食品科学与工程专业英语 总结

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。

介绍食品科学与工程专业的英语作文英文回答：Food science and engineering is a multidisciplinaryfield that combines the principles of food chemistry, microbiology, engineering, and nutrition to develop newfood products, improve food processing methods, and ensure the safety and quality of food. Food scientists and engineers work in a variety of settings, including food manufacturing plants, research and development laboratories, and government agencies.The food science and engineering curriculum typically includes coursework in the following areas:Food chemistry.Food microbiology.Food processing.Food engineering.Food analysis.Food safety and quality.Students in food science and engineering programs also gain hands-on experience through laboratory work and internships.中文回答：食品科学与工程学是一门多学科交叉领域，它结合食品化学、微生物学、工程学和营养学的原理，以开发新食品、改进食品加工方法并确保食品安全和质量。

我的专业食品科学与工程英语作文范文As a student majoring in Food Science and Engineering, I am passionate about the study of food and its impact on human health and nutrition. This field combines the knowledge of biology, chemistry, and engineering to develop and improve food products, processes, and packaging.In my opinion, food science and engineering play a crucial role in ensuring the safety, quality, and sustainability of our food supply. With the global population on the rise, it is important to find innovative ways to produce, process, and distribute food in a more efficient and sustainable manner. This includes reducing food waste, improving food safety, and developing new food products that meet the nutritional needs of a diverse population.Moreover, food science and engineering also contributeto the development of functional foods and nutraceuticals, which have the potential to improve human health and prevent diseases. By understanding the relationship between food and health, we can create food products that providespecific health benefits, such as improved digestion, immune support, and heart health.In addition, food science and engineering are essential in addressing the challenges of food security and food safety. With the increasing concerns about foodborne illnesses and food contamination, it is important to develop new technologies and processes to ensure the safety and quality of our food supply. This includes the use of advanced packaging materials, innovative processing techniques, and rapid testing methods to detect and prevent foodborne pathogens.Overall, my studies in food science and engineering have provided me with a deep understanding of the science behind food and its impact on our lives. I am excited to continue learning and researching in this field, and I am confident that my knowledge and skills will contribute to the advancement of food science and engineering in the future.作为一名食品科学与工程专业的学生，我对食品及其对人类健康和营养的影响充满热情。

As a student pursuing a degree in Food Science and Technology, the past few years have been a fascinating journey filled with an array of knowledge and experiences. This summary aims to encapsulate the key aspects of my studies, highlighting the significance of food science in our daily lives and the various disciplines that I have explored.1. Introduction to Food Science and TechnologyFood Science is the interdisciplinary field that applies the principles of science, technology, and mathematics to study the physical, biological, and chemical processes of food. It plays a crucial role in ensuring food safety, improving food quality, and developing new food products. On the other hand, Food Technology involves the application of scientific and technical knowledge to convert raw materials into safe, nutritious, and appealing food products.2. Food Composition and QualityThe study of food composition has provided me with a comprehensive understanding of the various components of food, including macronutrients, micronutrients, and non-nutritive components. This knowledge has enabled me to evaluate the nutritional value of different food items and their potential health benefits. Additionally, I have learned about the factors affecting food quality, such as storage, processing, and preservation methods.3. Food MicrobiologyFood Microbiology is a critical aspect of food science, focusing on the role of microorganisms in food spoilage, foodborne diseases, and food safety. I have gained insights into the different types of microorganisms present in food, their growth conditions, and the techniques used to control their growth. This has been particularly important in ensuring the safety of food products during processing and storage.4. Food ChemistryFood Chemistry involves the study of the chemical reactions and transformations that occur in food during processing, storage, and consumption. My studies in this area have provided me with a deeper understanding of the physical, chemical, and biochemical properties of food components, such as proteins, carbohydrates, fats, and vitamins. This knowledge has been instrumental in developing new food products and improving existing ones.5. Food Processing and PreservationFood processing techniques have been a major focus of my studies, covering topics such as thermal processing, refrigeration, and packaging.I have learned about the different methods used to preserve food, suchas canning, freezing, and drying, and their impact on food quality and safety. This has been particularly relevant in extending the shelf-life of food products and ensuring their availability throughout the year.6. Food Safety and Quality ControlFood safety is of paramount importance in the food industry, and I have gained a thorough understanding of the principles and practices involved in ensuring food safety. This includes the identification and control of potential hazards, such as pathogens, allergens, and contaminants. I have also learned about quality control systems, such as HACCP (Hazard Analysis and Critical Control Points), which are essential inmaintaining high standards of food quality.7. Food Regulations and StandardsFood regulations and standards are essential in protecting consumer health and ensuring fair trade practices in the food industry. Mystudies have equipped me with the knowledge of various food regulations, such as those related to labeling, additives, and import/export requirements. This has been particularly useful in understanding thelegal aspects of food production and distribution.In conclusion, my studies in Food Science and Technology have provided me with a comprehensive understanding of the food industry, from the raw materials to the final product. The knowledge and skills acquired duringthis journey have not only prepared me for a career in the food industry but have also enhanced my appreciation for the importance of food in our daily lives. As I move forward, I am excited to apply my knowledge and passion to contribute to the development of safe, nutritious, and sustainable food systems.。

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.。

酸acid 碱base 醇alcohol 醛aldehyde 酮ketone酯ester 醚ether 苯benzene 酚phenol碳氢化合物hydrocarbon 碳水化合物/糖类carbohydrate 糖saccharide一、酸acid无机酸inorganic acid：硝酸nitric acid 盐酸hydrochloric acid 硫酸sulfuric acid 磷酸phosphoric acid甲酸Methanoic acid = formic acid 乙酸Ethanoic acid = acetic acid 丙酸Propanoic 丁酸Butanoic acid 戊烷pentane 己烷Hexane 庚烷Heptane 辛烷Octane 壬烷Nonane 癸烷Decane甲胺Methanamine甲醇Methanol甲醛Methanal = formaldehyde乙醛Ethanal = acetaldehyde二、碱base（-OH:-hydroxide）无机碱inorganic base: NaOH sodium hydroxide， KOH potassium hydrox ide ，Ca(OH)2 calcium hydroxide有机碱organic base:甲胺methanamine 乙胺ethamine 丙胺Propanamine丁胺Butanamine 。

三、盐类salt （-ate）无机盐inorganic salt: 氯化钠sodium chloride 氯化钾potassium chloride 硫酸钠sodium sulfate 磷酸钠sodium phosphate海藻酸钠：guluronate有机盐organic salt: 醋酸钠sodium acetate 柠檬酸钾potassium citrate （柠檬酸citric acid）四、碳氢化合物hydrocarbon（-ane）Methane 甲烷，Ethane 乙烷， Propane 丙烷，Butane丁烷，pentane 戊烷。

为什么选择食品科学与工程这个专业英语作文English:I chose to study Food Science and Engineering because I have a strong passion for food and its role in human health and sustainability. This field allows me to combine my interests in biology, chemistry, and engineering to develop and improve food products and processes. Additionally, the current global food challenges, such as food waste and food security, require innovative solutions that can be addressed through this discipline.Moreover, this profession has a wide range of career opportunities, such as food product development, food safety regulation, and quality assurance. Through internships and networking events, I have had the opportunity to work with professionals in these different areas and gain a deeper understanding of the diverse aspects of the food industry.In summary, Food Science and Engineering is a multidisciplinary field that allows me to combine my passions for food, biology andchemistry, and engineering while also providing me with numerous career opportunities. Furthermore, the importance of food in our society and the current challenges of the food industry make thisfield essential for sustainable development.中文翻译：我选择学习食品科学与工程是因为我对食物及其对人类健康和可持续发展的作用有浓厚的兴趣。

食品科学与工程专业英语总结第一篇：食品科学与工程专业英语总结一、1.必需脂肪酸essential fatty acid 2.水溶性维生素water-soluble vitamin 3.脂溶性维生素fat-soluble vitamin 4.食品添加剂food additive 5.甜味剂sweetener 6.真空包装vacuum packaging(VP)7.货架期shelf-life8.成膜的-film-forming 9.持水的-water-holding10.降脂 reduced-fat 11.下脚料12.GMP（良好操作规范）Good Manufacturing Practice13.HACCP（危害分析管理制度）Hazard Analysis and Critical Control Points 14.转基因作物genetically modified organisms/crops 15.SSOP（卫生标准操作规程）Sanitation Standard Operating 16.多不饱和脂肪酸polyunsaturated fatty acid(PUFA)17.碳水化合物carbohydrate18.单糖monosaccharide 19.多糖polysaccharide20.果糖fructose 21.葡萄糖glucose22.微量矿物质minor mineral 23.发酵香肠fermented sausage24.淀粉酶amylase 25.着色剂 coloring agent26.新陈代谢 metabolism 27.强化奶 fortified milk28.亚硝酸盐 nitriteProcedure二、句子翻译1.在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40％左右减少到不足30%。

Current dietary guidelines recommend that the fat intake in Western countries should bedecreased from around 40% at present to not more than 30% of the energy intake.2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。

Food Science and Engineering: The Pathway to Safe and Delicious FoodsIn the dynamic world of science and technology, food science and engineering stand tall as a crucial discipline, dedicated to ensuring the safety, quality, and nutritional value of our food supply. This interdisciplinary field integrates knowledge from biology, chemistry, physics, microbiology, and engineering to develop innovative solutions that meet the ever-growing demands of a global population.The foundation of food science and engineering lies in understanding the fundamental properties of food, including its composition, structure, and interactions with other substances. This understanding is crucial in developing processing techniques that preserve the nutritional value and sensory attributes of food while ensuring its safety from microbial contamination. The application of advanced technologies such as high-pressure processing, pulsed electric fields, and ultraviolet light has transformed the food industry, making it possible to produce safer, more nutritious foods with minimal processing-related losses.Moreover, food science and engineering are essential in addressing the global challenge of food security. By developing sustainable production methods, optimizing food distribution systems, and promoting dietary diversity, this field contributes to reducing hunger and malnutrition worldwide. The integration of modern biotechnology, such as genetic engineering and metabolic engineering, offers new possibilities for crop improvement, disease resistance, and increased yields, thus contributing to food sustainability. In addition, the role of food science and engineeringin promoting public health cannot be overstated. Throughthe development of functional foods and beverages enriched with nutrients, probiotics, and antioxidants, this field aims to improve the overall health and well-being of individuals. The study of food-borne illnesses and the identification of food contaminants have led to the development of stringent food safety regulations and guidelines, ensuring that the food we consume is safe and healthy.The future of food science and engineering looks bright, with the emergence of new technologies and research areassuch as nanotechnology, synthetic biology, and personalized nutrition. These advancements will further revolutionize the food industry, leading to the development of more personalized, sustainable, and healthy food products that cater to the diverse needs of consumers worldwide.In conclusion, food science and engineering play a pivotal role in ensuring the safety, quality, andnutritional value of our food supply. By harnessing the power of science and technology, this field has transformed the food industry, making it possible to produce safer, more nutritious foods that meet the needs of a growing global population. As we move forward, the continued innovation and research in food science and engineeringwill be crucial in addressing the challenges of food security, public health, and sustainability.**食品科学与工程：安全与美味食品的途径**在科学和技术日新月异的世界中，食品科学与工程作为一门至关重要的学科，致力于确保我们的食品供应的安全、质量和营养价值。

面类日常英语谷类食品(Cereals):1.米类:Long rice 长米，较硬 Pudding rice or short rice 软短米Brown rice 糙米THAI Fragrant rice 泰国香米 Glutinous rice 糯米 Sago 西贾米oat燕麦, 麦片粥2.面类:Strong flour 高筋面粉 Plain flour 中筋面粉 macaroni 意大利空心面spaghetti意大利式细面条Self- raising flour 低筋面粉 Whole meal flour 小麦面粉Instant noodle方便面Noodles 面条 Rice-noodle 米粉Vermicelli（rice stick）细面条, 粉条面粉／中筋面粉 Plain flour /all-purpose flour低筋面粉／低根粉 cake flour / soft flour / weak flour / low protein flour高筋面粉／筋面／根面／高根粉 gluten flour / strong flour / bread flour / baker’s flour / high protein flour小麦面粉 Whole meal flour全麦面粉 whole wheat flour澄面粉／澄粉／澄面 non-glutinous flour / wheat flour / wheat starch自发面粉 self- raising flour粗玉米豆粉 polenta / yellow cornmeal粟粉／粟米粉／玉米粉／玉米淀粉(太白粉?) corn flour / cornstarch生粉／太白粉／地瓜粉 potato starch / potato flour树薯粉／木薯粉／茨粉／菱粉／泰国生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour蕃薯粉／地瓜粉 sweet potato flour臭粉／胺粉／阿摩尼亚粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammoniacarbonate / hartshorn发粉／泡打粉／泡大粉／速发粉／蛋糕发粉 baking powder苏打粉／小苏打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda塔塔粉／他他粉 cream of tartar卡士达粉／蛋黄粉／吉士粉／吉时粉／ custard powder卡士达／克林姆／奶皇馅／蛋奶馅 custard / pastry cream蛋白粉 egg white powder粘米粉／黏米粉／在来米粉／在莱米粉／再来米粉 rice flour糕仔粉 cooked rice flour糯米粉 glutinous rice flour / sweet rice flour凤片粉／熟糯米粉／糕粉／加工糕粉 fried sweet rice flour / fried glutinous rice flour 绿豆粉 mung bean flour / tepung hun kwee小麦胚芽／麦芽粉 wheat germ小麦蛋白／面筋粉 wheat gluten酵母／酒饼 yeast／ibu roti面包糠／面包屑 breadcrumbs杂粮预拌粉 multi-grain flour早餐~烧饼 Clay oven rolls油条 Fried bread stick韭菜盒 Fried leek dumplings水饺 Boiled dumplings蒸饺 Steamed dumplings馒头 Steamed buns割包 Steamed sandwich饭团 Rice and vegetable roll蛋饼 Egg s皮蛋 100-year egg咸鸭蛋 Salted duck egg豆浆 Soybean milk米浆 Rice & peanut milk饭类~稀饭 Rice porridge白饭 Plain white rice油饭 Glutinous oil rice糯米饭 Glutinous rice卤肉饭 Braised pork rice蛋炒饭 Fried rice with egg地瓜粥 Sweet potato congee面类~馄饨面 Wonton & noodles刀削面 Sliced noodles麻辣面 Spicy hot noodles麻酱面 Sesame paste noodles鸭肉面 Duck with noodles鹅肉面 Goose with noodles鳝鱼面 Eel noodles乌龙面 Seafood noodles榨菜肉丝面 Pork , pickled mustard green noodles 蚵仔面线 Oyster thin noodles板条 Flat noodles米粉 Rice noodles炒米粉 Fried rice noodles冬粉 Green bean noodle汤类~鱼丸汤 Fish ball soup贡丸汤 Meat ball soup蛋花汤 Egg & vegetable soup蛤蜊汤 Clams soup蚵仔汤 Oyster soup紫菜汤 Seaweed soup酸辣汤 Sweet & sour soup馄饨汤 Wonton soup猪肠汤 Pork intestine soup肉羹汤 Pork thick soup花枝汤 Squid soup花枝羹 Squid thick soup甜点~爱玉 Vegetarian gelatin糖葫芦 Tomatoes on sticks长寿桃 Longevity Peaches芝麻球 Glutinous rice sesame balls麻花 Hemp flowers双胞胎 Horse hooves冰类~绵绵冰 Mein mein ice麦角冰 Oatmeal ice地瓜冰 Sweet potato ice红豆牛奶冰 Red bean with milk ice 八宝冰 Eight treasures ice豆花 Tofu pudding果汁~甘蔗汁 Sugar cane juice酸梅汁 Plum juice杨桃汁 Star fruit juice青草茶 Herb juice点心~蚵仔煎 Oyster omelet棺材板 Coffin臭豆腐 Stinky tofu油豆腐 Oily bean curd麻辣豆腐 Spicy hot bean curd天妇罗 Tenpura虾片 Prawn cracker虾球 Shrimp balls春卷 Spring rolls鸡卷 Chicken rolls碗糕 Salty rice pudding筒仔米糕 Rice tube pudding红豆糕 Red bean绿豆糕 Bean paste猪血糕 Pig''s blood糯米糕 Glutinous rice s萝卜糕 Fried white radish patty芋头糕 Taro肉圆 Taiwanese Meatballs水晶饺 Pyramid dumplings肉丸 Rice-meat dumplings豆干 Dried tofu其它：当归鸭 Angelica duck槟榔 Beatel nut中国小吃英文表达中国吃的文化是由来已久,但怎样把中国吃的文化介绍出去,怎样用英文来表达呢.虽然很多人喜欢以拼音来表达，但没吃过中国小吃的老外肯定是不能理解的。