食品专业英语lesson12
食品专业英语课件内容
第一课Special English for Food Science and TechnologySchool of Food Science and TechnologyAims for this classTo utilize :vocabularyreading comprehensiontranslationwritingTo grasp the method of abstract writing.About Result30% is attending rate, classroom answers and homework70% is final examinationAny dictionary is not permitted in final exam.Reference《英汉食品词汇》凌关庭主编，上海科学技术出版社《食品专业英语文选》高福成主编，中国轻工业出版社《生物专业英语》蒋悟生主编，高等教育出版社与食品专业有关的英文书籍和杂志The characteristics about the Food English Sci-Technological Thesis 英语食品科技论文的特点Thesis of Science and TechnologyAcademic thesis 学术论文Experiment:Research report, 实验型Observation,survey: Investigation report 观测型Theory:Mathematical thesis, 理论型Dissertation 学位论文Bachelor‘s dissertation 学士论文Master‘s dissertation 硕士论文Doctor‘s dissertation 博士论文The structure of a thesisTitleAuthor‘s NameAuthor‘ s AddressAbstractIntroductionMaterials and MethodsResults and DiscussionConclusionsAcknowledgements , References and Appendix 感谢、参考文献和附录主题突出、明确，结构简洁、逻辑严谨。
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》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.pptx
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）
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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;
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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
食品专业英语lesson12
Food safety 食品安全New wordscarcin(o)- 癌-gen/-genic/-genous 原，产生carinogen 致癌物质toxic 有毒，中毒logical 逻辑学的toxicological 毒物学的anti- 反，抗，非oxidant 氧化剂antioxidant 抗氧化剂radio- 无线电，辐射，放射nuclide 核素radionuclide 放射性核素intra- 内的，在内的intrastate 州内的fraud 欺骗，欺诈safrole 黄樟油精，黄樟素symphytine 聚合草素preservative 防腐剂cadmium 镉mercury 汞The question,“Is the food safe?”, usually evokes an emotional response. Everybody has a right to a safe and wholesome food supply. 食品是否安全这个问题常常会引起人情绪化的反应。
每一个人都有权获得安全、健康的食品。
Yet the question of food safety is a complicated one. 然而食品安全问题是一个复杂的问题。
The concept of food safety has many facets. Perhaps the most obvious, and certainly the most prevalent problem of food safety is microbiological food poisoning. 食品安全有许多方面，也许食品安全中最明显的，最普遍的问题是食品的微生物毒害。
This is serious problem in nearly every country, but another aspect of food safety is primarily concerned with chemicals. 这是几乎在每一个国家都很严重的问题，但是食品安全的另一个主要关注的方面主要与化学药品有关。
教学大纲-食品专业英语
《食品专业英语》课程教学大纲一．课程代号：03072204二．课程名称：食品专业英语三．学分：3学分学时：52 理论学时：52 实验学时：0四．课程性质：食品科学与工程专业(本科)的公共限选课五．先修课程：食品微生物学、食品生物化学、酶学、食品工艺学、营养与卫生学、烹饪、食品分析六．教学目标、教学要求：通过本课程教学，应使学生掌握专业英语的专业词汇，掌握专业英语的翻译方法，掌握专业英语科技文献阅读的基本技能，以胜任学生未来工作和继续发展的要求。
本课程要求学生：1．重点掌握食品营养卫生学、食品微生物学、酶学、食品发酵工艺学方面的专业词汇；2．了解专业英语的基本翻译语法要点；3．掌握专业科技文献阅读的基本要求。
七．教学内容：1．Lesson 1 Nutrition (4学时)Nutrition and Food: Definition;The Nutrients;Recommended Dietry Allowances;Margin of Safety Allows for Individual Differences;Differences in Nutrient Utilization Considered.基本要求：（1）句子结构分析；（2）连词and的译法；（3）翻译要点的运用：增译和减译、词类转译、后置定语和后置定语从句的译法等。
重点：运用翻译语法要点翻译复杂句。
难点：复杂句子的结构分析。
2．Lesson 2 Carbohydrates (6学时)Sources, Types, and Terminology;Carbohydrate Composition of Food.基本要求：（1）掌握关于碳水化合物方面专业词汇的构词法，如后缀-ose, -ulose, -an和前缀-glyc等；（2）运用翻译要点翻译句子。
重点：构词法。
难点：翻译要点的运用：句子成分转译和被动语态。
3．翻译方法（8学时）（1）构词法（2）单词（3）词类转换的译法（4）句子成分转换的译法（5）被动语态的译法（6）后置定语从句的译法（7）专业英语的主要特点和翻译标准基本要求：熟悉各种翻译要点。
食品专业英语文选(第二版)
电子出版物数据中心中国轻工业出版社出品京新出音[2010]419号ISBN 978-7-89991-109-9高等学校专业教材食品专业英语文选（第二版）许学勤主编目录•Lesson 1 Food Industry •Lesson 2 Water•Lesson 3 Carbohydrates •Lesson 4 Proteins•Lesson 5 Lipids•Lesson 6 Vitamins and Minerals •Lesson 7 Food Additive •Lesson 8 Food Microbiology •Lesson 9 Fermentation Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 10 Physical Properties of Foods•Lesson 11 Food Dispersions•Lesson 12 Food Preservation•Lesson 13 Food Processing•Lesson 14 Unit Operations in Food Processing •Lesson 15 Food Packaging•Lesson 16 Thermal Treatment and Thermal Processing •Lesson 17 Food Concentration•Lesson 18 Food Dehydration and Drying Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 19 Food Freezing•Lesson 20 Extrusion Cooking•Lesson 21 Membrane Separation•Lesson 22 Meat and Meat Products•Lesson 23 Milk and Milk Products•Lesson 24 Poultry and Eggs•Lesson 25 Principles of Baking•Lesson 26 Confectionery and Chocolate Products •Lesson 27 Fruit Juices Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 28 Beverages•Lesson 29 Food Safety•Lesson 30 Hazard Analysis and Critical Control Points •Lesson 31 Good Manufacturing Practice （GMP）•Lesson 32 Sanitation in Food Plant•Lesson 33 Food Quality•Lesson 34 Shelf-life of Food Products Glossary Glossary Glossary Glossary Glossary Glossary Glossary。
食品专业英语文选(第二版)
电子出版物数据中心中国轻工业出版社出品京新出音[2010]419号ISBN 978-7-89991-109-9高等学校专业教材食品专业英语文选（第二版）许学勤主编目录•Lesson 1 Food Industry •Lesson 2 Water•Lesson 3 Carbohydrates •Lesson 4 Proteins•Lesson 5 Lipids•Lesson 6 Vitamins and Minerals •Lesson 7 Food Additive •Lesson 8 Food Microbiology •Lesson 9 Fermentation Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 10 Physical Properties of Foods•Lesson 11 Food Dispersions•Lesson 12 Food Preservation•Lesson 13 Food Processing•Lesson 14 Unit Operations in Food Processing •Lesson 15 Food Packaging•Lesson 16 Thermal Treatment and Thermal Processing •Lesson 17 Food Concentration•Lesson 18 Food Dehydration and Drying Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 19 Food Freezing•Lesson 20 Extrusion Cooking•Lesson 21 Membrane Separation•Lesson 22 Meat and Meat Products•Lesson 23 Milk and Milk Products•Lesson 24 Poultry and Eggs•Lesson 25 Principles of Baking•Lesson 26 Confectionery and Chocolate Products •Lesson 27 Fruit Juices Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary•Lesson 28 Beverages•Lesson 29 Food Safety•Lesson 30 Hazard Analysis and Critical Control Points •Lesson 31 Good Manufacturing Practice （GMP）•Lesson 32 Sanitation in Food Plant•Lesson 33 Food Quality•Lesson 34 Shelf-life of Food Products Glossary Glossary Glossary Glossary Glossary Glossary Glossary。
《食品专业英语》 词汇大全
词汇第一课（一）基本The characteristics about the Food English Sci-Technological Thesis英语食品科技论文的特点Academic thesis 学术论文Experiment:Research report, 实验型Observation,survey: Investigation report 观测型Theory:Mathematical thesis, 理论型Dissertation 学位论文Bachel or’s dissertation 学士论文Master’s dissertation 硕士论文Doctor’s dissertation 博士论文Acknowledgements , References and Appendix 感谢、参考文献和附录Introduction 引言、前言或介绍Materials and Methods 材料与方法Results and Discussion 结果与讨论Conclusions 结论goal 目的review 研究背景your work 要解决的问题experimental methods 实验方法type of experimental design 试验设计number of replications 重复次数statistical analysis 统计分析equipment 仪器（二）缩略词1 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2 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 ise.g.=exampli gratia=for example＋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(1) Terminology 科技术语的翻译Compound word 合成词end point 终点standard solution 标准溶液titration error 滴定误差buffer solution 缓冲溶液Polysemy 多义词Concentration 集中，集合，专心→浓缩，浓度Derivative 派生词：加词缀构成新术语alkaline 碱性的alkalinity碱度Spectrophotometer 分光光度计Condenser 冷凝器Subordination 分清主从法Diction 选词用字法Amplification & Omission 增字法与省略法Conversion 转换法Inversion 词序调整法Division 长句拆译法Subordination 分清主从法The food technologist can usually recognize fats[when he sees them] because they are quite different [both in their physical properties and in their chemical composition ]from the other two main food constituents: carbohdrate and protein.当食品科学工作者看到脂肪时，通常可以确认它们，因为不论在物理性质和化学组成上，脂肪都与另外两种主要食品组成成分（碳水化合物和蛋白质）不同。
食品专业英语课件
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
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.
虽然转基因食品的标签与食品安全没有直接关联性，但是 译文 它可以用来增加食品生产过程的透明度，因此一般情况下， 结合可追溯性战略标签可间接促进食品的安全。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
Read the Introduction , and then answer the following questions:
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
Summary WHO has been actively participating in the
development of principles and recommendations for the safety assessment of GM foods derived from genetically modified organisms(GMO). The results 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. 对于由转基因生物生产的食品转基因食品，WHO一直以来积 极致力于制订其安全评价的原则和建议。不同专家基于本 译文 国的技术水平而商讨的结果是各国制定标准的指导性依据， 而且这些结论正逐渐成为公认的权威标准。
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Food safety 食品安全New wordscarcin(o)- 癌-gen/-genic/-genous 原，产生carinogen 致癌物质toxic 有毒，中毒logical 逻辑学的toxicological 毒物学的anti- 反，抗，非oxidant 氧化剂antioxidant 抗氧化剂radio- 无线电，辐射，放射nuclide 核素radionuclide 放射性核素intra- 内的，在内的intrastate 州内的fraud 欺骗，欺诈safrole 黄樟油精，黄樟素symphytine 聚合草素preservative 防腐剂cadmium 镉mercury 汞The question,“Is the food safe?”, usually evokes an emotional response. Everybody has a right to a safe and wholesome food supply. 食品是否安全这个问题常常会引起人情绪化的反应。
每一个人都有权获得安全、健康的食品。
Yet the question of food safety is a complicated one. 然而食品安全问题是一个复杂的问题。
The concept of food safety has many facets. Perhaps the most obvious, and certainly the most prevalent problem of food safety is microbiological food poisoning. 食品安全有许多方面，也许食品安全中最明显的，最普遍的问题是食品的微生物毒害。
This is serious problem in nearly every country, but another aspect of food safety is primarily concerned with chemicals. 这是几乎在每一个国家都很严重的问题，但是食品安全的另一个主要关注的方面主要与化学药品有关。
Some chemicals should be there and some should not. Chemicals in our food supply come from six sources. 一些化学药品应该添加，而另一些不应该添加。
食品中的化学药品来源于六个方面。
These are industrial accidents, intentional fraud, natural compounds, food additives, pesticides, and environmental pollutants. 它们是工业事故，有意的欺骗，天然化合物，食品添加剂，杀虫剂和环境污染。
All require a different concept of food safety a different approach. 以上所有这些都需要用不同的方法来评价食品安全。
Industrial accidents工业事故The problem of industrial accidents is difficult and complex. In our technological societythere will always be accidents. 工业事故问题是困难而复杂的，在科技社会中，常常会有事故发生。
We have to gear our laws and responses so that these unfortunate occurrences are minimized.我们必须调整法律和反应以尽量减少这些不幸的发生。
Natural Toxicant in Food 食品中天然毒素Toxicants occurring naturally in foods are not subject to regulatory control, and many would not receive approval if they were proposed as food additives at the levels in which they occur. Some are actually carcinogens and would not be allowed in any amount.食品中天然存在的毒素不受法律法规的调控，如果把它们天然存在的剂量作为它们添加剂的添加水平，就不能获得批准。
其中一些实际上是致癌剂，不允许添加。
For example, the use of safrole, a flavoring agent from the sassafras root, is not permitted as a food additive because of its association with liver cancer; however, it is naturally present in small amount in a number of spices normally consumed. 例如，黄樟素，檫木根中的一种风味剂的使用，由于它和肝癌有关，不允许用作食品添加剂；然而，它在许多日常消费的香味料小剂量天然存在。
Aflatoxin, a known carcinogen of high potency, is the product of a mold that occurs on peanuts and cereal grains, particularly in climates of high temperature and humidity. 黄曲霉毒素，一种强致癌剂，是花生和谷物生霉后-特别是在高温高湿条件下生霉后一种霉菌的产物。
Herbal teas contain a number of potentially harmful substances; some of them, such as the alkaloid symphytine in comfrey tea, are carcinogens. Fortunately, none of these occur in amounts that would be harmful at normal levels of use. 草药茶可能含有许多可能有害的物质，其中一些是致癌物，如聚合草中的生物碱-聚合草素。
幸运的是，这些物质发生的剂量在正常使用的情况下都不会造成危害。
Food additives 食品添加剂The compounds added to foods for specific purposes are called food additives. 添加到食品中的具有特定用途的化合物称为食品添加剂。
Examples are antioxidants added to oils to prevent rancidity, preservatives to prevent food from spoiling, colorants to make food more appealing, etc. 例如，把抗氧化剂添加到油脂中以防止酸败，防腐剂防止食物的腐败，着色剂使食品更吸引人等等。
Most of these chemicals are generally regarded as necessary and safe. 这些化合物中的大多数被认为是必须的，安全的。
Pesticides 杀虫剂Pesticide chemicals are used in the production of plants and animals. 杀虫剂常用在植物和动物的生产中。
Many chemicals are essential for controlling insects and fungi in plants and to promote better health in animals. Residues may find their way into food. 许多化学制剂对控制植物中的昆虫和菌类，提高动物的健康状况是必须的。
在食品中可能会有这些化合物的残留。
To obtain approval of a particular pesticide, the manufacturer must supply the EPA with data from toxicological studies, residue data, and justification of use in terms of economics and an adequate food supply. 为了使一个特殊杀虫剂获得许可，制造商必须给美国环保局提供毒理学研究的数据，残留量，使用的经济性以及充足的食物供应。
A risk-benefit analysis leads to rejection or acceptance and establishment of a legal tolerance. Approval is granted only for the specific commodity application requested. 风险效益评估决定剔除或是接受该种杀虫剂，并建立一个法定的容许量。
只有对特定商品的使用请求是允许的。
For example, a chemical approval for use on lettuce would be considered in violation if used on cabbage or any other food. 例如，可以允许一种化学制剂用于生菜，而如果用于卷心菜或其它任何食品则是违反规定的。
Unfortunately, tolerances are frequently sources of consumer concern when they are misinterpreted to mean the levels of residue that may be expected in the marketplace. 不幸的是，当消费者误解市场上允许的残留量的意义时，他们关心的是这些物质的允许量。
The FDA also routinely surveys table-ready food. Four times each year, 234 food items representing the diets of American consumers are purchased in different cities around the United States. 食品和药品管理局每年也会从美国周围不同城市购买234种代表美国消费者饮食的即食食品，对它们进行4次常规考察。