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FS Vocab

Food Science Intro Vocabulary

TermDefinition
Food Science The study of the physical, biological, and chemical makeup of food and the concepts behind food processing.
Nutrients Substances in food that provide energy and support growth and body functions.
Carbohydrates The body's primary source of energy.
Proteins Nutrients that build and repair body tissues and perform many cellular functions.
Lipids (Fats) Nutrients that provide energy, insulation, and support cell function.
Enzyme A protein that speeds up chemical reactions in foods and living organisms.
Microorganisms Tiny living organisms such as bacteria, yeasts, and molds that can affect food quality and safety.
Foodborne Illness Illness caused by consuming contaminated food.
Contamination The presence of harmful substances or microorganisms in food.
pH A measurement of how acidic or basic a food is.
Emulsion A mixture of two liquids that normally do not mix, such as oil and water.
Gelatinization The process in which starch absorbs water and thickens when heated.
Denaturation A change in the structure of proteins caused by heat, acids, or mixing.
Fermentation A process where microorganisms convert sugars into acids, gases, or alcohol.
Shelf Life The length of time food remains safe and maintains its desired quality.
Preservation Methods used to prevent spoilage and extend the life of food.
Food Additives Ingredients added to improve flavor, color, texture, or shelf life.
Sensory Evaluation Using the senses (taste, smell, sight, touch, and hearing) to evaluate food quality.
Quality Control Procedures used to ensure food products meet safety and quality standards.
Food Processing The methods used to transform raw ingredients into food products.
 



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