Food Science

3. What gives us the ability to taste.
7. Decorative arrangement added to food or drink.
8. Sharp acidic taste.
9. A danger or risk
11. The sense we use to detect flavor.
14. How a food feels and sounds while eating.
15. The sense we use to detect aromas.
17. Sensory (____) are the qualities of food identified by the senses. How it looks, tastes, smells, sounds, and feels when eaten.
19. How good a food is for you or tastes.
20. The sense we use to view our surroundings.
21. Sensory (____) is scientifically testing foods, using the human senses of sight, smell, taste, touch, and hearing.
22. (____) hazards are created by sanitizers, pesticides, and antibiotics.

1. The distinct taste of a food or drink.
2. Negative word to describe a smell.
4. Anything that is used to make food.
5. Unpleasant or disagreeable taste.
6. (____) hazards caused by bones, rocks, and metal.
8. Protection from danger while eating.
9. The sense we use to detect sound.
10. A taste threshold rated concerning dilute hydrochloric acid.
12. Food is exposed to Humans' mouths, humans' hands, Animals, and Industrial environments.
13. The sense we use to feel physical elements.
16. (____) hazards are caused by bacteria, viruses, and parasites.
18. Someone who buys a service/product.