孟宪刚选收了16篇具有较高学术价值、又有较高写作水平的外文综述，构成了《食品生物技术双语阅读教程》的八大单元内容：第一单元：食品生物技术总论；第二单元：遗传改良与食品；第三单元：生物技术与功能性食品；第四单元：发酵与食品工业；第五单元：食品生物技术与农业；第六单元：食品生物工程新技术；第七单元：食品添加剂；第八单元：食品安全与健康。本教程每单元分为两个部分(Part I和：Part II)，这两部分内容均是针对单元主题相关的国外最新研究综述。每单元学习内容包括：阅读教程、生词解释、句意注解、补充知识、思考题共五大部分。这五大部分旨在扩大学生知识面、丰富学生专业词汇、提升学生专业阅读能力而设计。

Unit 1

Part I: An introduction to food biotechnology

Part II : New Foods and Food Producers

Unit 2

Part I: Genetic Modification and Food

Part II: Correlation of genetic markers with beverage and food quality

Unit 3

Part I : Applications of Biotechnology in Functional Foods

Part II : Biotechnology and Vitamin Content and Trace Mineral Content in Plants

Unit 4

Part I: Fermentation in the Food Industry

Part II Popular fermented foods and beverages in Southeast Asia

Unit 5

Part I: DNA Splicing in Crop Improvement

Part II Some questions about biotech-crop

Unit 6

Part I: Functional Coatings and Microencapsulating

Part II : Application of chitin- and chitosan-based materials for enzyme immobi lizations

Unit 7

Part I: Food Additives and Sensitivities

Part II : The Adverse Effects of Food Additives on Health

Unit 8

Part I:Food and health

Part II :Potential unintended effects of GM foods on human health