食品专业英语课件
食品专业英语课件lesson 11
Lesson 11 Nutrition一、WORDS1)Word`s rootmicro- very small,微小的microsoftmicrobe =microorganism 微生物,细菌micronutrient 微量营养素macro- being large, thick,大的macronutrient 常量营养素macrobiotic 可长期保存的(生命的,生物的)macroclimate 大气候-ium 表示化学元素的拉丁名字.Sodium Na Calsium CaPotassium K Aluminium Almal- badly, abnormally, inadequatelymalnutrition 营养失调malabsorption 吸收不良malnourished 营养不足2). New words in TEXTinterdependent 相互依赖dependent 依赖independent 独立interchangeable 可交换的keeping quality 耐藏性get along 过活二、TextLife are nourished by food, and the substances in food (on which life depends) are the nutrients.❑nourish v.滋养,营养❑nourishment n.营养人的生命是由食物提供营养的,而生命依赖的是食物中的营养素。
These provide the energy and building materials for the countless substances (that are essential to the growth and survival of living things).这些营养素能够为人类的生长和生存所必需的大量物质提供能量和原材料。
关于食品的英语PPT课件
Bacterial foodborne diseases 细菌性肠道 传染病 Bacterial intestinal infectious diseases
L/O/G/O
细菌性 食物中 bacterial food poisoning 毒
L/O/G/O
我们每天都可能吃“地 沟油”
病从口入
A close mouth catches no flies 少在外面吃火锅、麻辣烫、 串串香、烧烤、米线、 水煮鱼、油条,或者不吃
"Dirty" disposable tableware hazards such as drugs 黑心一次 性餐具 危害如吸毒
添加了工业级碳酸钙、滑石粉以及石 蜡的一次性餐盒,在使用时这些有害成分 会随酸、油等析出,进入人体。可引发消 化不良、肝损伤等疾病,会严重影响儿童 的智力发育,甚至会导致胆结石、肾结石 重金属中毒乃至癌变。 胆结石 Gallstones 肾结石 kidney stone
《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.
食品英语_U5课件
and oxygen, are the major supplier of energy to the body.
Carbohydrate
mineral
fat vitamin
water
PART 02
PRACTICAL READING
A nutrition facts label
Count calories
1 When reading a nutrition facts label, people should check serving size first. T 2 When reading a nutrition facts label, people should check calories. T 3 We should not limit the intake of cholesterol and sodium. F 4 Trans fat is harmful to heart health and should be kept at 0. T 5 We should get enough protein and calcium in our diet. The more, the better. F 6 We do not need to consider added sugars in our diet. F
12g
添加糖 10g
14% 20%
蛋白质
3g
维生素D 2mcg
10%
钙
260mg
20%
检查糖的摄入量 不要超过每日的推荐用量。
铁
8mg
45%
钾
235mg
6%
%营养素参考值(DV)表示一份食物中的营养素对日
食品专业英语课件
译文
重组DNA技术在食品和食品配料的生产应用的20年的时间 里,已经从基础研究的水平发展成商业化的地步。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
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.
B. Most developing countries are willing to be responsible for the consequence of using the new technology.
C. Most developed countries are not willing to be responsible for the consequence of using the new technology.
到目前为止,还没有关于由人们消费转基因食品所产生的 译文 负面影响的报道。然而,转基因食品的本质(伦理问题)
和发展速度引起了消费者的恐慌。
Par Strategy on Food Safety
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)
第11页/共43页
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;
第6页/共43页
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
食品专业英语课件lesson 9
Lesson 9 lipids一、new wordssolubility n 溶解度,溶解性solubilize v 溶解solube adj 可溶解的solute n 溶质solution n 溶液solvent n 溶剂nonpolar solventpolar solventester n 酯⏹triester n 三酯⏹triesters of glycerol 甘油三酯glycer(o)- 甘油⏹glycerol 甘油,丙三醇⏹Triacylglycerol 三酰基甘油carboxylic 含羧基的,⏹carboxylic acid羧酸aqueous adj.水的,含水的,水成的⏹aqueo- 水合的,由水衍生的⏹aqui- 水⏹aquiculture 水产养殖cis geometry 顺式构型trans geometry 反式构型cholesterol 胆固醇saturated 饱和的unsaturated 不饱和的saturated fatty acid 饱和脂肪酸monounsaturated一元不饱和的polyunsaturated 多元不饱和的⏹mono- 单,一⏹poly- 多,聚二、textLipids are a family of naturally occurring compounds (grouped together on the basis of their relative insolubility in water and solubility in nonpolar solvents. )脂类是由相对不溶于水、可溶于非极性溶剂的天然化合物形成的一个家族。
These are naturally occurring molecules that can be isolated from cells and tissues by extraction using nonpolar organic solvents.nonpolar organic solvents非极性溶剂它们可以通过非极性溶剂的萃取作用从细胞和组织中获得。
《食品专业英语》课件
食品相关的英语单词、短语和表达
食材、菜谱、制作方法的英语表述 餐饮服务中的英语用语 食品广告和营销中的英语词汇
学习如何用英语描述食材、菜谱和不同的 制作方法,拓展你的英语词汇。
掌握在餐馆和酒店工作时常用的英语用语, 与国际客人交流更加流利和自信。
3
食品生产、加工和销售中遵循的规定
了解食品生产、加工和销售中需要遵循的规定,以确保食品的合规性和质量。
总结
1 回顾本课程的学
习内容
总结本课程中学到的 关键知识和技能,强 化学习成果。
2 总结食品学、英
语和行业术语的
3 推荐相关书籍、
网站和课程
关系
探讨食品学、英语语
分享教材和资源推荐,
言能力和行业术语之
《食品专业英语》PPT课 件
欢迎来到《食品专业英语》课程!在本课程中,我们将探索食品学的基础知 识、食品相关的英语单词和表达,以及食品行业的常用术语和标准。
课程介绍
食品学的基础知识
了解食品分类、特性以及食品加工和保存等基础知识。
食品相关的英语单词、短语和表达
学习食材、菜谱以及餐饮服务中的英语用语。
帮助学生进一步拓展
间的联系,帮助学生
知识和提升技能。
更好地掌握专业知识。
了解食品广告和营销领域中常用的英语词 汇,为将来的职业发展做好准备。
食品行业的常用术语和标准
1
食品质量管理的标准和规定
了解食品质量管理中的标准和规定,如ISO 22000和HACCP等,确保食品的安全和 质量。
2
食品安全的常用术语和法规
掌握食品安全领域中常用的术语和法规,如食品安全法和食品添加剂的使用规定。
英语关于食物介绍-foodPPT课件
Pizza is another iconic American dish, with many different styles and toppings. It originates from Italy but has become so popular in the United States that it has been adapted and changed to suit American tastes.
European cuisine
Italian cuisine
Pizza, pasta, and Italian sauces are some of the most famous Italian dishes. Italians place a strong emphasis on fresh ingredients and simple yet delicious recipes, making their food both healthy and satisfying.
Chicken
A source of protein and iron. Some common types of meat include beef, chicken, pork, lamb, and veal.
A white meat that is a popular choice for many dishes. It can be roasted, grilled, or cooked in a curry dish.
African cuisine
Ethiopian cuisine
Ethiopian food is known for its unique flavors and spices, often using berbere, a spice mix that gives many Ethiopian dishes their characteristic heat and flavor. Dishes such as injera (a spongy bread) and various stews are common in Ethiopian cuisine.
《关于食品的英语》课件
CATALOGUE
目录
Food typesFood description vocabularyFood related expressionsFood cultureFood Safety and Health
Family Meals - In China, meals are often shared with the family, and there is a strong emphasis on family unity during meals. Eating together is considered a crucial part of maintaining family bonds.
Importance of Meals - In the West, meals are considered a crucial part of the day, often served at specific times. Breakfast, lunch, and dinner are considered the main meals, with smaller meals in between.
Leaving a tip
When a customer is satisfied with the service, they might leave a tip for the waiter or waitress, saying "Here's a 15% tip for you."
Protein: Expressions related to protein include "This dish is high in protein" or "Protein is essential for building muscle."
英语课件《Food》
英语课件《food》•Part One: Introduction to Food•Part Two: Vegetarian Foods•Part Three: Meat and Seafood•Part Four: Dairy Products•Part Five: Snacks and Fast Foods 目•Part Six: International Foods•Part Seven: Eating Healthily 录CHAPTERPart One: Introductionto FoodDefinition ExamplesDefinition of Food0102Carbohydrate s Fats and Oils Proteins Vitamins andMineralsWaterTypes of Food030405Importance of Food in Daily LifeFood provides the energy necessary for physical and mental activities.Energy SourceGrowth and DevelopmentHealth MaintenanceMental Well-beingFood provides the nutrients necessary for growth and development.Food provides the essential nutrients required for maintaining good health.A balanced diet can improve mental well-being and mood.CHAPTERPart Two: VegetarianFoodsVegetables Green vegetablesCarrotOnionBananarich in potassium, which isgood for children's cardiovascular health.Applerich in fiber and vitamin C, which can help children digest and absorb food.Orangerich in vitamin C and beta-carotene, which can help children's growth anddevelopment and improvetheir immunity.FruitsGrains and LegumesRiceBeanWheatCHAPTERPart Three: Meat andSeafoodMeatBeefSirloin: A lean cut with a firm texture and rich flavor, perfect for grilling orroasting.Striploin: A lean, tender cut with a mild flavor, often used for pan-frying orgrilling.MeatPorkLoin: A lean cut with a delicate flavor, perfect for roasting orgrilling.Chops: A bone-in or boneless pork chop, often pan-fried or grilled.Meat•Ribs: A meaty, flavorful cut, often barbecued or slow-cooked.Stuffed: A lamb dish stuffed with herbs, vegetables, or fruit, then roasted or grilled.SeafoodCHAPTERPart Four: DairyProductsDairy products refer to the products derived from the mammary glands of cows, goats, and sheep, including milk, yogurt, cheese, butter, and cream. They are rich in protein, fat, vitamins, and minerals, and provide essential nutrients for human growth and health maintenance.Definition Dairy products can be classified into several categories based on their fat content, including whole milk, reduced-fat milk, low-fat milk, skim milk, yogurt, cheese, butter, and cream. Each type has its own unique nutritional profile and health benefits.TypesDefinition and Types of Dairy ProductsBenefits of Dairy ProductsFoods that Complement Dairy ProductsCHAPTERPart Five: Snacks andFast Foods0102Fruits and vegetables Yogurt Nuts andseedsOatmeal QuinoaHealthy Snacks030405FriesHigh in calories and fat, considered unhealthy.Fast FoodsBurgersTypically high in calories, fat, and salt.PizzaOften high in calories, fat, and salt, with limited vegetable content.Chicken nuggetsHigh in processed meat and deep-fried, with high calories and fat content.Soft drinks High in sugar and artificialsweeteners, lack nutritional value.CHAPTERPart Six: InternationalFoodsChinese FoodsAsian FoodsJapanese FoodsKorean FoodsFrench Foods Italian Foods Spanish FoodsTex-Mex Foods: Tex-Mex food is a popular regional cuisine that combines American and Mexican influences. It is known for its use of spicy peppers and Tex-Mex seasonings, such as cumin and chili powder. Some popular Tex-Mex dishes include fajitas, nachos, and quesadillas.Soul Food: Soul food is a traditional African American cuisine that emphasizes comforting dishes made with Southern ingredients. It is known for its use of pork, chicken, and beans, as well as root vegetables and greens. Some popular soul food dishes include fried chicken, collard greens, and macaroni and cheese.CHAPTERPart Seven: EatingHealthilyessential nutrients needed for good health and well-Foods that provide proteins include meat, fish, beans, and eggs.Balanced DietPortion Control010*******Frequency of eating refers to the number of meals consumed in a day.Frequency of EatingEating more frequently can help maintain blood sugar levels and reduce cravings for high-calorie foods.It is recommended to eat small meals and snacks every three to four hours.Eating more frequently also allows for better absorption of nutrients and can help with weight loss.WATCHING。
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Special example:
通讯作者署名之后常加注“*”,并把与之相关的信息如:电话(Tel)、 传真(Fax)、邮箱号(E-mail address)等置于标题所在页的底部, 作为题注(footnotes)。
(二)摘要(abstract/summary)
摘要是对文章内容准确、扼要的表达,不加解释和评论,使读者对整篇 论文了解梗概,使其判定是否要通读全文。几乎所有公开发表的科技论 文都要有短小简洁的英文摘要,这是食品科技论文的一般要求。不仅英 文论文如此,国内大多数中文科技论文也要求提供英文摘要。
Example 22:
Example 23:
Example 24:
二、修辞特点
科技英语的逻辑性、严密性、简明性较普通英语更突出。
用词方面: 专业术语较多,一词一意,词义专业,能够准确的表达科 学含义。 专业术语词形较长,发音较难,但却广泛应用于科技论文 中。 许多词语来源于希腊语和拉丁语,前后缀出现频率较高, 还有大量缩写词,使翻译英文专业科技论文有一定的难度。 多用介词短语、分词短语、形容词短语、动词不定式短语 等,使句子结构简洁而信息容量大。
• 各刊物对标题的字数、大小写都有限制和明确规定。
Instructions to author/Information for authors/Author Guidelines 以及期刊近期的范文
• 题名字母的大小写有以下三种格式。
A. 全部字母大写。For example: DISCUSSION ABOUT THE ENVY OF CHIDREN AND THE AGED。 B. 每个词的首字母大写,但三个或四个字母以下的冠词、连词、介 词,如不在句首,全部小写。 For example: From “Go-back-to-history” to Non-history ---- A Criticism of New Historicism.(Journal of Food Science) C. 题名第一个词的首字母大写,其余字母均小写。 For example: Topographic inversion of interval velocities.
结果和讨论部分因为是客观地介绍实验结果及由此引发的讨论,所 以通常使用一般过去时,被动语态。在讨论中涉及本试验的特定内容时, 应采用一般过去时叙述。
在判断或讨论中可以用一般现在时或一般将来时,可以用人格化 的主语及主动语态句,以表明客观性以及作者的主观认识、结论和见解。
Example 13:
Example 14:
不定式短语 Example 28:
Example 29:
动名词 Example 30:
Example 31:
过去分词
Example 32:
名词词组: Low average stress value High-speed tool steel Gear pump A non-uniform temperature field
考核方式
本课程为专业选修课,考核采用闭卷考试的方式进行; 最终成绩的确定由两部分组成,卷面成绩与平时成绩, 其中卷面成绩占70%,平时成绩占30%。
Lesson 1 英语食品科技论文的特点
概述
一、文体结构
(一)标题(title) (二)摘要(abstract/summary) (三)引言/前言(instruction) (四)材料和方法(material and methods/experimental) (五)结果和讨论(results and discussion) (六)结论(conclusion) (七) 感(致)谢(acknowledgements)、参考文献(references)
一般采用 B. 格式。 但现在采用C格式的也有很多。
• 作者的署名和地址
作者的署名和地址通常位于英文标题之下。 大多数刊物要求作者署名按照对本研究所做贡献大小排列。(目前国 际上默认文章的知识产权属于通讯作者(*),国内期刊中通讯作者 标注方式不一。)
• 单位地址 位于作者姓名之下,一般按照由小到大的顺序排列(但有时 也有例外,要根据不同期刊具体要求而定)。 No. xx Street/Road, District, City postcode, Province, Country
Example 15:
此外,有一些期刊要求先对试验的结果进行讨论“results and discussion” ,
然后叙述结论“conclusion”,最后再交代材料与方法“materials and
m
e
t
h
o
d
s
”
。
FEoxramexpalme p1l6e::Carbohydrate Research
在文字的时态和语态方面,主要使用一般过去时和被动语态。
Example 11:
Example 12:
(五)结果和讨论(results and discussion)
结果和讨论部分是科技论文的主要部分,篇幅占全文的一半以上; 大多数附有图表来说明或表明结果。绝大部分科技论文把“results and discussion”一起写,也有一些论文分为“Results”和“Discussion”两部 分来写(个别论文是由于期刊的要求)。
(六)结论(conclusion(s))
英文食品科技论文一般都有结论,它是对本文章的论述做出清晰、明确 的总结。结论要全面、明确、合乎逻辑,并且要突出论文的发现,有独 特的创新性。可以让读者在此基础上获得思考或者做出进一步的研究。 结论可以用一般现在时或一般将来时。 结论中涉及的文中具体事实,通常用一般过去时或现在完成时。 Note:也有一些论文在“Results and discussion”之后直接结束论文,没 有“conclusion”部分。
• 论文标题要求简洁,先提出中心词,再对其进行修饰和限 定,使标题意思明确。 Example 2:
Antioxidant properties of polysaccharides from Ganoderma tsugae 松杉灵芝多糖的抗氧化活性 注:短语型标题要确定好中心词,再进行前后修饰。各个词的顺序很 重要,词序不当,会导致表达不准。
Example 20:
(2) 按照出现顺序排列
文章中的引文出处按出现先后编上号码,在参考文献中按此号码排列, 内容一般包括: 引文作者姓名:姓(英、美人的last name)在前, 名在后。
et al.:如果作者人名很多(一般大于5个),可以在第一作者姓名之 后用et al.(拉丁语,et=and,al.=others)。不同的刊物对何种情 况下用et al. 有不同要求。不少国外刊物在作者不超过5人时,要求列 全作者,最后一名作者前加and。具体写法要参照所投稿杂志要求。
语法方面: 科技英语中被动语态比较多,是一般科技文ห้องสมุดไป่ตู้的特征句
型。
时态形式多以过去时为主,注重事实和逻辑,借用图表、
公式来表达和说明内容。 常使用含有假定、设想条件的句子以及祈使句和it句型,以
表明作者对事物和现象的看法。
(一)文字简洁精练
英语科技论文一般句子较长,虽然借助介词、关系词、连接词把各成 分连接成一个整句,使其通顺明了,但长句通常使读者颇费思考,一 般还是将过长的句子分成几个短句为好。 Example 25:
引言是科技论文正文的第一部分,一般包括对题目研究 的意义、研究现状以及相关研究的评述和目的等。它在 文中是独立完整的一部分,一般篇幅可为一至数段。
Example 5:
Example 6:
Example 7:中文论文
• 食品科技论文常以已有的研究成果为基点描述研究背景 (background),叙述就这一课题曾进行过哪些相关研究,有何 结论,仍存在哪些问题等,一般采用过去时。
和附录(appendix)
(一)、标题(Title)
标题是文章的主题,要求结构简洁、明确、突出主题;
使读者一见到标题就知道文章所涉及的内容和范围。
除了论文的题目之外,还包括作者的署名、单位和地址
(通讯方式)等。Example 1:
Corresponding author
Title Affiliations
此部分并非必须,很多英文论文中并不出现此部分。
2、参考文献(References)
参考文献列出文章中所参考的资料,便于查看与本文论述 或引用的内容直接相关的资料。一般按照一定顺序排列, 一种是按姓氏顺序,一种是按照出现顺序。 (1)按照姓氏顺序排列 论文正文中不注明引文号码,在参考文献中按作者姓氏顺 序(阿拉伯字母顺序)排列,不编号码。
• 此外,有关本文研究目的、意义和基本内容的阐述,也常采用一 般过去时。常见句型见Table 1.
Example 8:
• 对于一些已经公认的研究结果和结论,也可以采用一般现在时。 Example 9:
• 在现代英语科技论文中,时态的应用逐渐多样化,也有一些论文在引 言中采用一般现在时,现在完成时等。 Example 10:
不论哪种排列法,都要规范一致,不能混用。 投稿时,必须按照所投刊物要求的文献规范排序。
3、附录(appendix)
附录一般放在文章的最后(有时放在参考文献之前),可以是论文中 数学模型、数学公式、系统构造等的较为详细的说明或推导。需要指 出的是,食品科技论文只有在必要的情况下才有附录。 如果论文中有很多符号和缩写(symbols an abbreviations),则可以 把它们汇总放在文章的开头或论文的结尾,以方便读者查阅。
Example 17:
Example 18:
(七)感(致)谢(acknowledgements)、 参考文献(references)和附录(appendix)
1、感(致)谢(acknowledgements): 感谢是一般在正文 之后,向本研究提供帮助、指导、资助的单位和个人表示 致谢。