Food Science Glossary
| Term | Definition |
|---|---|
| Enrobing |
The process of coating a food product with another ingredient |
| Essential nutrient |
A nutrient required for normal function which cannot be synthesised by the body, so these nutrients must come from a dietary source |
| Ester |
The product of chemical reaction between alcohol and carboxylic acid, often producing a fragrant (e.g floral, fruity) smell or taste |
| Esterification |
A chemical reaction between alcohol and carboxylic acid forming an ester |
| Extrinsic sugar |
‘Free’ sugars (e.g table sugar) or added sugar. When fruits are juiced, they release these sugars |
| Extrusion |
A cooking method where mixture of ingredients usually containing starch is forced through small openings at high pressure to form shapes e.g breakfast cereal |
| 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 |
| Gel |
A network formation of long-chain molecules which trap water to form a semi-solid material |
| Gelatine |
A protein derived from collagen, which dissolves in water and forms a gel on cooling, then melts at body temperature. Alternative spelling is gelatin |
| Gellan |
A vegan gelling agent (gelatine substitute) produced by the bacterium Sphingomonas elodea; used in milk |
| Genetic modification |
The alteration of genetic material to artificially produce a desired characteristic, outcome, resistance or novel trait |
| Glucose |
A simple sugar; main source of energy in the body, and the preferred fuel in the brain |