專業(yè)英語教案.doc

青島農(nóng)業(yè)大學(xué)教案20142015 學(xué)年第 2 學(xué)期課 程 名 稱專業(yè)英語課程代碼B1200270課程性質(zhì)選修學(xué)時(shí)數(shù)32授 課 班 級質(zhì)檢專(中英)1301主 講 教 師吳昊職 稱 副教授教研室主任陳海華教研室農(nóng)產(chǎn)品加工教學(xué)院長孫慶杰開課院（部）食品科學(xué)與工程學(xué)院二一五 年 三 月青島農(nóng)業(yè)大學(xué)教案課程名稱專業(yè)英語授課專業(yè)食品質(zhì)量與安全班級?？疲ㄖ杏ⅲ?301課程代碼B1200270課程類型必修課程（ ）；專業(yè)拓展課程（）；文化素質(zhì)課程（ ）課程目標(biāo)通過本課程教學(xué)，應(yīng)使學(xué)生掌握科技英語的特點(diǎn)及表達(dá)習(xí)慣；掌握專業(yè)英語的專業(yè)詞匯；掌握專業(yè)英語的翻譯方法；通過對閱讀材料的快速閱讀，提高對文章的理解能力和閱讀速度，通過對課文中長句、難句的分析，逐步提高翻譯技巧和翻譯能力。授課教師吳昊職 稱副教授單 位食品學(xué)院授課方式課堂講授（ ）；實(shí) 驗(yàn)（ ）； 田間觀察（ ）；教學(xué)實(shí)習(xí)（ ） 考核方式課堂提問（ ）；考勤（ ）；課堂小測驗(yàn)（ ）；作業(yè)（ ）；課程論文（ ）；實(shí)驗(yàn)操作（ ）；閉卷考試（ ）；開卷考試（ ） 課程教學(xué)總學(xué)時(shí)數(shù) 32 學(xué)時(shí)學(xué)分?jǐn)?shù)2學(xué)時(shí)分配課堂講授 32 學(xué)時(shí)； 實(shí)驗(yàn)課 學(xué)時(shí)； 田間觀察 學(xué)時(shí)教學(xué)實(shí)習(xí) 學(xué)時(shí)；教材名稱 食品專業(yè)英語文選作 者許學(xué)勤出版社及出版時(shí)間中國輕工業(yè)出版社, 2010指定參考資料食品質(zhì)量與安全專業(yè)英語文選作者孫京新, 丁立孝出版社及出版時(shí)間中國農(nóng)業(yè)大學(xué)出版社, 2002授課時(shí)間 2015 年 3 月 10 日（第 1 周）至 2015 年 5 月 1 日（第 8 周）星期 二 第 1-2 節(jié)；星期 五 第 6-7 節(jié)；星期 第 節(jié)備注注：表中（ ）選項(xiàng)請打“”授課時(shí)間第 1 周；星期 二 第 1-2 節(jié)；總第 1 次課教學(xué)題目Lesson 1 Food Industry 食品工業(yè)授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式。教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the difference of food production, preparation, processing and manufacture; Glossary is necessary to memorize.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.教學(xué)基本知識點(diǎn)Lesson 1 Food Industry1、Production 生產(chǎn) 2、Preparation制備 3、Food processing 食品加工 4、Food manufacturing 食品加工 2.教學(xué)過程設(shè)計(jì)1.Definition of food industry, production and preparation of food products（45min，通過提問的方式，引導(dǎo)學(xué)生回顧專業(yè)課上講過的食品工業(yè)相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2.Food processing and food manufacture（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句：The comprehension of the following sentences:1 Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.2 It brought the advantages of pro-prepared time saving food to the bulk of ordinary people who did not employ domestic servants.構(gòu)詞法：pro-, pre-專業(yè)詞匯、短語：Glossary: carbohydrate, cereal, curdling, curing, dairy product, fermentation, flavor(ing), herb, legume, oilseed, pickled food, pickles, preserve, rapeseed, salting, seaweed, spice, spinach, taste, wheat, wholesalePhrases: sustainable agricultural practice, world trade organization教學(xué)難點(diǎn)Make students understand the definition of food industry. And understand the component of food industry.復(fù)雜句子的結(jié)構(gòu)分析句子成分轉(zhuǎn)議和被動(dòng)語態(tài)被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: carbohydrate, cereal, curdling, curing, dairy product, fermentation, flavor(ing), herb, legume, oilseed, pickled food, pickles, preserve, rapeseed, salting, seaweed, spice, spinach, taste, wheat, wholesalePhrases: sustainable agricultural practice, world trade organization課后小結(jié)1.The food industry is the complex, global collective of diverse business that together supply much of the food energy consumed by the world population. It contrasts with subsistence farming on farm.2.Food can be produced by traditional methods or modern sustainable agricultural practices. 3.It is indispensable to prepare foods for reasons of safety, palatability or flavors, etc.4.All food processing involves a combination of procedure to achieve the intende changes to the raw materials. 5.Food manufacture is largely dependent on the advancement of food processing technologies and food brand has an important influence on the success of food manufacturing for food processing companies 下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：The definition and content of marketing and retailing, wholesale and distribution, food industry technologies of food industry.參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 1 周；星期 五 第 6-7 節(jié)；總第 2 次課教學(xué)題目Lesson 1 Food Industry (2) 食品工業(yè)(2)授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the definition and basic components of marketing and retailing, wholesale and distribution and food industry technologies; Glossary is necessary to memorize.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.教學(xué)基礎(chǔ)知識點(diǎn)Lesson 1 Food Industry(2)5、Marketing and retailing市場和零售 6、Wholesale and distribution批發(fā)和配送 7、Food industry technologies食品工業(yè)技術(shù)2.教學(xué)過程設(shè)計(jì)1.Definition of marketing and retailing（45min，通過提問的方式，引導(dǎo)學(xué)生回顧專業(yè)課上講過的食品市場和零售相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2. Wholesale and distribution and food industry technologies（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 It is the chain of activities that brings food from “farm gate to plate”.2 For example, fifty-six companies are involved in making one can of chicken noodle soup.3 Here food was sold to grocers for sale in their local shops for purchase by local consumers.4 Nevertheless, less than ten percent of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.5 Wholesale markets for fresh food products have tended to decline in importance in OECD countries as well as in Latin America and some Asian countries as a result of the growth of supermarkets, which procure directly from farmers or through preferred suppliers, rather than going through markets.教學(xué)難點(diǎn)Make students understand the definition of food industry. And understand the component of food industry.復(fù)雜句子的結(jié)構(gòu)分析句子成分轉(zhuǎn)議和被動(dòng)語態(tài)被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: carbohydrate, cereal, curdling, curing, dairy product, fermentation, flavor(ing), herb, legume, oilseed, pickled food, pickles, preserve, rapeseed, salting, seaweed, spice, spinach, taste, wheat, wholesalePhrases: sustainable agricultural practice, world trade organization課后小結(jié)1. Food marketing is the chain of activites that brings food from “farm gate to plate”. A vast global transportation network involves a food system such as supplies, manufacturers, warehousing, retailers and the end consumers.2. Modern food industry industry is defined by modern sophisticated technologies.下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：The occurrence of water and the properties and reactions of water.參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 2 周；星期 二 第 1-2 節(jié)；總第 3 次課教學(xué)題目Lesson 2 Water(1) 水分（1）授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the occurrence of water, water properties and reactions, water activity and glass transition; Glossary is necessary to memorize.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.教學(xué)基礎(chǔ)知識點(diǎn)Lesson 2 Water (1)1. Occurrence 存在形式2. Water as an ingredient 作為配料的水分3. Water properties and reactions 水的性質(zhì)和反應(yīng)4. Water activity 水分活度5. Glass transition 玻璃化轉(zhuǎn)變2.教學(xué)過程設(shè)計(jì)1.Theoccurrence of water and water as an ingredient（45min，通過提問的方式，引導(dǎo)學(xué)生回顧食品化學(xué)專業(yè)課上講過的水分存在形式和組成成分相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2. Water properties and reactions（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 Processing plants in different locations sometimes seem to produce subtly different products when the only apparent differences are the local water.2 This dipole nature also allows water molecules to form hydrogen bonds with each other and with other polar molecules in food, such as carbohydrates and proteins.教學(xué)難點(diǎn)Make students understand the occurrence of food water. And understand the properties and reactions of water.復(fù)雜句子的結(jié)構(gòu)分析句子成分轉(zhuǎn)議和被動(dòng)語態(tài)被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: acidity, dipolar, alkalinity, dehydration, evaporation, freezing temperature, hydrogen bond, hydrolysis, mechanism, monolayer, relative humidity, sorption isotherm, vapor pressure, water activityPhrases: processing scheme, polar molecule, hydrogen bonds課后小結(jié)1. Water is one of the smallest and simplest molecules found in foods. Yet water and water content are considered to be some of the most influential forces in food chemistry.2. Water is an ingredient in many processed foods.3. Water is a polar molecule and therefore serves as a dissolving solvent for many different polar compounds in food.下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：The definition of water activity and glass transition.參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 2 周；星期 五 第 6-7 節(jié)；總第 4 次課教學(xué)題目Lesson 2 Water(2) 水分（2）授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the definition of water activity and glass transition; Glossary is necessary to memorize.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.教學(xué)基礎(chǔ)知識點(diǎn)Lesson 2 Water (2)4. Water activity 水分活度5. Glass transition 玻璃化轉(zhuǎn)變2.教學(xué)過程設(shè)計(jì)1. Water activity（45min，通過提問的方式，引導(dǎo)學(xué)生回顧食品化學(xué)專業(yè)課上講過的水分活度定義和計(jì)算方法等相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2. Glass transition（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 While the actual content of water in a food can be used to estimate whether certain water controlled chemical reactions will occur, the multiple chemical components in food make the system too complex to use percent composition of water as an accurate predictor of reactions.2 These water molecules have a low vapor pressure, do not form ice at freezing temperatures, and do not dissolve food components that would otherwise be water soluble.教學(xué)難點(diǎn)Make students understand the definition of water activity. And understand the properties of glass transition.復(fù)雜句子的結(jié)構(gòu)分析句子成分轉(zhuǎn)議和被動(dòng)語態(tài)被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: acidity, dipolar, alkalinity, dehydration, evaporation, freezing temperature, hydrogen bond, hydrolysis, mechanism, monolayer, relative humidity, sorption isotherm, vapor pressure, water activityPhrases: processing scheme, polar molecule, hydrogen bonds課后小結(jié)1. Water is one of the smallest and simplest molecules found in foods. Yet water and water content are considered to be some of the most influential forces in food chemistry.2. Another way of explaining how water affects the texture of food components is glass transition. Moisture can control how proteins and complex carbohydrates behave particularly with respect to texture.下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：Categories of carbohydrates and their respective attributes.參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 3 周；星期 二 第 1-2 節(jié)；總第 5 次課教學(xué)題目Lesson 3 Carbohydrates (1)授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the categories of carbohydrates and their respective attributes.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.具體到教學(xué)知識點(diǎn)提要Lesson 3 Carbohydrates 碳水化合物1.Sugars 糖2. Sugar reactions 糖反應(yīng)3. Maillard browning 美拉德褐變2.教學(xué)過程設(shè)計(jì)1.Sugar and sugar reactions（45min，通過提問的方式，引導(dǎo)學(xué)生回顧食品化學(xué)專業(yè)課上講過的糖的定義和糖反應(yīng)等相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2. Maillard browning（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 While some molecular aspects are in common to both groups, the sugars and the polysaccharides have vastly different functional properties.2 Concentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.3 Maltose, composed of two glucose unites, is found in products where has been starch degradation.4 Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.5 The surfaces of products baked in a microwave oven do not show the surface Maillard browning that their conventional oven counterparts do.教學(xué)難點(diǎn)1. Make students understand the categories of sugars. And well known what is Maillard browning.2.掌握關(guān)于碳水化合物方面專業(yè)詞匯的構(gòu)詞法，如后綴-ose，-ulose，3.-an和前綴-glyc等4.復(fù)雜句子的結(jié)構(gòu)分析5.句子成分轉(zhuǎn)議和被動(dòng)語態(tài)6.被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: monosaccharides, glucose, fructose, lactose, maltose, hygroscopic, confectionary products, amorphous, reducing sugar, galactose, lactose intolerant,caramelization, maillard browning, bread crust.Phrases: confectionery products, nonreducing sugar, lactose intolerant課后小結(jié)1. Cellulose is a polymer of glucose where the units are linked by a 1-4 linkage2. starch is a another polymer of glucose where the units are linked by a1-4 linkage.下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：Categories of carbohydrates (cellulose, starch, heteropolysaccharides and gums) and their respective attributes.參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 3 周；星期 五 第 6-7 節(jié)；總第 6 次課教學(xué)題目Lesson 3 Carbohydrates (2)授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the categories of carbohydrates (cellulose, starch, heteropolysaccharides and gums) and their respective attributes.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.具體到教學(xué)知識點(diǎn)提要Lesson 3 Carbohydrates 碳水化合物4. Cellulose 纖維素5. Starch 淀粉6.Heteropolysaccharides and gums 雜多糖和膠體2.教學(xué)過程設(shè)計(jì)1. Cellulose and Starch（45min，通過提問的方式，引導(dǎo)學(xué)生回顧食品化學(xué)專業(yè)課上講過的纖維素和淀粉等相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）2. Heteropolysaccharides and gums（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 Gelatinization is temperature dependent starting as low as 50 and not being totally completed until temperatures reach 120. 2 Another class of carbohydrates are the polymers made up of various monosaccharide subunits linked in various way that are not degraded by the human digestive process.教學(xué)難點(diǎn)1. Make students understand the categories of sugars. And well known what is Maillard browning.2.掌握關(guān)于碳水化合物方面專業(yè)詞匯的構(gòu)詞法，如后綴-ose，-ulose，3.-an和前綴-glyc等4.復(fù)雜句子的結(jié)構(gòu)分析5.句子成分轉(zhuǎn)議和被動(dòng)語態(tài)6.被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: monosaccharides, glucose, fructose, lactose, maltose, hygroscopic, confectionary products, amorphous, reducing sugar, galactose, lactose intolerant,caramelization, maillard browning, bread crust.Phrases: confectionery products, nonreducing sugar, lactose intolerant課后小結(jié)1. Another glucose polymer is starch. The subunits are linked 1-4 and 1-6. These linkages create polymers that are digestible and much more functional than cellulose.2. Heteropolysaccharides and gums are the polymers made up of various monosaccharide subunits linked in various ways that are not degraded by the human digestive process下次課預(yù)習(xí)要點(diǎn)下節(jié)課需要預(yù)習(xí)的要點(diǎn)是：What is the definition and denaturation of proteins? 參考資料課程開設(shè)總學(xué)時(shí)32，其中課堂講授32學(xué)時(shí)數(shù)使用教材、參考書或說明：【格式】序號作者. 書名M. 出版地: 出版社, 出版年份舉例：1 許學(xué)勤. 食品專業(yè)英語文選. 北京: 中國輕工業(yè)出版社, 20102 孫京新, 丁立孝. 食品質(zhì)量與安全專業(yè)英語文選M. 北京: 中國農(nóng)業(yè)大學(xué)出版社, 2002注：1.教案按授課次數(shù)填寫，每次授課均應(yīng)填寫一份,整個(gè)教案只用一個(gè)封面。2.請按格式中顯示的字體、字號（仿宋GB2312小四）填寫，外語可用Times New Roman字體。3.表格間距可調(diào)整，可加附頁。授課時(shí)間第 4 周；星期 二 第 1-2 節(jié)；總第 7 次課教學(xué)題目Lesson 4 Proteins 授課方式課堂講授（ ）；實(shí)驗(yàn)（ ）；田間觀察（ ）教學(xué)實(shí)習(xí)（ ）教學(xué)時(shí)數(shù)2授課方法和手段授課方法：以課堂講授為主，文字與圖表結(jié)合，采用講授法和討論法相結(jié)合的教學(xué)方式教學(xué)手段：板書教學(xué)為主。教學(xué)目的與要求Understanding the definition and structure of proteins, and the heat denaturation; Glossary is necessary to memorize.教學(xué)基本內(nèi)容提要與教學(xué)過程設(shè)計(jì)1.具體到教學(xué)知識點(diǎn)提要Lesson 4 Protein 蛋白質(zhì)1. Heat denaturation 熱變性2.教學(xué)過程設(shè)計(jì)Definition of proteins and their functional properties（45min，通過提問的方式，引導(dǎo)學(xué)生回顧專業(yè)課上講過的蛋白質(zhì)功能性質(zhì)相關(guān)的內(nèi)容，加深學(xué)生對該部分課程內(nèi)容的理解）Heat denaturation（45min，讓學(xué)生嘗試用英語把專業(yè)課上所學(xué)的相關(guān)內(nèi)容講述出來，并與該部分內(nèi)容作對照）教學(xué)重點(diǎn)運(yùn)用翻譯語法要點(diǎn)翻譯復(fù)雜句The comprehension of the following sentences:1 While the protein content of foods can be nutritionally significant, more recently emphasis has been placed on the roles that proteins play in functionality such as texture, water binding, emulsification, gel formation, and foam formation.2 The unique features of proteins depend on their chain length and the mix of amino acids that make up the sequence.3 Functionality of proteins often changes dramatically with denaturation because of changes in solubility, altered chemical reactivity because of exposure of reactive sites on the protein molecule, or increases in protein-protein interaction.4 In thermally processed products, proteins such as egg white, egg yolk, wheat, meat, whey, and soy become heat denatured resulting in thickening, a loss of solubility, the formation of structures such an gels, and the solid textures found in cereal products.教學(xué)難點(diǎn)Make students understand the definition and structure of protein. And well known the denaturation of protein.復(fù)雜句子的結(jié)構(gòu)分析句子成分轉(zhuǎn)議和被動(dòng)語態(tài)被動(dòng)語態(tài)的譯法和后置定語從句的譯法作業(yè)、討論及輔導(dǎo)Glossary: texture, peptide bond, polarity, charge, indigenous state, gliadin, glutenin, cohesive, whey, gelatin, casein, emulsify, emulsion, thickening agent, three-dimensional structure, denaturation, special, disulfide bonds, interactionPhrases: peptide bond, indigenous state, three-dimensional structure, disulf