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| person who has completed a specified academic program in food and nutrition, and approved clinical experience, and the registration exam |
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| Evaluation of physical and chemical aspects using equipment for measuring specific aspects of a food |
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| Subjective or Sensory Evaluation |
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| evaluation using the senses |
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| The term food professionals use to describe textural properties of foods |
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| Space including olfactory receptors, taste buds, and oral cavity where flavor is perceived |
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| Combination of aroma and taste perceived in the trigeminal cavity |
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| Savory quality that contributes to the taste of some foods |
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Sweet, Sour, Bitter, Salt, and Umami
Basic tastes are detected by the taste buds on the tongue |
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| Volatile compounds perceived by the olfactory receptors |
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Term
Genetically Modified Organism
GMO |
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Definition
| Plants (and food) that have been modified by genetic engineering to enhance desired characteristics |
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| Legislation defining the production standards for produce (at least 95% of produce must not have been treated with sewage-sludge-based or petroleum-based fertilizers; conventional pesticides, Ionizing radiation or bioengineering) to be labeled organic |
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| Clause in the Food Additives Amendment mandating that additives shown to cause cancer at any level must be removed from the market place |
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| Any substance that accidentally is contained in a food product |
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| Introduction of microorganisms to a food when it comes in contact with a surface contaminated previously by another food |
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| List of over 680 additives considered safe and legal to use |
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Term
| Food Additives Amendment of 1958 |
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Definition
Amendment to Food Drug and Cosmetic Act of 1938
Regulated food additive usage |
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Term
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Definition
| Substances added by intent or by accident into foods |
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