Food Science Chapter 1 Vocabulary

labeling term that indicates the food was produced through approved methods

• nutrition

• organic

• food analogs

• adulteration

professional trained to know and research the biology and chemistry of foods and the processes used to improve and preserve them

• food scientist

• botanist

• farm to the table

• food science

protection of food products from intentional adulteration by biological, chemical, physical or radioactive agents

• food security

• homeland security

• food defense

• food war

liquefied gases that have very low boiling points

• hydrogen

• oxygen

• carbon

• cryogenic liquids

lowered quality and safety of a product caused by adding inferior ingredients that may be toxic

• food analog

• adulteration

• food processing

• nutrition

the path of food from the growth of raw product, through processing, preparation, and presentation, to the final customer

• farming

• growing

• farm to the table

• harvest

the study of the nature of food, the causes of deterioration, the principles of underlying food processing, and the improvement of foods for the consuming public

• science

• food processing

• food

• food science

crops grown with their roots suspended in liquid nutrient solutions

• water crops

• hydroponic crops

• cryogenic liquids

• organic

natural or manufactured substances used in place of foods or food components

• adulteration

• food science

• food analogs

• science

access to nutritionally adequate and safe food

• food security

• food defense

• homeland security

• USDA