Food Technology
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Food technology
Food manufacture
Glossary
One of the keys to successfully answering exam questions is to be confident in your understanding of terminology. The study of Food Technology involves the use of many technical terms as well as acronyms for organisations. To prepare yourself for the exam take some time to write definitions for these words.
| processing | automated | blanching |
| UHT | emulsifiers | homogenise |
| stabilisers | sterilisation | flow diagram |
| vacuum | centrifugation | filtration |
| extraction | extrusion | dehydration |
| contamination | moulds | yeasts |
| micro-organisms | enzymes | pathogenic |
| bacteria | additives | preservation |
| adulteration | anaerobic | sublimation |
| aerobic | perishable | pasteurisation |
| evaporation | HACCP | ANZFA |
| palatability | impervious | hermetic |
| tamper evidence | heat sealing | laminate |
| chemical inertness | PET | aseptic |
| co-extrusion | scavengers | generators |
| MAP | susceptor | shelf life |
| CPET | retailer | consumer |
| wholesaler | ecological | pesticides |
| niche | effluent | recycled |
| emissions | degradability | HDPE |
| food irradiation | HT/ST | conventional cook-chill |
| aseptic packaging | sous vide | functional foods |
| filtration | food processing | food retailing |
| primary production | industrialisation | tariffs |
| demographic | immigration | multiculturalism |
| legislation | value-added | embargoes |
| organic | NHMRC | specific purpose foods |
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