Unit 1 – Intro to Food Science
Chapter 1 - What is Food Science?
Biotechnology
Food chain
Food science
Chapter 2 – Why Study Food Science?
Biodiversity
Entrepreneurs
Entry-level jobs
Integrated pest management (IPM)
Sustainable farming
Chapter 3 –Using Laboratory Equipment
Balance
Beaker
Buret
Calibrate
Erlenmeyer flask
Graduated cylinder
Insoluble
Meniscus
Taring
Chapter 4 - Measurement
Accuracy
Decimal system
Metric system
Precision
Chapter 5 – The Scientific Method
Data
Deductive reasoning
Dependent variable
Experiment
Hypothesis
Independent variable
Inductive reasoning
Theory
Variable
Chapter 6 – The Sensory Evaluation of Food
Flavor
Garnish
Monosodium glutamate
Mouthfeel
Olfactory
Sensory characteristics
Sensory evaluation
Sensory evaluation panels
Taste blind
Taste buds
Volatile
Chapter 7 - Elements, Compounds, and Mixtures
Atom
Chemical property
Compound
Element
Matter
Mixture
Molecule
Organic compounds
Phase
Physical property
Property
Pure substance
Solution
Unit 2 – Chemistry of Food
Chapter 8 – Chemical Reactions and Physical Changes
Atomic mass
Atomic number
Chemical bond
Chemical equation
Chemical reaction
Covalent bond
Covalent compound
Electron
Ion
Ionic bond
Ionic compound
Mass number
Mole
Nucleus
Neutron
Periodic table
Physical change
Product
Proton
Reactant
Chapter 9 – Water
Boiling point
Bound water
Colloidal dispersion
Density
Emulsifier
Emulsion
Free water
Hard water
Heat of fusion
Heat of vaporization
Hydrogen bond
Immiscible
Latent heat
Medium
Melting point
Polar molecule
Solubility
Solute
Solvent
Sublimation
Surface tension
Chapter 10 – Acids and Bases
Acid
Base
Buffer
Concentration
Equivalence point
Indicator
Ionization
Molarity
Neutral
Neutralization
pH scale
Titration
Chapter 11 – Energy
Absolute zero
Anorexia nervosa
Bulimia
Calorie
Conduction
Convection
Energy
Heat
Joule
Kilocalorie
Microwaves
Obesity
Radiation
Specific heat
Chapter 19 – Enzymes
Activation energy
Active site
Blanch
Catalyst
Coenzymes
Enzymatic browning
Papain
Substrate
Chapter 20 – Solutions and Colloidal Dispersions
Aggregate
Continuous phase dispersed phase
Homogenization
Mass percent
Saturated
Tyndall effect
Unsaturated
Chapter 21 – Leavening Agents
Baking powder
Baking soda
Double-acting baking powder
Fermentation
Quick breads
Single-acting baking powder
Chapter 22 – The Fermentation of Food
Aerobic
Anaerobic
Anaerobic respiration
Brine
Brine pickling
Cell respiration
Fresh pack pickling
Indigenous
Microbes
Microorganisms
Pasteurization
Chapter 23 – Biochemistry of Milk
Carrageenin
Casein
Cream
Creaming
Culture
Curds
Fortification
Incubation period
Inoculation
Lactose intolerance
Micelles
Milk solids
Precipitate shelf life
Whey
Chapter 24 – Food Additives
Enrichment
Food additive
Goiter
GRAS list
Nutrification
Restoration
Stabilizer
Unit 3 – The Microbiology of Food Processing
Chapter 25 – Keeping Food Safe
Adulterated
Botulism
Cross contamination
Food infection
Food intoxication
Foodborne illness
Parasites
Pathogenic
Pesticides
Residue
Spores
Chapter 26 – The Dehydration of Food
Caseharden
Dehydrator
Dehydrofreezing
Rehydration
Steam blanching
Sulfating
Sulfuring
Syrup blanching
Chapter 27 – The Canning of Food
Agitation retorts
Aseptic processing canning
Cold-pack
Cold point
Hot-pack
Pouch canning
Pressure processing
Raw-pack
Retort canning
Retorts
Water-bath processing
Chapter 28 – Food Preservation Technology
Electromagnetic spectrum
Electromagnetic waves
Flash frozen
Gray
Immersion freezing
Indirect-contact freezing
Irradiation
Kilogray (kGy)
Lyophilization
Modified-atmosphere packaging (MAP)
Radiation