Food terminology one must be aware of

Food terminology one must be aware of

·         Food processing - Food processing is the transformation of raw ingredients, by physical or chemical means into food or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.

·         Food technologies - Food Technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event.

·         Fermentation technology- Fermentation technology encompass a broad field, but within this profile we target the use of microorganisms and/or enzymes for production of compounds that find application in the energy, chemical, material, pharmaceutical and the food sector. Even though fermentation processes have been used for generations, the requirement for sustainable production of energy and materials is demanding innovation and development of novel fermentation concepts.

·         Food safety - Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety and food security are interrelated concepts with a profound impact on quality of human life, and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

·         Food industry -The Food Industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.

·         Food allergies - Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.

·         Food microbiology - Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science.

·         Food biotechnology - Food biotechnology is the application of technology to modify genes of animals, plants, and microorganisms to create new species which have desired production, marketing, or nutrition related properties.Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. In 2005, twenty-one countries planted biotech crops covering a total of 222 million acres. These crops include soybeans, corn, cotton, canola, papaya, and squash that are improved versions of the traditional varieties.

·         Food addiction - A food addiction or eating addiction is a behavioral addiction that is characterized by the compulsive consumption of palatable (e.g., high fat and high sugar) foods – the types of food which markedly activate the reward system in humans and other animals – despite adverse consequences.Food addiction has behavioral and neurological qualities that resemble substance abuse and dependence. Increased craving for food or food-related substances leads to a heightened state of pleasure, energy, or excitement. Obese individuals behave differently than normal weighted individuals in relationship to food stimuli and reward. While many investigators concur that food addiction is associated with development of obesity in certain individuals, not all obese individuals gain weight because they are addicted to food.

·         Food fortification -Food fortification is the addition of key vitamin and minerals (e.g. iron, folic acid, iodine, vitamin A, and zinc) to staple foods to improve their nutritional content and address a nutritional gap in a population.Food fortification can take several forms. It is possible to fortify foods that are widely consumed by the general population (mass fortification) or ones for population subgroups (focused fortification), such as complementary foods for preschool or younger children or for displaced populations (targeted fortification). Mass fortification is generally the best option when the majority of the population has an unacceptable public health risk of being deficient in specific micronutrients.

·         Food nanotechnology -According to a definition in a recent report ("Nanotechnology in Agriculture and Food"), food is nano food when nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food.

Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nano-materials that will make a difference not only in the taste of food, but also in food safety, and the health benefits that food delivers.

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