Food Technology (Food Processing)

3. Studies the changes and processing of foods with the use of Engineering, Chemistry, Microbiology and Nutrition.
5. Foods that readily spoil.
6. Transforms raw food materials through a variety of cleaning, separation, size reduction, mixing, heating cooling and packaging.
8. Preservation of foods (Meat, fish and/or vegetables) with salt and other various ingredients.
10. Preservation of food using dry edible salt.

1. A shed or room for curing food by exposure to smoke.
2. The most sensitive vitamin of all vitamins existed.
4. Branch of food science that deals with production, preservation, research and development of food products.
7. Preservation by exposing food to smoke from burning or smoldering material.
9. Salt solution.