Fundamental Food Technology

These flashcards cover essential vocabulary and key concepts related to food technology, food safety, microbiology, nutrition, and the food service industry.

Food Technology

The application of food science principles to the selection, preservation, processing, packaging, distribution, and utilization of safe, nutritious, and high-quality food products.

Food Chemistry

The branch of science that studies the chemical composition of food and the chemical changes that occur during processing, storage, preparation, and digestion.

Microbiology

The branch of science that studies microorganisms, tiny living organisms that are too small to be seen with the naked eye.

Food Microbiology

Focuses on how microorganisms cause food spoilage, food borne illnesses, help in food production, and affect food safety and preservation.

Nutrition

The science that studies how the body uses food for growth, energy, repair, and overall health.

Quality Control (QC)

The process of ensuring that products meet established standards of safety, quality, consistency, and customer satisfaction.

Sanitation

Maintaining cleanliness to prevent contamination of food by harmful microorganisms, chemicals, or foreign objects.

Food Safety

Ensures that food does not cause illness and that products are safe for consumption.

Macronutrients

Nutrients required by the body in large amounts because they provide energy and structural materials.

Micronutrients

Nutrients required in smaller amounts but essential for maintaining health.

Food Composition

Refers to the nutrients and chemical substances present in food that determine its nutritional value, taste, texture, and quality.

Carbohydrates

Primary sources of energy for the body, supporting brain function and metabolism.

Proteins

Essential for growth, development, and repair of body tissues; made up of amino acids.

Fats (Lipids)

Concentrated sources of energy that play important roles in the body, including absorption of fat-soluble vitamins.

Vitamins

Organic compounds that help regulate body processes and support growth and immunity.

Minerals

Inorganic nutrients needed for body structure and functions.

Food Science

The study of the physical, biological, and chemical properties of food and processes used to produce, process, preserve, and prepare food products.

Food Service

The system of preparing, cooking, and serving food and beverages to people outside their homes.

Commercial food service

Includes restaurants, cafes, fast-food outlets, and hotels that operate for profit.

Non-commercial food service

Includes schools, colleges, hospitals, and hostels that serve specific groups.

Food Safety Regulations

Government regulations designed to ensure food products are safe to eat.