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

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

liquefied gases that have very low boiling points

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

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

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

crops grown with their roots suspended in liquid nutrient solutions

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

access to nutritionally adequate and safe food

the study of food components and their use by the body to sustain life and health

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