Lesson 1 Text Food Industry Notes 參考譯文食品工業(yè) Reading Material Foocl Glossary Lesson 2 Text Water Notes 參考譯文水 Reacling Material Water as Nutrients Glossary Lesson 3 Text Carbohyclrates Notes 參考譯文碳水化合物 Reacling Material Modified Starches antl Starch to Sugar Conversion Glossary Lesson 4 Text Proteins Notes 參考譯文蛋白質 Reacling Material Amino Acicls Glossary Lesson 5 Text Lipids Notes 參考譯文脂質 Reacling Material EssentialIratty Ackls Glossary Lesson 6 Text Vitamins and Minerals Notes 參考譯文維生素和礦物質 Reading Material History of Vitamins Glossary Lesson 7 Text Food Additives Notes 參考譯文食品添加劑 Reading Material Non-nutritive Sweeteners Glossary Lesson 8 Text Food Microbiology Notes 參考譯文食品微生物學 Reading Material Numbers of Microorganisms in Food Glossary Lesson 9 Text Fermentationoo Notes 參考譯文發(fā)酵 Reading Material Fermentation in Food Processing and Its History Glossary Lesson 10 Text Physical Properties of Foods Notes 參考譯文食品的物理性質 Reading Material Electrical Properties Glossary Lesson 11 Text Food Dispersions Notes 參考譯文食品分散體 Reading Material An Abstract about Food Dispersion Glossary Lesson 12 Text Food Preservation Notes 參考譯文食品保藏 Reading Material Modified Atmosphere Glossary Lesson 13 Text Food Processing Notes 參考譯文食品加工 Reading Material History of Food Processing Glossary Lesson 14 Text Unit Operations in Food Processing Notes 參考譯文食品加工單元操作 Reading Material New Processing Methods Glossary Lesson 15 Text Food Packaging Notes 參考譯文食品包裝 Reading Material Nutrition Labels Glossary Lesson 16 Text Thermal Treatment and Thermal Processing Notes 參考譯文熱處理與熱加工 Reading Material Uhra High-Temperature f UHT)/Aseptic Processes Glossary Lesson 17 Text Food Concentration Notes 參考譯文食品濃縮 Reading Material Changes During Concentration Glossary Lesson 18 Text Food Dehydration and Drying Notes 參考譯文食品脫水與干燥 Reading Material Two Types of Dryer Glossary Lesson 19 Text Food Freezing Notes 參考譯文食品冷凍 Reading Material Change and Stability in Frozen Foods Glossary Lesson 20 Text Extrusion Cooking Notes 參考譯文擠壓蒸煮 Reading Material Selecting an Extruder Glossary Lesson 21 Text Membrane Separation Notes 參考譯文膜分離 Reading Material Fouling Phenomena Glossary Lesson 22 Text Meat and Meat Products Notes 參考譯文肉與肉制品 Reading Material Storage of Fresh Meat Glossary Lesson 23 Text Milk and Milk Products Notes 參考譯文乳與乳制品 Reading Material Milk Separation Glossary Lesson 24 Text Poultry and Eggs Notes 參考譯文家禽和蛋 Reading Material Poultry Meat／Egg Products Glossary Lesson 25 Text Principles of Baking Notes 參考譯文焙烤原理 Reading Material Bread and Its’History Glossary Lesson 26 Text Confectionery and Chocolate Products Notes 參考譯文糖果與巧克力制品 Reading Material Confectionery Manufacturing Glossary Lesson 27 Text Fruit Juices Notes 參考譯文果汁 Reading Material Juice Labeling Glossary Lesson 28 Text Beverages Notes 參考譯文飲料 Reading Material Coca-Cola Glossary Lesson 29 Text Food Safety Notes 參考譯文食品安全 Reading Material Food Safety Policy Glossary Lesson 30 Text Hazard Analysis and Critical Control Points Notes 參考譯文危害分析與關鍵控制點 Reading Material Prerequisite Programmes of HACCP Glossary Lesson 31 Text Good Manufacturing Practice(GMP) Notes 參考譯文良好操作規(guī)范 Reading Material Sanitation in the Food Industry Glossary Lesson 32 Text Sanitation in Food P1ant Notes 參考譯文 食品工廠衛(wèi)生 Reading Material Cleaning and Disinfection Glossary Lesson 33 Text Food Quality Notes 參考譯文食品質量 Reading Material The Distinction between Food Quality and Food Safety Glossary Lesson 34 Text Shelf-life o=f Food Products Notes 參考譯文食品貨架期 ReadingMaterial Predicting Shelf-life Glossary 總詞匯表 附錄 Ⅰ 食品專業(yè)相關的主要國際機構及網(wǎng)址 Ⅱ 食品專業(yè)相關的國外主要高校院系及網(wǎng)址 Ⅲ食品專業(yè)相關的國外主要英文期刊及網(wǎng)址 參考文獻
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