本教材共分为7章。其中，第1章介绍食品科技论文的特点、食品科技论文的结构及食品科技论文的翻译写作方法；第2章介绍食品化学及食品营养：第3章介绍食品微生物及发酵食品：第4章介绍食品添加剂及酶制剂：第5章介绍食品加工：第6章介绍食品质量与安全：第7章介绍食品新技术。除第1章外，其余各章包含课文和阅读材料。各章中每课课文后均有单词、注释，阅读材料部分和相应的练习是为了扩大学生的专业知识和词汇量。本书的最后附有食品专业词汇，以及食品专业相关信息、主要数据库和主要大学及网址，可供学生及食品行业相关人员查阅。

第二版前言
第一版前言
Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 食品科技论文的特点
Lesson 2 食品科技论文的结构
Lesson 3 食品科技论文的翻译和写作
Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Material 1 Dietary Fiber
Reading Material 2 Prebiotics and Postbiotics
Reading Material 3 Dietary Guidelines
Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Vegetable Products
Reading Material 1 Vinegar
Reading Material 2 Fermented Soy Bean Foods
Reading Material 3 Probiotics
Chapter 4 Food Additives and Enzymes
Lesson 1 Food Additives
Lesson 2 Food Enzymes and Its Application
Reading Material 1 Regulations of Food Additives
Reading Material 2 Flavors and Fragrances
Reading Material 3 Processing Aids
Chapter 5 Food Processing
Lesson 1 Dairy Product Processing
Lesson 2 Meat Product Processing
Lesson 3 Fruit and Vegetable Processing
Reading Material 1 Baking Food
Reading Material 2 Baby Food
Reading Material 3 Quick-Freezing of Foods
Chapter 6 Food Quality and Safety
Lesson 1 Food Quality and Control
Lesson 2 Food Quality Testing
Lesson 3 HACCP and Food Safety
Reading Material 1 Food Poisoning
Reading Material 2 Safety of Pickled Foods
Chapter 7 New Technique of Food Science
Lesson 1 Application of Biotechnology in Food Science
Lesson 2 New Sterilization Technology
Lesson 3 New Package Technology
Reading Material 1 Genetically Modified Food
Reading Material 2 Functional Food
References
Glossary
食品专业相关信息及主要期刊网址
主要数据库
主要学术机构和大学