Food Technology
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Food Technology
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1. Following confirmation of the product specification - the product would be scaled up from bench scale to pilot- plant scale - so that a larger volume of product can be made and wider market testing undertaken. Following acceptance in a test market -

2. The incorporation of gas into a food product. It may be air - which is often beaten in - or carbon dioxide - which can be introduced under pressure (for example) - to aerated water or by the action of yeast (for example - in bread)

3. Rice - wheat - maize - potatoes

4. A complex - high- molecular- weight - organic compound consisting of an amino acid joined by a peptide bond.

5. All aspects of the processing - preparation - storage - cooking and serving of food to make sure that it is safe to eat

6. A plant or animal in which the DNA has been altered through the insertion of genetic material from another source. Most often used in agricultural crops to increase the resistance to herbicides or to engineer pesticides into crops.

7. A measurement of the relative percentages of fat and muscle mass in the human body - in which weight in kilograms is divided by height in meters and the result used as an index of obesity

8. Chronic food insecurity in which food intake is insufficient to meet basic energy requirements on a continuing basis

9. Natural compounds formed through geological processes

10. Is the conversion of a crop into a product that may or may not be consumed directly. Undertaken to enhance the shelf life - for example - flour - or ease of distribution of a product - for example - concentration of orange juice

11. A sugar (a carbohydrate) composed of two monosaccharide molecules.

12. An organic compound that contains aliphatic hydrocarbons - essential for the structure and function of living cells. Examples include fats - waxes and steroids

13. Are used to confirm precise requirements for key parameters of a food product - for example - sweetness - flavour - texture. The taste panel would reflect the characteristics of the target market

14. The water in food that is not bound to food molecules - which can support the growth of bacteria - yeasts and fungi - and is measured on a scale of 0 (bone dry) to 1.0 (pure water)

15. Organic molecules required by a living organism in minute amounts - but which the organism cannot synthesize

16. Hypersensitivity to dietary substances

17. A disease of young children that results from a diet that is low in high biological value protein

18. A fatty acid in which no double bonds are present between the carbons of the fatty acid chains

19. Carboxylic acids with a long hydrocarbon chain - usually straight.

20. A polymer comprising many monosaccharide molecules joined by glycosidic links. For example - starch and cellulose

21. Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption

22. Low levels of food intake - which can be transitory (as a result of crisis) - seasonal or chronic (when it occurs on a continuing basis)

23. A compound that cannot be made in the body but has to be provided ready- made in the diet - for example - vitamins - essential fatty acids and essential amino acids.

24. Refers to increased body weight in relation to height - when compared to some standard of acceptable or desirable weight. A body mass index of more than 25 is defined as overweight by the World Health Organization.

25. Result of prolonged low level of food intake and/or poor absorption of food consumed. Manifestations include wasting - stunting or underweight - reduced cognitive ability - poor health status and low productivity

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