食品科學與工程英語（簡體書）

本書是為高等院校食品科學與工程專業編寫的專業英語教材。共分18個單元，內容包括食品營養、三大能量物質（蛋白質、脂肪、碳水化合物）的化學、食品工業涉及的主要操作、食品微生物、常見食品及加工，內容豐富，使用者可根據實際情況選取。
為了便于學習，每個單元分為精讀與泛讀兩部分。精讀部分給出了中文翻譯、練習題，并附有參考答案。泛讀部分與精讀內容相對應，作為加深對精讀的理解和補充，該部分僅給出了關鍵句子的解釋。
本書可供大專院校食品科學與工程專業做英語教材，也可作為食品衛生等科技工作者學習專業英語的參考書。

Unit 1
　Part A Food Nutrition
　Part B Nature of Nutritional Problems
Unit 2
　Part A Carbohydrates
　Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal
Unit 3
　Part A Lipids
　Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand
Unit 4
　Part A Proteins
　Part B Enzyme-Modified Proteins from Corn Gluten Meal
Unit 5
　Part A The Food Processing
　Part B Basic Milk Processing
Unit 6
　Part A Pasteurization and Blanching
　Part B Freezing and Frozen-Food Storage
Unit 7
　Part A Liquid Concentration
　Part B Dehydration
Unit 8
　Part A Microorganisms and Food Spoilage
　Part B Food Preservation Alternatives
Unit 9
　Part A Microbiology and Fermented Foods
　Part B Microorganisms and Biotechnoligy
Unit 10
　Part A Other Microbial Products
　Part B Food Yeasts and Derivatives
Unit 11
　Part A Raw Milk
　Part B Dairy Products
Unit 12
　Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm
　Part B Meat and Meat Products
Unit 13
　Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
　Part B Seafoods
Unit 14
　Part A Raw Materials' Selection of Baked Products
　Part B Dough Making and Handing of Baked Products
Unit 15
　Part A Beverages
　Part B Soft Drinks
Unit 16
　Part A Principles of Food Packaging
　Part B Packaging Equipment
Unit 17
　Part A Food Safety
　Part B Food Safety, Risks and Hazards
Unit 18
　Part A Quality Factors in Food
　Part B Food Processing and the Environment
參考譯文
　Keys to Exercises