Details

As a “Chinese + Major” Chinese textbook for specific purposes, thisbook is mainly designed for international students in China majoring in foodscience and engineering-related disciplines. It aims to teach and develop thebasic Chinese knowledge and fundamental language skills required by learners ofChinese as a second language in the field of food science and engineering,providing language support for their subsequent professional course studies.The textbook is divided into five thematic units: Fundamentals of Food Science,Food Engineering Technology, Food Technology Experiments, Food Culture, andFood Health & Safety. Each unit contains 4 lessons, and each lessonincludes 1 to 4 texts related to the theme, along with sections such asVocabulary Learning, Diving into the Text, Chinese Character Learning, andExtended Reading.

 This textbook adheres to the “Chinese + Major + Culture” compilationconcept, which is specifically reflected in the following aspects:

(1) It strictly follows the teachingtheoretical framework and teaching rules of Chinese as a second language, drawson the compilation paradigm of general Chinese textbooks, and systematicallyconstructs a professional Chinese knowledge system in the field of foodengineering.

(2) As aspecialized Chinese textbook for the field of food engineering, it closelyaligns with the needs of the food science and engineering major in terms oftheme selection and scenario creation. The arrangement of texts reflects thetypical characteristics of professional articles: for example, the themes focuson core fields such as food processing technology, food safety, and foodchemistry; the content arrangement follows the cognitive rule of progressingfrom easy to difficult; the language materials are both professional andpopular science-oriented; and the case selection emphasizes representativenessand practicality.

(3) Itbuilds a multi-level cultural communication system. A dedicated “Food Culture”unit is set up to systematically introduce the civilization and developmenthistory of rice, the culture of ethnic characteristic dairy products, thetechnological evolution of meat processing, and the health-preserving wisdom oftraditional medicinal diets. In other units, it integrates the technologicalwisdom of traditional food technology, the aesthetic pursuit of Chinesecuisine, and the innovative thinking in food processing. The “Extended Reading”section carefully selects content such as regional food culture characteristics,dietary philosophy in classic works and poems, anecdotes about famoushistorical figures and food, and the cultural connotation of the concept “Foodis the paramount necessity of the people”.

Chinese for Food Engineering is aChinese textbook that effectively enhances learners’ ability to applyprofessional Chinese in the field of food science and engineering. It featuresscientifically selected materials: common words, sentence patterns, andprofessional Chinese characters in the field of food science are strictlyscreened, with emphasis on the accuracy and rigor of professional terms.Closely aligned with the actual teaching needs of food-related majors, thistextbook helps students systematically master the core knowledge in the fieldof food science.

It is a specialized Chinese textbook forinternational students to study Chinese for Food Engineering and to understandfood culture.

It closely integrates Chinese knowledgewith professional knowledge in the field of Food Engineering, enabling studentsto apply what they have learned.

It helps international students overcomebarriers in learning professional Chinese and enhances their ability to applyprofessional Chinese through the completion of learning tasks.

It incorporates the latest research findings and comes with a variety ofteaching resources to comprehensively serve both teaching andlearning. 

Zhang Haitao, the Editor-in-Chief,serves as the Vice Dean, Associate Professor and Master’s Supervisor of the Collegeof Humanities and Law at Tianjin University of Science and Technology. Herresearch mainly focuses on construction grammar and international Chinese languageteaching. She has presided over 5 research projects, including those funded bythe National Social Science Fund, the Humanities and Social Sciences ResearchProject of the Ministry of Education, the Teaching Resource Development Projectof the Center for Language Education and Cooperation under the Ministry ofEducation, and the General Project of Philosophy and Social Sciences ofTianjin, as well as 2 industry-university-research projects. Additionally, shehas participated in 6 national social science projects andprovincial/municipal-level projects, and published 1 monograph. Professor Zhanghas authored over 30 papers in journals such as Language Teaching andLinguistic Studies, Applied Linguistics, and Chinese LanguageLearning, and guided students to publish more than 40 papers. She has wonmultiple awards, including the 18th Tianjin Outstanding Achievement Award inSocial Sciences, the Outstanding Paper Award of Tianjin Language Society, theOutstanding Contribution Award for Technological Innovation of TianjinUniversity of Science and Technology, and the Excellent Individual inScientific Research and Education of Tianjin University of Science andTechnology.

It is suitable for international students in Chinamajoring in food science and engineering-related disciplines who have reachedHSK Level 3 or above, as well as practitioners in the food engineeringindustry.

This book can be used as a general Chinese textbookfor learning food-related majors in Chinese. It is recommended that 6-8 classhours be allocated for each lesson.