This book is an attempt to teach specialised English language texts to food industry students. In addition to providing the texts, specialised terms and applied expressions of this field, a wide range of exercises is presented at the end of each unit, by responding to which, the students can improve their English language skills and learn the specialised texts deeply.

By providing simple and practical texts, this book aims to teach specialised English in the simplest way to the students of the food industry.

It is worth noting that this book, like most books, is not without flaws and is only an endeavour to facilitate the learning of specialised English for the above-mentioned students.

UNIT 1:  FOOD SCIENCE TERMINOLOGY

UNIT 2: FOOD SCIENCE AND NUTRITION

UNIT 3: TYPES OF FLOUR

UNIT4: MAKING BREAD, BISCUITS AND   CHOCOLATE

UNIT 5: PROCESSES FOR DAIRY PRODUCTS

 UNIT 6: FOOD PRESERVATION, PROCESSING

UNIT 7: FOOD LABELLING AND FOOD   HANDLING

UNIT 8: FOOD SAFETY AND QUALITY

UNIT 9: FOOD STANDARDS