UNIT ONEPROFESSIONAL COMMUNICATION
　CHAPTER 1 INTERVIEW
　　SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?
　　SECTION ⅡCommon Questions during the Interview
　　SECTION ⅢAdditional Pointers
　　SECTION ⅣPatterns
　CHAPTER 2 RESUME15
　　SECTION ⅠWhat Should Be Included in a Resume?
　　SECTION ⅡGetting Starter Resume
　　SECTION ⅢChoosing a Resume Format
　　SECTION ⅣResume Template
　CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
　　SECTION ⅠBackground Information
　　SECTION ⅡPatterns
　　SECTION ⅢExamples of Announcement in Food Area UNIT ONEPROFESSIONAL COMMUNICATION
　CHAPTER 1 INTERVIEW
　　SECTION ⅠWhat is the Most Important Information You Should Give to the Interviewer?
　　SECTION ⅡCommon Questions during the Interview
　　SECTION ⅢAdditional Pointers
　　SECTION ⅣPatterns
　CHAPTER 2 RESUME15
　　SECTION ⅠWhat Should Be Included in a Resume?
　　SECTION ⅡGetting Starter Resume
　　SECTION ⅢChoosing a Resume Format
　　SECTION ⅣResume Template
　CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES
　　SECTION ⅠBackground Information
　　SECTION ⅡPatterns
　　SECTION ⅢExamples of Announcement in Food Area
UNIT TWOREADING & COMPREHENSION
　CHAPTER 4 CUISINE CULTURE
　　SECTION ⅠBritish Cuisine
　　SECTION ⅡFrench Cuisine
　　SECTION ⅢChinese Cuisine
　CHAPTER 5 TABLE SETTING
　　SECTION ⅠTable Coverings
　　SECTION ⅡTable Settings
　　SECTION ⅢThe Individual Places
　CHAPTER 6 UTENSILS SMALL EQUIPMENT
　　SECTION ⅠMeasuring Equipment
　　SECTION ⅡSpatulas, Skimmers, and Spoons
　CHAPTER 7 SENSORY EVALUATION
　　SECTION ⅠSensory Evaluation Practices
　　SECTION ⅡTaste and Smell Interactions
　CHAPTER 8 FOOD ADDITIVE
　　SECTION ⅠFDA Requirements for Food Additives in the USA
　CHAPTER 9 FOOD SAFETY
　　SECTION ⅠChemical Risk Factors in Food
　CHAPTER 10 FUNCTIONAL FOOD
　　SECTION ⅠFunctional Food：at the Frontier between Food and Pharma
　　SECTION ⅡMushrooms
　　SECTION ⅢLentinan
　　SECTION ⅣBioactive Components in Ginseng
　　SECTION ⅤModified Protein
　　SECTION ⅥDefinition of Dietary Fiber
　　SECTION ⅦOligosaccharides
　CHAPTER 11 NUTRITION
　　SECTION ⅠNutritional Quality in Formulated Foods
　　SECTION ⅡVitamin A
　　SECTION ⅢActions of Unconsidered Factors
　　SECTION ⅣThe Effect of Intakes of Calcium and Potassium and Vitamins A and C
　CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD
　　SECTION ⅠFermented Dairy Products
　　SECTION ⅡLeavening of Bread
　　SECTION ⅢAlcoholic Beverages
　　SECTION ⅣVinegar
　　SECTION ⅤFermented Vegetables
　　SECTION ⅥSoy Sauce
　　SECTION ⅦSingle�瞔ell Protein
　CHAPTER 13 FOOD LAW
　　SECTION ⅠA Description of the U�盨�盕ood Safety System
　　SECTION ⅡHistory of the FDA
　　SECTION ⅢThese Little Pigs Get Special Care from Norwegians
　CHAPTER 14 PROCESSING187
　　SECTION ⅠOverview of Processing of Agricultural Commodities
　　SECTION ⅡLaboratory/Pilot Processing of Agricultural Commodities
　　SECTION ⅢGood Laboratory Practice（GLP）Regulations and Their Impact on
the Small�瞫cale Processing Procedures
　CHAPTER 15 FOOD ECONOMY
　　SECTION ⅠThe Impact of Macro�睧conomic Policy on Food Security：A Framework for Analysis
　　SECTION ⅡBringing the Food Economy Home
UNIT THREESCIENTIFIC WRITING GUIDE
　CHAPTER 16 ABSTRACT WRITING
　　SECTION ⅠWhat Should Be Included?
　　SECTION ⅡPatterns
　　SECTION ⅢSome Examples
　CHAPTER 17 DESCRIPTION
　　SECTION ⅠSamples of Method Description
　　SECTION ⅡSamples of Data Description
　　SECTION ⅢPatterns
　CHAPTER 18 REPORT ORGANIZATION
　　SECTION ⅠResearch Report
　　SECTION ⅡRaw Data Notebook
　　SECTION ⅢSummary Report of Processing Procedures
APPENDIX ⅠPrefix，suffix and stem of academic vocabulary
APPENDIX ⅡNatural amino acids
APPENDIX ⅢReading suggestion for English food�瞨elated journals