Food Science Glossary
| Term | Definition |
|---|---|
| Water activity |
Measures the availability of water, linked with microorganism growth; 1.0 signifies pure water, 0.0 no water available. Abbreviated to Aw |
| Wheat |
An important cereal crop, ground into flour to produce bread and pasta |
| Winterising |
A process involving the slow cooling of oils to help them remain liquid at room temperature e.g salad oils |