《医学院校研究生英语读与写（第四版）》 课件 Unit 11 Text B Food Additives.pptx

医学院校研究生英语读与写(第四版）;English for Master Students in Medical Universities;Unit Eleven ;Outline ;Background information;Background information;Background information;Background information;Background information;Background information;Background information;Global analysis of the text;Global analysis of the text;1) Emulsifiers give products a consistent texture and prevent them from separating. (Paragraph 5);2) Bacterial contamination can cause food-borne illness, including life-threatening botulism. (Paragraph 7);3) Legally, the term refers to “any substance, with intended use, which results or may reasonably be expected to result—directly or indirectly—in its becoming a component or otherwise affecting the characteristics of any food.” (Paragraph 11); 4) Colors permitted for use in foods are classified as certified or exempt from certification. (Paragraph 15);5) The basis of modern food law is the Federal Food, Drug, and Cosmetic (FDC) Act of 1938, which gives the Food and Drug Administration (FDA) authority over food and food ingredients and defines requirements for truthful labeling of ingredients. (Paragraph 18);6) If new evidence suggests that a GRAS or prior sanctioned substance may be unsafe, federal authorities can prohibit its use or require further studies to determine its safety. (Paragraph 22);Text structure analysis;Text structure analysis;Text structure analysis;Summary of the text;Summary of the text;Summary of the text;Reference answers to the exercises;