Key Food Science & Communication Vocabulary

A set of vocabulary flashcards covering essential terms in consumer communication, dairy science, plant and animal proteins, egg and meat technology, fats, emulsions, and food safety.

Consumer Document

Any written material intended for the general public rather than a scientific or academic audience.

Target Audience

The specific group (e.g., students, seniors, new moms) a document is designed to reach and influence.

White Space

Unprinted areas that make a page look less crowded and easier to read.

Colour Blind-Safe Palette

Colour combinations (avoiding red/green, red/black) chosen so materials remain legible for colour-blind readers.

Casein

The main milk protein (≈82 %) that coagulates in acid and forms curds for yogurt and cheese.

Whey Proteins

Milk proteins (≈18 %) that remain in solution after casein curdles; include β-lactoglobulin and α-lactalbumin.

Lactose

The disaccharide sugar in milk (galactose + glucose) responsible for slight sweetness; least soluble common sugar.

Pasteurization

Heat treatment (e.g., 72 °C 15 s) that destroys pathogens and extends milk shelf life.

UHT Milk

Ultra-High-Temperature milk heated to ≈138 °C for 2 s, packaged aseptically and shelf-stable for months.

Homogenization

Mechanical process forcing milk through small openings to permanently reduce fat-globule size and prevent cream separation.

Lactose Intolerance

Inability to digest lactose due to low intestinal lactase, causing bloating, diarrhea and gas.

Evaporated Milk

Canned milk with 60 % of water removed, sterilized, sometimes fortified and slightly caramelized.

Sweetened Condensed Milk

Canned milk with ~50 % water removed plus sugar (≈55 % total), preserved by high osmotic pressure.

Dry Milk Powder

Milk dehydrated to 2–3 % moisture for long shelf life and easy transport.

Plant-Based Beverage

Liquid made from soy, oat, almond, etc.; often fortified and used as milk alternative.

Legume

A plant in the Fabaceae family; includes beans, peas, lentils; fixes atmospheric nitrogen.

Pulse

The dried edible seed of a legume (e.g., dried lentils, chickpeas).

Nitrogen Fixation

Symbiotic conversion of atmospheric N₂ to ammonia in legume root nodules, raising plant protein.

Oligosaccharides

Small carbohydrate chains in legumes that humans can’t digest; bacterial fermentation causes flatulence.

Phytates

Plant compounds that bind minerals and reduce their absorption; reduced by soaking/cooking legumes.

Lectins

Proteins in legumes that can inhibit nutrient absorption; inactivated by boiling.

Complete Protein

Protein source containing all essential amino acids in adequate proportions (e.g., eggs, soy, quinoa).

Nut Skin (Pellicle)

Tannin-rich outer layer of nuts that can impart astringency and colour.

Lecithin

Phospholipid in egg yolk and soy that acts as a natural emulsifier.

Ovalbumin

Major egg-white protein (≈54 %) that denatures easily and contributes to structure and sulphur flavour.

Ovotransferrin

Egg-white protein that binds iron and coagulates first during heating, setting egg whites.

Ovomucin

Egg-white glycoprotein responsible for the thick albumen’s gel-like consistency in fresh eggs.

Chalazae

Twisted egg-white cords that anchor the yolk in the shell’s centre.

Candling

Inspection method where eggs are lit from behind to assess interior quality and detect defects.

Coagulation

Denaturation and bonding of proteins into a solid network under heat, acid, salt or enzymes.

Maillard Reaction

Browning reaction between amino acids and reducing sugars producing flavour and colour in cooked foods.

Marbling

Intramuscular fat streaks in meat that enhance flavour, juiciness and tenderness.

Collagen

White connective-tissue protein that converts to tender gelatin during moist heat cooking.

Elastin

Yellow connective tissue in meat that remains tough; removed or mechanically tenderized.

Myoglobin

Oxygen-binding muscle pigment giving red meat its colour; oxidizes to brown metmyoglobin.

Aging (Meat)

Controlled storage (14–21 days) allowing enzymatic tenderization and flavour development post-mortem.

Salmonella

Pathogenic bacteria commonly associated with raw eggs and poultry; killed at ≥ 71 °C.

Smoke Point

Temperature at which fat begins to smoke continuously, signalling decomposition and flavour loss.

Hydrogenation

Industrial addition of hydrogen to unsaturated fats, increasing solidity and creating trans fats.

Trans Fat

Partially hydrogenated fat with trans double bonds; raises LDL cholesterol; now banned in Canada.

Triglyceride

Glycerol molecule esterified with three fatty acids; basic chemical form of food fats.

Saturated Fat

Fatty acid chain fully loaded with hydrogen; solid at room temperature; raises LDL cholesterol.

Unsaturated Fat

Fatty acid containing one (mono-) or more (poly-) double bonds; generally liquid at room temperature.

Cis Fatty Acid

Natural unsaturated fat where hydrogens are on same side of double bond, creating a bend in chain.

Plasticity (Fat)

Ability of a fat to be molded and retain shape over a range of temperatures (e.g., shortening).

Oxidative Rancidity

Spoilage caused by oxygen reacting with unsaturated fats, producing off-odours and flavours.

Antioxidant

Compound such as BHA, BHT or vitamin E that slows oxidative rancidity in fats.

Winterization

Chilling and filtering process that removes solid fractions so oils remain clear when refrigerated.

Emulsion

Stable mixture of two immiscible liquids where one is dispersed as droplets in the other.

Oil-in-Water Emulsion

Emulsion with oil droplets dispersed in a continuous water phase (e.g., mayonnaise).

Water-in-Oil Emulsion

Emulsion with water droplets dispersed in fat (e.g., butter, margarine).

Foam (Food)

Colloidal dispersion of gas bubbles in a liquid or semi-solid matrix (e.g., meringue, whipped cream).

Mayonnaise

Permanent oil-in-water emulsion of ≥ 65 % oil with egg yolk, vinegar/lemon juice and seasonings.

French Dressing

Temporary emulsion (vinaigrette) typically 3 parts oil to 1 part vinegar plus seasonings.

Roe

Fish eggs (e.g., caviar, salmon roe) eaten as delicacy; high in protein and omega-3 fats.

Surimi

Minced, washed fish protein paste used to manufacture imitation crab and other seafood analogues.

Game Meat

Meat from wild animals (e.g., venison, rabbit, duck) typically leaner and stronger-flavoured than domestic meat.

Nitrosamine

Potential carcinogenic compound formed when nitrites in cured meats react with amines during high-heat cooking.

Freezer Burn

Dehydration and oxidation damage on frozen foods due to exposure to air, causing dry, off-flavoured areas.

Carry-Over Cooking

Rise in internal temperature (≈5–10 °C) of meat after removal from heat source due to residual heat.

Bloom (Egg)

Natural cuticle on fresh eggs that seals pores; washed off in commercial processing.

Rigor Mortis (Meat)

Post-mortem muscle stiffening as actin and myosin form permanent cross-links; resolves during aging.

Nitrite Curing

Use of sodium nitrite to preserve, colour and flavour meats like ham and bacon.

Foaming Agent

Substance (e.g., egg white proteins) that lowers surface tension and stabilizes gas bubbles in foams.

Syneresis

Weeping of liquid from a gel or coagulated protein matrix (e.g., over-cooked custard).

Tenderization (Enzymatic)

Use of proteolytic enzymes (papain, bromelain, ficin) to break down meat connective tissue.

Flatulence Factors

Legume oligosaccharides (raffinose, stachyose) fermented by gut bacteria, producing gas.

Phytoestrogens

Plant compounds (e.g., isoflavones in soy) that can mimic estrogenic activity in the body.

Chymosin (Rennet)

Enzyme used in cheese making that specifically cleaves κ-casein, enabling curd formation.

Cold Pack Cheese

Spreadable blend of ground natural cheeses mixed without heat, often flavoured.

Processed Cheese

Product made by grinding natural cheese with heat and emulsifying salts for uniform meltability.

Lutein & Zeaxanthin

Xanthophyll pigments providing yolk colour and functioning as antioxidants in the eye.

Hydrolytic Rancidity

Spoilage involving lipase-catalyzed release of free fatty acids, giving soapy or bitter flavours.

Pickling (Eggs)

Preservation method using acidic brine to lower pH and inhibit microbial growth in hard-cooked eggs.

Synergist (Antioxidant)

Compound (e.g., citric acid, EDTA) that enhances effectiveness of another antioxidant by binding metals.

Blanching (Nuts)

Removal of nut skins by brief heat treatment followed by cooling and rubbing off pellicles.

Flash Freezing

Rapid freezing technique producing small ice crystals and minimal cell damage in foods.

Surfactant

Another term for surface-active agent; lowers surface tension, stabilizing emulsions and foams.

Winter Wheat (Protein)

Cereal grain with moderate gluten-forming proteins; complements legumes to form complete proteins.

Hydrophilic–Lipophilic Balance (HLB)

Scale describing an emulsifier’s ratio of water-loving to fat-loving properties, guiding emulsion design.