Tiếng Anh chuyên ngành công nghệ thực phẩm – Tổng hợp từ vựng

Bên cạnh kiến thức về từ vựng phục vụ cho giao tiếp, đời sống hàng ngày, mỗi ngành học đều đòi hỏi kiến thức về tiếng Anh chuyên ngành để có thể phát triển tốt hơn trong học tậpm công việc.

Hôm nay, Hocsinhgioi muốn giới thiệu đến các bạn từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩm và Từ điển Công nghệ thực phẩm để hiểu rõ hơn về sự liên quan của chúng tới đời sống của chúng ta như thế nào nhé.

Xem thêm các bài viết tổng hợp từ vựng chuyên ngành khác:

Tổng hợp từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩmTổng hợp từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩm
Tổng hợp từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩm

1. Ngành công nghệ thực phẩm là gì?

Công nghệ thực phẩm trang bị cho người học những kiến thức về bảo quản, chế biến, đánh giá, kiểm định chất lượng sản phẩm, nghiên cứu phát triển sản phẩm mới; vận hành dây chuyền sản xuất.

Ngành học này đào tạo ra đội ngũ kỹ thuật viên, chuyên gia và các nhà nghiên cứu, đóng vai trò quan trọng trong việc nâng cao giá trị sản phẩm, đồng thời là nguồn nhân lực cốt lõi trong các doanh nghiệp chế biến thực phẩm.

2. Từ vựng tiếng Anh chuyên ngành công nghệ thực phẩm

  • Additive: Chất phụ gia được thêm vào thực phẩm với mục đích nào đó
  • Aeration: Thiết bị sục khí
  • Aesthetic: hấp dẫn
  • Ambient temperature: Nhiệt độ bình thường ở trong phòng (20-25ºC)
  • Anaerobic: Không cần khí oxy
  • Analysis of brief/task: Phá vỡ thiết kế, cấu trúc để tìm điểm quan trọng
  • Annotation: thêm chú thích
  • Antioxidant: chất chống oxy hóa
  • Antibacterial: Chất thường tiêu diệt vi khuẩn
  • Appliance: Một phần của thiết bị điện
  • Aseptic packaging: bảo quản thực phẩm mà không sử dụng chất bảo quản hoặc ướp lạnh
  • Assembling: ghép các bộ phận vào vớinhau
  • Attributes: đặc tính cụ thể của một thực phẩm
  • Bacteria: vi khuẩn
  • Balanced diet: chế độ ăn uống cung cấp đầy đủ dinh dưỡng và năng lượng
  • Biodegradable: bị phá hủy hoàn toàn bằng vi khuẩn
  • Bland: thiếu hương vị
  • Blast chilling: làm lạnh nhanh
  • Calcium: canxi, khoáng chất cần thiết cho xương và răng chắc khỏe
  • Calorie: năng lượng
  • Caramelisation: Quá trình thay đổi màu sắc từ đường trắng sang nâu khi nung nóng
  • Carbohydrate: nguồn năng lượng chính của cơ thể
  • CAM Computer Aided Manufacture: Sử dụng máy tính để kiểm soát tất cả các quá trình sản xuất trong nhà máy
  • Clostridium: một dạng gây ngộ độc thực phẩm do vi khuẩn
  • Coagulation: thay đổi cấu trúc của protein do nung nóng hay tác động cơ học, axit
  • Coeliac disease: Bệnh coeliac
  • Cook-Chill: phương pháp nấu chín thực phẩm sau đó làm lạnh nhanh chóng, lưu trữ trong môi trường dưới 5 độ C để giữ chất lượng của sản phẩm trong thời gian ngắn.
  • Colloidal structure: cấu trúc dạng keo
  • Colloids: được hình thành khi một chất được phát tán thông qua chất khác
  • Communication: truyền thông
  • Consistency: đảm bảo sản phẩm đều như nhau
  • Consistent: tính nhất quán
  • Consumer: khách hàng, người tiêu dùng
  • Contaminate: làm hỏng, bẩn thứ gì đó
  • Critical Control Point (CCP): Khi mối nguy hại về an toàn thực hẩm được ngăn chặn và giảm ở một mức độ có thể chấp nhận được.
  • Cross contamination: nhiễm chéo
  • Cryogenic freezing: đông lạnh
Từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩmTừ vựng tiếng Anh chuyên ngành Công nghệ thực phẩm
Từ vựng tiếng Anh chuyên ngành Công nghệ thực phẩm
  • Danger zone: vùng nguy hiểm
  • Date marking: ngày sản xuất
  • Descending giảm dần
  • Descriptors: mô tả
  • Design task: nhiệm vụ thiết kế
  • Design criteria: tiêu chuẩn thiết kế
  • Deteriorate: xấu đi, bắt đầu phân hủy và mất đi độ tươi của sản phẩm
  • Development: thay đổi một sản phẩm sẽ ảnh hưởng đến đặc điểm của nó
  • Dextrinisation: tinh bột chuyển thành đường
  • Diabetes: bệnh tiểu đường
  • Dietary Fibre: material, mostly from plants, which is not digested by humans but which
  • Diverticular Disease: bệnh thiếu chất xơ
  • E numbers: Hệ thống phân loại các chất phụ gia được phép sản xuất bởi Liên minh Châu Âu
  • Eatwell plate: chế độ ăn uống lành mạnh
  • Emulsifier: chất nhũ hóa
  • Emulsifying agent: Kỹ thuật chung chất khử nhũ tương.
  • Enrobing: phủ, tráng ngoài
  • Enzymic browning: phản ứng giữa thực phẩm và oxy sẽ dẫn đến màu nâu
  • Estimated Average Requirement (EARs): Ước tính giá trị dinh dưỡng trung bình
  • Evaluation: đánh giá
  • Fair testing: thử nghiệm
  • Fermentation: lên men
  • Fibre: chất xơ
  • Finishing: hoàn thành
  • Flavour enhancers: chất hỗ trợ
  • Foams: bọt
  • Food additive: chất phụ gia dùng trong thực phẩm
  • Food spoilage: thực phẩm hỏng
  • Gelatinisation: sự gelatin hóa
  • Gels: chất tạo keo
  • Gluten: protein found in flour
  • Halal: thực phẩm được lựa chọn và chuẩn bị theo luật ăn kiêng của người hồi giáo
  • Hermetically: bịt kín
  • Impermeable: không thấm nước
  • Irradiation: chiếu xạ
  • Iron: sắt
  • Joule: đơn vị năng lượng dùng trong thực phẩm
  • Kosher: thực phẩm được lựa chọn sao cho phù hợp với chế độ ăn uống của người Do Thái.
  • Landfill sites: hố chôn rác thải
  • Lard: mỡ lợn
  • Making skills: kỹ năng sản xuất thực phẩm
  • Market research: nghiên cứu thị trường
  • Micro organism: tiny living things such as bacteria, yeasts and moulds which cause food
  • Net weight: trọng lượng tịnh
  • Nutrient: dinh dưỡng
  • Nutritional analysis: phân tích dinh dưỡng
  • Nutritional content: hàm lượng dinh dưỡng
  • Nutritional labelling: nhãn dinh dưỡng
  • Obesity: béo phì
  • Organic food: thực phẩm hữu cơ
  • Fertilizers: phân bón
  • Organoleptic: thực phẩm hữu cơ
  • Pathogenic: tác nhân gây bệnh
  • Pathogens: vi khuẩn gây bệnh
  • pH: độ pH
  • Preservative: chất bảo quản
  • Product Analysis: phân tích sản phẩm
  • Quality Assurance: đảm bảo chất lượng
  • Quality Control: kiểm soát chất lượng
  • Questionnaire: bảng câu hỏi
  • Ranking test: kiểm tra thứ hạng
  • Rating test: kiểm tra đánh giá
  • Sample: mẫu sản phẩm
  • Shelf life: hạn sử dụng
  • Shortening: rút ngắn
  • Solution: giải pháp
  • Staple food:
  • Sterilisation: khử trùng
  • Suspensions: kết cấu vững chắc trong chất lỏng
  • Sustainability: tính bền vững
  • Symptoms: biểu tượng
  • Tampering: giả mạo
  • Textured vegetable protein: cấu trúc protein của thực vật
  • Ultra Heat Treatment (UHT): điều trị siêu nhiệt
  • Vacuum packaging: đóng gói hút chân không
  • Vegetarians: người ăn chay
  • Viscosity: độ nhớt

3. Từ điển tiếng Anh chuyên ngành Công nghệ thực phẩm

Chuyên ngành Công nghệ thực phẩmChuyên ngành Công nghệ thực phẩm
Chuyên ngành Công nghệ thực phẩm

Bên cạnh các từ vựng, thuật ngữ chuyên ngành Công nghệ thực phẩm trên, tienganhduhoc.vn xin giới thiệu đến bạn Từ điển Công nghệ thực phẩm Anh-Việt và Việt-Anh.

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Tienganhduhoc.vn xin gửi đến bạn link tải từ vựng ngành Công nghệ thực phẩm:

Tải trọn bộ Ebook từ vựng ngành công nghệ thực phẩm:TẠI ĐÂY

Từ vựng tiếng Anh chính là điều cốt lõi giúp bạn phát triển các kỹ năng nghe – nói – đọc – viết. Bên cạnh học thuộc, hãy học cách áp dụng vào các trường hợp thực tế để dễ ghi nhớ và ứng dụng hơn. Bài viết trên đã cung cấp thông tin về ngành Công nghệ thực phẩm cũng như tổng hợp từ vựng thuật ngữ chuyên ngành Công nghệ thực phẩm và gửi đến các bạn Từ điển tiếng Anh chuyên ngành Công nghệ thực phẩm. Hy vọng bài viết đã mang những thông tin hữu ích đến các bạn.

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