Sensory Evaluation
What is the shape, size, color, and condition of a product?
Apperance
The process of putting scientific knowledge to practical use
Applied Science
Food bacteria is likely to thrive between 40*F- 140*F
Danger Zone
Early Food Discoveries, Industrial Revolution, Government Regulation of the Food Industry of Food
Three Periods in the development
Grain, Protein, Fruit, Vegetable, Dairy
MyPlate
The combined effects of taste nd aroma.
Flavor
A possible solution to a problem based on available evidence,
Hypothesis
Keeping clean everything that comes in contact with food to help prevent disease is called
Sanitation
Lowering the quality and safety of a product by adding inferior or toxic ingredients
Food Analogs
A brief letter that you send along with a resume in order to introduce yourself to a potential employer
Cover Letter
A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
Olfactory Bulb
A fact, occurrence, circumstance, or process that can be observed.
Phenomeon
A system used to protect the food supply by identifying steps at which food products may be at risk of contamination
HACCP
A natural or manufactured substances that is used in place of a traditional food or food component
Food Analog
A written summary of a job seekers work experience, education, skills, and interests
Resume
A tendency to like or dislike a food based on positive or negative experiences, respectively.
Taste Bias
A system of steps used to solve problems
Scientific Method
A sickness caused by eating contaminated food
Foodborne Illness
Recommends food inspections are done twice a year
FDA
Minerals, Vitamins, Protein, Carbohydrates, Water, Fats
Nutrients
The human analysis of the taste, smell, sound, feel, and appearance of food.
Sensory Evaluation
A controlled situation that allows a scientist or researcher to determine what cause a change to occur.
Experiment
The tainting of a food that occurs when a contaminated substance comes in contact with another food.
Cross contamination
The study of the nature of food and the principles of its production, processing, preservation, and packaging.
Food Science
Basic Academic Skills, Thinking Skills, Interpersonal Skills, Management Skills, Technology Skills
Employability Skills