【正文】 nt the different needs in developed and developing countries. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 考慮到發(fā)達(dá)和發(fā)展中國家的不同程度的需求， 各種評(píng)價(jià)方法 將日益關(guān)注轉(zhuǎn)基因食品的整體營養(yǎng)狀況的影響 。然而，這個(gè) 概念 一直備受質(zhì) 疑。Part 2 食品科技英語的閱讀 ?通過 10篇文章的閱讀，要求掌握一些有關(guān)的常用詞匯 ?能理解 10篇課文的文法結(jié)構(gòu)并能翻譯課文 ?能利用 10篇文章中的常用句型翻譯簡單的專業(yè)句子 本部分教學(xué)目標(biāo) Part 2 食品科技英語的閱讀 本部分教學(xué)內(nèi)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 QuickFreezing of Foods Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 一 .詞匯講解 二 .課文閱讀 三 .課后作業(yè) Part 2 食品科技英語的閱讀 ? GMO geically modified anism ? 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. 估價(jià)，評(píng)價(jià) ? label v. 貼標(biāo)簽于 ? antibiotic n. 抗生素 adj. 抗生素的，抗菌的 ? carotene n. 胡蘿卜素 ? fermentation n. 發(fā)酵 ? bioreactor n. 生物反應(yīng)器 Lesson 1 WHO Strategy on Food Safety Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety Read the Summary , and then answer the following questions: ? 1. What is people’s attitude towards the concept “substantial equivalence”? ? 2. What’s the characteristic of the next generation of GM foods? Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety Summary 對(duì)于由轉(zhuǎn)基因生物生產(chǎn)的食品轉(zhuǎn)基因食品， WHO一直以來積 極致力于制訂其安全評(píng)價(jià)的原則和建議。 目前的研究活動(dòng) 不得不重視這些爭議，這也促進(jìn)了其 科學(xué)調(diào)整和改進(jìn)。 譯文 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 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 雖然 轉(zhuǎn)基因食品的標(biāo)簽 與食品安全沒有直接關(guān)聯(lián)性，但是 它可以用來增加食品生產(chǎn)過程的透明度，因此一般情況下， 結(jié)合可追溯性戰(zhàn)略標(biāo)簽可間接促進(jìn)食品的安全。 然而， 轉(zhuǎn)基因食品的本質(zhì)（倫理問題） 和發(fā)展速度引起了消費(fèi)者的恐慌。 譯文 However, the benefits expected from the next generation of GM crops (improved nutritional value, functional foods) will result in new issues (plex metabolic changes, significant impact on overall nutritional status) and thus will pose new challenges in terms of food safety assessment. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 然而，對(duì)下一代轉(zhuǎn)基因作物（提高營養(yǎng)價(jià)值，功能性食品） 益處的期待將導(dǎo)致新的問題如復(fù)雜的代謝變化、對(duì) 總體營 養(yǎng)狀況產(chǎn)生重大影響 ，從而對(duì)食品安全評(píng)價(jià)提出了新的挑 戰(zhàn)。 下周四交（請(qǐng)?jiān)谧鳂I(yè)本上抄寫指定英文原文并翻譯） Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages 二 .詞匯講解 三 .課文講解 四 .課堂小結(jié) 五 .課后作業(yè) 一 .背景知識(shí) Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages ? What’s difference between alcoholic beverages and nonalcoholic beverages? ? What kind of beverage do you like, alcoholic beverage or nonalcoholic beverage?Why? Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages ? Wine n. 葡萄酒 ? whey n. 乳清 ? fortified adj. 加強(qiáng)的 ? glycolysis n. 糖酵解 ? Biomass n. 生物量 ? Plasma membrane 質(zhì)膜 ? Peptide n. 肽 ? Permeable adj. 能透過的，有浸透性的 ? Starch n. 淀粉 ? Dextrin n. 糊精 ? Optima n. 最適宜 Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include nondistilled 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 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages 酒精類飲料 的釀制原料范圍廣泛，特別是谷物、水果和糖 類作物。 一些著名的強(qiáng)化酒 包括雪利酒、波爾圖葡萄酒和馬德拉葡萄酒?？偡磻?yīng)式如下： 譯文 Over 96% of fermentation ethanol is produced using strains of Saccharomyces cerevisiae or species related to it, particularl Saccharomyces uvarum. Ethanol is p