Food Science
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| show | An exchange-traded fund that invests in food and beverage companies, with the objective of matching the investment performance of an underlying index
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| show | a connoisseur of good food; a person with a discerning palate
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| trucker | show 🗑
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| show | an intermediary entity in the distribution channel that buys in bulk and sells to re sellers rather than to consumers.
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| maturity | show 🗑
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| show | perform a series of mechanical or chemical operations on (something) in order to change or preserve it
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| harvester | show 🗑
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| grades | show 🗑
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| distributor | show 🗑
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| packer | show 🗑
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| producer | show 🗑
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| harvesting | show 🗑
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| retailer | show 🗑
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| show | microbe is an organism that is so small that it is microscopic
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| spoiled | show 🗑
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| germ | show 🗑
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| show | a person or thing that grades
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| show | nutritional components in foods that an organism utilizes to survive and grow.
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| dehydration | show 🗑
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| show | removal of viscera (internal organs, especially those in the abdominal cavity)
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| show | make white or pale by extracting color; bleach.
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| show | metabolic process that converts sugar to acids, gases, and/or alcohol.
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| show | the thymus gland (or, rarely, the pancreas) of an animal, especially as used for food
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| show | canned milk that has been thickened by evaporation and sweetened.
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| carcass | show 🗑
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| show | Cooking, cutting, serving, and eating food that is satisfying the requirements of Jewish law.
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| shackles | show 🗑
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| show | a process of moving heat from one location to another
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| show | preserve (something) by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation.
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| smokers | show 🗑
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| show | the storage capacity of a tank.
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| collagen | show 🗑
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| irradiation | show 🗑
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| canning | show 🗑
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| show | the killing of animals for food
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| show | sides of the animal
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| show | the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.
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| show | the length of time for which an item remains usable, fit for consumption, or saleable.
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| giblets | show 🗑
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| viscera | show 🗑
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| show | a device used for lifting or lowering a load by means of a drum or lift-wheel around which rope or chain wraps
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| age | show 🗑
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| food | show 🗑
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| show | is the name for a family of related phosphoproteins
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| rendering insensible | show 🗑
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| show | exsanguination
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| leaf fat | show 🗑
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| tripe | show 🗑
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| singe | show 🗑
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| cottage cheese | show 🗑
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| block beef | show 🗑
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| humidity | show 🗑
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| sanitation | show 🗑
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| cross contamination | show 🗑
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| norwalk virus | show 🗑
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| show | microbe is an organism that is so small that it is microscopic
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| show | clean with water and, typically, soap or detergent
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| show | The temperature range in which food-borne bacteria can grow
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| prerinse | show 🗑
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| show | a genus of rod-shaped bacteria of the Enterobacteriaceae family
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| shigella | show 🗑
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| show | a species of bacteria commonly found in animal feces
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| food borne illness | show 🗑
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| show | A highly contagious liver infection caused by the hepatitis A virus
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| show | infectious agent is a biological agent that causes disease or illness to its host.
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| hair restraint | show 🗑
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| show | an appliance or compartment that is artificially kept cool and used to store food and drink
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| show | push or pull a hard or sharp implement across (a surface or object) so as to remove dirt or other matter
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| show | a sanitizing agent especially for use in connection with food.
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| e coli | show 🗑
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| show | a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum
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| vibrio cholerae | show 🗑
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| show | the act of cleaning one's hands with or without the use of water or another liquid, or with the use of soap for the purpose of removing soil, dirt, and/or microorganisms
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| dishes | show 🗑
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| fall prevention | show 🗑
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| management | show 🗑
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| uniform | show 🗑
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| show | a pair of lenses set in a frame resting on the nose and ears, used to correct or assist defective eyesight or protect the eyes
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| fire safety | show 🗑
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| show | a person who works for another person or for a company for wages or a salary
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| apron | show 🗑
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| silverwear | show 🗑
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| burns | show 🗑
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| HACCP | show 🗑
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| clean | show 🗑
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| show | an instrument composed of a blade fixed into a handle, used for cutting or as a weapon
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| hock | show 🗑
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| OSHA | show 🗑
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| show | is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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| show | an agency of the United States federal government whose mission is to protect human and environmental health.
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| FDCA(Food, Drug, and Cosmetic Act) | show 🗑
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| NOAA(National Oceanic and Atmospheric Administration) | show 🗑
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| show | is the U.S. federal executive department responsible for developing and executing federal government policy on farming, agriculture, forestry, and food.
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| BATFA(Bureau of Alcohol Tobacco and Firearms) | show 🗑
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| FSIS(Food Safety and Inspection Services) | show 🗑
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| show | an agency of the U.S. federal government that collected import tariffs and performed other selected border security duties
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| show | formally established in 1915 after the 1914 passing of the Smith-Lever Act and in conjunction with Texas A&M University
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| show | is a federal executive department of the U.S. government, responsible for the enforcement of the law and administration of justice in the United States, equivalent to the justice or interior ministries of other countries
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| NAL(National Agricultural Library) | show 🗑
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| FTC(Federal Trade Commision) | show 🗑
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| CDCP(Center for Disease Control and Prevention) | show 🗑
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| meat inspection | show 🗑
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| show | a warranty implied by law that goods are reasonably fit for the general purpose for which they are sold
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| show | Products that make a health claim must contain a defined amount of the nutrient that is directly linked to the health-related condition
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| show | A panel found on a package of food which contains a variety of information about the nutritional value of the food item
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| beta-Carotene | show 🗑
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| Vitamin | show 🗑
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| show | Proteins are large biological molecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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| Whey | show 🗑
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| show | become dry
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| Golden rice | show 🗑
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| Mechanical refrigeration | show 🗑
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| show | heese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein
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| show | Genes of one species can be modified, or genes can be transplanted from one species to another
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| Curd | show 🗑
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| low risk foods | show 🗑
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| bacteria | show 🗑
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| chlostridium perfringens | show 🗑
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| staphylococcus aureus | show 🗑
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| clean | show 🗑
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| show | bacterium that causes the infection listeriosis
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| show | a small infectious agent that replicates only inside the living cells of other organisms
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| high risk foods | show 🗑
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| parasites | show 🗑
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| show | make clean and hygienic
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| show | having the immune system impaired or weakened
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| medium risk foods | show 🗑
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| show | any member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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| show | a nematode parasite, occurring in rodents, pigs, horse, bears and humans, and is responsible for the disease trichinosis
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| show | a set of practices performed for the preservation of health
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Created by:
t_fleshman
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