Intro to Food Science

2. a mixture of two liquids whose droplets do not normally blend (oil and water)
3. the condition of a food to be in an appealing physical condition
9. addition of water to dehydrated foods
12. addition of a nutrient to foods (vitamins A and D in milk, calcium in cereal)
13. a controlled bacterial population that is added to foods
14. without oxygen
15. any substance a food producer intentionally adds to a food for a specific purpose
16. the study of the physical characteristics of food.
18. the time required for a food product to reach an unacceptable quality
19. with oxygen
20. involves transportation and storage
21. the study of the characteristics of living organisms and their products that are used for food
22. the study of substances that make up food and the nutrients found in food

1. the natural breakdown of sugars in plant materials
4. involves the conversion of raw agricultural products into finished products
5. includes farming, ranching, and fishing. Planting, harvesting, selection, storage, and handling of agricultural products are all a part of production.
6. the selling of foods to wholesale buyers, retail markets, institutions, and restaurants
7. the natural breakdown of food products
8. a chemical process in which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds
10. the complete destruction of microorganisms
11. careers in preparing food products for direct consumption by consumers
17. the study of the substances we eat, their makeup, and the processes used to alter those substances