食品专业英语 lesson 4
Lesion 4 who strategy on food safety (1)——biotechnology and its implication to foods课题引入1、复习上节课的内容，结合食品业和社会的发展前景和出现的食品安全案例，说明学习世界卫生组织食品安全策略的必要性。
一、摘要的重点翻译学习摘要是全文核心内容的总结，应该仔细研究（精读）。
所以，应仔细阅读，领会作者表达的正确含义。
一般按照以下步骤进行阅读翻译：1、通读整个摘要部分；2、找出表达大概意思的层次；3、逐个句子或者按照表达层次的结构，分析主语、谓语及其他表语、补语、定语等成分；4、翻译分析好结构的句子，组织语言，表达连贯SummaryWHO has been actively participating in the development of principles and recommendation for the safety assessment of GM foods derived from genetically modified organisms (GMO).‖The result developed in the course of various expert consultations from the basis for guidelines on national levels and are presently being incorporated into internationally recognized standards. The approach based on the principle of “substantial equivalence” proved to be adequate for the safety assessment of the first generation of GM crops. ‖Nevertheless, the concept is subject to ongoing criticism. Contemporary activities have to take these arguments into account and contribute to the development of science-based adjustments and improvements. ‖The next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline to “functional foods” and “nutraceuticals”. ‖Future food safety assessment strategies will have to cope with the more complex metabolic changes caused by the genetic modification. Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries. ‖Labeling of GM foods, although not related to food safety, can be used as a tool to increase the transparency of food production processes and thus, in conjunction with traceability strategies, to contribute indirectly to food safety in general.一直以来，世界卫生组织积极致力于转基因生物来源的转基因食品安全的评价的规则和标准的制定。
这个结果在各种专家磋商会议中得以发展并形成了国家水平指导方针的基础，目前正编入国际公认的标准中。
以实质等同性为原则的安全评价方法对于第一代转基因作物的评价来讲是适宜的。
然而，实质等同性原则也不断遭受着批评，人们不得不考虑到这些争议并将它用于对实质等同性原则进行科学的修正和提高。
第二代转基因食品具有更高的营养价值，它介于功能性食品和疗效食品之间。
未来的食品安全评价战略不得不面对由于基因修饰引起的更加复杂的变化。
在进行安全评价时，人们将不得不转基因食品对营养体系的冲击。
同时也要考虑到发达国家和发展中国家面对冲击时的不同要求。
转基因食品的标签虽然不与食品安全直接相关，但是它可以用来作为提高食品生产透明度的工具。
因此与食品跟踪战略有关，从而间接有助于大众食品的安全。
二、正文的重点的翻译（时间：30分钟）IntroductionWithin two decades the application of recombinant DNA techniques in the production of food ingredient has developed from the level of basic research into a commercial business. From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.在近二十年来，DNA重组技术在食品成分生产中的应用已经从基础研究阶段发展到商业化生产阶段。
伴随着基因工程的诞生，基因工程的发展与应用就有着研究的控制。
这些控制要求涵盖了转基因生物的全部应用过程，它们释放进入环境的产物以及主要或部分由转基因生物生产的产品在超市中的摆放方法。
So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques. Nevertheless, the nature of the subject (ethical issues) and the speed of the development elicited fear among consumers.到目前为止还没有由于消费基因重组技术生产的食品而导致人类副作用的任何报道。
然而，基因重组的伦理学问题和发展速度还是引起了消费者的恐慌Potential hazards of the new technology are automatically projected into risks. In most developed countries the willingness to accept such (herbicide-tolerant, insect-resistant crops and products thereof) was of no obvious advantage to regular consumers.每项新技术的潜在危害都会自然而然的给人类带来风险。
在大多数发达国家，人们接受这个风险的愿望很低（或，人们不愿接受这个风险）因为第一代转基因食品没有给普通消费者带来任何好处。
This paper describes the role of WHO in the development of principles, recommendations and guidelines for the safety assessment of foods produced by means of recombinant DNA techniques and outlines the challenges to be met in future activities.本文主要描述了世界卫生组织在制定由基因重组技术生产的食品安全评价规则标准和指南过程中承担的角色，并概述了世界卫生组织在未来将面临的挑战。
Lesion 4 who strategy on food safety (2)——biotechnology and its implication to foods一、正文history of WHO activities部分的翻译（时间：25分钟）2. History of WHO activities2.1 Development of Concepts and RecommendationsSince the beginning of the 1990’s WHO has been involved in the development of strategies for assessing the safety of genetically modified foods. In cooperation with FAO, several expert consultations have been convened which resulted in the elaboration of basic principles and recommendations (Table 1).在20世纪90年代初开始，世界卫生组织就已经参与到转基因食品安全战略的制定。
与粮农组织一道收集了一些专家建议并将这些建议合并为一个基本规则和标准。
食品专业英语
Lesson 1 Nutrition1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。
2.We need them for energy, for building and maintaining body tissue; and for regulating body processes the three essential functions of foods in the body.我们需要这些营养素来提供能量，构成和修补机体组织，调节机体生理过程。
这是食物在人体内的三种基本功能。
3.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need.营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。
4.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be" eating the right foods in the right amounts.”由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。
食品专业英语习题集
食品专业英语习题集一、专业词汇1.食品工业2.发酵3.单元操作4.包装食品5.碳水化合物6.多糖7.单糖8.葡萄糖9.果糖10.蔗糖11.乳糖12.麦芽糖13.软饮料14.还原糖15.乳糖不耐症16.糖醇17.焦糖化18.美拉德褐变19.氨基酸20.纤维素21.淀粉22.膳食纤维23.糊化24.乳化25.肽键26.变性27.二硫键28.胶原蛋白29.等电点30.酶31.酶促褐变32.酵母33.霉菌34.有机溶剂35.配方食品36.甘油三酸脂37.脂肪酸38.熔点39.氢化40.饱和脂肪酸41.起酥油42.脱脂牛奶43.色拉调料44.塑性脂肪45.脂肪氧化46.货架期47.必需脂肪酸48.异味49.自由基50.抗氧化剂51.真空包装52.前体53.胡萝卜素54.肠道55.抗生素疗法56.腊肉t57.渗透压58.细胞膜59.紫外线60.诱导期二、判断题1. The fat-soluble vitamins include vitamins A, C, D, and K. ()2. The mineral elements and vitamins belong to the macronutrients which we needed in relatively large amounts. ()3. The simple sugars are basically aliphatic polyhydroxy aldehydes and ketones. ()4. Amino acids with nonpolar R groups are less soluble in aqueous solvents than amino acids with polar uncharged R groups. ()6. Amino acids with hydrophilic R groups can hydrogen-bond with water and are generally soluble in aqueous solutions. The hydroxyls of serine, threonine, and cysteine are the functional moieties present in R groups of this class of amino acids, ()7. Hemoglobin and myogobin are hemo-containing proteins that transport oxygen and carbon dioxide in the blood and muscles. ()8. The water-soluble vitamins include vitamins D, niacin, thiamin and biotin. ()9. The carbohydrate, fat and protein belong to the macronutrients which we needed in relatively large amounts. ()10. As open-chain hydroxyl aldehydes and hydroxyl ketones, the monosaccharides are called reducing sugar. ()11. The reducing sugar include sucrose. ()12. The carotenoid belong to phospholipid. ()13. The amino acid with positively charged (basic) R groups at pH 6-7 are lysine, arginine, and histidine. ()14. The linear sequence of amino acids in protein is referred to as “primary structure”. ()15. Food preparation doesn’t involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. ( )16. Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. ( )17. The monosaccharides commonly found in foods are glucose and fructose. ( )18. The disaccharides include sucrose, lactose and fructose. ( )19. Sucrose is glucose and fructose combined into a nonreactive nonreducing sugar. ( )20. Lactose, composed of fructose and galactose, is found only in milk and dairy products. ( )21. Sugar alcohols provide sweetness but are not fermented by oral bacteria and therefore do not contribute to tooth decay. ( )22. The Maillard browning reaction occurs between a carbonyl (aldehyde or ketone group) found in a reducing sugar and an amine found in proteins and amino acids. ( )23. Polysaccharide are carbohydrates that ha ve ≤10 saccharide units linked together. ()24. Cellulose is a polymer of glucose where the units are linked by a α-1-4 linkage. ( )25. The glucose subunits of starch are linked by β-1-4 and α-1-6 linkage. ()26. Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called retrogradation. ( )27. Protein are polymers of amino acids linked together in the same type of amide bond called ester bond. ( )28. Even though the amino acid composition varies, the amount of nitrogen in food protein is fairly constant at about 16%. ( )29. Hydrogen and disulfide bonds are heat sensitive and are disrupted resulting in denaturation of some food proteins. ( )30. At higher pH levels proteins are positively charged while at low pH levels are negatively charged. ( )31. At some intermediate pH called the isoelectric point, the protein molecule, has no net charge. ( )32. Fats are liquid at room temperature and oils are solid. ( )33. Fat soluble pigment include chlorophyll and carotenoids. ( )34. Hydrogenation involves the addition of catalysts and hydrogen gas to oils converting the single bonds of fatty acids to single bonds. ( )35. Lipid oxidation in foods has no an induction period. ( )36. Light can not promote lipid oxidation. ( )37. Metal ions such as iron and copper are catalysts for lipid oxidation. ( )38. Vitamin D is the only major vitamin that the human body is known to be maintainhealth. ( )39. Water-soluble vitamins include vitamin C and the several members of the vitaminB Complex. ( )40. Vitamin A as such naturally occurs in animal and plant materials. ( )41. Vitamin D increase absorption of calcium and phosphorus from the intestinal tract and is necessary for their efficient utilization. ( )42. Vitamin E is essential for normal blood clotting. ( )43. Vitamin C retention sometimes is used as an indicator of the severity of processing, for it is easily destroyed by oxidation, especially at high temperature. ( )44. Phosphorus is necessary for clotting of the blood. ( )45. Copper is required as a component of blood hemoglobin and muscle myoglobin. ( )三、完形填空Another (1) polymer is starch. The subunits are linked α 1-4 and α 1-6. When the units are mostly 1-4, the form is called (2) while the form that has both 1-4 and 1-6 linkages is called (3).Starch is found in plant material in the form of organized structure called (4). When (5) in the presence of excess water, these granules (6) and eventually rupture to discharge the amylose and amylopectin molecules. This process is called gelatinization. Uniformity is a key to successful viscosity development and uneven gelatinization can lead to (7).Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called (8). Starch molecules reassociate by (9) binding with each other or with (proteins), if present, to become more firm.( ) 1. A. fructose B. sucrose C. glucose D. maltose( ) 2. A. amylose B. amylopectin C. cellulose D. gums( ) 3. A. amylose B. amylopectin C. cellulose D. gums( ) 4. A. particals B. sugars C. sorbitols D. granules( ) 5. A. heated B. cooled C. stired D. mixed( ) 6. A. wither B. swell C. staling D. dissolve( ) 7. A. concreting B. dissipating C. lumping D. condensing ( ) 8. A. gelatinization B. retrogradation C. staling D. oxidation( ) 9. A. hydrogen B. oxygen C. peptide D. ester( ) 10. A. fatty acids B. sugars C. starchs D. proteins Vitamin D is formed in the (1) of humans and animals by activation of (2) by ultraviolet light from the sun or by ultraviolet activation of sterols artificially. Such sterols as cholesterol and ergosterol are involved. (3) is found in and under the skin of animals. Vitamin D increase absorption of (4) and phosphorus from the intestinal tract and is necessary for their efficient utilization. Shortage of vitamin D results in (5) defects, the principal one being (6).Vitamin C is easily destroyed by (7), especially at high temperatures, and is the vitamin most easily (8). Vitamin C-containing foods must be protected against exposure to (9) to prevent losses. Vitamin C (10) sometimes is used as an indicator of the severity of processing. Vitamin C is also used as an antioxidant and stabilizer, as flour improver and in cured meats.( ) 1. A. muscle B. skin C. tissue D. organ( ) 2. A. cholesterol B. ergosterol C. carotene D. sterols( ) 3. A. cholesterol B. ergosterol C. carotene D. sterols( ) 4. A. iron B. magnesium C. calcium D. cobalt( ) 5. A. skin B. tissue C. joint D. bone( ) 6. A. rickets B. scurvy C. pellagra D. goiter( ) 7. A. Hydrogenation B. browning C. oxidation D. leaching( ) 8. A. clot B. transform C. infect D. lost( ) 9. A. oxygen B. hydrogen C. nitrogen D. acid( ) 10. A. clot B. retention C. denaturation D. oxidation Amino acids are the “building blocks” of proteins. Therefore, to understand the properties of proteins, a discussion of the structures and properties of amino acids is required. Amino acids are chemical compounds which contain both basic amino groups and (41) carboxyl groups. Amino acids found in proteins have both the amino and (42) groups on the α-carbon atom. At (43) pH values in aqueous solution both the amino and the carboxyl groups are (44). The carboxyl groups loses a proton and obtains a negative charge, while the amino group gains a proton and hence acquires a positive charge. As a consequence, amino acids possess (45) characteristics.The amides of asparagine and glutamine are readily (46) by acid or base to aspartic and glutamic acids, respectively. The (47) amino acids, aspartic and glutamic, possess net negative charges in the neutral pH range. The amino acids with (48) charged R groups at pH 6-7 are (49), histidine and (50). At pH 7.0, 10% of the imidazole groups of histidine molecules are protonated, but more than 50% carry positive charges at pH 6.0.( ) 41、A.alkaline B. acidic C. neutral D. polar( ) 42、A.carbonyl B.aldehyde C.hydroxyl D. carboxyl( ) 43、A. neutral B. acidic C. alkaline D. polar( ) 44、A. oxidized B. ionized C. emulsify D. chelated( ) 45、A. zwitterion B. hydrophobic C. hydrophilic D. Dipolar( ) 46、A. hydrolyzed B. decomposed C.dehydrogenized D. enolized( ) 47、A. hydroxyl B. imidazole C. dicarboxylic D. quanidino ( ) 48、A.negatively B.zwitterionic C. positively D. neutrophilous ( ) 49、A. leucine B. methionine C. threonine D. lysine( ) 50、A. arginine B. isoleucine C. trytophan D. tyrosineSugar commonly found in foods are the monosaccharides (46) and fructose and the disaccharides sucrose, lactose, and (47). The most obvious contribution of sugars to foods is (48) although they are not uniformly sweet. (49) is used as the reference pointfor sweetness and is assigned a relative sweetness of 1.0.Glucose and fructose are widely occurring in natural products like honey, fruits, and fruit juices. Maltose, composed of two (50) units, is found in products where there has been (51) degradation. Sucrose is glucose and (52) combined into a nonreactive nonreducing sugar. Lactose , composed of glucose and (53), is found only in milk and dairy products. In dairy fermentation lactose is converted by (54) to (55). ( ) 46. A. sucrose B. lactose C. glucose D. maltose ( ) 47. A. glucose B. maltose C. fructose D. galactose ( ) 48. A. sweetness B. thickness C. acidity D.viscosity ( ) 49. A. lactose B. glucose C. fructose D. sucrose ( ) 50. A. glucose B. galactose C. lactose D. sucrose ( ) 51. A. Cellulose B. Gums C. Protein D.starch( ) 52. A. lactose B. fructose C. maltose D. galactose ( ) 53. A. glucose B. maltose C. fructose D. galactose ( ) 54. A. bacteria B. yeasts C. molds D. enzymes ( ) 55. A. citric acid B. lactic acid C. ascorbic acid D. fatty acid四、简答题1. What kind of influence to body as a result of deficiency of vitamin A?2.Please introduce the importance of calcium and phosphorus in human nutrition.3.Please explain the Maillard Browning.4.Please explain the meaning of food processing.5.Please briefly discuss the functionality of cellulose in food.6.Please explain the conception of heat denaturation of protein in food processing.7.Please discuss the influence of lipid oxidation to food quality.8. Please illustrate some means used to inhibit lipid oxidation in food processing.五、翻译1. Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.All food processing involves a combination of procedures to achieve the intended changes to the raw material. These are conveniently categorized as unit operation, each of which has a specific, identifiable and predictable effect on a food. Unit operations are grouped together to form a process. The combination and sequence of operations determines the nature of the final product.2.Another major factor affecting the extent of the Maillard reaction is the presence ofa reducing sugar or a nonreducing sugar such as sucrose that undergoes hydrolysis. Reducing sugars may be added to a formulation containing high levels of sucrose, not to enhance sweetness, but to enhance the Maillard browning reaction. There are no practical ways to inhibit Maillard reaction except to minimize heat, keep the product moist and acidic (low pH tends to slow the reaction) and eliminate reducing sugars. It is less practical to eliminate amino groups.3.Proteins are ionic and the charges on the amino acid side chains are influenced by pH. At higher pH levels proteins are negatively charged while at low pH levels they are positively charged. At some intermediate pH called the isoelectric point, the protein molecule, has no net charge. This can lead to attraction of protein molecules toeach other resulting in loss of solubility, coagulation, and precipitation. When milk proteins are acidified to pH 4.6, the casein proteins precipitate while whey proteins still remain in solution. A combination of denaturing heat and pH 4 to 5 is needed to precipitate the whey proteins.4.The oxidation of fatty acids results in the development of undesirable flavors that can lead to unacceptable food quality. Lipid oxidation and loss of flavor quality is probably the most frequent cause of deterioration in foods that are not otherwise subjected to microbial spoilage. The shelf-life of products like breakfast cereals, frozen meats, and edible oils themselves, is limited by oxidation. Besides producing off flavors, lipid oxidation can cause the loss essential fatty acids needed for human nutrition, fading of pigments, destruction of fat soluble vitamins, and the production of potentially harmful compounds from the oxidized fat.5.The laymen’s conception of carbohydrates generally involves only the sugars and starches of food-those that generate calories and fat. The food chemist knows many other types that are ingested. The carbohydrates of natural and processed foods are divided into available and unavailable types. The available carbohydrate vary in degrees of absorption and utilization depending upon quantities ingested, accompanying food types, and human differences in complements of digestive enzymes and intestinal transport mechanisms. Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble.6.Enzymes are globular proteins produced in living matter for the special purpose of catalyzing vital chemical reactions that otherwise do not occur under physiological conditions. Hemoglobin and myoglobin are hemo-containing proteins that transport oxygen and carbon dioxide in the blood and muscles. The major muscle proteins, actin and myosin, convert chemical energy to mechanical work, while proteins in tendons (collagen and elastin ) bind muscles to bones. Skin, hair, fingernails, and toenails are proteinaceous protective substances. The food scientist is concerned about proteins in foods since knowledge of protein structure and behavior allows him to more ably manipulate foods for the benefit of mankind.7.Citrus fruits, which normally ripen on the tree and contain no starch, undergo little change in carbohydrate composition following harvest. However, in fruits that are picked before complete ripening (e.g., apples, bananas, pears) much of the stored starch is converted to sugars as ripening proceeds. The reducing sugar content of potatoes also increases during cold storage. According to the activity of endogenous invertase during the sun drying of grapes and dates, sucrose is converted to D-glucose and D-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactions.8.The chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interaction with other components of a food. Many important and well-understood chemical changes that occur in an isolated lipid may be modified by such factors as location of the lipid in a tissue system, the presence or absence of water, and the imposition of such stresses as heat or radiation. Metal, both in the free state as ions and as components of organometallic compounds, affect the chemistry of lipids, especially in oxidation reactions.9.Fats and oils are available in a variety of forms. Butter, cooking oils, margarines, salad oils, and shortenings are essentially all-lipid forms. Salad dressing and mayonnaise are composed of high proportions of fats or oils. Ingested fats and oils include not only those from obvious sources but also those from invisible fat sources, such as cereals, cheese, eggs, fish, fruits, legumes, meat, milk, nuts, and vegetables. This latter group constitutes approximately 60% of the dietary fats.10. Food shortages exist in many areas of the world, and they are likely to become more acute and widespread as the world’s population increases. Providing adequate supplies of protein poses a much greater problem than providing adequate supplies of either carbohydrates or fat. Protein not only are more costly to produce than fats or carbohydrates but the daily protein requirement per kilogram of bodyweight remains constant throughout adult life, whereas the requirement for fats and carbohydrates generally decrease with age.。
食品专业英语课件(带翻译)
Part 2 食品科技英语的阅读
Lesson 3 Amino acids Para.3 Production of commercial quantities of the amino acids has been dependent on the successful development of deregulated mutants. The two most important methods involve use of auxotrophic and regulatory mutants or a combination of the two. 译文 由于去阻遏突变型菌株的成功构建使得商业规模的氨 基酸生产得以发展。利用营养缺陷型和调控型突变菌株或 两者联合使用，是两种重要的商业生产方法。
Part 2 食品科技英语的阅读
Lesson 3 Amino acids Para.1 Amino acids are produced using a range of technologies including direct fermentation, biotransformation of precursors using cells or enzymes, extraction of protein hydrolysates and chemical synthesis. They have a variety of uses as nutrients and flavours in the food and feed industries.
Part 2 食品科技英语的阅读
本部分教学内容
Lesson1 WHO Strategy on Food Safety Lesson2 Alcoholic Beverages
食品专业英语
Food borne illnesses in the U.S. cause approximately 325,000 hospitalizations and 5,0000 deaths each year Consumer product safety incidents (including injuries and death) cost the U.S. over $700 billion a year Injuries and death occur from both domestic and imported products
8/19/2011
Law Offices of Stewart and Stewart
2
Food Safety: A Global Challenge
1.8 million people died from diarrheic related diseases in 2005. Many of these deaths were a result of unsafe food or water Beijing Declaration on Food Safety (Nov. 2007):
《食品专业英语》课件
要点一
要点二
Importance
Food Professional English is essential for food professionals to expand their knowledge, improve their skills, and enhance their competitiveness in the global market It is also critical for promoting international cooperation and exchange in the food industry
Enhancing vocabulary
Reading news articles can help students expand their vocabulary and learn new words and phrases that are specific to the field of food
Summary
Understand professional vocabulary related to food storage, including refrigeration, freezing, drying, etc.
Detailed description
Food storage is the key to keeping food fresh and safe, so it is necessary to master relevant professional vocabulary. For example, "refrigerator" represents refrigeration, "freeze" represents freezing, and "dry" represents drying. In addition, it is necessary to understand the applicable scope and precautions of different storage methods.
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。
食品科学与工程专业课英文对照
食品科学与工程专业课英文对照普通化学：General chemistry生物学基础：Biological basis大学物理D：University physics分析化学：Analytical chemistry食品生物化学：Food biochemistry有机化学：Organic chemistry食品工程原理：Food engineering principle食品机械基础：Food machinery basis食品加工厂设计：Food processing plant design食品营养学：Food nutrition食品发酵工艺学：Food fermentation technology食品分析：Food analysis食品企业经营管理：Food enterprise operation and management食品微生物：Food microbiology食品卫生检验：Food hygiene inspection焙烤食品工艺学：Baking food technology功能性食品：Functional food粮油食品加工学：Cereals, oils and foodstuffs processing learn 食品添加剂：Food additive畜产品加工学：Animal products processing learn制冷学：Refrigeration专业英语：Professional English淀粉与淀粉制品工艺学：Starch and starch products technology酿造酒工艺学：Brewing wine technology食品包装：Food packaging食品毒理学：Food toxicology食品生物技术：Food biotech仪器分析：Instrument analysis饮料工艺学：Beverage technology园产品加工学：The product processing learn调味品生产工艺：Dressing production process肉制品加工技术：Meat processing technology乳制品加工技术：Dairy products processing technology 食品安全评价：Food safety evaluation水产品加工技术：Aquatic product processing technology。
食品专业英语
Starbucks coffee provide a unique quality to customer. In some level, it‘s a culture represent, to create a harmonious 和谐的[hɑr’moniəs] environment to customers, and establish mutual trust （相互信任） relationship for each other.
Take a turkey, stuffed ducks in its stomach, then stuffed chicken in the duck, then deep-fried 2-3 hours
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Texas Barbecue Pork(德克萨斯烤肉)
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Reuben Sandwich(鲁宾三明治）
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2.Chinese Food in America
A rank（队、列） of 10 most popular Chinese food in America (十大招牌 在美国）
Popular among Americans
Strong flavored
Traditional tastes are changed
People can combine different materials to create personalize dishes. Actually, it becomes more and more popular in America community.
Homepage /
The retail（零售） products include more than 30 of global top coffee bean, handmade of coffee （手工制作咖啡）and a number of coffee drinks. Starbucks products are not just coffee, but a form of ca. rrier via this carrier.
食品专业英语
Lesson 3 Lipids
Glossary
9. Hydrocarbon [˛haɪdrə`kɑ:bən] .n. 碳氢化合物,烃 10. Glyceride [`ɡlisə˛raid] .n. 甘油酯,脂肪酸丙酯 11. lauric acid [`lɔ:rɪk, `lɔr-] .n. 月桂酸,十二(烷)酸 12.linoleic acid [˛lɪnə`li:ɪk] .n. (化)亚油酸 13.oleic acid [əʊ`liːɪk] .n. (化)油酸 14.saturated [´sætʃəreitid] . adj. (溶液)饱和的 rd [lɑ:d] .n. 猪油 16.palatability [‘pælətəbɪlɪtɪ] .n.嗜食性; 适口性;
Lesson 3 Lipids
Glossary
17. cholesterol [kɔ`lestərɔl] .n.胆固醇 18. shortening ['ʃɔ:tniŋ] .n.酥油/雪白奶油 19. Emulsify [ɪ`mʌlsɪfʌɪ] （使）乳化 20.Dressing （尤指油、醋、香料等调味品混合在一起的色拉酱）
Lesson 2 Carbohydrates
Glossary
36. Hexitol [`hekitɔl] .n.己糖醇 37. Acetylate [˛æsiti`leit] .v.乙酰化, 使乙酰化 38. Glycoprotein [˛ɡlaikəu`prəuti:n] .n. 糖蛋白 39. Chitin [`kʌɪtɪn] .n. (生化)几丁质，壳多糖，甲壳质 40. Deoxy [di`ɔksi] .adj.脱氧的;减氧的 41. Mucilage [`mjuːsɪlɪdʒ] .n.黏液；黏胶（一种多聚糖物质，为 凝胶状液体，从植物根茎、种籽等提炼，用以制药或黏合剂） 42. Cyclitol [`saikli˛tɔl] .n.环多醇