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HUM-FS-3.1

HUM-FS-3.1 Food Quality Vocabulary

TermDefinition
Food quality The characteristics that determine whether a food meets safety, appearance, texture, flavor, and performance standards.
Quality assessment The process of examining and testing food to determine its quality.
Physical analysis Evaluating measurable properties such as size, shape, color, weight, volume, and texture.
Physicochemical analysis Testing food properties influenced by both physical and chemical factors, such as pH, viscosity, density, and water activity.
Chemical analysis Identifying or measuring chemical substances in food, such as nutrients, acids, sugars, fats, and proteins.
Appearance The visible qualities of food, including its color, size, shape, and surface.
Color analysis Measuring a food’s color to determine quality, freshness, or consistency.
Texture How a food feels when touched, bitten, chewed, or swallowed.
Texture analysis Measuring qualities such as hardness, crispness, tenderness, and chewiness.
Weight The measurement of how heavy a food sample is.
Volume The amount of space a food sample occupies.
Density The amount of mass in a specific volume of food.
Viscosity A liquid’s resistance to flowing; for example, syrup has a higher viscosity than water.
pH A measurement showing how acidic or basic a food is.
Acidity The amount of acid present in a food.
Water activity The amount of available water in food that can support chemical reactions and microbial growth.
Moisture content The total amount of water contained in a food.
Refractometer An instrument that measures how light bends through a liquid, often used to estimate sugar concentration.
Brix A measurement of the amount of dissolved sugar in a liquid.
pH meter An instrument used to measure the acidity or basicity of a food.
Viscometer An instrument used to measure a liquid’s viscosity.
Colorimeter An instrument used to measure and compare food color.
Texture analyzer An instrument that measures physical properties such as firmness, hardness, and crispness.
Titration A laboratory technique used to determine the concentration of a substance, such as acid, in food.
Chromatography A technique used to separate and identify substances in a food mixture.
Spectrophotometry A technique that measures how much light a substance absorbs to determine its concentration.
Protein analysis Testing used to determine the amount or type of protein in food.
Fat analysis Testing used to determine the amount of fat in food.
Carbohydrate analysis Testing used to determine sugars, starches, or total carbohydrates in food.
Food composition The nutrients and other substances that make up a food.
Sample A small portion of food selected for testing.
Calibration Adjusting or checking an instrument to ensure accurate measurements.
Accuracy How close a measurement is to the correct or accepted value.
Precision How close repeated measurements are to one another.
Quality control Procedures used to make sure food products consistently meet established standards.
 



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