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HUM-FS-3.5

HUM-FS-3.5 Food Science Laboratory Vocabulary

TermDefinition
Food science laboratory A controlled workspace where food is tested, analyzed, and developed.
Laboratory equipment Tools and instruments used to conduct scientific investigations.
Laboratory safety Procedures followed to prevent injuries, contamination, and equipment damage.
Personal protective equipment (PPE) Clothing and equipment worn for protection, such as goggles, gloves, aprons, and lab coats.
Safety goggles Protective eyewear worn to shield the eyes from chemicals, heat, and broken glass.
Lab coat Protective clothing worn to keep spills and contaminants away from the skin and clothing.
Heat-resistant gloves Gloves designed to protect the hands when handling hot equipment.
Disposable gloves Single-use gloves worn to reduce contact with chemicals, microorganisms, or food.
Sanitation The process of reducing harmful microorganisms on equipment and work surfaces.
Cross-contamination The transfer of harmful microorganisms, allergens, or chemicals from one surface or food to another.
Safety Data Sheet (SDS) A document explaining a chemical’s hazards, safe handling, storage, and emergency procedures.
Calibration Checking or adjusting an instrument to ensure accurate measurements.
Accuracy How close a measurement is to the correct or accepted value.
Precision How closely repeated measurements agree with one another.
Balance An instrument used to measure the mass of a food sample.
Graduated cylinder A narrow container used to accurately measure liquid volume.
Beaker A laboratory container used to hold, mix, or heat liquids; it provides only approximate measurements.
Erlenmeyer flask A cone-shaped container used to mix liquids with less risk of spilling.
Test tube A small glass or plastic tube used to hold, mix, or heat small samples.
Test-tube rack A holder used to keep test tubes upright and organized.
Test-tube holder A tool used to safely hold a test tube, especially while it is being heated.
Pipette A tool used to transfer or measure small amounts of liquid.
Funnel A tool used to transfer liquids or powders into containers with small openings.
Spatula A small laboratory tool used to transfer solid chemicals or food samples.
Mortar and pestle Equipment used to crush or grind solid food samples.
Thermometer An instrument used to measure the temperature of food or liquids.
Temperature probe A pointed thermometer used to measure the internal temperature of food.
pH meter An instrument used to measure how acidic or basic a food sample is.
Refractometer An instrument that measures how light bends through a liquid, often to estimate sugar concentration.
Brix scale A scale used to report the amount of dissolved sugar in a liquid.
Colorimeter An instrument used to measure and compare a food’s color.
Spectrophotometer An instrument that measures how much light a substance absorbs.
Viscometer An instrument used to measure a liquid’s resistance to flowing.
Texture analyzer An instrument used to measure firmness, hardness, crispness, or tenderness.
Microscope An instrument used to view objects too small to see clearly with the unaided eye.
Centrifuge A machine that rapidly spins samples to separate substances according to density.
Hot plate An electric surface used to heat laboratory materials.
Water bath A container of heated water used to warm samples evenly at a controlled temperature.
Incubator A device that maintains a controlled temperature for growing or studying microorganisms.
Autoclave A machine that uses pressurized steam to sterilize laboratory equipment.
Fume hood A ventilated enclosure that removes hazardous fumes and vapors from the work area.
Emergency eyewash station Equipment used to rinse harmful materials from the eyes.
Safety shower Emergency equipment used to rinse chemicals or other dangerous substances from the body.
Fire extinguisher A safety device used to put out certain types of small fires.
Tongs A tool used to safely pick up or move hot containers and equipment.
Glassware Laboratory containers and tools made of glass.
Contamination The presence of unwanted microorganisms, chemicals, allergens, or foreign materials in a sample.
Sterilization The destruction or removal of all microorganisms from equipment or materials.
Proper disposal Placing chemicals, broken glass, biological materials, and food waste in their designated containers.
Standard operating procedure (SOP Written instructions explaining how to perform a laboratory task correctly and safely.
Emergency procedure A planned set of actions followed during an accident, spill, injury, or fire.
 



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