本教材分為六章：生物技術基礎入門、發(fā)酵工程、酶、細胞工程、基因工程、蛋白質(zhì)工程。每章都包括閱讀材料、詞匯、練習和參考譯文。入選的文章突出了最新成果和發(fā)展方向，同時也盡可能反映技術領域的基礎知識，使讀者在掌握了最新科技突破的同時又鞏固了基本知識。為了擴大學生的專業(yè)閱讀量，書后增加了閱讀材料供學生和教師選用。
本書可作為生物技術、食品、生物制藥等專業(yè)高職高專學生和應用型本科學生的專業(yè)英語教材或參考書。
Unit 1 Wine Fermentation11
Unit 2 Fermentation17
Unit 3 Fungi, Bacteria and Viruses23
Unit 4 Factors Influencing Optimum Performance of Starter Cultures32
Unit 1 Introduction of Enzyme41
Unit 2 Enzyme classification49
Unit 3 Industrial use of enzymes51 Unit 1 Wine Fermentation11
Unit 2 Fermentation17
Unit 3 Fungi, Bacteria and Viruses23
Unit 4 Factors Influencing Optimum Performance of Starter Cultures32
Unit 1 Introduction of Enzyme41
Unit 2 Enzyme classification49
Unit 3 Industrial use of enzymes51
Unit 4 Enzymes：digest、absorb and metabolite60
Unit 1 Monoclonal antibodies67
Unit 2 Establishment of a Primary Culture82
Unit 3 Stem cells87
Unit 4 Animal cell culture94
Unit 1 Tomato Engineering99
Unit 2 Polymerase Chain Reaction106
Unit 3 Transforming Plants113
Unit 4 Transgenic Animals122
Unit 5 DNA Fingerprinting126
Unit 1 Introduction of Protein engineering131
Unit 2 Proteins135
Unit 3 Amino Acids140
Unit 4 Peptides144
Unit 5 Relationship between folding and amino acid sequence148
Unit 6 Relationship between protein folding and disease155
1. What is Biotechnology?160
2. Where Did Biotechnology Begin?160
3. Overview and Brief History of Biotechnology162
4. Biotechnology on Agriculture - An Overview163
5. Biotechnology and industry165
6. Yeast166
7. Genetic engineering168
8. Single-cell protein and gasohol projects170
9. Introduction to Nucleic Acids and Application to Infectious Disease Detection171
10. Use of DNA in Identification172
11. "Mad Cow" Disease178
12. Future Fuel182
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