Food Science and Safety Basics

Non-digestible carbohydrates that serve as food for probiotics, promoting gut health.

Live microorganisms that, when consumed in adequate amounts, provide health benefits to the host.

A type of prebiotic found in wheat, onions, banana, honey, and leeks.

Plant compounds found in beans that may reduce cancer risk.

Plant compounds found in apples and grapes that may protect against diabetes.

Food that has not been artificially or synthetically modified, including color additives.

A term used to describe all the attributes or characteristics of a food that determine whether it is acceptable or not.

Things that have been artificially added to food that would not normally be expected to be there.

The study of the chemical, physical, and microbiological aspects of foods, focusing on how they change during processing and storage.

The process of nourishing the body by building and repairing tissues, providing energy, and regulating bodily functions.

A state where all people have continuous access to enough safe, nutritious food to meet their needs for an active and healthy life.

The situation where people lack consistent access to sufficient, safe, and nutritious food.

The availability, accessibility, stability, and utilization of food resources for a population.

A set of initiatives introduced in the 20th century to increase agricultural productivity, primarily through the use of high-yielding crop varieties, improved fertilizers, and irrigation.

Foods that follow Jewish dietary laws, prohibiting the consumption of pork, shellfish, and certain combinations of meat and dairy.

Foods that adhere to Islamic dietary guidelines, prohibiting the consumption of pork and alcohol, as well as requiring animals to be slaughtered according to specific religious methods.

A sensory test used to determine if there is a difference between three samples, where one sample is different from the other two.

A sensory test used to determine if a sample is identical to a reference sample.

A sensory test used to determine which of two samples has more of a specific attribute, or to determine which sample is preferred.

A type of carbohydrate that cannot be broken down into simpler carbohydrates; it is the simplest form of sugar.

A type of sugar found in fruits, honey, and plant saps. It can be obtained from sucrose and inulin.

A type of sugar found in fruits and plant saps, as well as in animal fluids like blood. It is also used in many food products.

A type of sugar that does not occur naturally free, but is obtained from lactose, which is known as milk sugar. It is also a component of lactose itself.

A type of sugar extracted from sugarcane, which is the sole source of table sugar in the Philippines.

The process of manufacturing cane sugar, which involves extracting and refining sugar from sugarcane.

The process of breaking down a complex carbohydrate into simpler forms. Specifically, it involves splitting di- or polysaccharides into monosaccharides by adding water.

Milk undergoes high heat treatment to eliminate harmful bacteria without altering its taste or nutritional value.

A mechanical process that breaks down fat globules into smaller particles, preventing them from separating and creating a cream layer.

This process involves controlled heating of milk to stabilize protein and prevent curdling during storage.

In this process, water is removed from milk to increase its concentration, making it easier to transport and store.

Milk is heated to a specific temperature, allowing milk sugar to crystallize and create a thicker, creamier texture.

The date that indicates when a food item will have the best flavor and quality. It is still safe to consume after this date.

This date marks the final day that a product will be at its peak quality. While it's still safe to eat after this date, the quality may decline.

The date this product was made. It helps manufacturers track production and does not relate to food safety or quality.

The date that tells grocery stores how long to display a product for sale. The product is still safe to eat after this date.

A substance produced by mammary glands, commonly from cows, but also from other animals such as buffalo, yaks, camels, or sheep. It is used to make butter, cheese, yogurt, and other dairy products.

The primary protein in milk, making up about 80%. It coagulates during cheese making.

The liquid left over after cheese is made. It's a good source of protein.

The process where milk separates into solid curds and watery whey, often caused by acid or enzymes.

Milk that has been dried and then rehydrated with water.

The liquid left over after churning butter, often fermented for a tangy flavor.

Milk that has been fermented by bacteria, resulting in distinct flavors and textures.

The process of browning that occurs when milk is heated, caused by a reaction between sugars and amino acids.

The first type of protein to coagulate in milk when heated.

Substances that cause spoilage and change in flavors, including those affecting milk.