Food Science Unit 1

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Across
  1. 2. A specialized function or mechanism by which an animal receives and responds to external or internal stimuli.
  2. 4. To sense the flavor of something you are eating or drinking.
  3. 5. The combined effect of taste and aroma.
  4. 6. The sense through which a person or animal becomes aware of light, color, etc. by using the eyes.
  5. 7. The odor of a food
  6. 9. A strong meaty taste imparted by glutamate and certain other amino acids: considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.
Down
  1. 1. United States Department of Agriculture. Responsible for developing and overseeing farming, agriculture, and the food supply for the entire country.
  2. 3. To perceive an odor or scent of an object through stimuli affecting the olfactory nerves.
  3. 4. How a food product feels to the fingers, tongue, teeth, and palate.
  4. 5. Food and Drug Administration. A federal agency responsible for monitoring trading and safety standards in the food and drug industry.
  5. 8. The tactile sensation a food gives to the mouth.