目前，食品专业在我国得到了快速的发展，尤其是加入WTO以后，发展速度更是迅猛。无论是食品的国际贸易还是食品专业技术的发展，都离不开国际交流，尤其是与发达国家的信息交流。本书介绍了食品安全质量管理和食品科学基础两个方面内容。内容具有较强的实用性和指导性，通过本书的学习，可以使学生掌握如何灵活应用与食品相关的词汇和用语，能够在食品听、说、读、写等方面有所提高，为以后的进一步的学习或就业打下良好的英语基础。

本书包括食品安全质量管理和食品科学两大部分内容，第一大部分主要包括食品安全、食品质量的概念及其区别；国内外食品安全问题；GMP和SSOP以及HACCP管理体系；食品安全风险分析；食品质量管理以及食品质量控制工具；食品企业危机与风险及检验检疫管理。第二大部分包括食品的成分和营养；奶与奶制品、肉与肉制品、蛋与蛋制品基础知识。

本书为大专院校食品专业及相关专业教材，也可供从事食品监管检验及进出口贸易的人员参考。

Chapter 1 Food Safety and Management

Unit 1 Overview of Food Safety

1.1 Definition of Food Safety

1.2 Hazards Associated with Foods

 1.2.1 Biological Hazards

 1.2.2 Chemical Hazards

 1.2.3 Physical Hazards

1.3 History of Food Safety

Unit 2 Issues in Food Safety

2.1 Acrylamide

2.2 Food Allergies

2.3 Genetically Modified Food

2.4 Mad Cow Disease

2.5 Food Irradiation

2.6 Pesticides

Unit 3 GMP and SSOP

3.1 Good Manufacturing Practice

 3.1.1 Personnel

 3.1.2 Buildings and Facilities

 3.1.3 Production and Process

3.2 Sanitation Standard Operating Procedures

Unit 4 HACCP

4.1 Principles of the HACCP System

4.2 Exeucating a HACCP Plan

Unit 5 Food Risk Analysis

5.1 Risk Analysis

 Process of Risk Analysis

5.2 Risk Assessment

5.3 Risk Management

 General Principles of Food Safety Risk Management

5.4 Risk Communication

Unit 6 Food Quality

6.1  Definition Of Food Quality

6.2 Quality Attributes

6.3  Quality Factors in Foods

 6.3.1 Appearance Factors

 6.3.2 Textural Factors

 6.3.3 Flavor Factors

 6.3.4 Additional Quality Factors

Unit 7 Food Quality Management

7.1 Functions of Quality Management

7.2 Principles of Quality Management

7.3 Quality Design

7.4 Quality Control

7.5 Quality Assurance

7.6 Quality Improvement

Unit 8 Quality Control Tools

8.1 Check Sheet

8.2 Flow Chart

8.3 Cause and Effect Diagram

8.4 Control Chart

8.5 Histogram

8.6 Scatter Plot

8.7 Pareto Diagram

8.8 Summary

Unit 9 Crisis Management for Food Industry

9.1 Crisis Definitions

 9.1.1 Sudden Crisis

 9.1.2 Smoldering Crisis

9.2 Crisis Management

9.3 International Crisis Management

Unit 10 Foods Entry-Exit Inspection and Quarantine

10.1 Introduction to Foods Entry-Exit Inspection and Quarantine 

 10.1.1 Inspection

 10.1.2 Quarantine

10.2 China's Entry-Exit Commodity Inspection and Quarantine System

 10.2.1 Inspection and Quarantine Authorities

 10.2.2 Main Inspection and Quarantine Operation

 10.2.3 Functions of the Inspection and Quarantine Statement and Certificate

10.3 Supervision and Inspection of Foodstuffs

 10.3.1 Inspection of Imported Food

 10.3.2 Inspection of Exported Food

 10.3.3 Registration of Imported Food and Animal and Plant

 10.3.4 Registration of Exported Food and Animal and Plant

10.4 Status and Prospect of China's Food Imports & Exports Safety

 10.4.1 Status of China's Food Imports & Exports Safety

 10.4.2 Problems and Prospect of China's Food Imports & Exports Safety

Chapter 2 Basic Knowledge of Food Science

Unit 1 Food Ingredients and Nutrition

1.1 Water

1.2 Carbohydrates

1.3 Proteins

1.4 Fats

1.5 Vitamins

1.6 Enzymes

Unit 2 Sterilized Milk and Milk Products

2.1 Cultured Milk Products

2.2 Cheese

Unit 3 Meat

3.1 Techniques of Curing

 3.1.1 Dry Curing

 3.1.2 Brine Soaking

 3.1.3 Brine Injection

3.2  Meat Products

 3.2.1 Sectioned and formed products

 3.2.2 Sausage cooked after formulation

Unit 4 Eggs

4.1 Foreword

4.2 Structure, Physical Properties and Composition

4.3 Storage of Eggs

4.4 Egg Products

Reference Materials