由陆则坚主编的《食品专业英语》是全国高等农业院校十五规划教材。1—3课阐述英语食品科技论文的特点、翻译技巧和一般写作方法；其余各课内容有食品工业发展现状、市场与展望、食品发酵工程、食品化学和营养、农产品贮藏和加工等，课文和阅读材料选自国外原版资料。教材内容在尽量反映食品科技领域发展的新趋势、新技术的同时，也包括食品行业日常应用英语并兼顾全国各地域的广适性。

Lesson 1 英语食品科技论文的特点

Lesson 2 食品科技论文的翻译和写作

Lesson 3 相关的应用文体

Lesson 4 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods

 Reading Material 1: China Food Situation

 Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food

Lesson 5 Alcoholic Beverages

 Reading Material 1: Beer Fermentation

 Reading Material 2: Vinegar

Lesson 6 Amino Acids

 Reading Material 1: Glutamic Acid Production

 Reading Material 2: Nucleosides

Lesson 7 Yogurt Fermentation

 Reading Material 1: Fermented Meat Product

 Reading Material 2: Wine

Lesson 8 Microbial Enzymes

 Reading Material 1: Immobilized Enzymes

 Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives

Lesson 9 Lipids

 Reading Material 1: Protein (1)

 Reading Material 2: Proteins (2)

Lesson 10 Enzymes

 Reading Material 1: Flavor

 Reading Material 2: Additives

Lesson 11 Nutrition

 Reading Material 1: Energy, Calories, and Weight Control

 Reading Material 2: Carbohydrates

Lesson 12 Food Safety

 Reading Material 1 ：Improvement of Food by Nutrification

 Reading Material 2：Guidelines for Dietary Planning

Lesson 13 Basic Steps in Vegetables' Canning

 Reading Material 1: Containers for Canned Foods

 Reading Material 2: Baby Foods

Lesson 14 Quick-Freezing of Foods

 Reading Material 1: Ice Crystal Formation

 Reading Material 2: Main Methods for Freezing Foods

Lesson 15 Diet and Health Research Needs

 Reading Material 1: Growing Nutraceutical

 Reading Material 2: Form Follows Function--Bits, Bites,and Bags

Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana

 Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer

 Reading Material 2: Microwave (MW) and Radio-frequency (RF)Drying

Glossary