Food Science

3. Farming that works with natural ecosystems to produce food sustainably.
4. Heating food to kill harmful bacteria and make it safer to eat.
11. The length of time food stays safe and high quality before spoiling.
12. The use of radiation to kill bacteria and pests in food and increase shelf life.
15. The spread of harmful bacteria or substances from one food or surface to another.
18. A substance in food that the body needs for energy, growth, and health.
20. Changing raw ingredients into food products through methods like cooking, freezing, or packaging.
21. Units used to measure the amount of energy in food.
22. The steps food goes through from farm to consumer.
23. A process where microorganisms like yeast or bacteria change food chemically, often creating flavors or preserving food.

1. Food produced without most synthetic pesticides or fertilizers.
2. Sickness caused by eating contaminated food.
5. A substance added to food to help it last longer and prevent spoilage.
6. A harmful microorganism, such as bacteria or viruses, that can cause illness in food.
7. Information on food packaging that tells consumers about ingredients and nutrition.
8. Adding nutrients to foods to improve nutrition, such as adding vitamin D to milk.
9. The date showing when food may no longer be at its best quality.
10. A substance added to food for flavor, color, texture, or preservation.
13. A nutrient that helps build and repair muscles and body tissues.
14. A nutrient that stores energy and helps protect organs and absorb vitamins.
16. The amount of food listed on a nutrition label used to calculate nutrition information.
17. A nutrient that provides the body with quick energy.
19. Adding nutrients back to foods that were lost during processing.