Food Technology Glossary

The European Union's scientific body that assesses risks in the food chain and advises EU regulators on food and feed safety.

A process combining mixing, shearing, heating and forming in a screw barrel, forcing material through a die. High-temperature short-time extrusion cooks and expands.

The total lethality of a heat process expressed as equivalent minutes at a reference temperature. F0 is the reference at 121.1 °C with z = 10 °C.

A concentrated source of energy in food, also called lipid. It carries flavour and some vitamins, but too much of the wrong kind is unhealthy.

The controlled use of microorganisms or their enzymes to convert food substrates, producing acids, alcohol, gas and flavour compounds.

A food additive that makes an existing taste stronger without adding a taste of its own, most often used to boost savoury (umami) flavour.

Any substance added to food on purpose during processing for a reason such as colour, taste, texture, or a longer shelf life.

A United Nations agency focused on food security, agriculture, and nutrition around the world.

Any person or company that owns or runs a business involved in making, storing, selling, or serving food, and is legally responsible for its safety.

Adding extra vitamins or minerals to a common food on purpose, to fight nutrient deficiencies across a large population.

The process of removing a food product from the market after it is found to be unsafe or wrongly labelled, to protect consumers who may have bought it.

An officer appointed under the FSS Act with powers to inspect premises, take samples and initiate enforcement.