Vocabulary

advertisement

Unit 1 – Intro to Food Science

Chapter 1 - What is Food Science?

Biotechnology

Food chain

Food science

Chapter 2 – Why Study Food Science?

Biodiversity

Entrepreneurs

Entry-level jobs

Integrated pest management (IPM)

Sustainable farming

Chapter 3 – Using Laboratory

Equipment

Balance

Beaker

Buret

Calibrate

Erlenmeyer flask

Graduated cylinder

Insoluble

Meniscus

Taring

Chapter 4 - Measurement

Accuracy

Decimal system

Metric system

Precision

Chapter 5 – The Scientific Method

Data

Deductive reasoning

Dependent variable

Experiment

Hypothesis

Independent variable

Inductive reasoning

Theory

Variable

Chapter 6 – The Sensory Evaluation of

Food

Flavor

Garnish

Monosodium glutamate

Mouthfeel

Olfactory

Sensory characteristics

Sensory evaluation

Sensory evaluation panels

Taste blind

Taste buds

Volatile

Chapter 7 - Elements, Compounds, and

Mixtures

Atom

Chemical property

Compound

Element

Matter

Mixture

Molecule

Organic compounds

Phase

Physical property

Property

Pure substance

Solution

Unit 2 – Chemistry of Food

Chapter 8 – Chemical Reactions and

Physical Changes

Atomic mass

Atomic number

Chemical bond

Chemical equation

Chemical reaction

Covalent bond

Covalent compound

Electron

Ion

Ionic bond

Ionic compound

Mass number

Mole

Nucleus

Neutron

Periodic table

Physical change

Product

Proton

Reactant

Chapter 9 – Water

Boiling point

Bound water

Colloidal dispersion

Density

Emulsifier

Emulsion

Free water

Hard water

Heat of fusion

Heat of vaporization

Hydrogen bond

Immiscible

Latent heat

Medium

Melting point

Polar molecule

Solubility

Solute

Solvent

Sublimation

Surface tension

Chapter 10 – Acids and Bases

Acid

Base

Buffer

Concentration

Equivalence point

Indicator

Ionization

Molarity

Neutral

Neutralization pH scale

Titration

Chapter 11 – Energy

Absolute zero

Anorexia nervosa

Bulimia

Calorie

Conduction

Convection

Energy

Heat

Joule

Kilocalorie

Microwaves

Obesity

Radiation

Specific heat

Chapter 19 – Enzymes

Activation energy

Active site

Blanch

Catalyst

Coenzymes

Enzymatic browning

Papain

Substrate

Chapter 20 – Solutions and Colloidal

Dispersions

Aggregate

Continuous phase dispersed phase

Homogenization

Mass percent

Saturated

Tyndall effect

Unsaturated

Chapter 21 – Leavening Agents

Baking powder

Baking soda

Double-acting baking powder

Fermentation

Quick breads

Single-acting baking powder

Chapter 22 – The Fermentation of

Food

Aerobic

Anaerobic

Anaerobic respiration

Brine

Brine pickling

Cell respiration

Fresh pack pickling

Indigenous

Microbes

Microorganisms

Pasteurization

Chapter 23 – Biochemistry of Milk

Carrageenin

Casein

Cream

Creaming

Culture

Curds

Fortification

Incubation period

Inoculation

Lactose intolerance

Micelles

Milk solids

Precipitate shelf life

Whey

Chapter 24 – Food Additives

Enrichment

Food additive

Goiter

GRAS list

Nutrification

Restoration

Stabilizer

Unit 3 – The Microbiology of

Food Processing

Chapter 25 – Keeping Food Safe

Adulterated

Botulism

Cross contamination

Food infection

Food intoxication

Foodborne illness

Parasites

Pathogenic

Pesticides

Residue

Spores

Chapter 26 – The Dehydration of Food

Caseharden

Dehydrator

Dehydrofreezing

Rehydration

Steam blanching

Sulfating

Sulfuring

Syrup blanching

Chapter 27 – The Canning of Food

Agitation retorts

Aseptic processing canning

Cold-pack

Cold point

Hot-pack

Pouch canning

Pressure processing

Raw-pack

Retort canning

Retorts

Water-bath processing

Chapter 28 – Food Preservation

Technology

Electromagnetic spectrum

Electromagnetic waves

Flash frozen

Gray

Immersion freezing

Indirect-contact freezing

Irradiation

Kilogray (kGy)

Lyophilization

Modified-atmosphere packaging

(MAP)

Radiation

Related documents
Download