食品科學 的英文怎麼說

中文拼音 [shípǐnkēxué]
食品科學 英文
bromatology
  • 食 : 食名詞（用於人名） a word used in person's name
  • 品 : Ⅰ名詞1 （物品） article; product 2 （等級; 品級） grade; class; rank 3 （品質） character; qualit...
  • 科 : Ⅰ名詞1 （學術或業務的類別） a branch of academic or vocational study 2 （機關按工作性質而分設的單...
  • 學 : Ⅰ動詞1 （學習） study; learn 2 （模仿） imitate; mimic Ⅱ名詞1 （學問） learning; knowledge 2 （學...
  • 食品 : foodstuff; food; provisions; viands; pabulum; eatable: vivers; toke; fare;sito-
  • 科學 : science; scientific knowledge
  1. Food science virtual laboratory based on virtual reality

    基於虛擬現實技術的食品科學虛擬實驗室
  2. Hkscm exhibition tour food science

    香港科學館展廳導覽食品科學
  3. Biotechnology in food science field

    食品科學領域的生物技術
  4. The faculty of science set up the research laboratory for food science, research laboratory for food protein production and ugc - aoe plant and fungal biotechnology centre for research on food sciences

    中大理學院亦成立食品科學研究實驗室、生產食物蛋白質研究實驗室及教育資助委員會卓越學科領域植物及真菌生物科技中心，專研食物科學。
  5. Food science and engineering

    食品科學與工程
  6. Objective : to understand the chemical pollution condition of shaoxing special local food and reduces food pollution to provide the scientific basis

    摘要目的：了解紹興特產食品化學污染狀況，為減少食品污染提供科學依據。
  7. The two integrated parts of the programme, food science and nutritional science, systematically familiarize students with professional and practical knowledge of the respective fields

    本課程之內容可概分為食品科學及營養學兩部分，由淺入深，循序漸進地向學生介紹食品科學和營養學的專業知識和實驗技術。
  8. Lin, k. w., keeton, j. t. ( 1999 / 1 ). interactions of alginate, carrageenan and myofibrillar proteins in an emulsion model system during thermal treatment. food sci., vol. 26, no. 4, p. p. 423 - 430

    林國維，莊啟祥（ 1999 / 1 ） 。原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響。食品科學，第26卷，第6期，頁583 - 595 。
  9. The programme is designed to prepare graduates with a high level of competence in scientific health and technical issues in food and nutritional sciences, for eventual employment in industrial and commercial sectors, government and private health services, and public service and food service organizations

    本課程旨在提供全面及多元化的食品科學及營養學知識，培養食品科學、營養學、飲食學及公共衛生方面之專業人才。
  10. Qin han - zhang, a famous scientist and engineering expert in china, also the pioneer and the leader in the field of food science and industrial fermentation, has made great contributions in food industry development in china and talent training through his nearly 7 decades continuous working in the field of food science & technology

    摘要秦含章老先生是我國著名的科學家和工程技術專家，也是我國食品科學技術和工業發酵與釀造技術的開拓者和學科帶頭人。
  11. The piezoelectric quartz crystal impedance analysis is a new method to study the quartz crystal resonance. it has been well established as a powerful tool capable of responding in situ to an electrode mass change down to the nanogram level and the change of the solution viscosity and density, and it is also expected to find wider applications in chemistry, life science, surface science, food science, environment monitoring and so on

    壓電石英晶體阻抗分析法是研究石英晶體諧振的新技術，可獲取多維壓電信息，從而現場動態監測電極表面低至納克級的質量及溶液粘密度等響應，可廣泛應用於化學、生命科學、表面科學、食品科學、環境檢測等領域。
  12. Students are required first to take fundamental courses on human physiology, genetics, microbiology, cellular basis of biochemistry, and fundamentals of biochemistry, etc., to prepare for the study of food and nutritional sciences. they can then choose from a range of more specialized courses directly related to food and nutritional sciences, and conduct directed research on a relevant topic under the supervision of a lecturing staff

    課程設計方面，學生須先修讀人體生理基礎、遺傳學、微生物學、生物化學細胞基礎、基礎生物化學等課程，以增強修讀食品科學及營養學的能力及興趣；其後，學生選讀與食品科學及營養學有關之專門科目，及可在老師指導下進行有關之專題研究項目，以進一步加強對食品科學及營養學的專業知識。
  13. Food scientists are able to confirm that acrylamide is formed when foods are cooked at high temperatures e. g. frying, baking, roasting, not boiling and is the result of a chemical reaction between two very common substances found in food : sugar and the protein building block, asparagine

    食品科學家已經證實，丙烯酰胺是食物在高溫下進行烹調如煎烘烤等，不包括煮沸時產生的，是食物中兩種最普通的成分糖和組成蛋白質的天冬氨酸發生化學反應形成的。
  14. Published monthly by the institute of food technologists, this issue ' s coer story reiews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers ' caloric intake and calorie absorption while meeting their needs to feel full after eating

    在食品工藝協會每月發布的雜志上，這個觀點綜合了最近食品科學、營養學和代謝方面的研究，並將之轉化成新的食品和配料，使消費者不但吃了后會有飽的感覺還同時減少他們對卡路里的攝入和吸收。
  15. Moreover, there are many important applications in medicine, foodstuff science and industry

    此外，抗凍蛋白在醫學、食品科學、工業上也都有重要的應用。
  16. Published monthly by the institute of food technologists, this issue ' s cover story reviews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers ' caloric intake and calorie absorption while meeting their needs to feel full after eating

    在食品工藝協會每月發布的雜志上，這個觀點綜合了最近食品科學、營養學和代謝方面的研究，並將之轉化成新的食品和配料，使消費者不但吃了后會有飽的感覺還同時減少他們對卡路里的攝入和吸收。
  17. The research has been published in the journal critical reviews in food science and nutrition

    這一研究結果已經發表在食品科學與營養評論期刊上。
  18. People in many parts of the word still die of starvation, and further developments in food science will hopefully end this unfortunate situation

    世界上仍然有許多地方的人們因為饑餓而死亡，而食品科學的進一步發展將有希望結束這種不幸的境況。
  19. The paper reviews the concept, characteristics of food nanotechnology. at the same time, it summarizes its recent research and application on food nutrients

    摘要文章介紹了納米技術的概念、特性，並對其在食品科學中的最新研究與應用進行了綜述。
  20. College of hua na agriculture has food science and project ( nutrient direction ) professional, yourself can inquire to this school website, or call this school inquiry directly

    華南農業大學有食品科學與工程（營養方向）的專業，你自己可以到該校網站去查詢，或直接致電該校詢問。
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