本书顺应新形势下对食品从业人员专业英语的能力要求而编写，突破了以往专业英语的撰写模式，在扩大阅读面的同时，增加了职业口语交流和协作内容，并穿挺插了作业和基本句型范例。本书可作为食品科学与工程、仪器质量与安全专业本科生、研究生专业英语教材和相关科研人员参考书。

UNIT ONE PROFESSIONAL COMMUNICATION
CHAPTER 1 INTERVIEW
CHAPTER 2 RESUME
CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
UNIT TWO READING COMPREHENSION
CHAPTER 4 CUISINE CULTURE
CHAPTER 5 TABLE SETTING
CHAPTER 6 UTENSILS SMALL EQUIPMENT
CHAPTER 7 SENSORY EVALUATION
CHAPTER 8 FOOD ADDITIVE
CHAPTER 9 FOOD SAFETY
CHAPTER 10 FUNCTIONAL FOOD
CHAPTER 11 NUTRITION
CHAPTER 12 MICROBILOLGICAL PRODUCTION OF FOOD
CHAPTER 13 FOOD LAW
CHAPTER 14 PROCESSING
CHAPTER 15 FOOD ECONOMY
UNIT THREE SCIENTIFIC WARTING GUIDE