Food Science
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| food industry | 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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| gourmet | a connoisseur of good food; a person with a discerning palate
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| trucker | a long-distance truck driver.
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| wholesaler | 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 | the state, fact, or period of being mature.
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| processing | perform a series of mechanical or chemical operations on (something) in order to change or preserve it
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| harvester | the person gathering crops
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| grades | a particular level of rank, quality, proficiency, intensity, or value.
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| distributor | an agent who supplies goods to stores and other businesses that sell to consumers
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| packer | a person or machine that packs something, especially someone who prepares and packs food for transportation and sale.
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| producer | a person who oversees all aspects of video production on a television program
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| harvesting | gathering (a crop) as a harvest.
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| retailer | use drop shipping technique
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| microorganisms | microbe is an organism that is so small that it is microscopic
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| spoiled | diminish or destroy the value or quality of.
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| germ | a microorganism, especially one that causes disease.
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| grader | a person or thing that grades
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| nutrients | nutritional components in foods that an organism utilizes to survive and grow.
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| dehydration | your body does not have as much water and fluids as it should
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| evisceration | removal of viscera (internal organs, especially those in the abdominal cavity)
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| blanching | make white or pale by extracting color; bleach.
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| fermentation | metabolic process that converts sugar to acids, gases, and/or alcohol.
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| sweetbreads | the thymus gland (or, rarely, the pancreas) of an animal, especially as used for food
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| condensed milk | canned milk that has been thickened by evaporation and sweetened.
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| carcass | the dead body of an animal.
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| kosher | Cooking, cutting, serving, and eating food that is satisfying the requirements of Jewish law.
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| shackles | primary connecting link in all manner of rigging systems, from boats and ships to industrial crane rigging, as they allow different rigging subsets to be connected or disconnected quickly
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| refrigeration | a process of moving heat from one location to another
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| freeze-drying | preserve (something) by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation.
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| smokers | a person or device that smokes fish or meat
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| tankage | the storage capacity of a tank.
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| collagen | the main structural protein of the various connective tissues in animals
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| irradiation | the process or fact of irradiating or being irradiated.
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| canning | a method of preserving food in which the food contents are processed and sealed in an airtight container
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| slaughter | the killing of animals for food
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| split carcass | sides of the animal
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| cream | 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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| shelf life | the length of time for which an item remains usable, fit for consumption, or saleable.
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| giblets | the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup
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| viscera | the internal organs in the main cavities of the body, especially those in the abdomen, e.g., the intestines.
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| hoist | 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 | the length of time that a person has lived or a thing has existed
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| food | any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
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| casein | is the name for a family of related phosphoproteins
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| rendering insensible | an animal that is unconscious
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| bleeding out | exsanguination
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| leaf fat | dense fat occurring in layers around the kidneys of some animals, especially pigs.
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| tripe | the first or second stomach of a cow or other ruminant used as food.
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| singe | burn (something) superficially or lightly.
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| cottage cheese | soft, lumpy white cheese made from the curds of slightly soured milk
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| block beef | Edible muscle from cattle, which is commonly consumed throughout the world except where it is taboo
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| humidity | the state or quality of being humid.
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| sanitation | the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage or wastewater.
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| cross contamination | This occurs when raw meat, poultry, seafood and eggs come in contact with ready-to-eat foods
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| norwalk virus | also known as winter vomiting virus, is a virus named after Norwalk, Ohio, in the United States, where an outbreak of acute viral gastroenteritis occurred among children at Bronson Elementary School in November 1968
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| microorganism | microbe is an organism that is so small that it is microscopic
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| wash | clean with water and, typically, soap or detergent
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| temperature danger zone | The temperature range in which food-borne bacteria can grow
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| prerinse | to wash lightly, as by pouring water into or over or by dipping in water
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| salmonella | a genus of rod-shaped bacteria of the Enterobacteriaceae family
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| shigella | a genus of Gram-negative, facultative anaerobic, nonspore-forming, nonmotile, rod-shaped bacteria closely related to Salmonella
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| campylobacter jejuni | a species of bacteria commonly found in animal feces
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| food borne illness | Illness caused by food contaminated with bacteria, viruses, parasites, or toxins
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| hepatitis a | A highly contagious liver infection caused by the hepatitis A virus
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| pathogen | infectious agent is a biological agent that causes disease or illness to its host.
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| hair restraint | when properly worn by food service personnel, demonstrate a commitment to good sanitation practices
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| refrigerator | an appliance or compartment that is artificially kept cool and used to store food and drink
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| scrape | 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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| sanitizer | a sanitizing agent especially for use in connection with food.
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| e coli | a Gram-negative, facultatively anaerobic, rod-shaped bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms.
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| clostridium botulinum | a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum
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| vibrio cholerae | a Gram-negative, comma-shaped bacterium
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| wash hands | 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 | a shallow, typically flat-bottomed container for cooking or serving food
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| fall prevention | the prevention of harm to patients, where harm can occur through errors of commission and omission
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| management | businesses and organizations is the function that coordinates the efforts of people to accomplish goals and objectives using available resources efficiently and effectively.
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| uniform | the distinctive clothing worn by members of the same organization or body or by children attending certain schools
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| glasses | 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 | being so constructed or protected as to be safe from destruction by fire
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| employees | a person who works for another person or for a company for wages or a salary
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| apron | a protective or decorative garment worn over the front of one's clothes and tied at the back
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| silverwear | dishes, containers, or cutlery made of or coated with silver.
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| burns | Damage to the skin or deeper tissues caused by sun, fire, electricity, or chemicals
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| HACCP | system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
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| clean | free from dirt, marks, or stains
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| knife | an instrument composed of a blade fixed into a handle, used for cutting or as a weapon
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| hock | the joint in a quadruped's hind leg between the knee and the fetlock, the angle of which points backward
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| OSHA | Occupational Safety and Health Administration
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| FDA(Food and Drug Administration) | 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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| EPA(Environmental Protection Agency) | 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) | is a set of laws passed by Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, and cosmetics.
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| NOAA(National Oceanic and Atmospheric Administration) | an agency in the Department of Commerce that maps the oceans and conserves their living resources
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| USDA(US Department of Agriculture) | 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) | a federal law enforcement organization within the United States Department of Justice.
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| FSIS(Food Safety and Inspection Services) | an agency of the USDA is the public health regulatory agency responsible for ensuring that that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged
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| USCS(US Customs Service) | an agency of the U.S. federal government that collected import tariffs and performed other selected border security duties
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| TCES(Texas Cooperative Extension Services) | 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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| USDOJ(US Department of Justice) | 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) | a library of agricultural terms and definitions
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| FTC(Federal Trade Commision) | an independent agency of the United States government, established in 1914 by the Federal Trade Commission Act.
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| CDCP(Center for Disease Control and Prevention) | a federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health
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| meat inspection | a United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions
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| merchantability | a warranty implied by law that goods are reasonably fit for the general purpose for which they are sold
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| food claims | 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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| food labeling | 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 | β-Carotene is a strongly colored red-orange pigment abundant in plants and fruits.
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| Vitamin | A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts
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| Protein | Proteins are large biological molecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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| Whey | Whey, also called milk serum or milk permeate, is the liquid remaining after milk has been curdled and strained.
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| drying | become dry
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| Golden rice | Golden rice is a variety of rice produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of rice
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| Mechanical refrigeration | often referred to simply as refrigeration, is a process by which heat is removed from a location using a man-made heat-exchange system.
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| Cheese | 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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| transgenic organisms | Genes of one species can be modified, or genes can be transplanted from one species to another
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| Curd | Curds are a dairy product obtained by curdling milk
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| low risk foods | . Low risk foods carry a “Best Before” or “Best Before End” shelf life
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| bacteria | large domain of prokaryotic microorganisms
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| chlostridium perfringens | Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium
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| staphylococcus aureus | gram-positive coccal bacterium that is a member of the Firmicutes, and is frequently found in the human respiratory tract and on the skin
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| clean | free from pollution or other dangerous substances
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| listeria monocytogenes | bacterium that causes the infection listeriosis
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| virus | a small infectious agent that replicates only inside the living cells of other organisms
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| high risk foods | any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking
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| parasites | an organism that lives on or in a host and gets its food from or at the expense of its host
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| sanitize | make clean and hygienic
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| immunocompromised | having the immune system impaired or weakened
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| medium risk foods | Foods found to contain up to about 8mg phytanic acid in a normal serving
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| fungi | 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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| trichinella spiralis | a nematode parasite, occurring in rodents, pigs, horse, bears and humans, and is responsible for the disease trichinosis
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| personal hygiene | a set of practices performed for the preservation of health
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