FOOD SCIENCE

3. knowing how to buy, prepare and store food to prevent the spread of harmful bacteria that cause foodborne illnesses, like Salmonella and E. coli
4. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
5. a thing that one sees or that can be seen.
6. The amount of money needed to purchase something.
7. the faculty of perceiving sounds
8. commodities offered for sale.
11. Substances that are easily changed into vapor when heated and add to the odor.
13. Sensory organs located on various parts of the tongue.
14. Unable to distinguish between the flavors of some foods
15. is a person who purchases goods and services for personal use.

1. the sensation of flavor perceived in the mouth and throat on contact with a substance.
2. A salt that interacts with other ingredients to enhance salty and sour tastes.
6. Activities, materials, and techniques used to supplement traditional sales.
9. How many main groups are there in the sensory evaluation panels?
10. Related to the sense of smell.
12. perceive or detect the odor or scent of (something).
14. come into or be in contact with.