FSN Food Science Final Study Guide

Flashcards for vocabulary review.

Natural Food Ingredient

Ingredient derived directly from sources like fruits and herbs.

Artificial Food Ingredient

Synthetically made ingredient but chemically similar to natural substances.

Preservatives

Food ingredients that help to preserve safety and freshness.

GRAS

Generally Recognized as Safe; determined by experts.

Monosodium Glutamate (MSG)

Enhances umami (savory) flavor in foods.

Aspartame

Artificial sweetener, approximately 180 times sweeter than sugar.

Antimicrobials

Preservatives that prevent microbial growth in foods, such as nitrates.

Antioxidants

Preservatives that prevent oxidation and rancidity in foods, such as vitamins C & E.

Nitrosamines

Formed from cured meats; classified as a Group 2A carcinogen.

Food Allergy

Immune system reaction to food proteins.

Hygiene Hypothesis

Cleaner environments may lead to an increased prevalence of allergies.

Gliadin

A component of gluten that triggers an immune response in Celiac Disease.

Glutenin

A component of gluten that helps in dough structure.

Celiac Disease

Autoimmune disease where gluten damages the intestines.

Gluten

Protein found in wheat, rye, and barley.

EpiPen

Used for severe allergic reactions.

Big 9 Allergens (U.S.)

Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soy, Sesame.

Non-Celiac Gluten Sensitivity

Condition with symptoms similar to celiac disease, but without intestinal damage.

Wheat Allergy

Immune reaction to wheat proteins.

GMOs

Genetically Modified Organisms; organisms with altered DNA via genetic engineering.

Transgenesis

Adding genes from other species to an organism.

RNA interference

Silencing genes in an organism.

Gene editing (CRISPR)

Precise DNA changes in an organism.

Bioengineered Labeling

Food label indicating that the food contains GMO ingredients.

Food Processing

Turning raw ingredients into edible, safer, tastier, or longer-lasting food.

Minimally processed foods

Washed, cut, frozen foods.

Moderately processed foods

Foods with added ingredients.

Highly processed foods

Foods heavily altered with additives.

Extrusion

Dough pushed through a mold under heat/pressure.

Puffing (food processing)

Water turns to steam and expands the food.

Standard of Identity (SOI)

Certain percentage of milk fat is required.

High Pressure Processing (HPP)

Used to inactivate browning enzyme (PPO).

Modified Atmosphere Packaging (MAP)

Replaces air with nitrogen or CO₂ to extend shelf life.

Aseptic Packaging

Food and container sterilized separately.

Canning

Uses heat and pressure to preserve food.

Retort processing

Kills deadly Clostridium botulinum bacteria.

Hurdle Technology

Combines methods for safety.

Ionizing Irradiation

Uses energy to kill microbes.

Pasteurization

Heat treatment to reduce spoilage organisms and pathogens.

Sterilization

Heat treatment that destroys all microorganisms.

Aerobic respiration

Respiration with oxygen; yields 36 ATP.

Anaerobic respiration

Respiration without oxygen; yields 2 ATP + lactic acid.

PSE (Pale, Soft, Exudative)

Meat defect caused by short stress before slaughter.

DFD (Dark, Firm, Dry)

Meat defect caused by long stress before slaughter.

Myoglobin

Protein responsible for meat color.

Fruit Ripening

Process involving changes in starches, color, and texture.

Pectin breakdown

Causes the texture of fruits to softens as they ripen.

Beta-carotene

Precursor to Vitamin A, found in carrots and mangoes.

Chlorophyll

Green pigment in plants that break down during fruit ripening leading to color changes.

Food Additives Amendment (1958)

Requires safety proof before food additives can be used.