发酵工程专业英语 本书特色
本教材讲解了发酵工程科技论文的特点与结构、食品微生物与酶、发酵机制、酒精发酵、乳酸发酵、发酵工程下游技术、发酵食品质量与安全、发酵工程新趋势等内容。各章节均选自国外原版资料，并有单词、注释、阅读材料和相应练习。在编排上注重涵盖发酵工程的相关内容，结合实际及保证系统性的同时，尽量反映发酵工程科技领域发展的新趋势、新技术，具有广泛的适用性。
发酵工程专业英语 目录
Chapter 1 Scientific Paper of Fermentation Engineering Lesson 1 科技论文的特点 Lesson 2 科技论文的结构
Chapter 2 Food Microbiology and Enzyme Lesson 1 The Varity of Microorganism Lesson 2 Nutrition and Metabolism of Microorganism Lesson 3 Application of Microorganisms in Food Lesson 4 Microbial Enzymes Reading Material Probiotics
Chapter 3 Mechanism of Fermentation Lesson 1 Introduction of Fermentation Engineering Lesson 2 Fermentation Material Lesson 3 Biochemical Process during Fermentation Lesson 4 Fermentation Equipment Reading Material 1 Device of Fermentation Media Reading Material 2 Fermentation Control
Chapter 4 Alcoholic Fermentation Lesson 1 Beer Lesson 2 Wine Lesson 3 Distilled Beverages Lesson 4 Sparkling Wines Reading Material 1 Sake Reading Material 2 Vinegar
Chapter 5 Lactobacillus Fermentation Lesson 1 Principle and Application of Lactic Acid Fermentation Lesson 2 Fermented Dairy Products Lesson 3 Fermented Meat Products Lesson 4 Fermented Vegetables Reading Material 1 Fermented Soybean Products Reading Material 2 Cheese Technology
Chapter 6 Downstream Technology of Fermentation Engineering Lesson 1 Isolation Technology Lesson 2 Purification Technology Lesson 3 Drying and Molding of Product Reading Material 1 Treatment of Fermented Wastes Reading Material 2 Aqueous Two-Phase Systems
Chapter 7 Quality and Safety of Fermented Food Lesson 1 Fermented Food Quality and Control Lesson 2 Shelf Life of Food Lesson 3 HACCP and Food Safety Reading Material 1 Safety of Fermented Vegetable Products Reading Material 2 GMP and SSOP
Chapter 8 New Trends of Fermentation Engineering Lesson 1 Genetically Engineered Bacterium Lesson 2 Biotechnology and Fermentation Lesson 3 New Technologies used in Fermentation Engineering Reading Material Hosting the Plant Cells in vitro: Recent Trends in Bioreactors
References
Vocabulary
Abbreviation
发酵工程相关期刊及网址
发酵工程专业英语 作者简介
陈忠军，内蒙古啤酒厂，技术员，1992-1995；内蒙古农牧学院，助教，1995-1998；内蒙古农业大学，讲师，1998-2003；内蒙古农业大学，副教授，2003-2007；内蒙古农业大学，教授，2008-。研究领域及方向：微生物及发酵工程、酿酒及酿造技术、食品科学与农产品深加工、乳酸菌抑菌活性的研究、乳酸菌生物活性物质的研究。讲授课程：《发酵工艺学》、《发酵工程》、《食品机械与设备》、《专业英语》、《食品高新技术》、《食品加工概论》。
