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Food Science
| Term | Definition |
|---|---|
| Food Industry | An exchange-trader 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 driver. |
| Wholesaler | An intermediary entity in the distribution channel that buys in bulk and sells to re-sellers rather than to consumers. |
| Maturity | The state, fact, or period of being mature. |
| Processing | Preform a series of mechanical or chemical operations on (something) in order to change or preserve it. |
| Processing | Preform a series of mechanical or chemical operations on (something) in order to change or preserve it. |
| Harvester | One who gathers a crop. |
| Harvester | One who gathers a crop. |
| 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. |
| Harvesting | Gather (a crop) as a harvest. |
| Under Ripe | Immature; not ready, unprepared. |
| Retailer | A term describing businesses that sell good directly to individuals. |
| Microorganisms | A microscopic organism, especially a bacterium, virus, or fungus. |
| Overripe | Too ripe; past its best. |
| Spoiled | Diminish or destroy the value or quality of. |
| Under Ripe | Immature; not ready, unprepared. |
| Germ | A microorganism, especially one that causes disease. |
| Grader | A person or thing that grades. |
| 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 growth and the maintenance of life. |
| Dehydration | Your body does not have as much water and fluids as it should. |
| Evisceration | The removal of viscera (internal organs). |
| 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 pair of fetters connected together by a chain, used to fasten prisoner's wrists or ankles together. |
| 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 | A fertilizer or animal feed obtained from the residue from tanks in which animal carcasses have been rendered. |
| Collagen | The main structural protein found in animal connective tissue, yielding gelatin when boiled. |
| Irradiation | The process or fact of irradiating or being irradiated. |
| Canning | Preserve (food) in a can. |
| Slaughter | Killing animals for food. |
| Split Carcass | The body of a livestock animal in which the head, hide, legs, tail, and viscera have been removed before rendering it into cuts of meat. |
| 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 sale able. |
| 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. |
| Hoist | Raise (something) by means of ropes and pulleys. |
| Age | Grow old or older. |
| Food | Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth. |
| Casein | The main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and in adhesives, paints, and other industrial products. |
| Rendering Insensible | Used to describe someone who is unconscious. |
| Bleeding Out | To lose or release blood because of a cut, injury. |
| 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. |
| Sanitation | Conditions relating to public health, especially the provision of clean drinking water and adequate sewage disposal. |
| Cross Contamination | The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. |
| Norwalk Virus | A virus that can cause epidemics of severe gastroenteritis. |
| Microorganism | A microscopic organism, especially a bacterium, virus, or fungus. |
| Wash | Clean with water and, typically, soap or detergent. |
| Temperature Danger Zone | The temperature range in which food-borne bacteria can grow. |
| Pre-rinse | Wash (something) with clean water to remove soap, detergent, dirt, or impurities. |
| Salmonella | A bacterium that occurs mainly in the intense, especially a serotype causing food poisoning. |
| Shigella | A bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentrey. |
| Campylobacter Jejuni | A bacterium that typically infects the bowels. |
| Foodborne Illness | An infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. |
| Hepatitis A | A form of viral hepatitis transmitted in food, causing fever and jaundice. |
| Pathogen | A bacterium, virus, or other microorganism that can cause disease. |
| Hair Restraint | A piece of fine fabric for confining the hair. |
| Refrigerator | An appliance or compartment that is artificially kept cool and used to store food and drink. |
| Scrape | Push or pull a hard or sharp implement across (a surface or object) so as to remove dirt or other matter. |
| Sanitizer | A sanitizing agent especially for use in connection with food. |
| E coli | A bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm. |
| Clostridium Botulinum | A group of gram-positive, rod-shaped bacteria commonly found in the soil that grow best in anaerobic conditions. |
| Vibrio Cholerae | An agent of cholera, a devastating and sometimes lethal diseases with profuse watery diarrhea. |
| Wash Hands | The act of cleaning one's hands with or without the use of water or another liquid, or with the use of soap for the purpose of removing soil, dirt, and/or microorganisms |
| Dishes | A shallow, typically flat-bottomed container for cooking or serving food. |
| Fall Prevention | A major component of patient safety. |
| Management | The process of dealing or controlling things or people. |
| Uniform | Not changing in form or character; remaining the same in all cases and at all times. |
| Glasses | A pair of lenses set in a frame resting on the nose and ears, used to correct or assist defective eyesight or protect the eyes. |
| Fire Safety | A group of equipment and/or behavior designed to both reduce the risk of starting fire and reduce the risk of injury in the event of a fire. |
| Employees | A person employed for wages or salary, especially at non-executive level. |
| Apron | A protective or decorative garment worn over the front of one's clothes and tied at the back. |
| Silverware | Eating and serving utensils made of any material. |
| Burns | (Of a fire) Flame or glow while consuming a material such as coal or wood. |
| HACCP | (Hazard Analysis and Critical Control Points) A preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed. |
| Clean | Free from dirt, marks, or stains. |
| Knife | An instrument composed of a blade fixed into a handle, used for cutting or as a weapon. |
| Hock | The joint in a quadruped's hind leg between the knee and the fetlock, the angle of which points backward. |
| OSHA | (Occupational Safety and Health Administration) A federal organization that ensures safe and healthy working conditions for Americans by enforcing standards. |
| Food and Drug Adminstartion | A federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. |
| U.S. Department of Agriculture | The U.S. federal executive department responsible for developing and executing federal government policy on farming, agriculture, forestry, and food. |
| Food Safety and Inspection Service | An agency of the United States Department of Agriculture, is the public health regulatory agency responsible for ensuring that the United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. |
| Texas Cooperative Extension Service | Established in 1915 after the 1914 passing of the Smith-Lever Act and in conjunction with Texas A&M University. |
| National Agriculture Library | |
| Environmental Protection Agency | An agency of the United States federal government whose mission is to protect human and environmental health. |
| NOAA | National Oceanic and Atmospheric Administration. |
| Bureau of Alcohol Tobacco and Fire Arms | A federal law enforcement organization within the United States Department of Justice. |
| United States Customs Servie | An agency of the U.S. federal government that collected import tariffs and performed other selected border security duties. |
| US Department of Justice | A federal executive department of the U.S. government, responsible for the enforcement of the law and administration of justice in the United States, equivalent to the justice or interior ministries of other countries. |
| Federal Trade Commission | A federal agency, established in 1914, that administers antitrust and consumer protection legislation in pursuit of free and fair competition in the marketplace. |
| FDCA | |
| Meat Inspection | A United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. |
| Merchantability | A warranty implied by law that goods are reasonably fit for the general purpose for which they are sold. |
| Food Claims | Products that make a health claim must contain a defined amount of the nutrient that is directly linked to the health-related condition. |
| Food Labeling | A panel found on a package of food which contains a variety of information about the nutritional value of the food item. |
| Center for Disease Control and Prevention | A federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health. |
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