英文食品科学原理资料

食品科学英文作文范文英文：As a food scientist, I believe that food is not just something we eat to survive, but also a form of art. Theway we prepare and present food can greatly affect our enjoyment and appreciation of it. In addition, food plays a crucial role in our health and well-being.One of the most important aspects of food science is understanding the chemistry behind food. For example, knowing how different ingredients interact with each other can help us create delicious and nutritious meals. In addition, understanding the chemical reactions that occur during cooking can help us avoid common mistakes and ensure that our food is safe to eat.Another important aspect of food science is food safety. We need to ensure that the food we eat is free from harmful bacteria and other contaminants. This involves properhandling, storage, and preparation of food, as well as regular testing and monitoring.As a food scientist, I am also interested in the cultural and social aspects of food. Food is often acentral part of our celebrations and traditions, and can bring people together in a unique way. For example, in my own culture, we often prepare special dishes for holidays and family gatherings, and these meals are an important way of connecting with our heritage and each other.Overall, I believe that food science is a fascinating and important field that has a significant impact on our daily lives.中文：作为一名食品科学家，我认为食物不仅是我们为了生存而吃的东西，也是一种艺术形式。

食品工程原理英语Food Engineering PrinciplesFood engineering is a multidisciplinary field that combines the principles of science, technology, and engineering to develop and improve processes for the production, preservation, and distribution of food products. This field encompasses a wide range of activities, from the design and optimization of food processing equipment to the development of new food products and the implementation of sustainable practices in the food industry.One of the fundamental principles in food engineering is the understanding of the physical and chemical properties of food materials. This knowledge is essential for the design and operation of various food processing operations, such as mixing, drying, fermentation, and packaging. Food engineers must be able to analyze the behavior of food components, such as proteins, carbohydrates, and lipids, under different processing conditions to ensure the quality, safety, and stability of the final product.Another crucial aspect of food engineering is the application of heat and mass transfer principles. Food processing often involves thetransfer of heat and mass (e.g., moisture, gases) between the food product and its surroundings, and food engineers must be able to predict and control these processes to achieve the desired product characteristics. This includes the design of heating and cooling systems, the optimization of drying processes, and the understanding of the effects of temperature and pressure on food quality.In addition to the physical and chemical properties of food, food engineers must also consider the microbial aspects of food production and preservation. They must understand the growth and behavior of microorganisms, such as bacteria, yeasts, and molds, and how they can be controlled or eliminated to ensure the safety and shelf-life of food products. This may involve the design of sterilization and pasteurization processes, the development of antimicrobial packaging materials, and the implementation of effective cleaning and sanitation protocols.Another important area of food engineering is the optimization of food processing operations. This involves the use of mathematical modeling and simulation tools to analyze and improve the efficiency, productivity, and sustainability of food processing systems. Food engineers may use techniques such as process control, optimization, and simulation to identify and address bottlenecks, reduce energy and resource consumption, and improve product quality andconsistency.The field of food engineering also encompasses the development of new food products and the improvement of existing ones. Food engineers may work with food scientists and product developers to create innovative food products that meet the changing demands of consumers, such as healthier, more convenient, or more sustainable options. This may involve the use of novel ingredients, the application of new processing technologies, or the optimization of existing formulations and production methods.In recent years, the importance of sustainability and environmental responsibility has become increasingly prominent in the food industry. Food engineers play a crucial role in developing and implementing sustainable practices, such as the use of renewable energy sources, the reduction of waste and emissions, and the optimization of water usage. They may also work on the design of biodegradable packaging materials, the recovery and reuse of food processing byproducts, and the integration of renewable energy sources into food processing facilities.Overall, food engineering is a dynamic and multifaceted field that plays a vital role in the development, production, and distribution of safe, nutritious, and high-quality food products. By applying principles from various scientific and engineering disciplines, foodengineers are constantly working to improve the efficiency, sustainability, and innovation of the food industry, ultimately contributing to the well-being of people and the planet.。

GMP与HACCP原理目前，我国的食品安全状况令人担忧，主要表现在农业种植、养殖业的源头污染对食品安全的威胁日趋严重，一些企业违法生产和经营伪劣食品，企业应用新原料、新工艺（如转基因技术等）给食品安全带来许多新问题，政府有关部门在食品储存、运输、销售等环节监督管理不力并缺乏有效的卫生安全措施等。

因此，亟待加大我国食品行业安全卫生监管的力度，推广和应用GMP势在必行。

GMP是良好操作规范（Good Manufacture Practce)的英文缩写，其主要内容是对企业生产过程的合理性、生产设备的适用性和生产操作的精确性、规范性提出强制性要求。

几十年的应用实践证明，GMP是确保产品高质量的有效工具。

因此，联合国食品法典委员会（CAC）将GMP作为实施危害分析与关键控制点（HACCP）原理的必备程序之一。

1969年，世界卫生组织向世界各国推荐使用GMP。

1972年，欧共体14个成员国公布了GMP总则。

1975年，日本开始制定各类食品卫生规范。

我国药品行业率先应用GMP并颁布了药品生产的GMP标准，要求企业实施GMP认证，使药品的生产及管理水平有了较大程度的提高。

我国食品行业应用GMP始于20世纪80年代。

1984年，为加强对我国出口食品生产企业的监督管理，保证出口食品的安全和卫生质量，原国家商检局制定了《出口食品厂、库卫生最底要求》。

该规定是类似GMP 的卫生法规，于1994年卫生部修改为《出口食品厂、库卫生要求》。

1994年，卫生部参照FAO/WHO食品法典委员会CAC/RCP Rev.2—1985《食品卫生通则》，制定了《食品企业通用卫生规范》（GB14881—1994）国家标准。

随后，陆续发布了《罐头厂卫生规范》、《白酒厂卫生规范》等19项国家标准。

虽然上述标准均为强制性国家标准，但由于标准本身的局限性、我国标准化工作的滞后性、食品生产企业卫生条件和设施的落后状况，以及政府有关部门推广和监管措施力度不够，这些标准尚未得到全面的推广和实施。

食品专业英语复习资料(祝你好运）1．姓名：名在前、姓在后；作者地址：由小到大的顺序书写，科室，所在单位，所在地（城市、省、国名），邮编等。

E.g. Department of Food Quality and Safety, School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China, 5240882．述语、组织、团体名称：LC =lethal concentration 致死浓度 EAA =Essential amino acids 必需氨基酸DH = degree of hydrolysis 水解度 DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部 IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理3．数字+度量衡单位词15ft (foot\feet) 50rpm (revolutions per minute) cal (calorie) 卡C（centigrade）摄氏温度 etc=et cetera=and others（等物）et al.=et alii=and others(等人) i.e.=id est=that is e.g.=exampli gratia=for example4.公式：＋plus 加号；正号－minus 减号；负号±plus or minus 正负号×is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％per cent 百分之…℃degree Celsius /centigrade摄氏度273 ℃273 Celsius or 273 degree Celsius5．The inhibition ratio(%)was calculated using the following formula：Inhibition ratio(%)= (A-A1)/A×100%Where A was the absorbance of the control, and A1 was the absorbance of the test sample.由下面的公式计算其抑制率（%）：抑制率（%）=(A-A1)/A×100% 式中：A是对照的吸收度，A1是试样的吸收度。

HACCP 管理体系简介HACCP 是危害分析关键控制点（英文Hazard Analysis Critical Control Point）的简称。

它作为一种科学的、系统的方法，应用在从初级生产至最终消费过程中，通过对特定危害及其控制措施进行确定和评价，从而确保食品的安全。

HACCP在国际上被认为是控制由食品引起疾病的最经济的方法，并就此获得FAO/WHO 食品法典委员会（CAC）的认同。

它强调企业本身的作用，与一般传统的监督方法相比较，其重点在于预防而不是依赖于对最终产品的测试，它具有较高的经济效益和社会效益。

一．HACCP 的由来传统的食品生产卫生管理是通过对已生产的食品进行抽样检验来反映食品卫生和质量，但抽样检验相对来说准确性较低，需要大量的检验技术人员及经费。

20 世纪60 年代美国的Pillsbury 公司、Natick 的美军实验室以及国家航空和宇航局在开发美国航天食品时，采用过程控制推理分析方法，试图将工业生产的零缺陷程序应用在食品生产上。

通过事先采取充分的预防性措施，对食品加工过程中可能产生危害的关键步骤进行识别和严格监控，配合少量的抽样检验，可确保生产出高度安全的航天食品，于是出现了HACCP 概念。

1971年Pillsbury 公司在第一届美国国家食品保护会议上首次公开提出了HACCP 的原理。

二．应用HACCP的优点HACCP 体系的最大优点就在于它是一种系统性强、结构严谨、理性化、有多项约束、适用性强而效益显著的以预防为主的质量保证方法。

运用恰当则没有任何方法或体系像它那样能提供相同程度的安全性和质量保证，而HACCP的日常运行费用要比靠大量抽样检查的方式少得多。

从书刊资料中还可列出并汇总如下优点（Mitoh11, 1992）:1.在问题出现之前就可采取纠正措施，因而是积极主动的控制。

通过易于监视的特性如时间、温度和外观实施控制。

监控方法简单、直观、可操作性强、快速。

2.可根据需要及时采取预防措施，迅速控制危害。

第3章如何理解HACCP原理及其应用第1节 HACCP简介1．HACCP概念和特点2．HACCP发展史和趋势第2节 HACCP原理1．危害分析（HA）2．确定关键控制点（CCP）3．建立关键限值（CL）4. 关键控制点的监控（M）5. 纠正措施（CA）6. 验证程序（V）7. 有效记录及保持（R）第3节 HACCP运行的前提条件1、GMP(Good Manufacturing Practice)2、标准卫生操作程序SSOP（Sanitation Standard OperatingProcedure）3．建立HACCP体系的几大步骤第4节食品加工HACCP应用实例1、基础工作阶段2、预备阶段3、完成危害分析工作单阶段第5节 HACCP与 GMP、SSOP、ISO9000之间的关系1、GMP与SSOP的关系2．GMP与SSOP的关系3、SSOP与HACCP的关系4、HACCP与ISO9000系列标准如何理解HACCP原理及其应用学习要点：1．掌握HACCP七个原理的内容；2．了解HACCP的特点3．了解HACCP的应用概况。

第1节 HACCP 简介1．HACCP概念和特点HACCP（危害分析和关键控制点）是“Hazard Analysis Critical Control Point”英文词的字母缩写。

HACCP是控制食品安全的经济有效体系。

作为科学的预防性的食品安全体系，HACCP具有以下特点：（1）HACCP是预防性的食品安全控制保证体系，HACCP不是一个孤立的体系，HACCP建筑在现行的食品安全计划的基础上，例如GMP（如人员和加工卫生计划等）。

（2）每个HACCP计划都反映了某种食品加工方法的专一特性，其重点在于预防，设计上在于防止危害进入食品。

（3）HACCP体系作为食品安全控制方法业已为全世界所认可，虽然HACCP不是零风险体系，HACCP可用于尽量减少食品安全危害的风险。

（4）恰如其分地肯定了食品行业对生产安全食品有基本责任，将保证食品安全的责任首先归于食品生产商／销售商。

HACCP食品质量管理体系——原理和实施方法简介课程目录u HACCP的定义u HACCP的产生和发展历程u HACCP与ISO9000的关系u HACCP的基本原理——7大原则u HACCP计划的编写和验证u 我国实施HACCP的必要性HACCP的定义u HACCP是英文Hazard Analysis and Critical Control Point的缩写，意思是危害分析与关键控制点，它是控制食品安全经济而有效的管理体系。

u 国际标准CAC/RCP-1《食品卫生通则》1997修订第三版对HACCP的定义是：鉴别、评价和控制对食品安全至关重要的危害的一种体系;HACCP的产生和发展历程u HACCP产生和发展的原因u HACCP的特点u HACCP的优缺点；u HACCP的发展历程u HACCP的发展趋势HACCP产生和发展的原因u HACCP的产生与发展与现代食品安全有关；u 与欧美发达国家对HACCP发展与应用的大力推动有关；u 国际贸易的发展促进了HACCP在全球水产业的推广应用HACCP的特点u 改变了以最终检验为主的传统控制观念，是从原料到消费每一个关键环节全面控制的控制体系；u 分析食品中的危害，达到控制危害的目的，保证食品的安全；u 适用于食品、饮品行业；HACCP的优缺点u 优点：1、最大优点就在于它是一种系统性强、结构严谨、理性化、有多向约束、适应性强而效益显著的预防为主的质量保证方法。

2、运用恰当则没有任何方法或体系象它那样能提供相同程度的安全性和质量保证,而HACCP的日常运行费用要比靠大量抽样检验的方式少的多。

3、在问题出现之前就可采取纠正措施,因而是积极主动的控制；4、通过易于监视的特性如时间、温度和外观实施控制；HACCP的优缺点u 优点：5、在需要时能采取及时的纠正措施,进行迅速控制；6、与依靠化学分析、微生物检验进行控制相比较,费用低廉；7、由直接专注于加工食品的人员控制生产操作；8、由于控制集中在生产操作的关键点,就可以对每批产品采取更多的保证措施；9、HACCP能用于潜在危害的预告；10、HACCP涉及到与产品安全性有关的各层次的职工,包括非技术性的人员。

食品专业英语LESSON10PrinciplesOfFoodPreservaDrying is one of man's oldest methods of food preservation. It is a process copied from nature; we have improved certain features of the operation. Drying is the most widely used method of food preservation.All the cereal grains are preserved by drying, and the natural process is so efficient it hardly requires added effort by man. However, there have been periods in history when climatic factors were such that grains failed to dry properly in the fields. In these instances, man attempted to assist the natural action by supplying heat to the grains which otherwise would decompose. Grains, legumes, nuts and certain fruits mature on the plants and dry in the warm wind. More fruits are preserved by drying than by any other method of food preservation. The natural sun drying of foods yields highly concentrated materials of enduring quaity. yet a highly complex civilization cannot be so dependent upon the elements-they are unpredictable. Sun drying remains the greatest food preservation action.Dehydration-Artificial DryingThe use of heat from a fire to dry foods was discovered independently by many men in the New and Old Worlds. Ancient man dried foods in his shelters; pre-Columbus American Indians used the heat from fire to dry foods. However, it was not until about 1795 that a hot air dehydration room was invented. The team of Masson and Challet in France developed a vegetable dehydrator which consisted of hot air(40℃) flow over thin slices of vegetables. It is worth noting that both canning anddehydration came into being at approximately the same time, nearly a century and a half ago.Evaporation and desiccation are terms which perhaps note the same action. The term dehydration has taken the meaning in the food industry as that Process of artificial drying.Dehydration vs. Sun DryingDehydration implies control over climatic conditions within a chamber, or microenvironment control. Sun drying is at the mercy of the elements. Dried foods from a dehydration unit can have better quality than sun-dried counterparts.Less land is required for the drying activity. Sun drying for fruit requires approximately one unit of drying surface per 20 units of crop land.Sanitary conditions are controllable within a dehydration pant, whereas in open fields contamination from dust, insects. birds and rodents are major problems.Dehydration obviously is a more expensive process than sun drying, yet the dried foods may have more monetary value from dehydration due to improved quality. The yield of dried fruit from a dehydrator is higher inasmuch as sugar is lost due to continued respiration of tissues during sun drying, and also due to fermentation.The color of sun-dried fruit may be superior to dehydrated fruit under optimum conditions of operation of both. Color development in certain immature fruits continues slowly during sun drying. This does not occur during. dehydration .In cooking quality of dehydrated foods are usually superior to sun-dried counterparts. However, sun-dried animal flesh and fish can be highly acceptable.On the basis of cost sun drying has advantages, but on thebasis of time to dry and quality, dehydration has merits. Furthermore sun drying can not be practiced widely due to unfavorable weather conditions in many areas where man lives and agriculture is rewarding.Why Dried Foods?Dried and dehydrated foods are more concentrated than any other preserved form of foodstuffs. They are less costly to produce; there is a minimum of labor required, processing equipment is limited, dried food storage requirements are at a minimum, and distribution costs are reduced (one carload of dried, compressed food may equal ten carloads of the fresh commodity).There are chemical and biological forces acting upon the food supply man desires. Man controls the chemical forces in dehydrated food by packaging and certain chemical additives. The biological forces are controlled by reducing the free water content and by heating. To be a suitable substrate to support growth of microorganisms, a food must have free water available for the microorganisms.By reducing the free water content, thereby increasing osmotic pressures, microbial growth can be controlled.Air-The Drying MediumFoodstuffs may be dried in air, superheated steam, in vacuum, in inert gas, and by the direct application of heat. Air is generally used as the drying medium because it is plentiful, convenient, and overheating of the food can be controlled. Air is used to conduct heat to the food being dried, and to carry liberated moisture vapor from the food. No elaborate moisture recovering system is required with air. as is needed with other gases. Dryingcan be accomplished gradually, and tendencies to scorch and discolor are within control.Function of Air in Drying-Air conveys heat to the food, causing water to vaporize, and is the vehicle to transport the liberated moisture vapor from the dehydrating food.Volume of Air Required in Drying-More air is required to conduct heat to the food to evaporate the water present than is needed to transport the vapor from the chamber. If the air entering is not dry. or if air leaving the dehydration chamber is not saturate4 with moisture vapor, the volume of air required is altered As a rule, 5 to 7 times as much air is required to heat food as is needed to carry the moisture vapor from the food. The moisture capacity of air is dependent upon the temperature.The volume of a gas at standard pressure increases l/273 in volume for each. 1℃ rise in temperature. Each 15℃ increase in temperature doubles the moisture ,holding capacity of air.Heat Required to Evaporate 454g of Water from Food─As a working figure, 4400 kgc are required to change 454 g of water to vapor at common dehydration temperatures. The heat of vaporization is actually temperature dependent.Rate of Evaporation from Free Surfaces.─The greater the surface area, the more porous the surface, and the higher will be the drying rate of food. The drying rate increases as the velocity of air flowing over food increases. The higher the temperature of air end the greater the temperature drop, the faster the rate of drying will be, providing case hardening does not develop. Almost as much time may be consumed in reducing the final 6% moisture as is required to bring the moisture content of 80% down to 6%. The drying time increases rapidly as the final moisture content approaches its equilibrium value.Case Hardening─if the temperature of the air is high and the relative humidity of the air is low, there is danger that moisture will be removed from the surface of foods being dried more rapidly than water can diffuse from the moist interior of the foods particle, and a hardening or casing will be formed. This impervious layer or boundary will retard the free diffusion of moisture. This condition is referred to as case hardening. It is prevented by controlling the relative humidity of the circulating air and the temperature of the air.Types of Driers─There are many t ypes of driers used in the dehydration of foods, the particular type chosen being governed by the nature of the commodity to be dried. the desired form of the finished product, economics,and operating conditions.The types of driers and the products upon which they are used are generallyas follows:Drier ProductDrum drier Milk veyetable juices,cranberries, bananasVacuum shelf drier Limited production of certainfoodsContinuous vacuume drier Fruits and vegetables Continuous belt (atmospheric) VegetablesdrierFluidized-bed drier VegetablesFoam-mat driers JuicesFreeze driers MeatsSpray driers Whole eggs, egg yolk, blood albumin and milkRotary driers Some meat Products usually not used for foodCabinet or compartment driers Fruits and vegetablesKiln driers Apples, some vegetablestunnel driers Fruits and vegetables第十课食品的干燥保藏原理干燥是人类保藏食品最古老的方法之一。

food bioscience的under review -回复食品生物科学的原理和应用——探索食品卫生和安全的必经之路摘要：食品生物科学是一个广泛的学科领域，涉及从食品原料到终端产品的生物学、化学和工程学等方面的知识。

本文将介绍食品生物科学的定义、基本原理和应用，并探讨其在食品卫生和安全方面的重要性。

我们还将讨论食品生物科学领域的最新研究和进展，以及未来的发展方向。

一、引言：食品生物科学是一个综合性学科，通过对食品的生物学、化学和工程学的研究，探索食品的组成、性质、制造和储存过程。

它为我们提供了一种能够确保食品卫生和安全的方法。

二、食品生物科学的基本原理：1. 食品成分和结构：食品生物科学的首要任务是研究食品的成分和结构。

这包括食物中的碳水化合物、蛋白质、脂肪、维生素和矿物质等。

了解食品的成分可以帮助我们确定其营养价值和食品处理过程中的变化。

2. 食品加工和保存技术：食品生物科学研究食品的制造和保存技术。

它研究食品在加热、蒸煮、冷藏、冷冻和干燥等处理过程中的变化。

这些技术可以改变食品的物理和化学性质，从而改变其口感、颜色和保存期限。

3. 食品微生物学：食品生物科学研究食品中的微生物。

食品中的微生物可以分为有益微生物和有害微生物。

有益微生物可以促进食品的发酵和熟化过程，增加食品的品质和口感。

然而，有害微生物可以引起食物中毒和感染性疾病。

4. 食品安全和风险评估：食品生物科学通过食品安全和风险评估研究食品中的潜在风险。

这包括食品中的有害物质，如重金属、农药残留和添加剂等。

食品安全和风险评估可以帮助我们选择安全和健康的食品。

三、食品生物科学的应用：1. 食品工业：食品生物科学在食品工业中有广泛的应用。

它可以帮助我们改进食品的加工和保存技术，提高食品的品质和安全性。

例如，利用食品生物科学的知识，我们可以设计更安全的食品加工设备，降低食品中的微生物污染和有害物质的含量。

2. 公共卫生：食品生物科学在公共卫生中起着重要的作用。

食品科学英语Food science is a fascinating field that combines biology, chemistry, and engineering to study the nature of food andits transformation during processing. It's not just about cooking; it's about understanding the science behind the flavors we love.From the moment raw ingredients are harvested, food scientists are at work, ensuring quality and safety. They analyze the nutritional content, develop new recipes, andeven create innovative food packaging that preserves freshness.One of the most exciting aspects of food science is the role it plays in new product development. Imagine being the one to invent the next big snack or health supplement! It's a blend of creativity and scientific rigor that makes thisfield so dynamic.Another crucial role food scientists play is in food safety. They are responsible for testing and monitoring to prevent foodborne illnesses, ensuring that what we eat is not only delicious but also safe for consumption.The study of food science also extends to the environmental impact of food production. How can we make our food systems more sustainable? This is a question that food scientists are actively researching, looking for ways toreduce waste and the carbon footprint of our diets.Innovation in food science doesn't stop at the lab bench. It's about applying knowledge to real-world problems, likehow to feed a growing global population while also addressing issues of food security and nutrition.The future of food science is bright, with advancementsin biotechnology offering new possibilities for creating healthier, more sustainable food options. It's a field that's constantly evolving, with new discoveries waiting to be made.In conclusion, food science is more than just adiscipline; it's a commitment to improving the way we produce, process, and consume food. It's a field that touches every aspect of our lives, and for those who are passionate about making a difference, it offers endless opportunities for growth and discovery.。