包邮发酵工程专业英语

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