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Chem Foods 1
| Term | Definition |
|---|---|
| Food processing | any change in food occurring between its point of origin and its consumption |
| Adulteration | the lowered quality and safety of a product by adding inferior, possibly toxic ingredients |
| Farm to table | relating to fresh, locally grown or produced food |
| Hydroponic crops | grown with roots suspended in liquid nutrient solution without soil |
| Food analog | manufactured food products designed to imitate or replace real foods |
| Food security | access to nutritionally adequate and safe food |
| Taste bias | the inclination to like or dislike foods based on personal experiences, background, psychology, etc. |
| Astringency | slight acidity or bitterness of taste of smell |
| Olfactory bulb | a bundle of nerve fibers at the base of the brain behind the nose bridge |
| Aroma | flavor that's been dissolved |
| Sensory | the 5 senses (taste, touch, smell, sight, and sound) |
| Spoilage | the deterioration of food and perishable goods |
| Hydroponics | method to grow plants without out, with the roots suspended in a nutrient rich solution |
| Biotehcnology | altering organisms to create new or improved products |
| FDA | regulates nutrition labeling and deals with foods except meat, poultry, and some eggs |
| USDA | handles agricultural policies, meat, poultry, and some eggs |
| Sweet | sucrose |
| Sour | citric acid |
| Salty | salt |
| Umami | mono-sodium glutemate |
| Bitter | caffiene |
| Spicy | capcacin |
| flavor | the combination of effects from taste, smell, texture, temperature, and memory/association |
Created by:
Luka13