Food Science

3. A molecule made up of amino acids, for your body to function properly.
6. A unit of energy that measures how much energy food provides to the body.
8. Able or likely to cause harm, damage, or loss Biological living; bacteria, viruses, parasites,insects, etc.
10. Living; Bacteria, viruses, Parasites, Insects, etc.
11. Bone, rocks, metals, hair, etc.
12. Substances created by plants and animals that are poisonous to humans.
14. A carbohydrate to keep your digestive system healthy.
15. Sanitizers, pesticides, antibiotics, etc.
16. Sight, sound, smell, taste, and touch.
19. An organism that lives in or on an organism of another species and benefits it by deriving nutrients at another's expense.
20. A low quality or standard, or is in a bad condition.

1. Situation with the potential harm in terms of human injury or ill health.
2. A substance added in small amounts to something else, to improve, strengthen, or otherwise alter it.
4. The study of the physical, biological, and chemical makeup of food.
5. An inability to detect bitter, sweet, salty, and sour tastes.
7. Material containing or consisting of carbohydrates, fats, and proteins used in the body of an animal to sustain growth, repair, and vital processes.
9. The sum of food consumed by a person or other organism.
13. Measures, analyzes, and interprets the reactions of people to products as perceived by the senses.
17. The process of providing or obtaining the food necessary for health and growth.
18. The sum of all properties and attributes of a food item that are acceptable to the customer.