UNIT ONEPROFESSIONAL COMMUNICATION CHAPTER 1INTERVIEW3 SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?3 SECTION ⅡCommon Questions during the Interview5 SECTION ⅢAdditional Pointers10 SECTION ⅣPatterns11 CHAPTER 2RESUME15 SECTION ⅠWhat Should Be Included in a Resume?15 SECTION ⅡGetting Starter Resume16 SECTION ⅢChoosing a Resume Format19 SECTION ⅣResume Template22 CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25 SECTION ⅠBackground Information25 SECTION ⅡPatterns26 SECTION ⅢExamples of Announcement in Food Area33 UNIT TWOREADING & COMPREHENSION CHAPTER 4CUISINE CULTURE41 SECTION ⅠBritish Cuisine41 SECTION ⅡFrench Cuisine45 SECTION ⅢChinese Cuisine47 CHAPTER 5TABLE SETTING55 SECTION ⅠTable Coverings55 SECTION ⅡTable Settings55 SECTION ⅢThe Individual Places57 CHAPTER 6UTENSILS SMALL EQUIPMENT62 SECTION ⅠMeasuring Equipment62 SECTION ⅡSpatulas, Skimmers, and Spoons64 CHAPTER 7SENSORY EVALUATION68 SECTION ⅠSensory Evaluation Practices68 SECTION ⅡTaste and Smell Interactions74 CHAPTER 8FOOD ADDITIVE83 SECTION ⅠFDARequirements for Food Additives in the USA83 CHAPTER 9FOOD SAFETY103 SECTION ⅠChemical Risk Factors in Food103 CHAPTER 10FUNCTIONAL FOOD113 SECTION ⅠFunctional Food：at the Frontier between Food and Pharma113 SECTION ⅡMushrooms117 SECTION ⅢLentinan118 SECTION ⅣBioactive Components in Ginseng118 SECTION ⅤModified Protein119 SECTION ⅥDefinition of Dietary Fiber120 SECTION ⅦOligosaccharides121 CHAPTER 11NUTRITION130 SECTION ⅠNutritional Quality in Formulated Foods130 SECTION ⅡVitamin A134 SECTION ⅢActions of Unconsidered Factors134 SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C135 CHAPTER 12MICROBIOLOGICALPRODUCTION OF FOOD144 SECTION ⅠFermented Dairy Products145 SECTION ⅡLeavening of Bread146 SECTION ⅢAlcoholic Beverages148 SECTION ⅣVinegar152 SECTION ⅤFermented Vegetables153 SECTION ⅥSoy Sauce155 SECTION ⅦSinglecell Protein156 CHAPTER 13FOOD LAW164 SECTION ⅠA Description of the USFood Safety System164 SECTION ⅡHistory of the FDA175 SECTION ⅢThese Little Pigs Get Special Care from Norwegians176 CHAPTER 14PROCESSING187 SECTION ⅠOverview of Processing of Agricultural Commodities187 SECTION ⅡLaboratoryPilot Processing of Agricultural Commodities190 SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on the Smallscale Processing Procedures196 CHAPTER 15FOOD ECONOMY209 SECTION ⅠThe Impact of MacroEconomic Policy on Food Security： A Framework for Analysis209 SECTION ⅡBringing the Food Economy Home213 UNIT THREESCIENTIFIC WRITING GUIDE CHAPTER 16ABSTRACT WRITING227 SECTION ⅠWhat Should Be Included?227 SECTION ⅡPatterns228 SECTION ⅢSome Examples231 CHAPTER 17DESCRIPTION236 SECTION ⅠSamples of Method Description236 SECTION ⅡSamples of Data Description239 SECTION ⅢPatterns241 CHAPTER 18REPORT ORGANIZATION249 SECTION ⅠResearch Report249 SECTION ⅡRaw Data Notebook253 SECTION ⅢSummary Report of Processing Procedures254 APPENDIX ⅠPrefix，suffix and stem of academic vocabulary256 APPENDIX ⅡNatural amino acids258 APPENDIX ⅢReading suggestion for English foodrelated journals259
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