ingenieria de alimentos

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Across
  1. 2. Naturally occurring or synthetically manufactured substances used to preserve foodstuffs by preventing decomposition from microbial growth or chemical changes.
  2. 3. A manufacturing technique in which a product is created in stages at a series of workstations.
  3. 5. Law that requires labels listing manufacturer, packer, distributor of food.
  4. 6. the application of food science to the selection, preservation, processing packaging and distribution of food.
  5. 8. One of five basic tastes (together with salty, sweet bitter and sour) means pleasant savory taste.
  6. 10. An organism whose genetic material has had specific changes introduced into its DNA by using engineering techniques.
  7. 12. An expert in the science of foods.
  8. 14. A sweetener used extensively in processed foods and soft drinks that has undergone enzymatic processing to convert a portion of its glucose into fructose.
  9. 15. A person who purchases products for personal use.
  10. 16. A medical condition in which excess body fat has accumulated to the extent that may have an adverse effect on the health of an individual.
  11. 19. A food preservation method that helps slow down decomposition by turning residual moisture into ice to inhibit the growth of bacteria.
  12. 20. A chemical compound that is essential for normal metabolism in the body and found in natural foodstuffs or produced synthetically.
  13. 21. The length of time that foods, beverages, pharmaceutical drugs chemicals and other perishable items can be stored before unfit for consumption.
  14. 22. The exaggerated or misleading advertising, marketing, or packaging claims which companies falsely make to portray products as healthier.
  15. 24. A protein composite present in cereal grains, wheat, and related grain species such as barely and rye that provides elasticity in dough and gives final products a chewy texture.
  16. 28. Foods produced without modern synthetic inputs such as synimetic pesticides or chemical fertilizers.
  17. 29. The presentation of a product to the public in a way that is designed to build a favorable image.
  18. 30. Substances added to foods to preserve their flavors, enhance their tastes, or improve their appearances.
  19. 31. Fresh farm produced crops and goods such as fruits and vegetables.
Down
  1. 1. A prepackaged frozen or chilled meal that is typically packaged as an individual portion.
  2. 4. An act of gathering mature crops at the end of the growing season.
  3. 5. A scientist that applies the technological knowledge essential to the cost-effective production, creation of food, and commercialization of food products and services.
  4. 6. The applied science dedicated to the study of the physical, chemical, and biochemical nature of foods and the principles of food processing
  5. 7. A method of preserving and sterilizing that exposes food to very high pressure and causes inactivation of certain microorganisms and enzymes.
  6. 9. The production of large quantities of standardized products often through the use of assembly lines.
  7. 11. The way a product physically and chemically interacts with the mouth as described by sensations such as dryness gumminess and moisture.
  8. 13. The transformation of raw ingredients into food or the transformation of food into other forms to produce attractive, marketable, and convenient food products.
  9. 15. Commercially prepared food designed for ease of consumption.
  10. 17. The process by which organic substances are broken down into simpler forms of matter and become unfit to eat.
  11. 18. A method of food preservation in which water or moisture is removed.
  12. 23. A preventive approach to food safety production processes that reduces the risk of hazards that can cause unsafe finished products.
  13. 25. A food or product that contains many key dietary nutrients like protein fiber, vitamins, and minerals relative to the number of calories it contains.
  14. 26. A group of related products marketed by the same company.
  15. 27. A food preservation method used to seal contents in airtight containers that typically extends shelf life by one to five years.