FOOD SCIENCE

7. perceive or detect the odor or scent of (something).
9. the faculty of perceiving sounds
10. Substances that are easily changed into vapor when heated and add to the odor.
11. the sensation of flavor perceived in the mouth and throat on contact with a substance.
13. commodities offered for sale.
15. is a person who purchases goods and services for personal use.
17. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
18. How many main groups are there in the sensory evaluation panels?
19. A salt that interacts with other ingredients to enhance salty and sour tastes.

1. knowing how to buy, prepare and store food to prevent the spread of harmful bacteria that cause foodborne illnesses, like Salmonella and E. coli
2. Related to the sense of smell.
3. Activities, materials, and techniques used to supplement traditional sales.
4. come into or be in contact with.
5. Distinctive quality that comes from a food’s unique blend of appearance, taste, odor, feel, and sound.
6. The amount of money needed to purchase something.
7. a thing that one sees or that can be seen.
8. Sensory organs located on various parts of the tongue.
12. The qualities of a food identified by the senses. How it looks, tastes, smells, sounds, and feels when eaten.
14. Unable to distinguish between the flavors of some foods
16. A decorative arrangement added to food or drink.