ʳƷרҵӢÓï/ÐíѧÊé

UNIT ONEPROFESSIONAL COMMUNICATIONCHAPTER 1INTERVIEW3SECTION ¢ñWhat is the Most Important Information You Should Give to the Interviewer?3SECTION ¢òCommon Questions during the Interview5SECTION ¢óAdditional Pointers10SECTION ¢ôPatterns11CHAPTER 2RESUME15SECTION ¢ñWhat Should Be Included in a Resume?15SECTION ¢òGetting Starter Resume16SECTION ¢óChoosing a Resume Format19SECTION ¢ôResume Template22CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25SECTION ¢ñBackground Information25SECTION ¢òPatterns26SECTION ¢óExamples of Announcement in Food Area33UNIT TWOREADING & COMPREHENSIONCHAPTER 4CUISINE CULTURE41SECTION ¢ñBritish Cuisine41SECTION ¢òFrench Cuisine45SECTION ¢óChinese Cuisine47CHAPTER 5TABLE SETTING55SECTION ¢ñTable Coverings55SECTION ¢òTable Settings55SECTION ¢óThe Individual Places57CHAPTER 6UTENSILS SMALL EQUIPMENT62SECTION ¢ñMeasuring Equipment62SECTION ¢òSpatulas, Skimmers, and Spoons64CHAPTER 7SENSORY EVALUATION68SECTION ¢ñSensory Evaluation Practices68SECTION ¢òTaste and Smell Interactions74CHAPTER 8FOOD ADDITIVE83SECTION ¢ñFª±Dª±Aª±Requirements for Food Additives in the Uª±Sª±Aª±83CHAPTER 9FOOD SAFETY103SECTION ¢ñChemical Risk Factors in Food103CHAPTER 10FUNCTIONAL FOOD113SECTION ¢ñFunctional Food£ºat the Frontier between Food and Pharma113SECTION ¢òMushrooms117SECTION ¢óLentinan118SECTION ¢ôBioactive Components in Ginseng118SECTION ¢õModified Protein119SECTION ¢öDefinition of Dietary Fiber120SECTION ¢÷Oligosaccharides121CHAPTER 11NUTRITION130SECTION ¢ñNutritional Quality in Formulated Foods130SECTION ¢òVitamin A134SECTION ¢óActions of Unconsidered Factors134SECTION ¢ôThe Effect of Intakes of Calcium and Potassium and Vitamins A and C135CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144SECTION ¢ñFermented Dairy Products145SECTION ¢òLeavening of Bread146SECTION ¢óAlcoholic Beverages148SECTION ¢ôVinegar152SECTION ¢õFermented Vegetables153SECTION ¢öSoy Sauce155SECTION ¢÷Singleª²cell Protein156CHAPTER 13FOOD LAW164SECTION ¢ñA Description of the Uª±Sª±Food Safety System164SECTION ¢òHistory of the FDA175SECTION ¢óThese Little Pigs Get Special Care from Norwegians176CHAPTER 14PROCESSING187SECTION ¢ñOverview of Processing of Agricultural Commodities187SECTION ¢òLaboratory/Pilot Processing of Agricultural Commodities190SECTION ¢óGood Laboratory Practice£¨GLP£©Regulations and Their Impact on the Smallª²scale Processing Procedures196CHAPTER 15FOOD ECONOMY209SECTION ¢ñThe Impact of Macroª²Economic Policy on Food Security£ºA Framework for Analysis209SECTION ¢òBringing the Food Economy Home213UNIT THREESCIENTIFIC WRITING GUIDECHAPTER 16ABSTRACT WRITING227SECTION ¢ñWhat Should Be Included?227SECTION ¢òPatterns228SECTION ¢óSome Examples231CHAPTER 17DESCRIPTION236SECTION ¢ñSamples of Method Description236SECTION ¢òSamples of Data Description239SECTION ¢óPatterns241CHAPTER 18REPORT ORGANIZATION249SECTION ¢ñResearch Report249SECTION ¢òRaw Data Notebook253SECTION ¢óSummary Report of Processing Procedures254APPENDIX ¢ñPrefix£¬suffix and stem of academic vocabulary256APPENDIX ¢òNatural amino acids258APPENDIX ¢óReading suggestion for English foodª²related journals259