some important terms used in food science and technology

SOME IMPORTANT TERMS USED IN FOOD SCIENCE AND TECHNOLOGY 

1. FOOD ANALYSIS

Food analysis deals with the principles, methods and techniques necessary for qualitative and quantitative physical and chemical analysis of food products and ingredients. the analysis should be related to standards and regulations as per the government regulatory agencies. (FSSAI)

2. FOOD MICROBIOLOGY

Food microbiology is the study of the microbial ecology related to foods, the effect of environment on food spoilage, the physical, chemical and biological destruction of microbiological examination of foodstuffs, public health safety and sanitation microbiology.

3. FOOD PROCESSING

Food processing covers general characteristics of raw food material, principles and methods of food preservation, factors that influence the quality, packaging, waste management, good manufacturing practices sanitation procedures. etc.

4. FOOD ENGINEERING AND PACKAGING

Food engineering involves the study of engineering concepts and unit operations used in food processing such as thermodynamics, fluid flow, heat and mass transfer, food packaging aspects, etc.

5. FOOD ADDITIVES

Food additives are defined as a substance added intentionally to food, generally in small quantities to improve its functional, physical and sensory properties such as appearance, color, flavors, texture, acceptability, taste and storage behavior also.

6. FOOD FERMENTATION 

Fermentation is a biological process that breakdown organic materials, which is carried out by microorganisms such as bacteria, yeast, and mold to desirable end products.

7. FUNCTIONAL FOOD

Functional food provides health benefits beyond the nutrient contribution when they are eaten on a regular basis in adequate amount. functional food has a positive effect on a person's health, physical performance or state of mind, in addition they check a number of health disorders.

8. FOOD SAFETY AND REGULATION 

Food safety and regulation is related to food sanitation, safety, and hygiene to a food item, public health, and regulation. the food safety and standards authority of India (FSSAI) has been established under the food safety and standards ACT, 2006.

9. FOOD CHEMISTRY

Food chemistry covers the basic composition, structure, properties, and changes occurring during processing and utilization.

10. FOOD FORTIFICATION

Food fortification is defined as the process whereby nutrients are added to enrich foods in relatively small quantities to maintain or improve the nutritional quality of the diet.