本教材分为六章：生物技术基础入门、发酵工程、酶、细胞工程、基因工程、蛋白质工程。每章都包括阅读材料、词汇、练习和参考译文。入选的文章突出了最新成果和发展方向，同时也尽可能反映技术领域的基础知识，使读者在掌握了最新科技突破的同时又巩固了基本知识。为了扩大学生的专业阅读量，书后增加了阅读材料供学生和教师选用。
本书可作为生物技术、食品、生物制药等专业高职高专学生和应用型本科学生的专业英语教材或参考书。
Unit 1 Wine Fermentation11
Unit 2 Fermentation17
Unit 3 Fungi, Bacteria and Viruses23
Unit 4 Factors Influencing Optimum Performance of Starter Cultures32
Unit 1 Introduction of Enzyme41
Unit 2 Enzyme classification49
Unit 3 Industrial use of enzymes51 Unit 1 Wine Fermentation11
Unit 2 Fermentation17
Unit 3 Fungi, Bacteria and Viruses23
Unit 4 Factors Influencing Optimum Performance of Starter Cultures32
Unit 1 Introduction of Enzyme41
Unit 2 Enzyme classification49
Unit 3 Industrial use of enzymes51
Unit 4 Enzymes：digest、absorb and metabolite60
Unit 1 Monoclonal antibodies67
Unit 2 Establishment of a Primary Culture82
Unit 3 Stem cells87
Unit 4 Animal cell culture94
Unit 1 Tomato Engineering99
Unit 2 Polymerase Chain Reaction106
Unit 3 Transforming Plants113
Unit 4 Transgenic Animals122
Unit 5 DNA Fingerprinting126
Unit 1 Introduction of Protein engineering131
Unit 2 Proteins135
Unit 3 Amino Acids140
Unit 4 Peptides144
Unit 5 Relationship between folding and amino acid sequence148
Unit 6 Relationship between protein folding and disease155
1. What is Biotechnology?160
2. Where Did Biotechnology Begin?160
3. Overview and Brief History of Biotechnology162
4. Biotechnology on Agriculture - An Overview163
5. Biotechnology and industry165
6. Yeast166
7. Genetic engineering168
8. Single-cell protein and gasohol projects170
9. Introduction to Nucleic Acids and Application to Infectious Disease Detection171
10. Use of DNA in Identification172
11. "Mad Cow" Disease178
12. Future Fuel182
书单推荐
