极性溶剂中的溶解性，脂肪以家族形式组成而自然出现的。
这些天然存在的分子可以通过采用非极性有机溶剂萃取的方法，在细胞和组织中分离得到。
2. Saturated fats have a uniform shape that allows them to pack together in a crystal lattice. Unsaturated fats have double bonds that introduce kinks into the hydrocarbon chain making crystal formation more difficult.饱和脂肪有一个均一一致的形状，这使得他它们能够在晶格中聚合起来。
不饱和脂肪有双键能使烃链发生扭曲，从而使晶体的形成更加困难。
3. The most abundant lipid in olive oil is glyceryl trioleate, a trimester formed from glycerol and oleic acid, a mono-unsaturated fatty acid with a cis double bond in the middle of the Cchain.18橄榄油里最丰富的脂质是三油酸甘油酯，是甘油和油酸，与一个单不饱和脂肪酸加上一个顺式双键在C18链的中间形成的一种三聚体。
食品科学与工程专业英语 总结
一、1.必需脂肪酸 essential fatty acid2。
水溶性维生素 water-soluble vitamin3.脂溶性维生素 fat-soluble vitamin4.食品添加剂 food additive5.甜味剂 sweetener6.真空包装 vacuum packaging (VP)7.货架期 shelf-life 8。
成膜的— film-forming9。
持水的— water-holding 10.降脂 reduced-fat11。
下脚料12。
GMP（良好操作规范） Good Manufacturing Practice13.HACCP(危害分析管理制度）Hazard Analysis and Critical Control Points14。
转基因作物 genetically modified organisms/crops15。
SSOP（卫生标准操作规程）Sanitation Standard Operating Procedure16.多不饱和脂肪酸 polyunsaturated fatty acid (PUFA)17。
碳水化合物 carbohydrate 18。
单糖 monosaccharide 19。
多糖 polysaccharide 20.果糖 fructose21.葡萄糖 glucose 22.微量矿物质 minor mineral 23。
发酵香肠 fermented sausage 24.淀粉酶 amylase25.着色剂 coloring agent 26.新陈代谢 metabolism27.强化奶 fortified milk 28.亚硝酸盐 nitrite二、句子翻译1。
在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40％左右减少到不足30％。
Current dietary guidelines recommend that the fat intake in Western countries should be decreased from around 40％ at present to not more than 30% of the energy intake。
食品专业英语 lesson 7-Yogurt fermentation
Lesion 7 yogurt fermentation一、第一段1.Yogurt is another well-known fermented dairy product that forms an importantpart of the human diet in many parts of the world. 酸奶是一种众所周知的发酵乳制品，在世界很多地方成为人类食物的重要部分。
2.In the United States alone, 1979 sales figures indicated that more than 565 millionpounds of this fermented dairy product were sold. 仅在美国，1979年度消费数据表明这种发酵乳制品的销量已经超过565百万磅。
3.Depending on the system of manufacture and the nature of the coagulum,yogurts may be classified as being of two main types, set or stirred. 根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型。
coagulum凝固物；凝块stirred [stɝd]4.Tow lactose-fermenting bacteria, Lactobacillus bulgaricus and Streptococcusthermophilus, are used as the starter culture to make yogurt. 乳糖发酵细菌，保加利亚乳杆菌和嗜热链球菌被用来作制作酸奶的发酵剂。
Lactobacillus bulgaricus保加利亚乳杆菌Streptococcus thermophilus嗜热链球菌starter culture培养物5.Equal numbers of L. bulgaricus and S. thermophilus are desirable for flavor andtexture production. 并且，两种菌等量使用可以得到最佳的风味产品。
食品专业英语期末考试要点
食品专业英语期末考试要点一、基本概念1. 食品食品是指供人类消费的具有营养价值的物质，包括各种食用动植物和加工制作的食品。
2. 食品安全食品安全是指食品在生产、加工、运输、储存和消费的全过程中，不对人体健康造成危害的状态。
3. 食品质量食品质量是指食品在满足人们消费需求的基础上，符合国家法律法规和标准的要求。
二、食品安全与卫生1. 食源性疾病食源性疾病是由于摄入受污染的食品引起的疾病。
常见的食源性疾病有肠道传染病、食物中毒等。
2. 食品中毒的分类食品中毒可分为细菌性食物中毒、真菌性食物中毒、化学性食物中毒和毒素性食物中毒等。
了解不同类型的食品中毒对于防范和处理食品安全事故具有重要意义。
3. 食品安全标志食品安全标志是国家或地区为了保障食品安全而设立的标志系统，可以通过标志的认证来保证食品的安全性。
三、食品质量控制1. 食品质量控制的目的食品质量控制的目的是为了确保食品的质量符合国家的法律法规和标准要求，并能够满足消费者的需求和期望。
2. 食品质量控制的方法食品质量控制的方法包括原材料控制、工艺控制、环境控制和检验控制等。
通过这些控制措施，可以有效地控制食品的质量。
3. 食品质量控制的指标食品质量控制的指标包括感官指标、理化指标、微生物指标等。
通过对这些指标的检测和评估，可以判断食品的质量是否合格。
四、食品加工与技术1. 食品加工的目的食品加工的目的是通过对食品的加工处理，改善食品的质地、口感和营养价值，以满足人们的需求和喜好。
2. 常见的食品加工方法常见的食品加工方法包括蒸煮、炒炸、腌制、发酵等。
不同的食品加工方法对食品的质量和口感会产生不同的影响。
3. 食品加工技术的研究与创新食品加工技术的研究与创新是为了提高食品的加工效率和质量，并满足人们对食品多样化的需求。
五、食品法规与标准1. 食品法规的作用食品法规是国家对食品生产、流通和消费等方面制定的规范性文件，其目的在于保障食品的安全和合法。
2. 食品标准的分类食品标准可以分为国家标准、行业标准和地方标准等。
食品专业英语重点
酸acid 碱base 醇alcohol 醛aldehyde 酮ketone酯ester 醚ether 苯benzene 酚phenol碳氢化合物hydrocarbon 碳水化合物/糖类carbohydrate 糖saccharide一、酸acid无机酸inorganic acid：硝酸nitric acid 盐酸hydrochloric acid 硫酸sulfuric acid 磷酸phosphoric acid甲酸Methanoic acid = formic acid 乙酸Ethanoic acid = acetic acid 丙酸Propanoic 丁酸Butanoic acid 戊烷pentane 己烷Hexane 庚烷Heptane 辛烷Octane 壬烷Nonane 癸烷Decane甲胺Methanamine甲醇Methanol甲醛Methanal = formaldehyde乙醛Ethanal = acetaldehyde二、碱base（-OH:-hydroxide）无机碱inorganic base: NaOH sodium hydroxide， KOH potassium hydrox ide ，Ca(OH)2 calcium hydroxide有机碱organic base:甲胺methanamine 乙胺ethamine 丙胺Propanamine丁胺Butanamine 。
三、盐类salt （-ate）无机盐inorganic salt: 氯化钠sodium chloride 氯化钾potassium chloride 硫酸钠sodium sulfate 磷酸钠sodium phosphate海藻酸钠：guluronate有机盐organic salt: 醋酸钠sodium acetate 柠檬酸钾potassium citrate （柠檬酸citric acid）四、碳氢化合物hydrocarbon（-ane）Methane 甲烷，Ethane 乙烷， Propane 丙烷，Butane丁烷，pentane 戊烷。
食品专业英语-第四章
10 CRISIS MANAGEMENT
FOR FOOD INDUSTRY
LESSON 4 FOOD ADDITIVES
第3页
Food additives are defined as a class of substances that are used in the production, processing, storage and packaging of food so as to extend the shelf-life and meet the processing needs for improving the quality, color, flavor and taste.
第6页
Definition of food preservatives
Food preservatives are a series of substances added to food to prevent decomposition and prolong the shelf-life of food. More specifically, preservatives refer to a class of substances used in food processing in order to inhibit the microbial activity, prevent spoilage caused by the contamination of microorganisms in the process of production, transportation, storage and circulation, improve the food preservation and retain the edibleness of food. They generally play the role of functions of antibacterial and antioxidants agents, which can not only inhibit the growth of molds, yeasts and bacteria, but also can prevent food from producing rancid odour, restrain the formation of browning and dark spots.
食品专业英语课后重点句
Lesson11）It is the chain of activities that brings food from “farm gate to plate”.这是一条使食品“从农场到餐盘”的供应链。
2）For example，fifty-six companies are involved in making one can of chicken noodle soup.例如，一种鸡肉面汤罐头的制造会牵扯到56家公司。
3）Here food was sold to grocers for sale in their local shops for purchase by local consumers.农民在农村市场将食品出售给零售商，零售商再通过商店将食品卖给当地消费者。
4）Nevertheless，less than ten percent of consumer spending on food goes to farmers , with larger percentages going to advertising , transportation ,and intermediate corporations.尽管如此，消费者花费在食品方面的开销只有不到10%到了农民手中，而食品方面的花销大部分到了广告、运输和中间公司手中。
5）Wholesale markets for fresh food products have tended to decline in importance in OECE countries as well as in Latin America and some Asian countries as a result of the growth of supermarkets , which procure directly from farmers or through preferred suppliers , rather than going through markets.超市直接从农民或选择性供应商（而非通过市场）采购食品方式的发展，已经是经合组织国家、拉丁美洲和一些亚洲国家的新鲜产品批发市场的重要性有所降低。
食品专业英语期末考试模拟题B卷及答案全文优选
最新精选全文完整版（可编辑修改）《食品专业英语》试题（B卷）考试时间：90分钟考试形式：闭卷班级：学号：姓名：（备注：答案写在作业纸上）一、英汉互译（每小题1分，共20分）1. cholesterol n.2. dehydration3. riboflavin4. myoglobin5. parasite6. vacuum7. sorghum8. oxidation9. flatulence10. tannin11. 家禽12. 淀粉13.发酵14. 新陈代谢15.微生物16. 益生菌17.免疫18.碱度19. 卤水20. 酪蛋白二、选择题（每小题2分，共20分）1. What portions of food energy do the grain of cereals provides for ourhumans?A. about one-quarterB. about three-quartersC. about a halfD. about 20%2. What can significantly slow the process of rancidity?A. sugarB. cooling waterC. oxygenD. nitrite3. Which will affect consumers’ first impression on the meat?A. rigidityB. tasteC. colorD. smell4. What are two main elements which determine the tastes of fruit?A. acidity and sugarsB. water and sugarC. water and acidityD. sugar and salt5. What percentage does caseins accounting for in the total proteins?A. 50%B. 80%C. 60%D. 70%6. What are made from beef, pork or poultry?A. cerealsB. legumesC. sausagesD. vegetables7. What is enriched in cereal which is very essential for our humans?A. waterB. vitaminsC. saltD. sugar8. What is not the main component of meat?A. sugarB. waterC. proteinD. fat9. What are the main component of fruit and vegetables and consist of more than 90% of their dry matters?A. carbohydratesB. proteinsC. vitaminsD. glycolipids10. Which is a white nutritious liquid secreted by mammals and used as food by human beings?A. proteinB. glucoseC. milkD. collagen三、填空题（每小题2分，共20分）1. Eggs should be thoroughly cooked until both the yolk and the white are _______.2. ____and ____ are very common cereals in China.3. ______capacity of meat is one of the most important properties of processed products.4. Salts from fruit are ______, so consumption of fruit facilitates the neutralization of noxious uric acid and then contributes to the acid-basic equilibrium in the blood.5. Beans are the basic ______ in a variety of creative, healthy and tasty recipes.6. Milk proteins have the ideal ______pattern and have better biological value.7.is another critical material for bread making.8. In fact, through hermetic packaging, a part of can be kept and it cannot be completely lost.9. is made up of the spices, salt and two cups of water.10. The life of most foods can be lengthened from days or weeks to months by freezing the product.四、判断题（每小题2分，共20分）1. Study shows that 97% of egg protein is absorbed as amino acids, and it is used for new protein synthesis and replacement of lost protein.2. In China, the main cereals are wheat, rice and maize.3. Processed meat as a category is a continuum of products ranging from meat products with a minimum of 50% of meat.4. Carbohydrates are the main component of fruit and vegetables and consist of more than 90% of their dry matters.5. Acidity and sugars are two main elements which determine the tastes of fruit.6. Legumes are erect or climbing beans or pea plants of the family Leguminosae. They are high in fat, rich in protein, and low glycemic index in carbohydrates.7. There are several types of proteins found in milk, with caseins accounting for 80% of the total proteins.8. Blanching is a heat treatment in a near-boiling water or steam. Blanchingremoves gases from within the tissue and hardens the product.9. In bread making the gluten is developed by kneading to form a strong network which sets on baking.10. All casings preserved in salt must be soaked in lukewarm water for at least 50 minutes before use.五、句子翻译（每小题4分，共20分）1. Eggs provide nutrition for young animals during their periods of rapid growth, so eggs are believed to be an indispensable food for most of animals.2. Water plays a significant role in processed meat because additional water is added through the use of curing brine. The loss of water will reduce the yields, but it is desired in dry fermented products.3. Fat is a complex mixture of lipids. Fatty acids are mostly saturated, and specific desaturasein mammary gland can produce oleic acid, also formed in bio-hydrogenation of linoleic acid.4. Blanching gives the product another washing treatment and inactivates enzymes which may cause deterioration of the food.5. Every kind of vegetables has its prime time from the standpoints of color, texture and flavor.《食品专业英语》试题（B卷）答案一、英汉互译（每小题1分，共20分）1. 胆固醇2. 脱水; 干燥3. 核黄素; 维生素B24. 肌球素；肌红蛋白5.寄生虫；寄生生物6. 真空；空间7. 高粱8. 氧化9. 肠胃气胀10. 鞣酸，丹宁酸; 鞣料; 鞣质11. poultry 12. starch13. ferment 14. Metabolism15. microorganism 16. Probiotics17. immunity 18. alkalinity19. brine 20. Casein二、选择题（每小题2分，共20分）1-5: B D C A B6-10: C B A A C三、填空题（每小题2分，共20分）1.concretionary2.Wheat, rice3.Water-holding4.Alkaline5.Ingredients6.amino acid7.Yeast8.moisture9.Slurry10.Storage四、判断题（每小题2分，共20分）1.T2.T3. F4.T5. T6.F7. T 8.F9. T 10.F五、句子翻译（每小题4分，共20分）1.蛋在幼兽快速生长的时期为它们提供营养，因此，蛋被认为是大多数动物不可缺少的食物。
食品加工与安全专业英语词汇
食品加工与安全专业英语词汇
Raw Material：原料，指食品加工过程中使用的未经加工或初步加工的物质。
Processing：加工，指对原料进行物理、化学或生物处理，以改变其形态、口感、营养或保存性能的过程。
Food Processing：食品加工，涉及将原料转化为食品的一系列操作。
Primary Processing：初级加工，原料的初步处理，如清洗、切割等。
Secondary Processing：二次加工，进一步改变食品特性的处理，如混合、烘烤、冷冻等。
Finished Product：成品，经过加工处理后的最终食品。
Additive：添加剂，为改善食品品质、口感、保存性等而添加到食品中的物质。
Preservative：防腐剂，用于延长食品保质期的添加剂。
Food Safety：食品安全，确保食品在生产、加工、储存和销售过程中不会对人体健康造成危害。
Hazard Analysis and Critical Control Points (HACCP)：危害分析和关键控制点，一种食品安全管理体系，用于识别和控制食品生产过程中的潜在危害。
Sell-by Date：保质期，食品在指定条件下保持其品质和安全性的最后日期。
Manufacturing Date：生产日期，食品被生产或加工的日
期。
Foodborne Diseases：食源性疾病，由食物携带的病原体引起的疾病。
Microbial Contamination：微生物污染，食品中微生物的存在，可能导致食品变质或引发疾病。
Sanitation：卫生，食品加工和储存环境的清洁和卫生状况，对食品安全至关重要。
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GDA:平均绩点；make an appointment:预约professional body；专业团队institute of food technologist:；食品技术研究所past tense；过去时bachelor degree；学士学位master degree；硕士学位doctor degree；博士学位food science and engineering食品科学与工程；correspondence courses函授课程；present perfect现在完成时；present perfect continuous 现在完成进行时；HPLC:高效液相色谱法；GC气象色谱；SPC统计过程控制（统计学）；autocontrol fermentor 自动控制发酵罐；lab data process实验数据处理；statistical process统计学；Matlab 数学软件；have rapport with和。
关系融洽；scientific presentation学术报告；emergency issue紧急状况；International journal国际期刊；food science and technology食品科学与技术；entry level 入门级；inventory control库存控制；UV紫外线；high-yield mutant高产突变株；passive voice被动语态；overzealous过度用心；not pull one's weight未尽全力；beverage饮料；fellow professional同行；a tenured position享有终身的职位；R&D研究开发；toss into投进；at one's disposal工某人使用；everchanging 不断变化的；a star performer表现突出的人；pesticide residue杀虫剂残留；a cover letter求职信；a solid resume一个坚实的简历；flashy fonts 闪光字体；up-to-date最新的；E-mall address邮箱地址；control overly cutesy name控制过于矫揉造作；personality traits人格特质；objective statement目的陈述；special accomplishment专业素养；special talent特殊才能；Additional skill额外技能；military service军事服务；dynamic action rerbs动态动作动词；CV履历；be meant to be命中注定；冷冻Scholarly conventions ；学术会议stodgy油腻的；As a minimum 最低限度上；a massive borm 巨大繁荣；Chronological resume 按时间顺序排列的简历；a spate of 一连串的；Function resume 以职能为主的简历；dine out 外出吃饭；Tageted resume 针对性简历；pub grub 酒吧食物；Wanted ad 招聘广告；sea change 巨变；Combination resume 综合性简历；CAMRA 争取散装啤酒的活动；Scannable resumes 可扫描的简历；game meats 野味；Expertise in 在。
方面有专长；home-made desserts 自制甜点；Federal and state 联邦和国家；scone 烤饼；Break from 打破；due to 由于；Resume bank 简历库；border on 与。
接壤；CE 优质贷款原则；olive oil 橄榄油；Make or break sb in sth 造成某人在某事的成功或失败；scallion 大葱；ginger 姜；Contact information 联系信息；garlic 大蒜；Part-time job 兼职工作；chillipepper辣椒粉；Emphasize/underline 强调；cinnamon 肉桂；Extracurricular activities 课外活动；peppercorn 胡椒子；Apply for 申请；sesame oil 芝麻油；V olume/mass production 批量生产；play on 对；产生影响；Put forward利用；come up提出；with Guess work 猜测；Cuisine 烹饪；Temperate climate 温和气候；Ingredient 调料成分；Nasted and stewed meat 烤和炖的肉；Chillies 红辣椒；Stir—fry 爆；Culinary ideas 烹饪理念Pasta 意大利面Refrigeration 冷冻In parallel with 与。
同时发生Oven-ready—meals 代考食品supermarket超市lead to 导致unable to afford 不能支付recipes；cookbook食谱；mushy peas 豌豆糊；steak and kidney pie 牛腰馅饼；mashed potato 土豆泥；spread to 传播蔓延；midnight snack夜宵；fuel 燃气；carbohydrate 碳水化合物,；pancake 饼, ；shallot 葱, ；thin soup 清汤；,creamy 浓汤；,gril 烤；,pan-fry 煎；,stir-fry 快炒,；cucumber 黄瓜；braise 炖,；condiments 调味品；food tonic食补；hangover 遗留物；prickly ash 花椒；pungent 辛辣的1.你的资历包括从高中起的教育以及你过去参加过的特殊培训。
Your qualifications include your education from high school on and any special training you may have done in the past.2.如果你真的没有工作经验，不要吹嘘，而是列出你的志愿者工作和社会活动。
If you truly have no work experience, don't try to bluff, instead list your volunteer work or community activities.3.当你走进屋子给面试官的第一印象对后面的面试有很大的影响。
When you walk in the room, the very first impression you make on the interviewer can have a great influence on the rest of the interview.4.我毕业于河南科技大学，我的专业是食品科学与工程。
I graduated from Henan University of Science&Technology, my major is food and technology.5.我的第一份工作是在洛阳全福担任质检员。
My first job was working in luoyang QuanFu Group as quality inspector.6.我的职责是做销售预测，为生产部门提供总的需求。
My duty is making sales forecast and providing gross product requirement for production department.7.我能在压力下很好工作，当有最后期限时，我能集中于手头工作，并很好地设计工作计划。
I work well under pressure, when there is a deadline, I can focus on the task at hand and structure my work schedule well.8.多数公司提供晋升的机会，所以不要害怕从头开始。
Most companies provide chances of promotion, so don't be afraid to start from scratch.9. 能告诉我你上一个工作职责是什么吗？Can you tell me about your responsibility at your last job?10. 翻译结果我对你公司的洛阳宫啤酒印象深刻I'm impressed deeply by your luoyang palace beer of your company.11. 我确信洛阳宫啤酒将成为未来市场上最好的产品,我想成为你们公司的一员I am sure that luoyang palace beer will become the future the best on the market products, I want to become a member of your company1.你的资历包括从高中起的教育以及你过去参加过的特殊培训。
Your qualifications include your education from high school on and any special training you may have done in the past.2.如果你真的没有工作经验，不要吹嘘，而是列出你的志愿者工作和社会活动。
If you truly have no work experience, don't try to bluff, instead list your volunteer work or community activities.3.当你走进屋子给面试官的第一印象对后面的面试有很大的影响。
When you walk in the room, the very first impression you make on the interviewer can have a great influence on the rest of the interview.4.我毕业于河南科技大学，我的专业是食品科学与工程。