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》。

外语 大学英语 高职高专

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