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labeling term that indicates the food was produced through approved methods
nutrition
organic
food analogs
adulteration
professional trained to know and research the biology and chemistry of foods and the processes used to improve and preserve them
food scientist
botanist
farm to the table
food science
protection of food products from intentional adulteration by biological, chemical, physical or radioactive agents
food security
homeland security
food defense
food war
liquefied gases that have very low boiling points
hydrogen
oxygen
carbon
cryogenic liquids
lowered quality and safety of a product caused by adding inferior ingredients that may be toxic
food analog
adulteration
food processing
nutrition
the path of food from the growth of raw product, through processing, preparation, and presentation, to the final customer
farming
growing
farm to the table
harvest
the study of the nature of food, the causes of deterioration, the principles of underlying food processing, and the improvement of foods for the consuming public
science
food processing
food
food science
crops grown with their roots suspended in liquid nutrient solutions
water crops
hydroponic crops
cryogenic liquids
organic
natural or manufactured substances used in place of foods or food components
adulteration
food science
food analogs
science
access to nutritionally adequate and safe food
food security
food defense
homeland security
USDA
the study of food components and their use by the body to sustain life and health
food science
nutrition
organic
wellness
any deliberate change in food occurring between its point of origin and its availability for consumption
food science
food security
food processing
food defense
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