Protection of food products from intentional adulteration

Path of food from the growth of raw product, through processing, preparation, and presentation to the final consumer

Grown with their roots suspended in liquid nutrient solution

The study of the nature of food and the principles of its production, processing, preservation, and packaging.

The study of the components of food and how they are used by the body to sustain life and health.

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

natural or manufactured substances that are used in place of foods or food components.

substances that are liquid form at extremely low temperatures.

access to nutritionally adequate and safe food

any deliberate change in food occurring between its point of origin and its availability for consumption

a lowering of the quality and safety of a product by adding inferior or toxic ingredients