Food Science Concepts Chapter 1

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Food Science

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The study of the physical, biological, and chemical makeup of food and the concepts underlying food processing.

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Nutrition

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The process of providing or obtaining the food necessary for health and growth.

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Food Processing

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The transformation of raw ingredients into food products through physical or chemical means.

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Adulteration

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The act of adding inferior or contaminated substances to food, reducing its quality.

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Organic

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Food produced without the use of synthetic chemicals, fertilizers, or genetically modified organisms.

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Farm to the Table

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A movement concerned with producing food locally and delivering it to local consumers.

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Food Scientists

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Professionals who apply scientific principles to the study and improvement of food products.

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Hydroponic Crops

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Plants grown in a water-based, nutrient-rich solution without soil.

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Food Analogs

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Substitute foods designed to resemble and taste like another food.

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Cryogenic Liquids

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Liquids used in food processing that are extremely cold, such as liquid nitrogen.

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