| A | B |
|---|
| analog | Foods made to imitate actual foods in appearance but containing different ingredients. |
| aseptic packages | Packages made for shelf-stable food storage, with paperboard, plastic film and aluminum |
| clone | Genetic copy of an organism |
| enrichment | Food production method that restores nutrients lost in processing to near original levels. |
| ergonomics | Study of ways to make space and equipment easier and more comfortable to use. |
| food science | Scientific study of food and its preparation. |
| formed foods | Foods made from inexpensive sources and processed to imitate more expensive foods. |
| fortification | Process of adding a nutrient not normally found in a food. |
| functional foods | Foods that provide health benefits beyond basic nutrition; many aim at disease prevention. |
| genetic engineering | Process by which genes are removed from one organism, such as plant, animal, or microorganism, and transferred to another. |
| manufactured food | Product developed as substitute for another food. |
| MAP packaging | Modified atmosphere packaging in which mix of carbon dioxide, oxygen, and nitrogen is inserted into package before sealing to slow bacterial growth. |
| Retort pouches | Flexible pouches made of aluminum foil and plastic film; food is heat-processed in pouch; can store food after opening. |
| science | Study of physical world at all levels. |
| technology | Practical application of scientific knowledge. |
