Food Science Glossary
| Term | Definition |
|---|---|
| Monosaccharide |
A single sugar unit (e.g glucose, galactose, fructose), formed by condensation of disaccharides with water added |
| Monosodium glutamate |
White, odourless, crystalline powder with good water solubility. Functions as a flavour enhancer with an umami taste which can intensify the meaty, savoury flavour of food |
| Mouthfeel |
The way food and drink are felt in the mouth other than taste |
| Myoglobin |
Protein that binds to oxygen, usually found in the muscle of vertebrae |
| Myristicin |
Mildly hallucinogenic toxin found in nutmeg |
| Nisin |
A polypeptide (short protein) antibiotic and a naturally occurring food preservative to extend shelf-life |
| Non-reducing sugar |
A sugar which cannot act as a reducing agent, donate electrons to other molecules or participate in redox reactions e.g sucrose |
| NPD |
New Product Development is the process of bringing new food products into the market |
| Nutrient |
A nourishing substance required for maintaining growth and good health in living things |
| Oil |
A blend of various triacylglyceride (TAG) molecules, typically liquid at room temperature |
| Olfaction |
The sense of smell |
| Olfactory |
Responsible for sense of smell |
| Omega 3 |
A polyunsaturated fatty acid with its final double-bond 3 carbon atoms away from the end of the carbon chain |
| Omega 6 |
A polyunsaturated fatty acid with its final double-bond 6 carbon atoms away from the end of the carbon chain |
| Organoleptic |
The sensory quality of foods: flavour, texture, aroma, appearance |
| Panning |
The process of building thin layers of sugar, sweetener or other coating onto food (e.g nuts, fruits) |
| Papain |
An enzyme found in papaya used as a tenderising agent, for example |
| Pasteurisation |
Using temperature and time to reduce microorganisms to a safe level without major alteration to the properties of the product e.g milk (72°C for 15 sec.) |
| Pathogen |
Microorganisms (e.g bacteria, virus) that can cause disease |
| Pectin |
A structural component found in plant cell walls which can be used for thickening and gelling |