Special English for food professionals

　　UNIT ONEPROFESSIONAL COMMUNICATION
　　CHAPTER 1 INTERVIEW
　　 SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?
　　 SECTION ⅡCommon Questions during the Interview
　　 SECTION ⅢAdditional Pointers
　　 SECTION ⅣPatterns
　　CHAPTER 2 RESUME
　　 SECTION ⅠWhat Should Be Included in a Resume?
　　 SECTION ⅡGetting Starter Resume
　　 SECTION ⅢChoosing a Resume Format
　　 SECTION ⅣResume Template
　　CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
　　 SECTION ⅠBackground Information
　　 SECTION ⅡPatterns
　　 SECTION ⅢExamples of Announcement in Food Area
　　UNIT TWOREADING & COMPREHENSION
　　CHAPTER 4 CUISINE CULTURE
　　 SECTION ⅠBritish Cuisine
　　 SECTION ⅡFrench Cuisine
　　 SECTION ⅢChinese Cuisine
　　CHAPTER 5 TABLE SETTING
　　 SECTION ⅠTable Coverings
　　 SECTION ⅡTable Settings
　　 SECTION ⅢThe Individual Places
　　CHAPTER 6 UTENSILS SMALL EQUIPMENT
　　 SECTION ⅠMeasuring Equipment
　　 SECTION ⅡSpatulas, Skimmers, and Spoons
　　CHAPTER 7 SENSORY EVALUATION
　　 SECTION ⅠSensory Evaluation Practices
　　 SECTION ⅡTaste and Smell Interactions
　　CHAPTER 8 FOOD ADDITIVE
　　 SECTION ⅠF盌盇盧equirements for Food Additives in the U盨盇
　　CHAPTER 9 FOOD SAFETY
　　 SECTION ⅠChemical Risk Factors in Food
　　CHAPTER 10 FUNCTIONAL FOOD
　　 SECTION ⅠFunctional Food：at the Frontier between Food and Pharma
　　 SECTION ⅡMushrooms
　　 SECTION ⅢLentinan
　　 SECTION ⅣBioactive Components in Ginseng
　　 SECTION ⅤModified Protein
　　 SECTION ⅥDefinition of Dietary Fiber
　　 SECTION ⅦOligosaccharides
　　CHAPTER 11 NUTRITION
　　 SECTION ⅠNutritional Quality in Formulated Foods
　　 SECTION ⅡVitamin A
　　 SECTION ⅢActions of Unconsidered Factors
　　 SECTION ⅣThe Effect of Intakes of Calcium and Potassium and
　　Vitamins A and C
　　CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD
　　 SECTION ⅠFermented Dairy Products
　　 SECTION ⅡLeavening of Bread
　　 SECTION ⅢAlcoholic Beverages
　　 SECTION ⅣVinegar
　　 SECTION ⅤFermented Vegetables
　　 SECTION ⅥSoy Sauce
　　 SECTION ⅦSingle瞔ell Protein
　　CHAPTER 13 FOOD LAW
　　 SECTION ⅠA Description of the U盨盕ood Safety System
　　 SECTION ⅡHistory of the FDA
　　 SECTION ⅢThese Little Pigs Get Special Care from Norwegians
　　CHAPTER 14 PROCESSING
　　 SECTION ⅠOverview of Processing of Agricultural Commodities
　　 SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities
　　 SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on
　　the Small瞫cale Processing Procedures
　　CHAPTER 15 FOOD ECONOMY
　　 SECTION ⅠThe Impact of Macro睧conomic Policy on Food Security：
　　A Framework for Analysis
　　 SECTION ⅡBringing the Food Economy Home
　　UNIT THREESCIENTIFIC WRITING GUIDE
　　CHAPTER 16 ABSTRACT WRITING
　　 SECTION ⅠWhat Should Be Included?
　　 SECTION ⅡPatterns
　　 SECTION ⅢSome Examples
　　CHAPTER 17 DESCRIPTION
　　 SECTION ⅠSamples of Method Description
　　 SECTION ⅡSamples of Data Description
　　 SECTION ⅢPatterns
　　CHAPTER 18 REPORT ORGANIZATION
　　 SECTION ⅠResearch Report
　　 SECTION ⅡRaw Data Notebook
　　 SECTION ⅢSummary Report of Processing Procedures
　　APPENDIX ⅠPrefix，suffix and stem of academic vocabulary
　　APPENDIX ⅡNatural amino acids
　　APPENDIX ⅢReading suggestion for English food瞨elated journals