A Report On Translation Of Principles And Technology Of Food Protein Base Materials Processing(Chapter 4)

China is the world’s largest food production and consumer.The food industry,as a crucial pillar industry of people’s livelihood and national economy,has an important position in building a country strong in manufacturing and promoting the construction of a healthy China.The source of this practice report is excerpted from the fourth chapter of Egg-derived Protein Processing and Utilization in the book Processing Principles and Technologies of Food Protein Base Materials written by Xu Wei,a professor at the School of Food Science and Technology of Wuhan Polytechnic University.This part specifically includes the processing and application of liquid egg and egg powder,along with the extraction and application of bioactive egg-derived eggs.And this text belongs to science and technology text.Guided by Catford’s translation shifts theory,this translation practice report,starting from level shifts and structural shifts,class shifts and unit shifts in category shifts,analyzes how this theory guides the translator to translate by combining the theory with the specific cases in the selected material.According to the level shifts,the translator shifted at the lexical level and the grammatical level and singular and plural level between Chinese and English.Under the guidance of the structural shifts in category shifts,the active voice was transformed into the passive voice,the negative structure was shifted into the positive structure,and the prepositive attributives in the source text were shifted to postpositive attributives,so as to make the translation more fluent.Based on the class shifts in category shifts,the verbs that frequently appear in the original text were converted into nouns,adjectives or prepositions.Under the guidance of unit shifts in category shifts,sentence groups in the source text were shifted to sentences,and words were shifted to phrases.Through these shifts,the translation will be more in line with the expression habits of the target language readers.The whole translation practice report is divided into five chapters.The first chapter is the task description of the translation project,which mainly expounds on background,significance and structure of the project.The second chapter introduces the three translation procedures: pre-translation,while-translation and post-translation.Chapter three briefly introduces Catford’s translation shifts theory.The fourth chapter is the case study,the core part of this report.Guided by Catford’s translation shifts theory,the guiding function of each shift in specific practice is analyzed by the translator.The fifth chapter is the conclusion,which includes the major findings of the translator in the whole translation process.At the same time,the limitations of this translation practice are pointed out and some suggestions are put forward for the subsequent translation of the same type of text.After this translation practice,the translator finds that Catford’s translation shifts theory is instructive and applicable to the translation of food category texts,which is also accessible for the translator to effectively solve the difficulties in the conversion between Chinese and English,so as to improve the quality of translation.