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Food Science
| Term | Definition |
|---|---|
| Food Industry | An exchange-traded fund that invests in food and beverage companies, with the objective of matching the investment performance of an underlying index |
| Gourmet | a connoisseur of good food; a person with a discerning palate |
| Trucker | a long-distance truck driver. |
| Wholesaler | an intermediary entity in the distribution channel that buys in bulk and sells to resellers rather than to consumers. |
| Maturity | the state, fact, or period of being mature. |
| Processing | perform a series of mechanical or chemical operations on (something) in order to change or preserve it |
| Harvester | the act of gathering crops |
| Processor | A machine that processes something. |
| Grades | a particular level of rank, quality, proficiency, intensity, or value. |
| Distributor | An agent who supplies goods to stores and other businesses that sell to consumers. |
| Packer | A person or machine that packs something, especially someone who prepares and packs food for transportation and sale. |
| Producer | A person, company, or country that makes, grows, or supplies goods or commodities for sale. |
| Harvesting | Gather (a crop) as a harvest. |
| Retailer | A term describing businesses that sell good directly to individuals. |
| Overripe | Too ripe; past its best. |
| Underripe | Immature; not ready, unprepared. |
| Microorganism | A microscopic organism, especially a bacterium, virus, or fungus. |
| Spoiled | Diminish or destroy the value or quality of. |
| Germ | A microorganism, especially one that causes disease. |
| Grader | A person or thing that grades. |
| Nutrients | A substance that provides nourishment essential for growth and the maintenance of life. |
| Dehydration | Excessive loss of water from the body or from an organ or body part, as from illness or fluid deprivation. |
| Evisceration | To take away a vital or essential part of; weaken, damage, or destroy |
| Blanching | Make white or pale by extracting color; bleach. |
| Fermentation | The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. |
| Sweetbreads | The thymus gland (or, rarely, the pancreas) of an animal, especially as used for food. |
| Condensed Milk | Canned milk that has been thickened by evaporation and sweetened. |
| Carcass | The dead body of an animal. |
| Kosher | (of food, or premises in which food is sold, cooked, or eaten) satisfying the requirements of Jewish law. |
| Shackles | A metal link, typically U-shaped, closed by a bolt, used to secure a chain or rope to something. |
| Refrigeration | a process of moving heat from one location to another |
| Freeze-Drying | preserve (something) by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation. |
| Smokers | a person or device that smokes fish or meat |
| Tankage | the storage capacity of a tank. |
| Collagen | the main structural protein of the various connective tissues in animals |
| Irradiation | the process or fact of irradiating or being irradiated. |
| Canning | a method of preserving food in which the food contents are processed and sealed in an airtight container |
| Slaughter | the killing of animals for food |
| Split Carcass | sides of the animal |
| Cream | the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient. |
| Shelf Life | the length of time for which an item remains usable, fit for consumption, or saleable. |
| Giblets | the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup |
| Viscera | the internal organs in the main cavities of the body, especially those in the abdomen, e.g., the intestines. |
| Hoist | a device used for lifting or lowering a load by means of a drum or lift-wheel around which rope or chain wraps |
| Age | the length of time that a person has lived or a thing has existed |
| Food | any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth. |
| Casein | is the name for a family of related phosphoproteins |
| Rendering Insensible | someone who is unconscious |
| Bleeding Out | draining blood from an animal |
| Leaf Fat | dense fat occurring in layers around the kidneys of some animals, especially pigs. |
| Tripe | the first or second stomach of a cow or other ruminant used as food. |
| Singe | burn (something) superficially or lightly. |
| Cottage Cheese | soft, lumpy white cheese made from the curds of slightly soured milk |
| Block Beef | Edible muscle from cattle, which is commonly consumed throughout the world except where it is taboo |
| Humidity | the state or quality of being humid. |
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rash
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