本教材根据高职高专食品类专业学生的培养目标，以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元（营养素与健康、食品原料、食品保藏、食品加工工艺和食品安全与控制）的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元；新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要；增加了课文阅读光盘、专业术语和专业词汇、一些食品科技英语的翻译技巧。

目录CONTENTSUnit ⅠNutrients and Health
营养与健康Lesson 1
TextNutrition
Vocabulary
Reading MaterialFood nutrition and health
Exercise
参考译文营养
Lesson 2
TextProtein
Vocabulary
Reading MaterialWhat isProtein
Exercise
参考译文蛋白质
Lesson 3
TextLipid 目录CONTENTSUnit ⅠNutrients and Health
营养与健康Lesson 1
TextNutrition
Vocabulary
Reading MaterialFood nutrition and health
Exercise
参考译文营养
Lesson 2
TextProtein
Vocabulary
Reading MaterialWhat isProtein
Exercise
参考译文蛋白质
Lesson 3
TextLipid
Vocabulary
Reading MaterialDietary Fats and Illness
Exercise
参考译文脂类
Lesson 4
TextCarbohydrate
Vocabulary
Reading MaterialCarbohydrates
Exercise
参考译文碳水化合物
Lesson 5
TextVitamin
Vocabulary
Reading MaterialAntioxidants
Exercise
参考译文维生素
Lesson 6
TextWater
Vocabulary
Reading MaterialMy Opinion to Water Pollution
Exercise
参考译文水
Lesson 7
TextMineral
Vocabulary
Reading MaterialGetting Enough Calcium
Exercise
参考译文矿物质
食品专业英语（第二版）目录Lesson 8
TextFiber
Vocabulary
Reading MaterialFood Pyramid
Exercise
参考译文膳食纤维
Unit ⅡFood Raw Material
食品原料Lesson 9
TextEggs
Vocabulary
Reading MaterialEat Smart and Get Moving
Exercise
参考译文蛋类
Lesson 10
TextCereal
Vocabulary
Reading MaterialGrain Quality
Exercise
参考译文谷类
Lesson 11
TextMeat
Vocabulary
Reading MaterialWhat Makes Organic Prairie Meat Organic
Exercise
参考译文肉类
Lesson 12
TextFruit and Vegetables
Vocabulary
Reading MaterialThe Structure of Fruit and Vegetables and
Stability of Nutrients
Exercise
参考译文果蔬类
Lesson 13
TextLegume
Vocabulary
Reading MaterialBody Mass Index (BMI) and Keys to a
Healthy Diet
Exercise
参考译文豆类
Lesson 14
TextMilk
Vocabulary
Reading MaterialIs Milk the Best Calcium Source for Everyone?
Exercise
参考译文乳类
Lesson 15
TextFood Additives
Vocabulary
Reading MaterialFood Additives
Exercise
参考译文食品添加剂
Unit ⅢFood Preservation
食品保藏Lesson 16
TextFood Preservation
Vocabulary
Reading MaterialOrganic Agriculture
Exercise
参考译文食品保藏
Lesson 17
TextFood Preservation by Gas
Vocabulary
Reading MaterialThe Freezing Point of Foods
Exercise
参考译文食品气调保藏
Lesson 18
TextFood Preservation by Canning
Vocabulary
Reading MaterialFoodAllergy
Exercise
参考译文食品罐装保藏
Lesson 19
TextFood Preservation by Drying
Vocabulary
Reading MaterialSpray Drying
Exercise
参考译文食品干燥保藏
Lesson 20
TextFood Preservation by Fermentation
Vocabulary
Reading MaterialLipid Oxidation in Fermented Sausage
Exercise
参考译文食品发酵保藏
Lesson 21
TextFood Preservation by Pickling and Curing
Vocabulary
Reading MaterialCalcium
Exercise
参考译文食品腌渍保藏
Lesson 22
TextFood Irradiation
Vocabulary
Reading MaterialFood irradiation
Exercise
参考译文食品辐射保藏
Unit ⅣFood Technology
食品加工工艺Lesson 23
TextBread Making
Vocabulary
Reading MaterialWho Puts the Bread on the Table?
Exercise
参考译文面包的制作
Lesson 24
TextSausage Making
Vocabulary
Reading MaterialFood Safety Guidelines
Exercise
参考译文香肠加工
Lesson 25
TextYogurt Making
Vocabulary
Reading MaterialMilk
Exercise
参考译文酸乳加工
Lesson 26
TextVegetable Processing Technology
Vocabulary
Reading MaterialArtificial Vegetable Acidification Technology
Exercise
参考译文蔬菜加工技术
Lesson 27
TextTomato Juice Making
Vocabulary
Reading MaterialCanningRaw Materials
Exercise
参考译文番茄汁加工
Lesson 28
TextWhite Wine Making
Vocabulary
Reading MaterialHow to Select Wine for Your Event
Exercise
参考译文白葡萄酒生产
Lesson 29
TextCheese Making
Vocabulary
Reading MaterialTraditional Cloth Matured Cheddar
Exercise
参考译文奶酪加工
Unit ⅤFood Safety and Sanitation Control
食品安全与卫生控制Lesson 30
TextFood Safety
Vocabulary
Reading MaterialDoes Washing Food Promote Food Safety?
Exercise
参考译文食品安全
Lesson 31
TextMicroorganisms and Sanitation
Vocabulary
Reading MaterialNutrition of Microbes
Exercise
参考译文微生物与卫生
Lesson 32
TextHazard Analysis and Critical Control Point (HACCP)
Vocabulary
Reading MaterialHACCP/Food Safety Systems
Exercise
参考译文危害分析与关键控制点
Lesson 33
TextGood Manufacturing Practices (GMP)
Vocabulary
Reading MaterialSmoking is Bad to Health
Exercise
参考译文良好操作规范
Lesson 34
TextISO 22000
Vocabulary
Reading MaterialInspection and Certification Procedures of Fruit and
Vegetable Processing
Exercise
参考译文国际标准的组织22000
Unit ⅥNew Technology in Food Detection
食品检测新技术Lesson 35
TextNew Technique for the Treatment in Food Samples
Vocabulary
Reading MaterialSolid Phase Extraction Technique Trends
Exercise
参考译文样品处理新技术
Lesson 36
TextFood Allergen Rapid Detection Technology
Vocabulary
Reading MaterialImmobilized Antibodies for Biosensor
Detection of Protein Food Allergensin Grocery Products
Exercise
参考译文食物过敏原快速检测技术
Lesson 37
TextBiochip Technology
Vocabulary
Reading MaterialGenetic Engineering and Food Security
Exercise
参考译文生物芯片技术
Lesson 38
TextNew Technique for the Detection of microorganisms in Food
Vocabulary
Reading MaterialDetection of Salmonella spp Presence in Food
Exercise
参考译文食品微生物检测新技术
Lesson 39
TextNew technique of Nondestructive Inspection of
Agricultural products Quality
Vocabulary
Reading MaterialNondestructive testing for plant life assessment
Exercise
参考译文农产品品质无损检测新技术

Appendixes 1Special Terms
专业术语
Appendixes 2Special Vocabulary
专业词汇
Appendixes 3Food Science and Technology English Translation Skills
食品科技英语翻译技巧

      食品专业英语课程是高职高专院校食品类专业学生的一门专业核心课程。根据高职高专院校培养高端技能型人才的培养目标，专业英语课程的主要任务是引导学生掌握一定的食品专业英语词汇和专业术语，学会专业英语的一些翻译技巧，以提高专业英文文献的阅读和翻译水平，并能够独立翻译和撰写英文摘要。
      本教材的编写是在第一版的基础上进行了修订，修订时以突出应用能力、内容力求新颖、更好的服务于师生为主要指导思想。故在修订该教材时，根据高职高专食品类专业学生的培养目标，以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元（营养素与健康、食品原料、食品保藏、食品加工工艺和食品安全与控制）的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元；新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要；增加了课文阅读光盘，以满足多媒体教学的需要；增加附录部分的专业术语和专业词汇量，以便于学生课后学习和查阅，增强该教材的实用性；将每篇课文中的生僻单词在文中进行标注，以便于学生更好地学习，提高学习效率；增加每篇课文后面的练习题形式和阅读材料的趣味性，以提高学生学习兴趣；以附录形式补充一些食品科技英语的翻译技巧，以提高学生专业文献的翻译能力。