食品專業(yè)英語(yǔ)

Chapter 1  Food Safety and Management
　Unit 1  Overview of Food Safety
　Unit 2  Issues in Food Safety
　Unit 3  GMP and SSOP
　Unit 4  HACCP
　Unit 5  Food Risk Analysis
　Unit 6  Food Quality
　Unit 7  Food Quality Management
　Unit 8  Quality Control Tools
　Unit 9  Crisis Management for Food Industry
　Unitl0  Foods Entry- Exit Inspection and Quarantine
Chapter 2  Food Chemistry and Nutrition
　Unit 1  Water
　Unit 2  Carbohydrates
　Unit 3  Fats
　Unit 4  Proteins
　Unit 5  Vitamins
　Unit 6  Minerals
　Unit 7  Enzymes
　Unit 8  Nutrition
Chapter 3  Food Technology
　Unit 1  Sterilized Milk and Milk Products Cultured MilkProducts
　Unit 2  Cheese
　Unit 3  Meat Techniques of Curing Dry Curing
　Unit 4  Eggs
References