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食品专业英语 版权信息
- ISBN：750262657
- 条形码：9787502626570 ; 978-7-5026-2657-0
- 装帧：一般胶版纸
- 册数：暂无
- 重量：暂无
- 所属分类：>>
食品专业英语 本书特色
目前，食品专业在我国得到了快速的发展，尤其是加入WTO以后，发展速度更是迅猛。无论是食品的国际贸易还是食品专业技术的发展，都离不开国际交流，尤其是与发达国家的信息交流。本书介绍了食品安全质量管理和食品科学基础两个方面内容。内容具有较强的实用性和指导性，通过本书的学习，可以使学生掌握如何灵活应用与食品相关的词汇和用语，能够在食品听、说、读、写等方面有所提高，为以后的进一步的学习或就业打下良好的英语基础。
食品专业英语 内容简介
本书包括食品安全质量管理和食品科学两大部分内容，**大部分主要包括食品安全、食品质量的概念及其区别；国内外食品安全问题；GMP和 SSOP以及HACCP管理体系；食品安全风险分析；食品质量管理以及食品质量控制工具；食品企业危机与风险及检验检疫管理。第二大部分包括食品的成分和营养；奶与奶制品、肉与肉制品、蛋与蛋制品基础知识。
本书为大专院校食品专业及相关专业教材，也可供从事食品监管检验及进出口贸易的人员参考。
食品专业英语 目录
Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
1.1 Definition of Food Safety
1.2 Hazards Associated with Foods
1.2.1 Biological Hazards
1.2.2 Chemical Hazards
1.2.3 Physical Hazards
1.3 History of Food Safety
Unit 2 Issues in Food Safety
2.1 Acrylamide
2.2 Food Allergies
2.3 Genetically Modified Food
2.4 Mad Cow Disease
2.5 Food Irradiation
2.6 Pesticides
Unit 3 GMP and SSOP
3.1 Good Manufacturing Practice
3.1.1 Personnel
3.1.2 Buildings and Facilities
3.1.3 Production and Process
3.2 Sanitation Standard Operating Procedures
Unit 4 HACCP
4.1 Principles of the HACCP System
4.2 Exeucating a HACCP Plan
Unit 5 Food Risk Analysis
5.1 Risk Analysis
Process of Risk Analysis
5.2 Risk Assessment
5.3 Risk Management
General Principles of Food Safety Risk Management
5.4 Risk Communication
Unit 6 Food Quality
6.1 Definition Of Food Quality
6.2 Quality Attributes
6.3 Quality Factors in Foods
6.3.1 Appearance Factors
6.3.2 Textural Factors
6.3.3 Flavor Factors
6.3.4 Additional Quality Factors
Unit 7 Food Quality Management
7.1 Functions of Quality Management
7.2 Principles of Quality Management
7.3 Quality Design
7.4 Quality Control
7.5 Quality Assurance
7.6 Quality Improvement
Unit 8 Quality Control Tools
8.1 Check Sheet
8.2 Flow Chart
8.3 Cause and Effect Diagram
8.4 Control Chart
8.5 Histogram
8.6 Scatter Plot
8.7 Pareto Diagram
8.8 Summary
Unit 9 Crisis Management for Food Industry
9.1 Crisis Definitions
9.1.1 Sudden Crisis
9.1.2 Smoldering Crisis
9.2 Crisis Management
9.3 International Crisis Management
Unit 10 Foods Entry-Exit Inspection and Quarantine
10.1 Introduction to Foods Entry-Exit Inspection and Quarantine
10.1.1 Inspection
10.1.2 Quarantine
10.2 China's Entry-Exit Commodity Inspection and Quarantine System
10.2.1 Inspection and Quarantine Authorities
10.2.2 Main Inspection and Quarantine Operation
10.2.3 Functions of the Inspection and Quarantine Statement and Certificate
10.3 Supervision and Inspection of Foodstuffs
Chapter 2 Basic Knowledge of Food Science
Unit 1 Food Ingredients and Nutrition
Unit 2 Sterilized Milk and Milk Products
Unit 3 Meat
Unit 4 Eggs
Reference Materials
Unit 1 Overview of Food Safety
1.1 Definition of Food Safety
1.2 Hazards Associated with Foods
1.2.1 Biological Hazards
1.2.2 Chemical Hazards
1.2.3 Physical Hazards
1.3 History of Food Safety
Unit 2 Issues in Food Safety
2.1 Acrylamide
2.2 Food Allergies
2.3 Genetically Modified Food
2.4 Mad Cow Disease
2.5 Food Irradiation
2.6 Pesticides
Unit 3 GMP and SSOP
3.1 Good Manufacturing Practice
3.1.1 Personnel
3.1.2 Buildings and Facilities
3.1.3 Production and Process
3.2 Sanitation Standard Operating Procedures
Unit 4 HACCP
4.1 Principles of the HACCP System
4.2 Exeucating a HACCP Plan
Unit 5 Food Risk Analysis
5.1 Risk Analysis
Process of Risk Analysis
5.2 Risk Assessment
5.3 Risk Management
General Principles of Food Safety Risk Management
5.4 Risk Communication
Unit 6 Food Quality
6.1 Definition Of Food Quality
6.2 Quality Attributes
6.3 Quality Factors in Foods
6.3.1 Appearance Factors
6.3.2 Textural Factors
6.3.3 Flavor Factors
6.3.4 Additional Quality Factors
Unit 7 Food Quality Management
7.1 Functions of Quality Management
7.2 Principles of Quality Management
7.3 Quality Design
7.4 Quality Control
7.5 Quality Assurance
7.6 Quality Improvement
Unit 8 Quality Control Tools
8.1 Check Sheet
8.2 Flow Chart
8.3 Cause and Effect Diagram
8.4 Control Chart
8.5 Histogram
8.6 Scatter Plot
8.7 Pareto Diagram
8.8 Summary
Unit 9 Crisis Management for Food Industry
9.1 Crisis Definitions
9.1.1 Sudden Crisis
9.1.2 Smoldering Crisis
9.2 Crisis Management
9.3 International Crisis Management
Unit 10 Foods Entry-Exit Inspection and Quarantine
10.1 Introduction to Foods Entry-Exit Inspection and Quarantine
10.1.1 Inspection
10.1.2 Quarantine
10.2 China's Entry-Exit Commodity Inspection and Quarantine System
10.2.1 Inspection and Quarantine Authorities
10.2.2 Main Inspection and Quarantine Operation
10.2.3 Functions of the Inspection and Quarantine Statement and Certificate
10.3 Supervision and Inspection of Foodstuffs
Chapter 2 Basic Knowledge of Food Science
Unit 1 Food Ingredients and Nutrition
Unit 2 Sterilized Milk and Milk Products
Unit 3 Meat
Unit 4 Eggs
Reference Materials
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