Food Science Glossary
| Term | Definition |
|---|---|
| Vegetable |
Edible plant parts such as roots, leaves and stems e.g spinach, carrots, celery |
| Viscosity |
The measurement of a fluid’s internal friction and resistance to flow. Typically used to measure the thickness of a liquid |
| Vitamins |
A group of essential nutrients e.g B vitamins important for normal growth and nutrition |
| Volatile |
Evaporates easily at room temperature |