Food Science

2. is the study of substances that make up food and the nutrients found in food.
5. the selling of foods to wholesale buyers, retail markets, institutions, and restaurants.
7. involves the conversion of raw agricultural products into finished products.
9. is the study of the characteristics of living organisms and their products that are used for food.
11. addition of a nutrient to foods (vitamins A and D in milk, calcium in cereal)
14. the natural breakdown of food products
16. includes farming, ranching, and fishing. Planting, harvesting, selection, storage, and handling of agricultural products are all a part of production.
19. the study of the substances we eat, their makeup, and the processes used to alter those substances
20. a mixture of two liquids whose droplets do not normally blend (oil and water)
21. the natural breakdown of sugars in plant materials
22. the complete destruction of microorganisms

1. the condition of a food to be in an appealing physical condition
3. involves transportation and storage.
4. without oxygen
6. a chemical process in which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds
8. - a controlled bacterial population that is added to foods
10. any substance a food producer intentionally adds to a food for a specific purpose.
12. is the study of the physical characteristics of food.
13. with oxygen
15. careers in preparing food products for direct consumption by consumers
17. addition of water to dehydrated foods
18. the time required for a food product to reach an unacceptable quality.