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許淵沖譯唐詩三百首:漢文·英語
食品專業英語 版權信息
- ISBN：750262657
- 條形碼：9787502626570 ; 978-7-5026-2657-0
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>>
食品專業英語 本書特色
目前，食品專業在我國得到了快速的發展，尤其是加入WTO以后，發展速度更是迅猛。無論是食品的國際貿易還是食品專業技術的發展，都離不開國際交流，尤其是與發達國家的信息交流。本書介紹了食品安全質量管理和食品科學基礎兩個方面內容。內容具有較強的實用性和指導性，通過本書的學習，可以使學生掌握如何靈活應用與食品相關的詞匯和用語，能夠在食品聽、說、讀、寫等方面有所提高，為以后的進一步的學習或就業打下良好的英語基礎。
食品專業英語 內容簡介
本書包括食品安全質量管理和食品科學兩大部分內容，**大部分主要包括食品安全、食品質量的概念及其區別；國內外食品安全問題；GMP和 SSOP以及HACCP管理體系；食品安全風險分析；食品質量管理以及食品質量控制工具；食品企業危機與風險及檢驗檢疫管理。第二大部分包括食品的成分和營養；奶與奶制品、肉與肉制品、蛋與蛋制品基礎知識。
本書為大專院校食品專業及相關專業教材，也可供從事食品監管檢驗及進出口貿易的人員參考。
食品專業英語 目錄
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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