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BQ GIAO DUC VA DAO TAO TRUONG DAI CU U LONG • HOC • VUONG BAO THY - NGUYEN BUU HUAN ^jtdc ifink ANH VAN CHUYEN NGANH CONG NGHE THUC PHAM ■ ■ ENGLISH FOR FOOD SCIENCE TAP TRUbNG DAI HOC cOu LONG Vinh Long - 2020 LOI GIO’I THIEU ciia PGs.Ts Hoang Kim Anh Truong Klwa Cong nghe Thue pham - Truong Dai hoc Cong nghe Sai Gon f \ ' Tieng Anh chuyen nganh la mot cong cti dac lire va can thiet de sinh vien, ban doc tiep can vdi kho tang tri thirc cua nhan loai ITnh virc chuyen mon vi hau het cac nguon tu lieu quy hien deu dupe viet bang tieng Anh Do neu r / thieu di lupng tu vung hoc thuat ciing nhu nang lire tieng Anh chuyen nganh thi vice tiep can nguon tu lieu se vo cung kho khan, vo tinh can trd moi ngubi viec ket noi vdi the gidi ben ngoai, khien chung ta di lui so vdi thdi dai Tieng Anh chuyen nganh khong chi giup cho ngudi hoc co the tim hiSu chuyen sau horn ve linh vuc cua minh, ma giup md rong canh cua tuong lai nghe nghiep, giup ngudi hoc hieu them nhieu tai lieu chuyen mon, cd co hoi tham gia vao cac cuoc hoi thao, trao ddi vdi cong sir gidi tieng Anh chuyen nganh la to quan de edng thdi dai Trong bdi canh do, bo giao trinh "Anh van chuyen nganh Cong nghe thuc phdm 1,2" dupe bien soan bdi tap the tac gia: Ts.Vuong Bao Thy va Ts.Nguyen Bun Huan la mot tap hop duo’c chat loc, due ket tir nhieu cong trinh hoc thuat thuoc linh vuc khoa hoc va cong nghe thuc pham ket hop voi cac phuong phap ting dung giang day tieng Anh chuycn nganh Giao trinh vua dupe su dung de hoc tieng Anh vua cung cap nhung kien thuc chuyen nganh ve khoa hoc va cong nghe thuc pham mot each de hieu, de tiep can He thong cac bai tap hirbng dan di kem giao trinh giup sinh vien va ban doc ren luyen cac ky nang doc hieu, ghi nhb tu vung dich tai lieu va ren luyen kha nang viet hoc thuat Giao trinh cung r r \ cung cap nhieu thuat ngu chuyen nganh va cac bai viet hoc thuat, giup sinh vien nganh khoa hoc va cong nghe thuc pham de tiep can ve mat hoc ngoai ngu va trao doi kien thuc chuyen mon Mat khac, giao trinh cung la tai lieu tham khao co gia tri cho bat cii co mong muon hoc tieng Anh chuyen nganh, hay tim hieu ve linh vuc khoa hoc va cong nghe thuc pham bang tieng Anh Giao trinh voi cac chu de da dang khong chi giup giang vien Anh van chuyen nganh Cong nghe thuc pham cai tien phuong phap giang day, ma tang tinh tu tin cua sinh vien qua trinh hoc Giao trinh khong chi don thuan mang su menh truyen tai kien thuc ma la budc dem, tao su ii khcri sir dung tieng Anh chuyen nganh hoc tap, nghien cuu cua sinh vien, dap irng duo-c yeu cau doi nidi phirong phap day va hoc tieng Anh chuyen nganh Cong nghe thirc pham d cac trudiig dai hoc boi canh giao due hien iii PREFACE Research into English for Specific Purposes (ESP) has indicated its powerful tool within the teaching and learning of English for particular fields of study In particular, it plays a key role in meeting the needs of English students in everI I I increasingly globalized contexts for business, education, science, and technology In line with this view, in Vietnam I ESP has been implemented in subject-specific teaching and i curriculum initiatives and taught through English Lack of ESP proficiency is a real issue to prevent students from accessing and processing updated sources and knowledge, seeking scholarships or job opportunities in specialist fields although students can use English in their daily activities Therefore, ESP continues its role in helping students improve their knowledge and enhance their professional path Although few textbooks on Food Science and Technology written in Vietnamese are still found available, I I I I I numerous materials of specialized disciplines written in English are not widely read or used by Vietnamese students due to their insufficient English language proficiency This book is therefore designed to engage students' interests and V active participation in exploring the Food Science and Technology documents in English This book is organized into nine units Unit One introduces general concepts regarding the role of food and factors that influence human health and behavior Units Two and Three present knowledge of nutrients at micro and macro levels Unit Four discusses food groups and their contribution to diet Unit Five focuses on classification of processed foods and their nutritional impact Unit Six provides criteria of food safety and quality Units Seven and Eight highlight variable methods for food preservation and food packaging Unit Nine focuses on classification of food colorings We hope this book provides students with insights into their knowledge of Food Science and Technology and assists them in expanding their vocabularies and academic writing styles Fhe authors vi CONTENTS Page Introduction i Preface v Contents Unit One: FOOD CHOICE 1.1 1.2 1.3 I 1.4 1.5 Before reading the text Reading the text After reading the text Comprehending the reading 1.3.1 Recalling information 1.3.2 Filling the gap 1.3.3 Talking it over 1.3.4 Translation into Vietnamese 1.3.5 Writing a reflective journal entry 1.3.6 Further reading Group presentation Unit Two: MACRONUTRIENTS IN FOOD I | I 2.1 2.2 2.3 Before reading the text Reading the text After reading the text Comprehending the reading 2.3.1 Recalling information 2.3.2 L 11 11 12 13 14 14 15 15 23 24 24 26 32 32 33 Filling the gap Talking it over Translation into Vietnamese Writing a reflective journal entry Further reading Group presentation 2.3.3 2.3.4 2.3.5 2.3.6 2.4 2.5 Unit Three: MICRONUTRIENTS IN FOOD 3.1 3.2 3.3 3.4 3.5 Before reading the text Reading the text After reading the text Comprehending the reading 3.3.1 Recalling information 3.3.2 Filling the gap 3.3.3 3.3.4 Talking it over Translation into Vietnamese 3.3.5 Writing a reflective journal entry 3.3.6 Further reading Group presentation 48 48 50 57 57 58 58 60 60 61 61 66 67 Unit Four: FOOD GROUP 4.1 4.2 4.3 34 35 36 36 36 47 Before reading the text Reading the text After reading the text 4.3.1 Comprehending the reading Recalling information 4.3.2 4.3.3 Filling the gap 4.3.4 Talking it over 67 69 76 76 77 78 79 4.4 4.5 Translation into Vietnamese 4.3.5 Writing a reflective journal entry 4.3.6 Further reading Group presentation Unit Five: FOOD PROCESSING 5.1 5.2 5.3 5.4 5.5 Before reading the text Reading the text After reading the text Comprehending the reading 5.3.1 Recalling information 5.3.2 5.3.3 Filling the gap Talking it over 5.3.4 Translation into Vietnamese 5.3.5 Writing a reflective journal entry 5.3.6 Further reading Group presentation 92 92 93 100 100 101 102 103 103 104 104 111 112 Unit Six: FOOD SAFETY 6.1 6.2 6.3 79 80 80 91 Before reading the text Reading the text After reading the text Comprehending the reading 6.3.1 Recalling information 6.3.2 Filling the gap 6.3.3 Talking it over 6.3.4 Translation into Vietnamese 6.3.5 Writing a reflective journal entry 6.3.6 112 113 120 120 120 121 123 123 124 REFERENCES AND FURTHER READING Unit Andreyeva, T., Long M.W., & Brownell, K.D (2010) The impact of food prices on consumption, A systematic review of research on the price elasticity of demand for food American Journal of Public Health, 100 (2), 216-222 Ansari, W.E., Suominen S., & Samara A (2015) Eating habits and dietary intake: Is adherence to dietary guidelines associated with importance of healthy eating among undergraduate University students in Finland Central European Journal Public Health, 23(4), 306 13 Eaton S.B (2006) The ancestral human diet: What was it and should it be a paradigm for contemporary nutrition Proceeding of Nutrition Society, 65( 1), I -6 Heather, P., & Theresa A N (2013) A review of family and social determinants of children’s eating patterns and diet quality Journal of the American College of Nutrition, 2^(2), 83-92 Ganasegeran K., Al-Dubai S.AR., Qureshi, A.M., Al-abed, Al-abed AA., AM, R., & Aljunid, S.M (2012) Social and psychological factors affecting eating habits among university students in a Malaysian medical school: A cross-sectional 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