前言
Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 食品科技論文的特點(diǎn)
Lesson 2 食品科技論文的結(jié)構(gòu)
Lesson 3 食品科技論文的翻譯和寫(xiě)作

Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Materials 1 Biotin
Reading Materials 2 Energy Balance and Weight Control
Reading Materials 3 Diet and Chronic Disease

Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Soy Bean FoodsNatto
Reading Materials 1 Cheese
Reading Materials 2 Vinegar
Reading Materials 3 Biochemistry
Reading Materials 4 Probiotics

Chapter 4 Food Enzymes and Additives
Lesson 1 Food Enzymes
Lesson 2 Microbial Enzymes and Application in Food
Lesson 3 Food Additives
Reading Materials 1 Immobilized Enzymes
Reading Materials 2 Nutritional Additives

Chapter 5 Food Processing
Lesson 1 Food Canning
Lesson 2 Quick-Freezing ofFoods
Lesson 3 Liquid Milk Processing
Lesson 4 Novel Drying Techniques for the Food Industry
Lesson 5 Bread Baking
Reading Materials 1 Baby Food
Reading Materials 2 Meat Curing
Reading Materials 3 Utilization of Buttermilk
Reading Materials 4 Fruit Juices

Chapter 6 Food Quality and Food Safety
Lesson 1 Food Quality and Control
Lesson 2 ShelfLife ofFood
Lesson 3 Food Poisoning
Lesson 4 HACCP and Food Safet）
Reading Materials 1 Food Deterioration
Reading Materials 2 Dietary Guidelines
Reading Materials 3 Safety ofPickled Foods
Reading Materials 4 Genetically Modified Foods

Glossary
食品專業(yè)相關(guān)信息及獲取主要期刊、網(wǎng)址
主要數(shù)據(jù)庫(kù)
主要學(xué)術(shù)機(jī)構(gòu)、大學(xué)網(wǎng)址+簡(jiǎn)要介紹
References