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Food Evalutation
Food Science
| Term | Definition |
|---|---|
| Adulterated Food | Generally, impure, unsafe, or unwholesome food |
| Dietary Guidelines for Americans | Science based advice on food and physical activity choices for health that are updated that is updated and published every 5 years |
| Focus Group | - A group of people who are asked about their perceptions, opinions, beliefs and attitudes towards a product, service, concept, advertisement, idea, or packaging |
| Food Packaging | The study of how packaging is used to preserve food after it has been processed and contain it through distribution. |
| Food Quality | The quality characteristics of food that is acceptable to consumers including external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor |
| Food Technology | The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food |
| Nutrition Facts Label | A label required on most packaged food in many countries |
| Olfactory Receptors | specialized, nucleated cells of the mucous membrane of the nose that serve as the receptors for smell. |
| Papillae | Small bumps on the tongue; tastebuds |
| Sensory Evaluation | - A scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing for the purposes of evaluating consumer products. |
| Supertaster | People that have more fungiform papillae on their tongue and non-tasters. |
| Taste Blind | Unable to determine taste, often due to injury to the tongue |
| Umami | a taste sensation that is meaty or savory and is produced by several amino acids and nucleotides |
| Target Market | A group of customers that the business has decided to aim its marketing efforts and ultimately its merchandise. |
| Bacilli | Rod-shaped bacteria |
| Cocci | Spherical-shaped bacteria |
| Gram's stain | One of the first steps in identifying a type of bacteria |
| Aerobic | Bacteria that must have air to function |
| Anaerobic | Bacteria that function best in an oxygen free environment |
| Proteolytic | Microbes that make enzymes to digest protein. |
| Salmonella | Foodborne illness associated with chicken and eggs |
| Norovirus | Virus commonly found on cruise ships |
| Sugar | makes yeast grow and too much can lower pH of liquid |
| Salt | inhibits yeast growth |
| Celiac Disease | Disease caused by inflammation from wheat protein |
| Gluten | Wheat protein |
| Carbon dioxide | Developed during proofing of yeast bread |
| Alcohol | Developed during proofing of yeast bread |
| Kneading | Action that strengths gluten in yeast bread |
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facsjen
Popular Family and Consumer sets