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BQ GIAO DUC VA DAO TAO TRUONG DAI CUU LONG • HOC • VUONG BAO THY - NGUYEN BUU HUAN tfinli ANH VAN CHUYEN NGANH CONG NGHE THUC PHAM ■ ■ ENGLISH FOR FOOD SCIENCE TAP TRUONG DAI HOC ClfU LONG ’fftuVIElN VInh Long - 2020 LOI GIO’I THIEU cua PGs.Ts Hoang Kim Anh Truong Khoa Cong nglte Thue pham Truong Dai hoc Cong nghe Sai Gon Tieng Anh chuyen nganh la mot cong cu dac lire va can thiet de sinh vien, ban doc tiep can vbi kho tang tri thi'rc ciia nhan loai linh virc chuyen mon vi hau het cac nguon tu lieu quy hien deu duo-c viet bang tieng Anil Do neu thieu di luomg tu vung hoc thuat cung nhu nang lire tieng Anh chuyen nganh thi viec tiep can nguon tu lieu se vo cung kho khan, vo tinh can trd moi ngirdi viec ket noi vdi the gidi ben ngoai khien chung ta di lui so voi thdi dai Tieng Anh chuyen nganh khong chi giup cho ngubi hoc co the tim hieu chuyen sau han ve linh virc cua minh, ma giup mb rong canh cua tuong lai nghe nghiep, giup ngubi hoc hieu them nhieu tai lieu chuyen mon, co ca hoi tham gia vao cac cube hoi thao, trao dbi vbi cong sir, gibi tieng Anh chuyen nganh la tb quan de cong thbi dai Trong bbi canh do, bb giao trinh “Anh van chuyen nganh Cong nghe thirc pham 1,2” dirqc bien soan bbi tap the tac gia: I Ts.Vuong Bao Thy va Ts.Nguyen Bun Huan la mot tap hop dupe chat loc, due ket tu nhieu cong trinh hoc thuat thuoc linh vuc khoa hoc va cong nghe thuc pham ket hop vol cac phuong phap ung dung giang day tieng Anh chuyen nganh Giao trinh vua dupe su dung de hoc tieng Anh vua r ' \ 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 huong dan di kem giao trinh giup sinh vien va ban doc ren luyen cac ky nang doc hieu ghi nhb tu vung, dich r tai lieu va ren luyen kha nang viet hoc thuat Giao trinh cung 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 cu 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 buoc dem, tao su ii khb'i sir dung tieng Anh chuyen nganh hoc tap, nghien cuu cua sinh vien, dap irng duoc yeu cau doi moi phuong phap day va hoc tieng Anh chuyen nganh Cong nghe thuc pham d cac trudng dai hoc boi canh giao due hien iii iv i 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 everincreasingly globalized contexts for business, education, science, and technology In line with this view, in Vietnam ESP has been implemented in subject-specific teaching and 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, 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 six units Unit One introduces general techniques regarding meat processing Unit Two presents knowledge of fish processing Unit Three discusses fruit and vegetable processing Unit Four focuses on classification of milk processing Unit Five provides methods of milk processing Unit Six addresses technology of tea processing 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 The authors vi CONTENTS Page i Introduction Preface ii Contents Unit One: MEAT PROCESSING 1.1 1.2 1.3 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: FISH PROCESSING 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 14 14 15 16 17 18 18 18 24 25 25 27 33 33 34 finished product Most hams contain sugar in the curing mixture Tallow The white nearly tasteless solid rendered fat of cattle and sheep used chiefly in soap, candles, and lubricants USDA U.S Department of Agriculture - The department of the Federal government responsible for 1) ensuring a safe, affordable, nutritious and accessible food supply; 2) caring for agricultural, forests, and range lands; 3) supporting sound development of rural communities; 4) providing economic opportunities for farm and rural residents; 5) expanding global markets for agricultural and forest products and services; and 6) working to reduce hunger in America and throughout the world Vacuum Packaging Rigid or flexible containers from which substantially all air has been removed be fore sealing Carbon dioxide or nitrogen may be introduced into the container This process prolongs shelf life, preserves the flavors and retards bacterial growth Viscus (Plural, viscera) An internal organ of a human or animal 142 REFERENCES AND FURTHER READING Unit Alino M., Grau, R., Toldra F., & Barat J.M (2010) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride Meat Science 86 (2) 331-336 Choi, J.H., Jeong, J.Y., Choi Y., Kim, S., Kim, T & Kim, C.J (2008) The effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels Korean Journal for Food Science ofAnimal Resources 28(5), 535-42 Costa-Corredor, A., Serra, X., Arnau, J., & Gou P (2009) Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters Meat Science 83 (3), 390-397 Fulladosa, E., Serra, X., Gou, P., & Arnau, J (2009) Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with content Meat Science 82 (2), 213-18 143 reduced salt Gimeno, O Astiasaran, I., & Bello J (1998) A mixture of potassium, magnesium and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages Journal of Agricultural and Food Chemistry 46(10), 4372-4375 Gou, P., Morales, R., Serra, X., Guardia, M.D., & Arnau, J (2008) Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time Meat Science 80(4), 1333-1339 Hong, G.-P., Park S.-H., Kim Y.-Y., & Min, S.G (2006) The effects of high pressure and various binders on the physio-chemical proprieties of restructured pork meat Asian-Australasian Journal of Animal Science 19 (10), 1484-1489 Muguerza, E., Gimeno, O., Ansorena, D., & Astiasaran, I (2004) New formulations for healthier dry fermented sausages: A review Food Science and Technology' 15(9), 452-457 Puolanne, E., & Halonen M (2010) Theoretical aspects of water-holding in meat Meat Science 86 (1), 151-165 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