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 AreaUNIT 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?cell Protein　CHAPTER 13 FOOD LAW　　SECTION ⅠA Description of the U?S?Food 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?scale Processing Procedures　CHAPTER 15 FOOD ECONOMY　　SECTION ⅠThe Impact of Macro?Economic Policy on Food Security：A Framework for Analysis　　SECTION ⅡBringing the Food Economy HomeUNIT 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 ProceduresAPPENDIX ⅠPrefix，suffix and stem of academic vocabularyAPPENDIX ⅡNatural amino acidsAPPENDIX ⅢReading suggestion for English food?related journals