Tiếng anh chuyên ngành công nghệ thực phẩm

Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies,

KHOA NÔNG NGHIỆP & TÀI NGUYÊN THIÊN NHIÊN

BỘ MÔN CÔNG NGHỆ THỰC PHẨM

  

TÀI LIỆU GIẢNG DẠY

TIẾNG ANH CHUYÊN NGÀNH CÔNG NGHỆ THỰC PHẨM

Biên soạn:

Lê Ngọc Hiệp Trần Phương Lan

Hồ Thanh Bình

2016

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Unit 1: FOOD SCIENCE AND FOOD TECHNOLOGY

I READING COMPREHENSION

1 Food Science

Food science is a discipline concerned

with all technical aspects of food,

slaughtering, and ending with its

considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition

Examples of the activities of food scientists include the development of new food products, design of processes

to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing Food scientists at universities may study more fundamental phenomena that are directly linked to the production of particular food product and its properties In the U.S., food science is typically studied at land-grant universities

Food science is a highly interdisciplinary applied science It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others

Some of the sub-disciplines of food science include:

 Food safety - the causes, prevention and communication dealing with foodborne illness

 Food microbiology - the positive and negative interactions between organisms and foods

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 Food preservation - the causes and prevention of quality degradation

 Food engineering - the industrial processes used to manufacture food

 Product development - the invention of new food products

 Sensory analysis - the study of how food is perceived by the consumer's senses

 Food chemistry - the molecular composition of food and the involvement of these molecules in chemical reactions

 Food packaging - the study of how food is packaged to preserve the food after

it has been processed

 Molecular gastronomy - the scientific investigation of processes in cooking, social & artistic gastronomical phenomena

 Food technology - the technological aspects

 Food physics - the physical aspects of foods (such as viscosity, creaminess, texture )

The main organization in the United States regarding food science and food technology is

the Institute of Food Technologists (IFT), headquartered in Chicago, Illinois, which is

the US member organisation of the International Union of Food Science and Technology (IUFoST) The European national organisations are organised into the European Federation of Food Science and Technology (EFFoST), based at Wageningen University, the Netherlands

The kind of careers that a food scientist might follow include food development, quality control, sensory specialist, flavor chemist, food safety, government, research, and education

packaging, distribution, and use

wholesome food

rarely any distinction between them While it is more likely that a food technologist would be working in industry rather than at research, all food scientists & technologists are concerned with the science required to understand and improve our food supply While both these definitions do start to explain what food science it, there are still some misunderstandings Food scientists are not nutritionists I like to joke that food scientists’ interests in food stops once it reaches a consumer’s mouth, as that is our measure of success Actually, it should reach your mouth on more than one occasion You need to like the food product enough to want to eat it again, but is doesn’t necessarily need to be healthy or nutritious We do care if it is safe; that is not contain harmful bacteria or toxins

What the US food industry has achieved is quite amazing and it is due to food science that these advances have been made That does not mean we should stop trying to make the food supply even better Now the food industry has worked out how to make cheap long lasting food products, it should now try to fresh tasting long lasting food products But expect to pay more for them The cost of ingredients such as sugar, salt, and high fructose corn syrup, is much less than the cost of herbs and spices and other more flavorful ingredients Also the science and technology required to process food so that is

1) What is food science?

2) What are the activities of food scientists?

3) Let list some of the sub-disciplines of food science Which of them do you like best? Why?

4) What can a food scientist do?

5) What is food technology?

6) According to the text, how is a safe food?

7) What is the target of food industry now?

2 True-False: Write T if the sentence is true and F if it is false

1) _ Food science is considered one of the agricultural sciences, and is usually considered different from the field of nutrition

2) _ Food scientists at universities may study more fundamental phenomena that are not directly linked to the production of particular food product

3) _ Food microbiology - the positive of interactions between organisms and foods

micro-4) _ The main organization in the United States regarding food science and food technology is the European Federation of Food Science and Technology (EFFoST)

5) _ Food science and food tech are used interchangeably as there is rarely any distinction between them

3 Fill in these statements with the words in the box

1) Foods vary in the temperature and moisture so they need to retain quality in

4) Dietitians and plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals

5) Clostridium are hard to clean away, because they produce endospores 6) , or fruit sugar, is a simple monosaccharide found in many plants

7) Reaping is the cutting of grain or pulse for ., typically using a scythe, sickle, or reaper

8) Food are responsible for food poisoning which generally relates to agents produced by living organisms that have contaminated normally safe food

9) The food enclosed in the may require protection from, among other things, shock, vibration, compression, temperature, etc

10) Maintaining or creating nutritional value, texture and flavour is an important aspect of food

III VOCABULARY

- harvest (v): to gather, reap

- slaughter (v): to kill or butcher (animals), esp for food

- interdisciplinary (a): combining or involving two or more academic disciplines

or fields of study

- preserve (v): to keep safe from harm or injury/ to prepare (food or any

perishable substance) so as to resist decomposition or fermentation

- package (v): to group or combine (a series of related parts) into a single unit

- molecular gastronomy: the application or study of scientific principles and

practices in cooking and food preparation

- degradation (n): the act of degrading

- toxin (n): any poison produced by an organism

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- freeze (v): to become hardened into ice

- storage (n): the act of storing goods or the state of being stored

of the people in the world eat this grain

as the main part of their meals Nearly all the people who depend on rice for food live in Asia

Rice is a cereal grain Like other cereal grain, including wheat, corn, oats, rice

shallow water Rice thrives in many tropical areas because of their warm, wet climate Farmers usually flood rice fields to supply the growing plants with moisture and kill weeds and other pests

1 The Rice Plant

Young rice plants have a bright green color and as the grain ripens the plants turn yellow The grain becomes fully ripe from 90 to 180 days after planting

golden-Structure: The parts of a mature rice plant are illustrated in Figure 1 The rice plant

consists of the roots, stems, leaves and panicle Each stem has at least five or six joints from which the long, narrow leaves grow The head also known as the panicle holds the kernels – that is the seeds or grains – of the rice plant Each panicle carries from 60 to

150 kernels

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Figure 1 Mature rice plant

A typical rice kernel is 1/4 to 3/4 inches (6 to 10 millimeters) long The kernel has a hard covering called a hull that is not good to eat Underneath the hull are the bran layers, endosperm, and the embryo Several bran layers provide a touch coat for the kernel They contain many of the kernel’s nutrients The starchy endosperm makes up most of the kernel It is the part of the kernel from which a new plant grows

Figure 2 Whole-grain Rice

Most rice is eaten as milled white rice – rice that has had both its hull and bran layers removed Brown rice is more nutritious than white rice because the bran layers contain most of the kernel’s vitamins and minerals However, most people prefer white rice because it is less chewy than brown rice and takes about haft as long to cook

White rice may be treated in various ways to make it more nutritious For example, much white rice is enriched with vitamins and minerals to replace the nutrients lost in removing the bran In areas where rice is the main food, enrichment helps prevent beriberi, a disease caused by lack of thiamine

Rice may also be steamed under pressure with the hulls on before milling This process, called parboiling, makes the kernels less likely to break during milling In addition, parboiled rice keeps many of the vitamins and minerals usually lost during milling because these nutrients spread throughout the grain during parboiling Quick-cooking rice

is partially cooked after milling The kernels become more absorbent in the process and need less time for final cooking

2.2 Other uses

Rice appears in many processed foods, including certain breakfast cereals, soup, baby food, snack foods, frozen foods and flour Breweries use broken rice kernels to make mash, an important ingredient in beer In Japan, rice kernels are used to make an

alcoholic drink called sake or rice wine

Farmers may use rice hulls for fertilizer and add bran layers to livestock feed In industry, hulls are sometimes used as an ingredient in such products as insulation, cement and the liquid chemical furfural A few producers extract cooking oil from the bran Many people in Asia use the straw (dried stalks) from rice plants to thatch roots and weave sandals, hats, and baskets

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3 Rice processing

Harvested rice, still in its hulls, is called rough rice or paddy rice Most rough rice is

processed in mills and sold as milled white rice Millers use machines for most of the work, even in developing countries There are three basic steps in processing harvested rice: (1) cleaning and hulling, (2) removing the bran layers and (3) grading

3.1 Cleaning and hulling

Cleaning removes dirt, straw, weeds and other impurities from the rough rice The cleaning equipment uses screens to sift out unwanted materials and fans to blow away

lightweight debris After cleaning, the rice is placed in a machine called sheller for

hulling In the sheller, the grains pass between rubber rollers or stone disks that loosen the hulls without breaking the kernels The hulls are separated from the grain by suction

A screen then separates the hulled grain from any remaining unhulled rice Some hulled rice may be packaged as brown rice But most of it is processed into white rice Rice may

be treated by parboiling or other methods to improve its food value

3.2 Removing the brand layers

After hulling, the brown rice passes through a series of machines that rub off its bran layers and embryo The remaining endosperm becomes the white rice we eat In many Asian countries, a single machine called a huller mill strips off both the hull and most of the bran After milling, the kernels are packaged for sale Most of the bran removed during milling is used in livestock feed

3.3 Grading

Millers sort the processed rice into different grades for marketing In the United States, the Department of Agriculture sets standard for grading rice It bases the grades on such qualities as the size of the kernels, the moisture content of the kernels and the number of chalky or damaged kernels

II PRACTICES

1 Questions

1) What are the four main parts of a rice plant?

2) What are the main parts of a rice grain?

3) Which part of a rice kernel is most often eaten?

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4) What are the main provisions of rice for people?

5) According to the text, what are the main steps of rice processing?

6) Why is brown rice more nutritious than white rice?

2 True-False: Write T if the sentence is true and F if it is false

1) _ More than 50 percent of the people in the world eat rice as the main part

of their meals

2) _ Rice grain becomes fully ripe from 50 to 180 days after planting

3) _ Brown rice is more nutritious than white rice because the hull and bran layers removed

4) _ In Korea, rice kernels are used to make an alcoholic drink called sake

5) _ There are three basic steps in processing harvested rice

3 Fill in these statements with the words in the box

1) The is part of the rice tiller that bears rice spikelets that develop into grains

2) is unmilled or partly milled rice, a kind of whole, natural grain

3) is the tissue produced inside the seeds of most flowering plants around the time of fertilization

4) Wheat is the third most important in the world, after maize and rice 5) Rice are the coating for the seeds, or grains, of the rice plant

6) Based on the initial and final readings from a sample of grain, calculate the weight loss from the drying process

7) A typical rice is 6 to 10 millimeters long

8) In eastern Asia, is sometimes extracted from rice and fermented to produce rice wine

- thrive – throve – thriven (v): to grow or develop vigorously

- cereal (n): any plant of the grass family yielding an edible grain as wheat, rye,

oats, rice or corn

- moisture (n): condensed or diffused liquid, esp water

- starch (n): a white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the

form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetables foods

- substance (n): that of which a thing consists; physical matter or material the act

of degrading

- chewy (a): (of food) not easily chewed, as because of toughness or stickiness;

requiring much chewing

- Steam (n): water in the form of an invisible gas or vapor

(v): to rise or pass off in the form of steam or vapor

- extract (v): to separate or obtain (a juice, ingredient, ect ) form a mixture by

pressure, distillation, treatment with solvents or the like

- mill (v): to grind, work, treat, or shape in or with a mill

- digest (v): to convert (food) into simpler chemical compounds that can be

absorbed and assimilated by the body

Corn has an amazing number of uses The kernels – that is, the corn grain,

or seeds – can simply be cooked and eaten The kernels can also be used in making breakfast cereals, baked goods, salad dressing and many other foods Large quantities of corn grain, as well as cornstalks and other parts of corn plants, are fed to livestock People eat this corn indirectly in the form

of meat, eggs and dairy products Corn is also used in making many kinds of nonfood products, including ceramics, drugs, paints, paper goods and textiles

Corn is a cereal grass related to wheat, rice, oats and barley Corn was first used for food about 10,000 years ago by Indians living in what is now Mexico For hundreds of years, the Indians gathered corn from wild plants About 5000 B.C they had learned how to grow corn for themselves Thus, corn came to be called Indian corn But today the term generally refers only to varieties of corn that produce ears with multicolored kernels

Depending on the variety, corn can be grown in most mild and tropical regions of the world The United States is the world’s leading producer and exporter of corn It produces about two-fifths of the world’s supply, chiefly in a region of the Midwest called the Corn Belt Other major corn producers include Brazil, China, Mexico, Romania, Ukraine, Yugoslavia, France, India This article deals mainly with U.S corn production

The corn plant

There are several thousand varieties of corn Originally, varieties arose naturally Today, nearly all new varieties are developed by scientists Varieties grown in the same region may have many characteristics in common but differ greatly from varieties in other regions For example, most Corn Belt varieties grow about 9 feet (2.7 meters) tall Varieties in other regions may range from as little as 3 feet (0.9 meter) to as much as 20 feet (6 meters) tall If the similarities among varieties are great enough, the varieties are

a cob covered by rows of kernels The ear is enclosed and protected by special leaves called husks A plant may have one or several ears Most Corn Belt varieties bear one ear about 9 inches (23 centimeters) long per plant Each ear has about 18 rows of kernels

A corn plant begins life as a seed Mature corn seeds have three main parts: (1) the embryo, or germ; (2) the endosperm; and (3) the seed coat The embryo is the part of the seed that develops into a new plant The endosperm is a storehouse of food energy, mostly in the form of starch The corn seeding uses that energy in its early development The seed coat is a thin, tough outer covering around the endosperm and embryo that protects them from damage

Uses of corn

Food for people

Corn grain is especially rich in starch Starch is a carbohydrate, a nourishing substance in food that provides the body with energy Corn also supplies fats and protein But corn protein lacks some of the important chemical units called amino acids that the body needs In many developing countries in Latino America, Africa and Asia, corn forms a major part of human diet Therefore, a large number of people of those countries can suffer from protein malnutrition if an alternative protein source is not available

Corn can be eaten in several ways Many people enjoy eating sweet corn on the cob after the ears have been boiled or roasted Sweet corn kernels that have been removed from the cob are sold, canned or frozen for easy preparation Popcorn is a favorite snack food People eat it plain or flavored with such foods and seasonings as salt, butter, caramel or cheese

Corn also serves as an important ingredient in many processed foods A typical supermarket in the United States or Canada might carry more than 1.000 foods that contain corn or corn products Such foods include breakfast cereals, salad dressing, margarine, syrup, cornstarch and snack items Corn meal, a flour like substance made

Industrial uses

Corn is used in the manufacture of many industrial products Such products include ceramics, explosives, construction materials, metal molds, paints, paper goods, and textiles Manufacturers also use corn in making industrial alcohols, such as ethanol and butyl alcohol Alcohol made from corn and other plants is mixed with gasoline to produce such motor fuels as gasohol and premium unleaded gasoline with ethanol Corn

is also used in producing penicillin and other antibiotics, vitamins and industrial enzymes

II PRACTICES

1 Questions

1) Why do people believe that corn can be eaten indirectly?

2) What are the main parts of mature corn seed?

3) What are the main parts of the corn plant?

4) What are the major uses of corn?

5) According to the text, how many and what kinds of food can be made from corn?

6) Why do many people in developing countries get protein malnutrition?

2 True-False: Write T if the sentence is true and F if it is false

1) _ Corn was first used for food about 10,000 years ago by Indians

2) _ The United States is the world’s second producer and exporter of corn

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3) _ A mature corn plant consists of four main parts

4) _ Manufacturers also use corn in making rice wine

5) _ Corn is used in producing penicillin and other antibiotics, vitamins and

industrial enzymes as well as industrial alcohols

3 Fill in these statements with the words in the box

1) To corn on the cob in aluminum foil in the oven, first peel and wash the corn

2) refers to one or more domesticated animals raised in an agricultural setting to produce commodities such as food, fiber and labor

3) consists of green forage preserved by fermentation in a silo for use as succulent fodder during periods of feed scarcity

4) The term was coined by Selman Waksman in 1942 to describe any substance produced by a microorganism that is antagonistic to the growth of other microorganisms in high dilution

5) In chemistry, an is any organic compound in which a hydroxyl functional group (-OH) is bound to a carbon atom, usually connected to other carbon or hydrogen atoms

6) is a major health problem, especially in developing countries

7) is a biofuel made from corn

8) In many developing countries in Latino America, Africa and Asia, corn forms a major part of

9) The ear is enclosed and protected by special leaves called

10) Alcohol made from corn and other plants is mixed with gasoline to produce such motor

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III VOCABULARY

- malnutrition (n): poor condition of health caused by a lack food or lack of right

type of food

- antibiotic (n): a substance, for example penicillin, that can destroy or prevent the

growth of bacteria and cure infections

- bake (v): cook food in an oven without fat or liquid

- sturdy (a): strong and not easy damaged extra firm

- roast (v): to cook food, especially meat, without liquid in an oven or over a fire

- silage (n): grass or other green crops that are stored without being dried and are

used to feed farm animals in winter

- fuel (n): any material that produces heat and power usually when it is burnt

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Unit 4: FISH

I READING COMPREHENSION

Composition and nutrition

Fishery products, like many other animal products, contain water, proteins and other nitrogenous compounds, lipids, carbohydrates, minerals and vitamins Proteins and lipids are the major components of fish The essential micro-nutrients and minerals in fish, which are deficient in staples, include vitamins B, A, D, phosphorous, iron, calcium, magnesium, selenium and iodine The composition of most fish falls in the ranges of about

18 – 35% total solids, 14 – 20% protein, 0.2 – 20% fat and 1.0 – 1.8% ash

Nutritionally, fish proteins are highly digestible and

as good as red meat with respect to content of essential amino acids Consequently, the most important function of fish is to provide high quality protein Because the fats of fish also are readily digestible and rich in unsaturated fatty acids, nutritionists frequently emphasize the importance of fish in the diet However, like unsaturated fats, those in fish are susceptible to oxidation and the development of off-flavors and rancidity

Fish lipids include up to 40% of long-chain fatty acids that are highly unsaturated, thus having positive health implication, but present a technical challenge in dealing with the rapid development of rancidity Fish proteins, comprising of structural and connective tissue proteins, contain all the essential amino acids and are an excellent source of lysine, methionine and cysteine

Fish is rich in vitamins The fat of fish is an excellent source of vitamins A and D Fish muscle is a fairly good resource of the vitamins B General, shellfish are richer in vitamins B than finfish

Sea-fish is a good source of important minerals and an excellent source of iodine Fish are lower in iron than most meats Canned fish with the bones, such as salmon and sardines, is excellent sources of calcium and phosphorous

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The composition and nutritional properties of the edible muscle of fish are quite variable, depending on season of the year, degree of maturity, and other factors The herring, for example, may vary in muscle fat from about 8% to 20% with changes in the season and available food supply

Possible health hazards

Fish can contain contaminants, absorb from polluted water These are heavy metals (mercury, lead and cadmium) and PCBs PCBs are especially found in high quantities in fish which live on or in the bottom Eel is an example of this Eels are being used to check how bad the pollution of the water is

Fish can be contaminated with pathogenic bacteria, for instance Clostridium botulium and

Salmonella During preparation, fish also be contaminated with pathogens such as Staphylococcus aureus and Clostridium perfringens

In some fish, parasites are found The most well-known parasite is the Anisakis marina,

also called herring worm All herring which are consumed raw must be frozen for 24

concentration of 20% NaCl, or marinating for 10 days at pH 4.2

Spoilage factors

Fish tissue generally is more perishable than animal tissue, even under conditions of refrigerated or frozen storage It is difficult to make broad statements about the storage life of fleshly caught fish due to the many variables Differences in tissue compositions of species, influence of season of the year, differences between freshwater and saltwater fish and the effects of salt on the normal microflora of these fish, and varying procurement and holding practices on fishing vessels are among these variables Further, there recently are no rigid criteria that adequately differentiate such term as truly “fresh”, “good” or

“acceptable”, although grading systems based on taste panel results and selected chemical analyses can make useful distinctions Certainly, the quality of fish begins to change as soon as it is taken from the water, and “fresh” fish that is quite acceptable commercially

is not fully the equivalent of the product when caught

and drying will, of course, preserve fish for long periods