A Report On C-E Translation Of Principles And Technology Of Food Protein Base Material Processing (Chapter 3)

With the continuous development of economy and society,the food industry of our country has entered the key stage of transformation and upgrading.The historical change is taking place in the connotation of the food industry.The food industry enters into the “system of large food industry” from “food processing industry”.Under the background of rapid national development in the new era,the food industry has also opened a new chapter.The translator selected the authoritative and readable Principles and Technology of Food Protein Base Material Processing by Xu Wei,and the translator completed the translation practice of Chapter 3 and this report under the guidance of CEA framework theory.This report applies the three steps of comprehension,expression,and adaptation to food translation.In the comprehension stage,translators can contact the context or consult the relevant information through the Internet to ensure the correct understanding of the source text;In the expression stage,the translation should be concise,faithful,and logical;In the adaptation stage,the translation should be formal,objective,and authentic to achieve communicative purposes.The translator hopes that this report can provide translation experience for food translation and also provide some reference for researchers and staff in food related fields at home and abroad.