Food Science Glossary
| Term | Definition |
|---|---|
| Fatty acid |
A molecule made up of carbon and hydrogen, which can be unsaturated or saturated; basic building block of oils and fats |
| Fermentation |
A process carried out by bacteria and yeasts to convert simple sugars to acids or alcohols, altering food properties |
| Fibre |
A material that can not be broken down by enzymes and resistant to digestion. Provides bulk to many foods |
| Flavour |
The experience involving taste and smell |
| Foam |
When gas bubbles are trapped within a liquid or solid, providing an aerated structure e.g whipped cream |
| Food desert |
A geographical location without access or affordability to fresh food in terms of quality and quantity |
| Food globalisation |
The transfer of ideas, meanings, values and traditions adapted from different cultures across geographical locations |
| Food Science |
The study of scientific and technical disciplines to help ensure the safety, availability & consistency of food globally |
| Fortification |
The process of adding nutrients to food |