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1、Part 2 食品科技英语的阅读,通过10篇文章的阅读，要求掌握一些有关的常用词汇 能理解10篇课文的文法结构并能翻译课文 能利用10篇文章中的常用句型翻译简单的专业句子,本部分教学目标,Part 2 食品科技英语的阅读,本部分教学内容,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Part 2 食品科技英语的阅读,GMO - genetically modified organism WHO - World Health Organization FAO - Food and Agriculture Organization of
2、 the United Nations OEDC - Organization for Economic Cooperation and Development CAC Codex Alimentarius Commission evaluation n. 估价，评价 label v. 贴标签于 antibiotic n. 抗生素 adj. 抗生素的，抗菌的 carotene n. 胡萝卜素 fermentation n. 发酵 bioreactor n. 生物反应器,Lesson 1 WHO Strategy on Food Safety,Part 2 食品科技英语的阅读,Lesson 1
3、WHO Strategy on Food Safety,Read the Summary , and then answer the following questions: 1. What is peoples attitude towards the concept “substantial equivalence”? 2. Whats the characteristic of the next generation of GM foods?,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Summary,WHO has bee
4、n actively participating in the development of principles and recommendations for the safety assessment of GM foods derived from genetically modified organisms(GMO). The results developed in the course of various expert consultations from the basis for guidelines on national levels and are presently
5、 being incorporated into internationally recognized standards.,Part 2 食品科技英语的阅读,The approach based on the principle of “substantial equivalence” proved to be adequate for the safety assessment of the first generation of GM crops. Nevertheless, the concept is subject to ongoing criticism. Contemporar
6、y activities have to take these arguments into account and contribute to the development of science-based adjustments and improvements.,Lesson 1 WHO Strategy on Food Safety,The next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline t
7、o “functional foods” and “nutraceuticals”. Future food safety assessment strategies will have to cope with the more complex metabolic changes caused by the genetic modification.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Evaluations will increasingly have to consider the impact of a GM fo
8、od on the overall nutritional status taking into account the different needs in developed and developing countries.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Labeling of GM foods, although not related to food safety, can be used as a tool to increase the transparency of food production p
9、rocesses and thus, in conjunction with traceability strategies, to contribute indirectly to food safety in general.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Read the Introduction , and then answer the following questions: 3. What can
10、 you learn from Paragraph 3 ? A. Most developing countries are not willing to be responsible for the consequence of using the new technology. B. Most developing countries are willing to be responsible for the consequence of using the new technology. C. Most developed countries are not willing to be
11、responsible for the consequence of using the new technology. D. Most developed countries are willing to be responsible for the consequence of using the new technology.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Read the Introduction , and then answer the following questions: 4. Whats the
12、application prospect of the recombinant DNA techniques ?,Within two decades the application of recombinant DNA techniques in the production of foods and food ingredients has developed from the level of basic research into a commercial business.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,1
13、.Introduction,From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the ma
14、rket of products containing or consisting of GMO.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques. Nevertheless, the nature of the subject (e
15、thical issues) and the speed of the development elicited fear among consumers.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Potential hazards of the new technology are automatically projected into risks. In most developed countries the willingness to accept such (perceived) risks is low, be
16、cause the first generation of GM foods (herbicide-tolerant, insect-resistant crops and products thereof) was of no obvious advantage to regular consumers.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,The potential of recombinant DNA techniques in food production goes far beyond the applicat
17、ions reported so far.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,However, the benefits expected from the next generation of GM crops (improved nutritional value, functional foods) will result in new issues (complex metabolic changes, significant impact on overall nutritional status) and t
18、hus will pose new challenges in terms of food safety assessment.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,This paper describes the role of WHO in the development of principles, recommendations and guidelines for the safety assessment of foods produced by means of recombinant DNA techniq
19、ues and outlines the challenges to be met in future activities.,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,2.1 Development of Concepts and Recommendations 2.2 Incorporation into Regulatory Guidelines 2.3 Standard Setting via FAO/WHO CAC 2.4 Codex Committee on Food Labeling,Part 2 食品科技英语的阅
20、读,Lesson 1 WHO Strategy on Food Safety,2.History of WHO activities,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,3.Current Situation Regarding Safety Assessment of GM Foods,4.Medium and Long Term Development,4.1Nutritionally Improved GM Crops 4.2 GM Microorganisms 4.3 GM Animals 4.4 Novel Te
21、chnologies,5.1 Development of Guidelines 5.2 Development of Regulations 5.3 Evaluation of Special GM Products 5.4 Labeling and Tranceability 5.5 Education,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,5.Recommendations for WHO Food Safety Programme,食安071班翻译 Reading Material 1 分工如下：学号01、03、04
22、号 翻译第一段；05-09号翻译第二段；10-12号第三段；13-15号第四段；16、18-19号第五段；20-22号第六段；23-25号第七段；26-28号第八段；29-30号第九段；31-32号第十段；33-35号第十一段。 食安072班翻译 Reading Material 2 共13段，每2人一段。 下周四交（请在作业本上抄写指定英文原文并翻译）,Part 2 食品科技英语的阅读,Lesson 1 WHO Strategy on Food Safety,Part 2 食品科技英语的阅读,Lesson 2 Alcoholic Beverages,Part 2 食品科技英语的阅读,Less
23、on 2 Alcoholic Beverages,1、Whats difference between alcoholic beverages and non-alcoholic beverages? 2、What kind of beverage do you like, alcoholic beverage or non-alcoholic beverage?Why?,Part 2 食品科技英语的阅读,Lesson 2 Alcoholic Beverages,Wine n. 葡萄酒 whey n. 乳清 fortified adj. 加强的 glycolysis n. 糖酵解 Biomas
24、s n. 生物量 Plasma membrane 质膜 Peptide n. 肽 Permeable adj. 能透过的，有浸透性的 Starch n. 淀粉 Dextrin n. 糊精 Optima n. 最适宜,Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include non-distilled beverages such as beers,wines,ciders,and sake. Di
25、stilled beverages such as whisky and rum are produced from fermented cereasl and molasses, respcetively,while brandy is produced by distillation of wine.,Part 2 食品科技英语的阅读,Lesson 2 Alcoholic Beverages,Para.1,Part 2 食品科技英语的阅读,Other distilled beverages, such as vodka and gin, are produced from neutral
26、spirits obtained by distillation of fermented molasses, grain, potato or whey. A variety of fortified wines are produced by addition of distilled spirit to wines to raise the alcohol content to 15-20%. Notable products include sherries, Port and Madeira wines.,Lesson 2 Alcoholic Beverages,Para.1,Par
27、t 2 食品科技英语的阅读,Biology of yeast fermentation,Lesson 2 Alcoholic Beverages,Para.2,Over 96% of fermentation ethanol is produced using strains of Saccharomyces cerevisiae or species related to it, particularl Saccharomyces uvarum. Ethanol is produced by the Embden-Meyerhof-Parnas(EMP) pathway. Pyruvate,
28、produced during glycolysis is converted to acetaldehyde and ethanol. The overall effect is summarized as follows:,Part 2 食品科技英语的阅读,Theoretical yields from 1g glucose are 0.51g ethanol and 0.49g CO2.However,in practice, approximately 10% of the glucose is converted to biomass and yields of ethanol an
29、d CO2 may reach 90% of theoretical values. The ATP formed is used to supply other cell energy requirements.,Lesson 2 Alcoholic Beverages,Para.3,Part 2 食品科技英语的阅读,The yeast-cell envelope contains a plasma membrane, a periplasmic space and a cell wall consisting mainly of polysaccharides with a small a
30、mount of peptide material. The wall component is a semi-rigid but solute permeable structure which provides sonsiderably compressional and tensile strength to yeasts.,Lesson 2 Alcoholic Beverages,Para.4,Part 2 食品科技英语的阅读,Carboxyl groups of cell-wall peptides confer important flocculating characterist
31、ics on brewing yeasts, facilitating post-fermentation solid-liquid separation. Flocculation is thought to result from salt-bridge formation between calcium ions and these cell wall carboxyl groups.,Lesson 2 Alcoholic Beverages,Para.4,Part 2 食品科技英语的阅读,Fermentation conditions,Lesson 2 Alcoholic Bevera
32、ges,Para.5,Fermenting S.cerevisiae brewing yeast cells utilize the sugars, sucrose, fructose, maltose and maltotriose in that distinct order. Sucrose is first hydrolyzed by invertase located in the extracellular periplasmic space.,Part 2 食品科技英语的阅读,Sugars are transported across the cell membrane by e
33、ither active or passive transport, mediated by inducible or constitutively-produced permeases. Maltose and maltotriose are hydrolyzed intracellularly by aglucosidase.,Lesson 2 Alcoholic Beverages,Para.5,Part 2 食品科技英语的阅读,Saccharomyces uvarum (S. carlsbergensis) is taxonomically distinguished from S.
34、cerevisiae in that it can also utilize melibiase. Kluyveromyces fragilis and Kluyveromyces lactis, which unlike S. cerevisiae can ferment lactose, contain a lactose permease system for lactose transport into the cell where it is hydrolyzed to glucose and galactose which enter glycolysis.,Lesson 2 Al
35、coholic Beverages,Para.5,Part 2 食品科技英语的阅读,With the exception of Saccharomyces diastaticus, which is not suitable for brewing, Saccharomyces yeasts are incapable of hydrolyzing starches and dextrins. Use of starch-based materials for alcoholic fermentations requires addition of exogenous enzymes such
36、 as -and -amylase of malt or microbial enzymes such as -amylase, amyloglucosidase ( glucoamylase) and pullulanase.,Lesson 2 Alcoholic Beverages,Para.5,Part 2 食品科技英语的阅读,The major sugars of grape juice are glucose and fructose and since S.cerevisiae preferentially metabolizes the glucose, any unfermen
37、ed sugar left in the resulting wine is fructose.In contrast,Sauterne wine yeasts ferment fructose faster than glucose.,Lesson 2 Alcoholic Beverages,Para.5,Part 2 食品科技英语的阅读,Brewers wort, produced from barley malt contains 19 amino acids and a range of other nutrients. These amino acids are assimilate
38、d at different rates during fermentation. A general amino acid permease (GAP ) can transport all basic and neutral amino acids except proline. At least 11 other more specific amino acid transport systems exist in yeast. Proline permease is repressed by other amino acids and ammonia.,Lesson 2 Alcohol
39、ic Beverages,Para.6,Part 2 食品科技英语的阅读,while alcoholic fermentations are largely anaerobic, some oxygen is needed to enable the yeast to synthesize some sterols and unsaturated fatty acid membrane components. Brewers wort normally contains sub-optimal levels of sterols and unsaturated fatty acids, but
40、 if the medium is supplemented with oleic or oleanoic acid, the requirement for oxygen disappears.,Lesson 2 Alcoholic Beverages,Para.7,Part 2 食品科技英语的阅读,Many strains of S. cerevisiae can attain ethanol concentrations of 12-14%. Interest has developed in the use of high alcohol tolerant yeasts in high
41、-gravity brewing processes and in alcohol production for distillation with a view to increasing plant productivity and decreasing distillation costs.,Lesson 2 Alcoholic Beverages,Para.8,Part 2 食品科技英语的阅读,Selected strains are able to produce 18-20% alcohol although fermentation rate is generally great
42、ly reduced as ethanol concentration increases. Grape juices with very high sugar concentrations are only fermented by osmophilic yeasts such as Saccharomyces rouxii and Saccharomyces bailli which have a high capacity to ferment fructose.,Lesson 2 Alcoholic Beverages,Para.8,Part 2 食品科技英语的阅读,Plasma me
43、mbrane phospholipid composition is important for ethanol tolerance. Increased ethanol tolerance is observed when membrane unsaturated fatty acid content is increased. Alcohol tolerance may be enhanced by supplementing the growth medium with unsaturated fatty acids, vitamins and proteins.,Lesson 2 Al
44、coholic Beverages,Para.8,Part 2 食品科技英语的阅读,Physiological factors such as method of substrate feeding, intracellular ethanol accumulation, osmotic pressure, and temperature all contribute to yeast ethanol tolerance. Yeast glycolytic enzymes hexokinase, gluceraldehydes-3-phosphate dehydrogenase and pyr
45、uvate decardboxylase have been shown to be sensitive to ethanol concentration.,Lesson 2 Alcoholic Beverages,Para.8,Part 2 食品科技英语的阅读,For yeasts, pH values between 3 and 6 are most favourable for growth and fermentation activity. Fermentation activity is higher at higher pH values and there is a notic
46、eable lag in fermentation activity at pH 3-4. pH affects formation of by-products. High pH values increase glycerol formation. The pH of grape must is usually in the range 3.0-3.9 because of its high acid content (5-15g/l), mainly tartaric and malic acids.,Lesson 2 Alcoholic Beverages,Para.9,Part 2
47、食品科技英语的阅读,Since most bacteria, with the exception of acetic acid and lactic acid bacteria, prefer more neutral pH values the susceptibility of wine musts to infection is greatly reduced.,Lesson 2 Alcoholic Beverages,Para.9,Part 2 食品科技英语的阅读,Temperature optima are distinctly different for yeast fermen
48、tation, yeast respiration and cell growth. Fermentation rate generally increase with temperature in the range 15-35 and glycerol, acetone, butane-2-3-diol, acetaldehyde, pyruvate and 2-ketoglutarate levels increase in the fermentation broth. Formation of higher alcohols is also temperature-dependent
49、.,Lesson 2 Alcoholic Beverages,Para.10,Part 2 食品科技英语的阅读,With white wines, lower fermentation temperatures produce fresher and more fruity wines, and the risk of bacterial infection and resultant volatile acid production is reduced. Higher temperatures of 22-30 are used for production of red wines, fermented on the skins, leading to increased colour extraction and production of a rich aroma.,Lesson 2 Alcoholic Beverages,Para.10,Part 2 食品科技英语的阅读,Lesson 2 Alcoholic Beverages,课堂小结,1、熟练掌握关于酒精饮料的相关词汇； 如：theoretical yields(理论产量),barely malt(大麦芽)，basic amin