Lesson 1 英語(yǔ)食品科技論文的特點(diǎn) Lesson 2 食品科技論文的翻譯和寫作 Lesson 3 相關(guān)的應(yīng)用文體 Lesson 4 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods Reading Material 1 China Food Situation Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food Lesson 5 Alcoholic Beverages Reading Matei'ial 1 : Beer Fermentation Reading Material 2. Vinegar Lesson 6 Amino Acids Reading Material 1 : Glutamic Acid Production Reading Material 2. Nucleosides Lesson 7 Yogurt Fermentation Reading Material 1: Fermented Meat Product Reading Material 2: Wine Lesson 8 Microbial Enzymes Reading Material 1: Immobilized Enzymes Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives Lesson 9 Lipids Reading Material 1 : Protein (1) Reading Material 2: Proteins (2) Lesson 10 Enzymes Reading Material 1: Flavor Reading Material 2. Additives Lesson 11 Nutrition Reading Material 1: Energy, Calories, and Weight Control Reading Material 2: Carbohydrates Lesson 12 Food Safety Reading Material 1: Improvement of Food by Nutrification Reading Material 2: Guidelines for Dietary Planning Lesson 13 Basic Steps in Vegetables' Canning Reading Material 1: Containers for Canned Foods Reading Material 2: Baby Foods Lesson 14 Quick-Freezing of Foods Reading Material 1: Ice Crystal Formation Reading Material 2: Main Methods for Freezing Foods Lesson 15 Diet and Health Research Needs Reading Material 1: Growing Nutraceutieal Reading Material 2: Form Follows Function--Bits, Bites,and Bags Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer Reading Material 2: Microwave (MW) and Radiorequency (RF) Drying Glossary
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