由于国际间的食品工业与技术方面的合作日益频繁，英语语言交际能力成为专业人士必备的能力之一。本书既注意基础外语水平的培养，又结合专业外语的特征，内容与食品专业紧密相结合，不仅涉及食品科学、食品工艺、食品工程，还涉及食品安全与食品生物技术。具有英语语言学习和食品专业学习的双重功效。

本书共分为4个单元，包括：食品基础科学、食品工业技术、食品安全和食品生物技术，不仅涉及食品科学、三大能量物质(蛋白质、脂肪、碳水化合物)、食品营养、食品工艺、食品工程，还涉及食品微生物和生物技术在食品中的应用等内容。为进一步扩大读者视野，每课后均设有与课文内容相关的拓展阅读。本书以食品科学前沿知识为主线，可帮助读者掌握食品科学专业英语的基本术语和表达方式，提高食品工作者实际运用专业英语的能力。

本书既可作为高等院校食品科学及相关专业的专业英语教材，也可作为相关领域研究人员的参考用书。

1 Food Basic Science

 1.1 Enzymatic Protein Hydrolysates in Human Nutrition

Extensive Reading

 Enzymic Hydrolysis of Food Proteins

 1.2 The Health Effects of Dietary Fat

Extensive Reading

 Structured Lipids-Novel Fats

 1.3 Carbohydrates Extensive Reading The Applications of Carbohydrates

 1.4 Food Nutrition

Extensive Reading

 Nutrition and Food Situation

2 Food Proeeming Technology

2.1 Processing Teelmiques Used for Grains Food

Extensive Reading

 Thermal and Physical Property Measuretmnt of Bakery

 2.2 Separation Techniques Common in Food Analysis

Extensive Reading

 Some New Analytical Techniques Used in Food Chemistry

 2.3 Modem New Packaging Techniques

Extensive Reading

 Biopolymer-based Packaging Films

 2.4 Microorganisms in Foods

Extensive Reading

 Diagnostic the Partial Food Microorganisrm

3 Food Satety

 3.1 Food Safety Assurance Systems in China

Extensive Reading

 Agricultural Biotechnology Related Foods:Safety or Not

 3.2 Methods for Rapid Detection d Chenfical and Veterinary Drug Residues in Animal Foods

Extensive Reading

 Food Quality and Allergenicity

 3.3 Evaluation on Food Additive Toxicology in the USA

Extensive Reading

 Use of Simple Oligosaccharides in the Food Industry

 3.4 Food Microbiology

Extensive Reading

 An Introduction to Microbiology in Food Safety

4 Food Biotechnology

 4.1 Control of Microorganisms in Source Water and Drinking Water

Extensive Reading

 Physical Methods about Treatment and Disinfection of Water

 4.2 Genetically Modified Microorganisms and Their Products

Extensive Reading

 Safety Assessment for Genetically Modifide Organisms' Products

 4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein?

Extensive Reading

 Elastase Production by Bacillus

 4.4 Factors Influencing Optimum Performance as Starter Cultures

Extensive Reading

 Applications of SPME in Food Analysis