食品专业英语(课堂PPT).ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,食品药品学院,College of food and drug,单击此处编辑母版标题样式,单击此处编辑母版文本样式,Part 2,食品科技英语的阅读,通过,10,篇文章的阅读，要求掌握一些有关的常用词汇,能理解,10,篇课文的文法结构并能翻译课文,能利用,10,篇文章中的常用句型翻译简单的专业句子,本部分教学目标,Part 2,食品科技英语的阅读,本部分教学内容,Lesson1 WHO Strategy on Food Safety,Lesson2 Alcoholic Beverages,Lesson3 Amino acids,Lesson4 Yogurt Fermentation,Lesson5 Microbial Enzymes,Lesson6 Lipids,Lesson7 Enzymes,Lesson8 Nutrition,Lesson9 Food Safety,Lesson10 Quick-Freezing of Foods,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,一,.,词汇讲解,二,.,课文阅读,三,.,课后作业,Part 2,食品科技英语的阅读,GMO-genetically modified organism,WHO-World Health Organization,FAO-,Food and Agriculture Organization of the United Nations,OEDC-,Organization for Economic Cooperation and Development,CAC Codex Alimentarius Commission,evaluation n.,估价，评价,label v.,贴标签于,antibiotic n.,抗生素,adj.,抗生素的，抗菌的,carotene n.,胡萝卜素,fermentation n.,发酵,bioreactor n.,生物反应器,Lesson 1 WHO Strategy on Food Safety,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Read the,Summary,and then answer the following questions:,1.What is peoples attitude towards the concept“substantial equivalence”?,2.Whats the characteristic of the next generation of GM foods?,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Summary,对于由转基因生物生产的食品转基因食品，,WHO,一直以来积,极致力于制订其安全评价的原则和建议。不同专家基于本,国的技术水平而商讨的,结果,是各国制定标准的指导性依据，,而且这些结论正逐渐成为公认的权威标准。,译文,WHO,has been actively participating in the development of principles and recommendations for the safety assessment of GM foods derived from genetically modified organisms(GMO).,The results,developed in the course of various expert consultations from the basis for guidelines on national levels and are presently being incorporated into internationally recognized standards.,Part 2,食品科技英语的阅读,The approach,based on the principle of“,substantial equivalence,”proved to be adequate for the safety assessment of the first generation of GM crops.Nevertheless,the concept,is subject to ongoing criticism.,Contemporary activities,have to take these arguments into account and contribute to the development of science-based adjustments and improvements.,Lesson 1 WHO Strategy on Food Safety,以,“,实质等同性,”,原则为依据的安全评价,方法,，可用于评价,第一代转基因作物的安全性。然而，这个,概念,一直备受质,疑。,目前的研究活动,不得不重视这些争议，这也促进了其,科学调整和改进。,译文,The next generation of genetically modified foods,will be crops with improved nutritional value,thus crossing the borderline to“functional foods”and“nutraceuticals”.,Future food safety assessment strategies,will have to cope with the more complex metabolic changes caused by the genetic modification.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,下一代转基因食品,将以改善营养价值为主导，因此，也就,跨越到了功能性食品和保健食品的范畴。,未来的食品安全,评价策略,必须应对由转基因而带来的更加复杂的代谢变化。,译文,Evaluations,will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,考虑到发达和发展中国家的不同程度的需求，,各种评价方法,将日益关注转基因食品的整体营养状况的影响,。,译文,Labeling of GM foods,although not related to food safety,can be used as a tool to increase the transparency of food production processes and thus,in conjunction with traceability strategies,to contribute indirectly to food safety in general.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,虽然,转基因食品的标签,与食品安全没有直接关联性，但是,它可以用来增加食品生产过程的透明度，因此一般情况下，,结合可追溯性战略标签可间接促进食品的安全。,译文,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Read the,Introduction,and then answer the following questions:,3.What can you learn from Paragraph 3?,A.Most developing countries are not willing to be responsible for the consequence of using the new technology.,B.Most developing countries are willing to be responsible for the consequence of using the new technology.,C.Most developed countries are not willing to be responsible for the consequence of using the new technology.,D.Most developed countries are willing to be responsible for the consequence of using the new technology.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Read the,Introduction,and then answer the following questions:,4.Whats the application prospect of the recombinant DNA techniques?,Within two decades the application of recombinant DNA techniques in the production of foods and food ingredients,has developed,from the level of basic research into a commercial business.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,1.Introduction,重组,DNA,技术在食品和食品配料的生产应用的,20,年的时间,里，已经从基础研究的水平,发展成,商业化的地步。,译文,From the very beginning,development and use of genetic engineering have been accompanied by strict regulations.,These regulatory,requirements cover the contained use of genetically modified organisms(GMO),their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,最初，发展和利用基因工程技术受到相当严格的规章控制；,其,涵盖了含转基因生物的利用、释放到环境中危害性，也,包括现在市场上销售的含有或由转基成分组成的食品的安,全问题等方面。,译文,So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques.,Nevertheless,the nature of the subject(ethical issues)and the speed of the development elicited fear among consumers.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,到目前为止，还没有关于由人们消费转基因食品所产生的,负面影响的报道。,然而，,转基因食品的本质（伦理问题）,和发展速度引起了消费者的恐慌。,译文,Potential hazards,of the new technology are automatically projected into risks.In most developed countries the willingness to accept such(perceived)risks is low,because the first generation of GM foods(herbicide-tolerant,insect-resistant crops and products thereof)was of no obvious advantage to regular consumers.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,新技术的,潜在危害,自然会带来风险。在大多数发达国家，,承担这样风险的意愿是很低的，因为第一代转基因食品,（,耐除草剂，抗虫害的作物及其产品,）对常规的消费者没,有明显的优势。,译文,The potential,of recombinant DNA techniques in food production goes far beyond the applications reported so far.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,DNA,重组技术在食品生产中的应用,潜力,远远高于目前所报,道的各种应用。,译文,However,the benefits expected from the next generation of GM crops(improved nutritional value,functional foods)will result in new issues(complex metabolic changes,significant impact on overall nutritional status)and thus will pose new challenges in terms of food safety assessment.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,然而，对下一代转基因作物（提高营养价值，功能性食品）,益处的期待将导致新的问题如复杂的代谢变化、对,总体营,养状况产生重大影响,，从而对食品安全评价提出了新的挑,战。,译文,This paper,describes,the role of WHO in the,development,of principles,recommendations and guidelines for the safety assessment of foods produced by means of recombinant DNA techniques and,outlines,the challenges to be met in future activities.,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,本文描述了世界卫生组织在,改进,转基因食品的安全评价原,则、建议和指导方针等方面的作用，并概述了在未来各项,活动中将面临的挑战。,译文,2.1 Development of Concepts and Recommendations,2.2 Incorporation into Regulatory Guidelines,2.3 Standard Setting via FAO/WHO CAC,2.4 Codex Committee on Food Labeling,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,2.History of WHO activities,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,3.Current Situation Regarding Safety Assessment of GM Foods,4.Medium and Long Term Development,4.1Nutritionally Improved GM Crops,4.2 GM Microorganisms,4.3 GM Animals,4.4 Novel Technologies,5.1 Development of Guidelines,5.2 Development of Regulations,5.3 Evaluation of Special GM Products,5.4 Labeling and Tranceability,5.5 Education,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,5.Recommendations for WHO Food Safety Programme,食安,071,班翻译,Reading Material 1,分工如下：学号,01,、,03,、,04,号 翻译第一段；,05-09,号翻译第二段；,10-12,号第三段；,13-15,号第四段；,16,、,18-19,号第五段；,20-22,号第六段；,23-25,号第七段；,26-28,号第八段；,29-30,号第九段；,31-32,号第十段；,33-35,号第十一段。,食安,072,班翻译,Reading Material 2,共,13,段，每,2,人一段。,下周四交（请在作业本上抄写指定英文原文并翻译）,Part 2,食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Part 2,食品科技英语的阅读,Lesson 2 Alcoholic Beverages,二,.,词汇讲解,三,.,课文讲解,四,.,课堂小结,五,.,课后作业,一,.,背景知识,Part 2,食品科技英语的阅读,Lesson 2 Alcoholic Beverages,1,、,Whats difference between alcoholic beverages and non-alcoholic beverages?,2,、,What kind of beverage do you like,alcoholic beverage or non-alcoholic beverage?Why?,Part 2,食品科技英语的阅读,Lesson 2 Alcoholic Beverages,Wine n.,葡萄酒,whey n.,乳清,fortified adj.,加强的,glycolysis n.,糖酵解,Biomass n.,生物量,Plasma membrane,质膜,Peptide n.,肽,Permeable adj.,能透过的，有浸透性的,Starch n.,淀粉,Dextrin n.,糊精,Optima n.,最适宜,Alcoholic beverages,are produced from a range of raw materials but especially from cereals,fruits and sugar crops.,They,include non-distilled beverages such as beers,wines,ciders,and sake.,Distilled beverages,such as whisky and rum are produced from fermented cereasl and molasses,respcetively,while brandy is produced by distillation of wine.,Part 2,食品科技英语的阅读,Lesson 2 Alcoholic Beverages,Para.1,酒精类饮料,的酿制原料范围广泛，特别是谷物、水果和糖,类作物。,这些酒精类饮料,包括非蒸馏类饮料如啤酒、葡萄酒、苹果酒和米酒；蒸馏类饮料如威士忌和郎姆酒,分别,是由发酵谷物和糖浆酿制而成，而白兰地是由葡萄酒蒸馏而成的。,译文,Part 2,食品科技英语的阅读,Other distilled beverages,such as vodka and gin,are produced from neutral spirits obtained by distillation of fermented molasses,grain,potato or whey.,A variety of fortified wines,are produced by addition of distilled spirit to wines to raise the alcohol content to 15-20%.,Notable products,include sherries,Port and Madeira wines.,Lesson 2 Alcoholic Beverages,Para.1,其它蒸馏类饮料,如伏特加和杜松子酒，是从发酵过的糖浆、谷物、马铃薯或乳清中提纯酒精而生产的。向葡萄酒中加入蒸馏酒精，并将酒精含量提高到,15-20%,，可制成,各种各样的强化葡萄酒,。,一些著名的强化酒,包括雪利酒、波尔图葡萄酒和马德拉葡萄酒。,译文,Part 2,食品科技英语的阅读,Biology of yeast fermentation,Lesson 2 Alcoholic Beverages,Para.2,超过,96%,的发酵酒精,都是采用啤酒酵母或与其有关的酵母，尤其是奶酒酵母。,EMP,途径是产生酒精的代谢途径。在糖酵解过程中，丙酮酸盐被转化成乙醛和酒精。总反应式如下：,译文,Over 96%of fermentation ethanol,is produced using strains of,Saccharomyces cerevisiae,or species related to it,particularl,Saccharomyces uvarum.,Ethanol,is produced by the Embden-Meyerhof-Parnas(EMP)pathway.,Pyruvate,produced during glycolysis is converted to acetaldehyde and ethanol.,The overall effect,is summarized as follows:,Part 2,食品科技英语的阅读,Theoretical yields from 1g glucose are 0.51g ethanol and 0.49g CO,2,.,However,in practice,approximately 10%of the glucose is converted to biomass and yields of ethanol and CO,2,may reach 90%of theoretical values.The ATP formed is used to supply other cell energy requirements.,Lesson 2 Alcoholic Beverages,Para.3,理论上，,1g,葡萄糖可产生,0.51g,乙醇和,0.49g,CO,2,。然而实际上，约,10%,的葡萄糖被转化为生物量，产生的乙醇和,CO,2,接近理论值的,90%,。形成的,ATP,用于满足其他细胞的能量需要。,译文,Part 2,食品科技英语的阅读,The yeast-cell envelope,contains a plasma membrane,a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material.,The wall component,is a semi-rigid but solute permeable structure which provides sonsiderably compressional and tensile strength to yeasts.,Lesson 2 Alcoholic Beverages,Para.4,酵母细胞膜含有一层质膜，周质空间和细胞壁，细胞壁主要有大量多糖和少量肽类组成。虽然细胞壁是一种半硬质性的，但其可溶的渗透性结构能够赋予酵母相当的抗压和抗张强度。,译文,Part 2,食品科技英语的阅读,Carboxyl groups,of cell-wall peptides confer important flocculating characteristics on brewing yeasts,facilitating post-fermentation solid-liquid separation.,Flocculation,is thought to result from salt-bridge formation between calcium ions and these cell wall carboxyl groups.,Lesson 2 Alcoholic Beverages,Para.4,细胞壁中肽上的,羧基基团,赋予细胞在发酵过程中重要的絮凝特性，这促进了发酵后期固液分离。,我们认为,絮凝作用,是由于钙离子和细胞壁羧基基团之间形成的盐桥而产生的。,译文,Part 2,食品科技英语的阅读,Fermentation conditions,Lesson 2 Alcoholic Beverages,Para.5,Fermenting,S.cerevisiae,brewing yeast cells utilize the sugars,sucrose,fructose,maltose and maltotriose in that distinct order.,Sucrose,is first hydrolyzed by invertase located in the extracellular periplasmic space.,啤酒酵母利用糖酿制酵母进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。位于胞外周质空间的转化酶首先水解,蔗糖,。,译文,Part 2,食品科技英语的阅读,Sugars,are transported across the cell membrane by either active or passive transport,mediated by inducible or constitutively-produced permeases.,Maltose and maltotriose,are hydrolyzed intracellularly by,a,glucosidase.,Lesson 2 Alcoholic Beverages,糖类,再由诱导型或组成型的透性酶调节采用主动运输或被动运输的方式进行跨膜转运至胞内。,麦芽糖和麦芽三糖,在细胞内被,a,葡萄糖苷酶水解。,译文,Para.5,Part 2,食品科技英语的阅读,Saccharomyces uvarum,(,S.carlsbergensis,)is taxonomically distinguished from,S.cerevisiae,in that it can also utilize melibiase.,Kluyveromyces fragilis,and,Kluyveromyces lactis,which unlike,S.cerevisiae,can ferment lactose,contain a lactose permease system for lactose transport into the cell where it is hydrolyzed to glucose and galactose which enter glycolysis.,Lesson 2 Alcoholic Beverages,Para.5,奶酒酵母,因为也可以利用蜜二糖酶，因此从分类学上来说，它区别于啤酒酵母。与啤酒酵母不同，,脆壁克鲁维酵母和乳酸克鲁维酵母,这两种酵母能发酵乳糖，它们含有乳糖透性酶系统，可将乳糖转运至胞内，从而能够将乳糖水解为葡萄糖和半乳糖进入糖酵解途径。,译文,Part 2,食品科技英语的阅读,With the exception of,Saccharomyces diastaticus,which is not suitable for brewing,Saccharomyces yeasts,are incapable of hydrolyzing starches and dextrins.,Use of starch-based materials for alcoholic fermentations,requires addition of exogenous enzymes such as-and-amylase of malt or microbial enzymes such as-amylase,amyloglucosidase(glucoamylase)and pullulanase.,Lesson 2 Alcoholic Beverages,除了不适合于酿造的糖化酵母外，其他的酵母菌属不能水解淀粉和糊精。以淀粉为底物进行酒精发酵需要添加外源酶，如麦芽中的,-,和,-,淀粉酶或微生物中的,-,淀粉酶，葡萄糖苷酶和支链淀粉酶。,译文,Para.5,Part 2,食品科技英语的阅读,The major sugars of grape juice,are glucose and fructose and since,S.cerevisiae,preferentially metabolizes the glucose,any unfermened sugar left in the resulting wine is fructose.,In,contrast,Sauterne wine yeasts ferment fructose faster than glucose.,Lesson 2 Alcoholic Beverages,Para.5,葡萄汁中的主要糖类,为葡萄糖和果糖，,由于啤酒酵母优先代谢葡萄糖，因此在葡萄酒发酵中留下的一些非发酵糖是果糖。相反，白葡萄酒酵母发酵时果糖比葡萄糖快得多。,译文,Part 2,食品科技英语的阅读,Brewers wort,produced from barley malt contains 19 amino acids and a range of other nutrients.,These amino acids,are assimilated at different rates during fermentation.,A general amino acid permease,(GAP)can transport all basic and neutral amino acids except proline.At least 11 other more specific,amino acid transport systems,exist in yeast.,Proline permease,is repressed by other amino acids and ammonia.,Lesson 2 Alcoholic Beverages,Para.6,用大麦芽制作的,酿造麦芽汁,含有,19,种氨基酸和其它各种营养素。在发酵期间，,这些氨基酸,以不同速率被吸收利用。一种常见的氨基酸透性酶能运输除脯氨酸之外的所有碱性和中性氨基酸。在酵母细胞内，至少还存在其它,11,种更加特定的,氨基酸转运系统,。,脯氨酸透性酶,被其它氨基酸和氨抑制了活性。,译文,Part 2,食品科技英语的阅读,while alcoholic fermentations are largely anaerobic,some oxygen,is needed to enable the yeast to synthesize some sterols and unsaturated fatty acid membrane components.,Brewers wort,normally contains sub-optimal levels of sterols and unsaturated fatty acids,but,if the medium is supplemented with oleic or oleanoic acid,the requirement for oxygen disappears.,Lesson 2 Alcoholic Beverages,Para.7,虽然酒精发酵主要是在厌氧的环境中，但仍需要一些,氧,来促进酵母细胞合成某些固醇和不饱和脂肪酸等细胞膜成分。,酿造麦芽汁,中的固醇和不饱和脂肪酸含量通常低于最佳水平。但是，若向培养基中增添油酸和齐墩果酸，对氧的需求就会消失。,译文,Part 2,食品科技英语的阅读,Many strains of S.cerevisiae,can attain ethanol concentrations of 12-14%.,Interest,has developed in the use of high alcohol tolerant yeasts in high-gravity brewing processes and in alcohol production for distillation with a view to increasing plant productivity and decreasing distillation costs.,Lesson 2 Alcoholic Beverages,Para.8,许多啤酒酵母菌株,能积累乙醇达到,12%-14%,的浓度。考虑到增加产量和降低蒸馏成本，在高比重酿造过程和酒精蒸馏中，人们对耐酒精能力强的酵母的利用产生越来越强的,兴趣,。,译文,Part 2,食品科技英语的阅读,Selected strains,are able to produce 18-20%alcohol,although,fermentation rate,is,generally greatly,reduce