英语专业介绍作文

Firstly, this major ensures a bright job prospects since its wide application in our daily life, such as construction activities, water drainage engineer, water supply engineer. I can work in planning department, design department, Environmental Protection Department, Research Institute and government branches after graduation.首先，这个专业确保了我有很好的工作前景，因为它在我们日常生活中的广泛应用，如在建筑业，排水工程和供水工程中。我毕业后可以在规划部门，设计部门，环境保护部门，科研部和政府部门工作。More importantly, I choose this major because it deals with water which is where our life begins. Without fresh water, we human beings will no longer exsit. It is of vital importance for us to save every drop of water. Equipped with professional knowledge, I can design the best way to protect the fresh water and make use of the existing fresh water in a proper way.我选择这个专业更重要的原因是这个专业研究的是水，水师我们生命的源泉。没有了水，人类也不会再存在。节约水对我们每个人来说都是至关重要的。我具备了这项专业知识，可以设计保护水的最佳方法并合理利用水。We are the future successor of the world, so we are responsible for protecting the earth. As a university student, we should learn our specialty well and be a useful man after graduation.我们是世界未来的继承人，我们有责任保护我们的地球。作为一名大学生，我们应该用心学好专业知识成为有用之人。

介绍食品专业Food Specialty的作文:The Food Specialty is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook the Food Specialty defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".The Food Specialty is a source of industry information, educational events and in-person and online networking opportunities, including a Specialty Food Business Summit and online Product Marketplace.The Food Specialty produces yearly research reports that include the State of the Specialty Food Industry and Today’s Specialty Food Consumer.

The 89th Airlift Wing at Andrews spent the past six months on an unprecedented recruiting drive to lure enlisted men and women to volunteer for the job and, to a lesser extent, to attract pilots. When Air Force One and other planes in the iconic blue and white color scheme were on stops at Air Force bases around the country, the wing invited service members to come take a look. Frequent fliers Secretary of State Condoleezza Rice and Vice President Dick Cheney made video testimonials. Despite the prestige the duty confers, the wing was having trouble finding the quantity and quality of candidates needed, and the right mix of ages and ranks to keep the operation from being top-heavy, says Maj. Kurt Kremser, a pilot who runs personnel in the wing. But the Air Force says the effort -- a large part of it simply making it known that such jobs exist -- is paying off: The service found enough attendants to fill spots in the year ended in September and is well on its way to filling openings for this fiscal year. The Air Force attendants start at about the same pay -- around $40,000 a year -- as senior commercial attendants, but they can eventually earn considerably more. They also receive flight pay and per diems when traveling, and hazard pay for flights that go to places like Iraq and Afghanistan. For some, the goal is to be selected to fly exclusively on the two 747s that serve President Bush, although those duties don't bring extra pay. Tech. Sgt. Christina Sheridan, 32, earns it by flying blind, deep in the belly of a C-17 cargo plane. She staffs one of two 'silver bullets,' Airstream-type trailers fitted out with communications suites, a compartment for the VIP and his or her aides, and lavatories. The trailers nestle inside the giant planes so no one knows a VIP is on board. 'Some places you wouldn't want a blue and white to go,' she says cheerfully. 'I spend a lot of time in Iraq, Bagram [Afghanistan] and Kabul. We do the same cooking but we serve on plastic instead of glass.' Staff Sgt. Jon Jackson recalls a trip where the 'distinguished visitor,' or DV, had approved a menu choice of steak or chicken for the entree. But the DV suddenly got a taste for salmon. So the plane radioed ahead and on a fuel stop in Ireland, attendants made a quick trip to procure salmon for 50 people. Sgt. Jackson, working with a tiny sink and a cutting board in the rear galley, did his best to fillet and cook the fish himself. 'Some things we can't do,' says Tech. Sgt. Monique Townsend, who has spent seven of her 18 years in the service as an attendant. 'You can't always get 50 pieces of mahi-mahi,' she says. 'But 'When are we going to eat?' are the first words out of their mouths. Food is No. 1'That was evident when Airman Fauci contacted the defense secretary's office to discuss meal preferences for the trip to College Station and back. Pulled-pork sandwiches won out over chicken fettuccini for lunch on the outbound leg. Buffalo chicken salad and steak fajita wraps, the options for the return flight, lost out to chicken Caesar salads

In terms of the unforgettable food, I would say it is the local delicacy in Guizhou , big stinky tofu , that I introduced to my foreign friend ,which I once took him to a night market ；when we gossiping, we smalled a fit of stink smell. He asked me with inquiring expression, “How can Chinese eat this smelly thing? ” At this time, I heard a street vendor hawing stinky tofu, when I seeing it with my mouth dropping . I strongly recommended the appetizing taste of it, urging my friend to enjoy it at the same time. In the beginning, hardly could he stand the smell of stinky tofu, but after reluctantly tasting a bite of it, he was so amazed that he wanted another bite. “People of Chinese are genius! You can create such formidable specialty! ” he exclaimed. I also took him to try other common snakes in the night market.