本书突破了以往专业英语的撰写模式，在扩大阅读面的同时，增加了职业口语交流和协作内容，并穿插了作业和基本句型范例。

全书分3个单元，分别为职业交流、阅读理解和写作方法。其中第1单元介绍了职业交流和学术交流需要的英语知识，第2单元训练阅读能力，积累写作句型和词汇，第3单元训练写作能力。本书还提供了部分会议和食品国际组织及标准的网址，书后的作业会在网上提供答案。

连文思主审本书顺应新形势下对食品从业人员专业英语的能力要求而编写，突破了以往专业英语的撰写模式，在扩大阅读面的同时，增加了职业口语交流和协作内容，并穿插了作业和基本句型范例。

全书分3个单元，分别为职业交流、阅读理解和写作方法。其中第1单元介绍了职业交流和学术交流需要的英语知识，第2单元训练阅读能力，积累写作句型和词汇，第3单元训练写作能力。本书还提供了部分会议和食品国际组织及标准的网址，书后的作业会在网上提供答案。

本书可作为食品科学与工程、食品质量与安全专业本科生、研究生专业英语教材和相关科研人员参考书。

UNIT ONEPROFESSIONAL COMMUNICATION

CHAPTER 1 INTERVIEW

 SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?

 SECTION ⅡCommon Questions during the Interview

 SECTION ⅢAdditional Pointers

 SECTION ⅣPatterns

CHAPTER 2 RESUME

 SECTION ⅠWhat Should Be Included in a Resume?

 SECTION ⅡGetting Starter Resume

 SECTION ⅢChoosing a Resume Format

 SECTION ⅣResume Template

CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES

 SECTION ⅠBackground Information

 SECTION ⅡPatterns

 SECTION ⅢExamples of Announcement in Food Area

UNIT TWOREADING & COMPREHENSION

CHAPTER 4 CUISINE CULTURE

 SECTION ⅠBritish Cuisine

 SECTION ⅡFrench Cuisine

 SECTION ⅢChinese Cuisine

CHAPTER 5 TABLE SETTING

 SECTION ⅠTable Coverings

 SECTION ⅡTable Settings

 SECTION ⅢThe Individual Places

CHAPTER 6 UTENSILS SMALL EQUIPMENT

 SECTION ⅠMeasuring Equipment

 SECTION ⅡSpatulas, Skimmers, and Spoons

CHAPTER 7 SENSORY EVALUATION

 SECTION ⅠSensory Evaluation Practices

 SECTION ⅡTaste and Smell Interactions

CHAPTER 8 FOOD ADDITIVE

 SECTION ⅠFDARequirements for Food Additives in the USA

CHAPTER 9 FOOD SAFETY

 SECTION ⅠChemical Risk Factors in Food

CHAPTER 10 FUNCTIONAL FOOD

 SECTION ⅠFunctional Food：at the Frontier between Food and Pharma

 SECTION ⅡMushrooms

 SECTION ⅢLentinan

 SECTION ⅣBioactive Components in Ginseng

 SECTION ⅤModified Protein

 SECTION ⅥDefinition of Dietary Fiber

 SECTION ⅦOligosaccharides

CHAPTER 11 NUTRITION

 SECTION ⅠNutritional Quality in Formulated Foods

 SECTION ⅡVitamin A

 SECTION ⅢActions of Unconsidered Factors

 SECTION ⅣThe Effect of Intakes of Calcium and Potassium and

Vitamins A and C

CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD

 SECTION ⅠFermented Dairy Products

 SECTION ⅡLeavening of Bread

 SECTION ⅢAlcoholic Beverages

 SECTION ⅣVinegar

 SECTION ⅤFermented Vegetables

 SECTION ⅥSoy Sauce

 SECTION ⅦSinglecell Protein

CHAPTER 13 FOOD LAW

 SECTION ⅠA Description of the USFood Safety System

 SECTION ⅡHistory of the FDA

 SECTION ⅢThese Little Pigs Get Special Care from Norwegians

CHAPTER 14 PROCESSING

 SECTION ⅠOverview of Processing of Agricultural Commodities

 SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities

 SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on

the Smallscale Processing Procedures

CHAPTER 15 FOOD ECONOMY

 SECTION ⅠThe Impact of MacroEconomic Policy on Food Security：

A Framework for Analysis

 SECTION ⅡBringing the Food Economy Home

UNIT THREESCIENTIFIC WRITING GUIDE

CHAPTER 16 ABSTRACT WRITING

 SECTION ⅠWhat Should Be Included?

 SECTION ⅡPatterns

 SECTION ⅢSome Examples

CHAPTER 17 DESCRIPTION

 SECTION ⅠSamples of Method Description

 SECTION ⅡSamples of Data Description

 SECTION ⅢPatterns

CHAPTER 18 REPORT ORGANIZATION

 SECTION ⅠResearch Report

 SECTION ⅡRaw Data Notebook

 SECTION ⅢSummary Report of Processing Procedures

APPENDIX ⅠPrefix，suffix and stem of academic vocabulary

APPENDIX ⅡNatural amino acids

APPENDIX ⅢReading suggestion for English foodrelated journals