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89 relations: Added sugar, Aegean civilizations, American Heart Association, Ancient Egypt, Ancient Rome, Blender, Brewery, Canning, Cholesterol, Clarence Birdseye, Climbing and falling film plate evaporator, Consumer, Convenience cooking, Convenience food, Cooking, Diabetes mellitus, Diabetes mellitus type 2, Dietary supplement, Distributed control system, Efficient energy use, Emulsion, Energy recovery, Enzyme, European Food Safety Authority, European Union, Fish processing, Flavor, Food, Food & Nutrition Research, Food additive, Food and Bioprocess Technology, Food coloring, Food extrusion, Food fortification, Food industry, Food packaging, Food preservation, Food quality, Food rheology, Food science, Food storage, Foodborne illness, Freeze-drying, Genetically modified food, Haggis, Hazard analysis and critical control points, Hygiene, Industrial Revolution, Ingredient, Labour economics, ..., Liquefaction, List of cooking techniques, Louis Pasteur, Maceration (food), Material handling, Meal, Ready-to-Eat, Meat packing industry, Metal detector, Microwave oven, Mincing, Neo-Babylonian Empire, Nicolas Appert, Nutraceutical, Packaging and labeling, Pasteurization, Pasty, Pickling, Pink slime, Produce, Profit (economics), Rendering (animal products), Rotimatic, Salt, Shelf life, Slaughterhouse, Snap freezing, Sodium benzoate, Space Race, Spray drying, Sugar, Supermarket, The American Journal of Clinical Nutrition, Trans fat, TV dinner, Ultra-high-temperature processing, United States Department of Agriculture, Vitamin, Waste minimisation, World War II. Expand index (39 more) »
Added sugar
Added sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages during their production (industrial processing).
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Aegean civilizations
Aegean civilization is a general term for the Bronze Age civilizations of Greece around the Aegean Sea.
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American Heart Association
The American Heart Association (AHA) is a non-profit organization in the United States that fosters appropriate cardiac care in an effort to reduce disability and deaths caused by cardiovascular disease and stroke.
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Ancient Egypt
Ancient Egypt was a civilization of ancient Northeastern Africa, concentrated along the lower reaches of the Nile River - geographically Lower Egypt and Upper Egypt, in the place that is now occupied by the countries of Egypt and Sudan.
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Ancient Rome
In historiography, ancient Rome is Roman civilization from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD, encompassing the Roman Kingdom, Roman Republic and Roman Empire until the fall of the western empire.
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Blender
A blender (sometimes called a liquidiser in British English) is a kitchen and laboratory appliance used to mix, purée, or emulsify food and other substances.
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Brewery
A brewery or brewing company is a business that makes and sells beer.
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Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
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Cholesterol
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.
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Clarence Birdseye
Clarence Frank Birdseye II (December 9, 1886 – October 7, 1956) was an American inventor, entrepreneur, and naturalist, and is considered to be the founder of the modern frozen food industry.
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Climbing and falling film plate evaporator
A climbing/falling film plate evaporator is a specialized type of evaporator in which a thin film of liquid is passed over a rising and falling plate to allow the evaporation process to occur.
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Consumer
A consumer is a person or organization that use economic services or commodities.
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Convenience cooking
Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation.
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Convenience food
Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Diabetes mellitus
Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.
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Diabetes mellitus type 2
Diabetes mellitus type 2 (also known as type 2 diabetes) is a long-term metabolic disorder that is characterized by high blood sugar, insulin resistance, and relative lack of insulin.
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Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
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Distributed control system
A distributed control system (DCS) is a computerised control system for a process or plant usually with a large number of control loops, in which autonomous controllers are distributed throughout the system, but there is central operator supervisory control.
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Efficient energy use
Efficient energy use, sometimes simply called energy efficiency, is the goal to reduce the amount of energy required to provide products and services.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Energy recovery
Energy recovery includes any technique or method of minimizing the input of energy to an overall system by the exchange of energy from one sub-system of the overall system with another.
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Enzyme
Enzymes are macromolecular biological catalysts.
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European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
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European Union
The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.
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Fish processing
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Food & Nutrition Research
Food & Nutrition Research is an annual peer-reviewed open access medical journal covering nutrition and food science.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Food and Bioprocess Technology
Food and Bioprocess Technology is a peer-reviewed scientific journal published by Springer Science+Business Media.
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Food coloring
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink.
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Food extrusion
Food extrusion is a form of extrusion used in food processing.
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Food fortification
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.
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Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
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Food packaging
Food packaging is packaging for food.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Food quality
Food quality is the quality characteristics of food that is acceptable to consumers.
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Food rheology
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.
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Food science
Food science is the applied science devoted to the study of food.
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Food storage
Food storage allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
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Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Freeze-drying
Freeze drying, also known as lyophilisation or cryodessication, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation.
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Genetically modified food
Genetically modified foods or GM foods, also known as genetically engineered foods, bioengineered foods, genetically modified organisms, or GMOs, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering.
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Haggis
Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach though now often in an artificial casing instead.
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Hazard analysis and critical control points
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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Hygiene
Hygiene is a set of practices performed to preserve health.
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Industrial Revolution
The Industrial Revolution was the transition to new manufacturing processes in the period from about 1760 to sometime between 1820 and 1840.
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Ingredient
An ingredient is a substance that forms part of a mixture (in a general sense).
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Labour economics
Labour economics seeks to understand the functioning and dynamics of the markets for wage labour.
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Liquefaction
In materials science, liquefaction is a process that generates a liquid from a solid or a gas or that generates a non-liquid phase which behaves in accordance with fluid dynamics.
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List of cooking techniques
Cooking is the art of preparing food for ingestion, commonly with the application of heat.
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Louis Pasteur
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.
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Maceration (food)
In food preparation, maceration is softening or breaking into pieces using a liquid.
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Material handling
Material handling involves short-distance movement within the confines of a building or between a building and a transportation vehicle.
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Meal, Ready-to-Eat
The Meal, Ready-to-Eat – commonly known as the MRE – is a self-contained, individual field ration in lightweight packaging bought by the U.S. Department of Defense for its service members for use in combat or other field conditions where organized food facilities are not available.
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Meat packing industry
The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.
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Metal detector
A metal detector is an electronic instrument which detects the presence of metal nearby.
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Microwave oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
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Mincing
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.
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Neo-Babylonian Empire
The Neo-Babylonian Empire (also Second Babylonian Empire) was a period of Mesopotamian history which began in 626 BC and ended in 539 BC.
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Nicolas Appert
Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy) was the French inventor of airtight food preservation.
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Nutraceutical
A Nutraceutical is a pharmaceutical-grade and standardized nutrient.
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Packaging and labeling
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Pasty
A pasty or pastie (or, Pasti) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pink slime
"Pink slime" (a derogatory term for lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef.
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Produce
Produce is a generalized term for a group of farm-produced crops and goods, including fruits and vegetables – meats, grains, oats, etc.
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Profit (economics)
In economics, profit in the accounting sense of the excess of revenue over cost is the sum of two components: normal profit and economic profit.
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Rendering (animal products)
Rendering is a process that converts waste animal tissue into stable, usable materials.
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Rotimatic
Rotimatic is an automated kitchen appliance that makes roti.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
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Slaughterhouse
A slaughterhouse or abattoir is a facility where animals are slaughtered for consumption as food.
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Snap freezing
Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation.
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Sodium benzoate
Sodium benzoate is a substance which has the chemical formula NaC7H5O2.
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Space Race
The Space Race refers to the 20th-century competition between two Cold War rivals, the Soviet Union (USSR) and the United States (US), for dominance in spaceflight capability.
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Spray drying
Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Supermarket
A supermarket is a self-service shop offering a wide variety of food and household products, organized into aisles.
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The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition is a monthly peer-reviewed biomedical journal in the field of clinical nutrition.
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Trans fat
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
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TV dinner
A TV dinner (also called prepackaged meal, ready-made meal, ready meal, frozen dinner, frozen meal and microwave meal) is a pre-packaged frozen or chilled meal that usually comes as an individual portion.
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Ultra-high-temperature processing
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above – the temperature required to kill spores in milk – for 1 to 2 seconds.
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United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
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Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Waste minimisation
Waste minimisation is a set of processes and practices intended to reduce the amount of waste produced.
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World War II
World War II (often abbreviated to WWII or WW2), also known as the Second World War, was a global war that lasted from 1939 to 1945, although conflicts reflecting the ideological clash between what would become the Allied and Axis blocs began earlier.
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References
[1] https://en.wikipedia.org/wiki/Food_processing
