食品科学与工程专业英语 总结doc资料
食品英文知识点总结
食品英文知识点总结Food is an essential part of our lives. It provides us with the energy and nutrients we need to survive and thrive. In addition to being a basic necessity, food plays a significant role in our daily lives, culture, and social interactions. The choices we make about what we eat can have a profound impact on our health, well-being, and even the environment. In this article, we will explore some key aspects of food and nutrition, including the role of food in our lives, the nutritional value of different foods, and the impact of our food choices on our health and the environment.The Role of Food in our LivesFood is much more than just fuel for our bodies. It is also a source of pleasure, comfort, and social connection. Many of our most cherished memories and traditions are centered around food, such as holiday meals, family gatherings, and special occasions. Food can also be a form of self-expression, as the preparation and enjoyment of food can be a creative and fulfilling experience. In addition, food is a cornerstone of cultural identity, as different cuisines and culinary traditions reflect the unique history, values, and beliefs of different societies.Nutritional Value of Different FoodsThe nutritional value of different foods varies widely, and making informed choices about what we eat is critical for our health and well-being. A balanced diet should include a variety of foods from all the major food groups, including fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients such as vitamins, minerals, protein, fiber, and healthy fats, which are necessary for good health. For example, fruits and vegetables are rich in vitamins and antioxidants, which can help protect against chronic diseases such as heart disease, cancer, and diabetes. Whole grains provide fiber and complex carbohydrates, which can help regulate blood sugar levels and promote digestive health. Lean proteins such as fish, poultry, and legumes provide essential amino acids, which are the building blocks of protein and are necessary for muscle growth and repair. Impact of Food Choices on Health and the EnvironmentThe choices we make about what we eat can have a significant impact on our health as well as the environment. Diets that are high in processed foods, added sugars, and unhealthy fats can contribute to obesity, heart disease, diabetes, and other chronic health conditions. On the other hand, diets that are rich in whole, minimally processed foods such as fruits, vegetables, whole grains, and lean proteins can help prevent these conditions and promote overall health. In addition to impacting our health, our food choices can also have a significant environmental impact. The production, processing, and transportation of food can contribute to air and water pollution, deforestation, and greenhouse gas emissions. By choosing locally grown, organic, and sustainably produced foods, we can minimize the environmental impact of our diets and support a more sustainable food system.In conclusion, food is a fundamental part of our lives, providing us with the energy and nutrients we need to survive and thrive. It also plays a central role in our culture, traditions, and social interactions. By making informed choices about what we eat, we can promote our health and well-being, as well as support a more sustainable food system. Ultimately, food is not just a matter of sustenance, but also a source of pleasure, connection, and meaning in our lives.。
食品专业英语复习资料整理版(按PPT)
食品专业英语复习资料(祝你好运）1．姓名：名在前、姓在后；作者地址：由小到大的顺序书写，科室，所在单位，所在地（城市、省、国名），邮编等。
E.g. Department of Food Quality and Safety, School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China, 5240882．述语、组织、团体名称：LC =lethal concentration 致死浓度 EAA =Essential amino acids 必需氨基酸DH = degree of hydrolysis 水解度 DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部 IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理3．数字+度量衡单位词15ft (foot\feet) 50rpm (revolutions per minute) cal (calorie) 卡C（centigrade）摄氏温度 etc=et cetera=and others（等物）et al.=et alii=and others(等人) i.e.=id est=that is e.g.=exampli gratia=for example4.公式：＋plus 加号；正号－minus 减号；负号±plus or minus 正负号×is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％per cent 百分之…℃degree Celsius /centigrade摄氏度273 ℃273 Celsius or 273 degree Celsius5．The inhibition ratio(%)was calculated using the following formula：Inhibition ratio(%)= (A-A1)/A×100%Where A was the absorbance of the control, and A1 was the absorbance of the test sample.由下面的公式计算其抑制率（%）：抑制率（%）=(A-A1)/A×100% 式中：A是对照的吸收度，A1是试样的吸收度。
介绍食品科学与工程专业的英语作文
介绍食品科学与工程专业的英语作文英文回答：Food science and engineering is a multidisciplinaryfield that combines the principles of food chemistry, microbiology, engineering, and nutrition to develop newfood products, improve food processing methods, and ensure the safety and quality of food. Food scientists and engineers work in a variety of settings, including food manufacturing plants, research and development laboratories, and government agencies.The food science and engineering curriculum typically includes coursework in the following areas:Food chemistry.Food microbiology.Food processing.Food engineering.Food analysis.Food safety and quality.Students in food science and engineering programs also gain hands-on experience through laboratory work and internships.中文回答：食品科学与工程学是一门多学科交叉领域，它结合食品化学、微生物学、工程学和营养学的原理，以开发新食品、改进食品加工方法并确保食品安全和质量。
我的专业食品科学与工程英语作文范文
我的专业食品科学与工程英语作文范文As a student majoring in Food Science and Engineering, I am passionate about the study of food and its impact on human health and nutrition. This field combines the knowledge of biology, chemistry, and engineering to develop and improve food products, processes, and packaging.In my opinion, food science and engineering play a crucial role in ensuring the safety, quality, and sustainability of our food supply. With the global population on the rise, it is important to find innovative ways to produce, process, and distribute food in a more efficient and sustainable manner. This includes reducing food waste, improving food safety, and developing new food products that meet the nutritional needs of a diverse population.Moreover, food science and engineering also contributeto the development of functional foods and nutraceuticals, which have the potential to improve human health and prevent diseases. By understanding the relationship between food and health, we can create food products that providespecific health benefits, such as improved digestion, immune support, and heart health.In addition, food science and engineering are essential in addressing the challenges of food security and food safety. With the increasing concerns about foodborne illnesses and food contamination, it is important to develop new technologies and processes to ensure the safety and quality of our food supply. This includes the use of advanced packaging materials, innovative processing techniques, and rapid testing methods to detect and prevent foodborne pathogens.Overall, my studies in food science and engineering have provided me with a deep understanding of the science behind food and its impact on our lives. I am excited to continue learning and researching in this field, and I am confident that my knowledge and skills will contribute to the advancement of food science and engineering in the future.作为一名食品科学与工程专业的学生，我对食品及其对人类健康和营养的影响充满热情。
食品专业英语总结范文
As a student pursuing a degree in Food Science and Technology, the past few years have been a fascinating journey filled with an array of knowledge and experiences. This summary aims to encapsulate the key aspects of my studies, highlighting the significance of food science in our daily lives and the various disciplines that I have explored.1. Introduction to Food Science and TechnologyFood Science is the interdisciplinary field that applies the principles of science, technology, and mathematics to study the physical, biological, and chemical processes of food. It plays a crucial role in ensuring food safety, improving food quality, and developing new food products. On the other hand, Food Technology involves the application of scientific and technical knowledge to convert raw materials into safe, nutritious, and appealing food products.2. Food Composition and QualityThe study of food composition has provided me with a comprehensive understanding of the various components of food, including macronutrients, micronutrients, and non-nutritive components. This knowledge has enabled me to evaluate the nutritional value of different food items and their potential health benefits. Additionally, I have learned about the factors affecting food quality, such as storage, processing, and preservation methods.3. Food MicrobiologyFood Microbiology is a critical aspect of food science, focusing on the role of microorganisms in food spoilage, foodborne diseases, and food safety. I have gained insights into the different types of microorganisms present in food, their growth conditions, and the techniques used to control their growth. This has been particularly important in ensuring the safety of food products during processing and storage.4. Food ChemistryFood Chemistry involves the study of the chemical reactions and transformations that occur in food during processing, storage, and consumption. My studies in this area have provided me with a deeper understanding of the physical, chemical, and biochemical properties of food components, such as proteins, carbohydrates, fats, and vitamins. This knowledge has been instrumental in developing new food products and improving existing ones.5. Food Processing and PreservationFood processing techniques have been a major focus of my studies, covering topics such as thermal processing, refrigeration, and packaging.I have learned about the different methods used to preserve food, suchas canning, freezing, and drying, and their impact on food quality and safety. This has been particularly relevant in extending the shelf-life of food products and ensuring their availability throughout the year.6. Food Safety and Quality ControlFood safety is of paramount importance in the food industry, and I have gained a thorough understanding of the principles and practices involved in ensuring food safety. This includes the identification and control of potential hazards, such as pathogens, allergens, and contaminants. I have also learned about quality control systems, such as HACCP (Hazard Analysis and Critical Control Points), which are essential inmaintaining high standards of food quality.7. Food Regulations and StandardsFood regulations and standards are essential in protecting consumer health and ensuring fair trade practices in the food industry. Mystudies have equipped me with the knowledge of various food regulations, such as those related to labeling, additives, and import/export requirements. This has been particularly useful in understanding thelegal aspects of food production and distribution.In conclusion, my studies in Food Science and Technology have provided me with a comprehensive understanding of the food industry, from the raw materials to the final product. The knowledge and skills acquired duringthis journey have not only prepared me for a career in the food industry but have also enhanced my appreciation for the importance of food in our daily lives. As I move forward, I am excited to apply my knowledge and passion to contribute to the development of safe, nutritious, and sustainable food systems.。
为什么选择食品科学与工程这个专业英语作文
为什么选择食品科学与工程这个专业英语作文English:I chose to study Food Science and Engineering because I have a strong passion for food and its role in human health and sustainability. This field allows me to combine my interests in biology, chemistry, and engineering to develop and improve food products and processes. Additionally, the current global food challenges, such as food waste and food security, require innovative solutions that can be addressed through this discipline.Moreover, this profession has a wide range of career opportunities, such as food product development, food safety regulation, and quality assurance. Through internships and networking events, I have had the opportunity to work with professionals in these different areas and gain a deeper understanding of the diverse aspects of the food industry.In summary, Food Science and Engineering is a multidisciplinary field that allows me to combine my passions for food, biology andchemistry, and engineering while also providing me with numerous career opportunities. Furthermore, the importance of food in our society and the current challenges of the food industry make thisfield essential for sustainable development.中文翻译：我选择学习食品科学与工程是因为我对食物及其对人类健康和可持续发展的作用有浓厚的兴趣。
食品科学与工程专业英语总结
食品科学与工程专业英语总结第一篇：食品科学与工程专业英语总结一、1.必需脂肪酸essential fatty acid 2.水溶性维生素water-soluble vitamin 3.脂溶性维生素fat-soluble vitamin 4.食品添加剂food additive 5.甜味剂sweetener 6.真空包装vacuum packaging(VP)7.货架期shelf-life8.成膜的-film-forming 9.持水的-water-holding10.降脂 reduced-fat 11.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 Points 14.转基因作物genetically modified organisms/crops 15.SSOP（卫生标准操作规程）Sanitation Standard Operating 16.多不饱和脂肪酸polyunsaturated fatty acid(PUFA)17.碳水化合物carbohydrate18.单糖monosaccharide 19.多糖polysaccharide20.果糖fructose 21.葡萄糖glucose22.微量矿物质minor mineral 23.发酵香肠fermented sausage24.淀粉酶amylase 25.着色剂 coloring agent26.新陈代谢 metabolism 27.强化奶 fortified milk28.亚硝酸盐 nitriteProcedure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 bedecreased from around 40% at present to not more than 30% of the energy intake.2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。
我的专业食品科学与工程英语作文范文
Food Science and Engineering: The Pathway to Safe and Delicious FoodsIn the dynamic world of science and technology, food science and engineering stand tall as a crucial discipline, dedicated to ensuring the safety, quality, and nutritional value of our food supply. This interdisciplinary field integrates knowledge from biology, chemistry, physics, microbiology, and engineering to develop innovative solutions that meet the ever-growing demands of a global population.The foundation of food science and engineering lies in understanding the fundamental properties of food, including its composition, structure, and interactions with other substances. This understanding is crucial in developing processing techniques that preserve the nutritional value and sensory attributes of food while ensuring its safety from microbial contamination. The application of advanced technologies such as high-pressure processing, pulsed electric fields, and ultraviolet light has transformed the food industry, making it possible to produce safer, more nutritious foods with minimal processing-related losses.Moreover, food science and engineering are essential in addressing the global challenge of food security. By developing sustainable production methods, optimizing food distribution systems, and promoting dietary diversity, this field contributes to reducing hunger and malnutrition worldwide. The integration of modern biotechnology, such as genetic engineering and metabolic engineering, offers new possibilities for crop improvement, disease resistance, and increased yields, thus contributing to food sustainability. In addition, the role of food science and engineeringin promoting public health cannot be overstated. Throughthe development of functional foods and beverages enriched with nutrients, probiotics, and antioxidants, this field aims to improve the overall health and well-being of individuals. The study of food-borne illnesses and the identification of food contaminants have led to the development of stringent food safety regulations and guidelines, ensuring that the food we consume is safe and healthy.The future of food science and engineering looks bright, with the emergence of new technologies and research areassuch as nanotechnology, synthetic biology, and personalized nutrition. These advancements will further revolutionize the food industry, leading to the development of more personalized, sustainable, and healthy food products that cater to the diverse needs of consumers worldwide.In conclusion, food science and engineering play a pivotal role in ensuring the safety, quality, andnutritional value of our food supply. By harnessing the power of science and technology, this field has transformed the food industry, making it possible to produce safer, more nutritious foods that meet the needs of a growing global population. As we move forward, the continued innovation and research in food science and engineeringwill be crucial in addressing the challenges of food security, public health, and sustainability.**食品科学与工程：安全与美味食品的途径**在科学和技术日新月异的世界中，食品科学与工程作为一门至关重要的学科，致力于确保我们的食品供应的安全、质量和营养价值。
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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 monosaccharide19.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.2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。
Lipids are insoluble in water and this profoundly affects the particular phenomena associated with their digestion, transport in the blood, and metabolism at the cellular level.3.维生素和矿物质通常被称为微量元素，因为身体对他们的需求量很小。
但是如果未能摄取这微量的成分，肯定会导致疾病。
Vitamins and minerals are often called micronutrients because your body needs only tiny amounts of them. Yet failing to get even those small quantities virtually guarantees disease.4.食品添加剂可以定义为：为改善食品品质和色、香、味，满足加工需要，延长保质期等目的，在食品生产、加工、贮藏或者包装过程中所用到的一类物质。
Additives may be defined as a class of substances that are used in food production, processing, storage and packaging to extend shelf-life of purpose and to meet the processing needs for improving quality, color, flavor and taste.5.用盐和/或糖加调味料、草药以及其他植物性原料腌制斩碎的肉和脂肪，将这些腌制过的混合物灌装到肠衣中形成干制的香肠，这种生产方式可以追溯到公元前好几个世纪。
The chopping or mincing of meat and fat with curing salt and/or sugar together with spices, herbs, and other plant material, followed by the stuffing of such mixture to form a ‘sausage’ that is left to dry is a practice dating back to centuries before the Common Era.6.但是，对于食品工业，主要目标是获得一种在应用中具有较高活性并且价格经济的酶。
However, for the food industry, the prime goal is to obtain an enzyme which offers a high performance for the applications in question at an economic price.7.食品加工业种类多样，既涉及到一些只需要最少化加工的产品，如新鲜果蔬，又涉及到那些需要大量二次加工的制成品，如干麦片或焙烤食品。
The industry is relatively diverse, dealing with some products that need minimal processing, such as fresh fruits and vegetables, and others that require substantial secondary processing to create a final product, such as dry cereal or goods.8.本文主要的目的是研究冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官特性的影响。
The paper aims to investigate the effect of storage period on the chemical, microbiological and sensory characteristics of frozen dumpling.9.用三个浓度（40%，50%，和60%的固体基质）的麦芽糊精和BμCHI B-190型喷雾干燥机来干燥含有20%总可溶性固形物的浓缩酸橙汁。
Concentrated lime juice with 20% total soluble solid was dried was dried using three levels of maltodextrin (40%,50%,and 60% solid base) and a BμCHI B-190 spray dryer.10.喂食转基因大豆的兔子肝脏酶产量发生变化，与此同时，代谢活动也升高了。
Rabbits fed GM soy showed altered enzyme production in their lives as well as higher metabolic activity11.应该指派一个合适的人/多人（最好是经理）负责工厂的食品安全计划。
There should be an appropriate person （preferably manager)assigned responsibility for the facility food safety program.12.食品从业者应该确保有恰当的产品、特定的知识和专业技术从而建立和实施一个有效的HACCP计划。
HACCP计划最好是由一个多学科的小组来完成。
The food operation shall assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan this may best be accomplished by assembling a multi-disciplinary team.13. Fig.5 Amount of acrylamide in the crust图5 面包皮中丙烯酰胺形成的量14. Fig.1 Schematic representation of the manufacturing procedure for synbiotic ice cream in this study图1 本研究中益生菌冰激凌制造工序图示15．Fig.7 Relationship between crust color, acrylamide formation, crust temperature and water content图7 面包皮颜色、丙烯酰胺形成、面包皮温度与含水量之间的关系16．Table 2 Effect of soaking, cooking and dehulling on protein, starch and ash stored under various conditions表2 浸泡、烹饪和脱壳对豌豆蛋白、淀粉及灰分含量的影响17.Table 1 Analysis of variance of variety and treatment(soaking, cooking and dehulling) on composition of field peas表1 品种与处理（浸泡、烹饪和脱壳）对紫化豌豆构成的方差分析。