Food Science and Technology

Glossary
These terms are used in the Food Science and Technology syllabus
and have specific meaning in the context of this syllabus
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Kaya. The School Curriculum and Standards Authority (the Authority) acknowledges that our offices
are on Whadjuk Noongar boodjar and that we deliver our services on the country of many traditional
custodians and language groups throughout Western Australia. The Authority acknowledges the
traditional custodians throughout Western Australia and their continuing connection to land, waters
and community. We offer our respect to Elders past and present.

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Disclaimer
Any resources, such as texts, websites and so on that may be referred to in this document are provided as examples of
resources that teachers can use to support their teaching and learning programs. Their inclusion does not imply that they
are mandatory or that they are the only resources relevant to the learning area syllabus.
2013/7044v5
Active packaging
Food packaging that interacts chemically or biologically with its contents so that its shelf life is
extended or the product is modified during storage.

Additives
Substances added to food by the manufacturer that are not normally consumed alone as an
ingredient. Additives can improve and preserve flavour, appearance (colour), and nutritional value,
and extend shelf life.

Aeration
The process of incorporating air into a mixture or food product in order to increase its volume,
improve texture and flavour. This can be achieved mechanically, chemically or biologically.

Anaerobic breakdown
A series of biological processes whereby microorganisms break down organic substances in the
absence of oxygen; for example, fermentation.

Antioxidants
Chemicals found in plant foods that prevent oxidation. The chemicals prevent oxidative damage
within the body as well as preventing fats and oils from turning rancid.

Aseptic packaging
Both the food and the packaging are sterilised separately, and then assembled in a sterile
environment. The processes may include ultra-high temperature (UHT) and High Temperature/Short
Time (HTST) products.

Biotechnology
The use of living microorganisms (animal, plant, protozoa) to create new products with specific
characteristics and attributes; for example, developing or selecting microorganisms to make yoghurt
with new characteristics, such as flavour, texture, or improved gut health for the consumer.

Caramelisation
Caramelisation occurs when carbohydrates like sugar are heat-treated causing them to turn brown;
for example, caramel sauce or the browning of onions during cooking.

Cardiovascular disease
A term used for diseases of the heart and blood vessels. The term usually includes diseases, such as
coronary heart disease, heart failure and stroke.

Chemical properties
Components of food, such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
change during processing and storage.

Chyme
The mixture of partly digested food and digestive juices found in the stomach.

Food Science and Technology Glossary 1

Coagulation
Occurs when there is a permanent change in the protein from a liquid to a semi-solid or thick mass
as a result of a change in temperature (heat) or pH level or addition of chemicals; for example,
scrambled egg, custard.

Coeliac disease
An autoimmune disease which impacts absorption of all nutrients due to damage to the villi caused
by gluten, a protein, leading to difficulty in digesting foods.

Commodity
A food category referring to raw agricultural products; for example, wheat, corn, that are produced
in large quantities by many different producers. After trade or purchase, commodities are processed
into other higher value food products.

Consumer
A person who purchases or uses goods, products and services; for example, purchasing food at the
supermarket.

Cross contamination
The transfer of microorganisms to food from other sources; for example, hands, equipment and
other food or between unprocessed/raw material and processed/final food products.

Crystallisation
Techniques used to separate a solid that is dissolved in a liquid. For example, heating a syrup, which
causes evaporation and leaves sugar crystals upon cooling. Acids help prevent crystallisation in
supersaturated foods like honey and jam.

Demographic group
A population subset with similar characteristics, such as socio-economic state, age, education level,
ethnicity.

Denaturation
The permanent and irreversible structural change of protein molecules in food. Denaturation occurs
with changes in temperature (heat) or pH level or addition of chemicals or manipulation (mechanical
actions); for example, beating egg whites, cooking of meat.

Dextrinisation
Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch
is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for
example, browning of bread during baking.

Embargo
When a country partially or completely stops trading with a particular country or groups of
countries.

Food Science and Technology Glossary 2

Emerging foods
Foods developed as a result of new technology that may enhance food characteristics, food
production, food storage and packaging.

Emulsification
Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For
example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion.

Environmental factors
Conditions created by an environmental event, such as weather events, temperature, sunlight and
soil type, which affects the production of food and the survival of organisms.

Enzymatic activity
Chemical reactions that occur at enzyme reactive sites resulting in the conversion of one molecule
into another. The rate of enzyme activity may be influenced by factors such, as pH level,
temperature.

Enzymes
Protein molecules found in food that acts as biological catalysts causing food to change; for example,
ripen or brown (enzymatic browning).

Ethics
Moral principles that govern a person’s or a group’s behaviour.

Fair trade
Seeks equity in international trade. Fair trade contributes to sustainable development by offering
better trading conditions for workers and producers in the developing world.

Fermentation
The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. The properties of
molecules are altered, producing a desired product with a different flavour, easier digestion and
increased nutrition and shelf life. Examples of fermented foods and beverages include sauerkraut,
yoghurt, kefir and lager.

Food allergy
Abnormal reaction by the body to a food protein. The reaction causes the immune system to
produce antibodies that react with the allergen causing severe symptoms, including anaphylaxis.
Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy,
wheat and lupin.

Food and beverage advertising practices

Techniques and strategies used to promote food and beverages to consumers, such as colour,
slogans, music and graphics.

Food distribution
The process of supplying and transporting food to consumers.

Food Science and Technology Glossary 3

Food diversity
Wide ranging food and food products that individuals consume, for example, culturally diverse foods
or foods from various food groups.

Food handling practices

Working practices, which promote food safety.

Food intolerance
A non-allergic hypersensitivity to a certain food. Food intolerance is not an immune response, rather
a chemical reaction that occurs after eating or drinking some foods. Food intolerance has been
associated with asthma, chronic fatigue syndrome and irritable bowel syndrome. For example,
lactose intolerance is a reduced ability to digest milk sugar due to insufficient gut enzyme, lactase.

Food miles
The distance a food travels from the place it is produced to the point it reaches the consumer, that
is, distance from ‘paddock to plate’.

Food packaging
A way of storing or containing food to ensure safety and stability is maintained and looks appealing.

Food poisoning
Illness caused by consuming food that has been contaminated by chemicals, viruses or any other
pathogenic microorganism.

Food processes
Transforming raw animal or plant produce into edible food and different food products.

Food products
Primary and secondary processed food sold to consumers for consumption.

Food security
When all people at all times have access to necessary, safe, nourishing, culturally acceptable food to
sustain a healthy active life.

Food spoilage
Damage to food, which causes deterioration in the colour, flavour, odour or consistency of a food
product.

Food sustainability
The processing and trading of food in ways that contribute to local economies, protect the diversity
of animals and plants, and avoid damage to the environment or depleting natural resources to
ensure long-term availability.

Food systems
The combined actions of people, processes and infrastructure to produce food for a population.

Food Science and Technology Glossary 4

Fortification
The deliberate addition of specific micronutrients to processed foods. Fortification can be used to
replace nutrients lost during food processing or correcting a demonstrated dietary deficiency in the
population, for example, addition of vitamins to cereals.

Free trade agreement

A treaty between two or more countries to create a free trade area where they can trade goods and
services without tariffs or other deterrents.

Functional foods
A food or food component to which an existing ingredient or a new ingredient has been added to
provide additional benefits, usually for disease prevention or improved health. Foods that have a
potentially positive effect on health beyond basic nutrition.

Functional properties
Functional properties alter the physical and chemical characteristics of protein, carbohydrate and
lipid (macronutrients) containing foods when they are exposed to air, heated, cooled or come into
contact with acids or alkalis during processing, preparation, presentation or storage.

Gelatinisation
The process through which starch granules are mixed with a liquid, heated, and burst, then absorb
the moisture to form a gel; for example, sauce making.

Genetically modified foods

The use of biotechnology to alter the genes of a living organism, such as an animal or plant in order
to improve the characteristics of that animal or plant; for example, increased yield, increased
nutritive value, increased insect resistance.

Globalisation
Process of international integration and breaking down of barriers to make a united global
community, such as the movement of people, money, goods and services due to increased global
trade and investment.

Hazard Analysis Critical Control Point (HACCP) system

A food safety system that aims to prevent food contamination through the identification of potential
hazards and their control points during all stages of food production, storage and transport.

High pressure processing

A technological process that uses high pressure to destroy microorganisms and enzymes whilst
retaining food quality.

Innovation
Creation of something new or different, taking the form of new foods and technologies that affect
the development, production, distribution, marketing and storage of food.

Intelligent packaging
Packaging that can sense changes and inform the consumer of food manufacturer effects.

Food Science and Technology Glossary 5

Leavening
With the application of mechanical actions, an agent is added to a food product, such as a dough or
batter to cause baked goods to rise. Usually an acid is added to an alkali or a biological agent is used
and when heated in the presence of moisture a gas is produced. This causes expansion of mixtures
and baking produces products with porous structures. Agents could include mechanical
incorporation of air, steam, yeast, baking powder and baking soda.

Line extension
The use of an established product brand name for a new item in the same product category. Occurs
when a food manufacturer/producer introduces additional items in the same product range using
the same brand names, including new flavours, forms, colours, added ingredients and/or packaging
sizes.

Macronutrients
Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other
functions. The three macronutrients are proteins, carbohydrates and lipids.

Maillard reaction
Occurs when a protein and sugar or starch react in the same mixture and when dry heat is applied,
such as baking, creates a golden brown colour on the surface of the food and a distinctive aroma.

Malnutrition
A condition resulting from a diet where not enough or too many nutrients are consumed. This may
contribute to further health conditions.

Marketing mix
The basis of a company’s marketing plan to encourage the consumer to purchase their
product/service.
• Product: an item offered for sale
• Place: the distribution and placement in a supermarket of a food product to the consumer at the
right time and location in an aisle
• Price: the amount of money expected, required or given in payment for the purchase of a food
product
• Promotion: the method used by a business to inform, persuade and remind a target market
about its products.

Marketplace
A place where consumers can purchase products; a physical location or an online platform.

Market research
The organised collection and analysis of consumer information (needs and wants) used by
companies to guide decisions regarding new product development, overcoming problems or
discovering new opportunities.

‘Me too’ products

A food product designed to be similar or to imitate a product made by another company.

Food Science and Technology Glossary 6

Membrane technology
Separation processes involving use of a semi-permeable membrane to segregate particles out of a
fluid, for example, reduction of milk’s fat percentage.

Microbial contamination
Deterioration of the sensory, physical or chemical properties of food due to exposure to conditions
that result in the production of moulds, yeasts or bacteria.

Micro-encapsulation
Small particles of a functional ingredient packaged in a minute capsule for inclusion in a food.

Micronutrients
Vitamins and minerals, are the nutrients required in relatively small quantities to perform a variety
of functions in the body.

Micronutrient supplements
Products for consumption that contain ingredients intended to add further nutritional value to
support the diet.

Mise-en-place
A French term meaning to have everything in its place. Refers to everything that must be made
ready before food preparation and service begins.

Modified atmosphere packaging

A packaging container is flushed with three gases (carbon dioxide, nitrogen and oxygen) with the mix
dependent on the physical and chemical properties of the food. The unique combination of the gas
trio combined with a lowered temperature results in extended shelf life, minimisation of waste,
improved quality and presentation and reduction in the need for artificial preservatives.

Modified foods
Foods having an altered characteristic; for example, less salt, less sugar, more fibre, increase in
vitamins or minerals. Modifying an existing food can create more nutritious products and enable a
company to extend their product line and thus cater for a larger variety of consumers.

Nanotechnology
Manipulation of matter at the molecular scale.

Oxidation
An irreversible process by which molecular oxygen combines with nutrients in food, a process that
decreases the quality of the food by creating rancidity. It occurs in peeled fruits and vegetables, such
as bananas, apples and potatoes, as well as fats and oils.

Pasteurisation
The process of heating a liquid to a specific temperature for a predefined length of time and
immediately cooling it. The process slows spoilage due to microbial growth.

Food Science and Technology Glossary 7

Peristalsis
The wave like movement of the muscles in the gastrointestinal tract. These muscle contractions
move the substances along the tract.

Physical properties
Properties that determine a food’s size, shape, colour, volume, viscosity and elasticity properties.

Phytochemicals
A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects
on the body.

Phytoestrogens
A group of phytochemicals that are converted by gut bacteria into hormone-like compounds that
imitate the human hormone oestrogen.

Preservation
The processing of food to eliminate or control conditions that cause spoilage; for example,
dehydration, canning, freezing, jam making, pickling, ultra-heat treatment.

Primary food processes

Used to convert raw materials to food commodities, for example, milling wheat into flour.

Probiotics
Live microbial food supplements or foods with naturally occurring live bacteria, such as fermented
foods, have significant health benefits for the gut when consumed. Live microorganisms are found
naturally in foods, such as yoghurt, kimchi, sauerkraut and kefir.

Processing techniques
• exposure to temperature; for example, application of heat, such as blanching, canning;
application of cold, such as refrigeration, freezing
• exposure to air
• change of pH level; for example, use of acid, such as vinegar, lemon juice
• addition of chemicals; for example, use of salt for salted olives, lemons; use of sugar for jams
and preserves
• removal of moisture
• manipulation; for example, beating, chopping.

Production plan
Outline showing the sequence and timing of tasks, equipment and resources involved in producing
one or more products/recipes or components of a product/recipe.

Prototype
A preliminary version of a product from which improved versions are developed.

Quality assurance
A guarantee that manufacturing standards will be maintained so that the food product remains
consistent.

Food Science and Technology Glossary 8

Quality control
The techniques and activities used to produce products and services economically and consistently
to meet or exceed consumer requirements.

Qualitative method
Tests used to rate/rank the sensory properties of food. Used by food producers to ensure the
product appeals to the consumer. Used in the development of new products or improvement of
existing product lines. Descriptive research that uses words, perceptions and feelings.

Quantitative method
The use of numerical data and statistics to measure product features, including size/height, weight,
volume, texture, colour, viscosity, shelf life, gel and nutrient content. Provides an accurate, objective
report on specific features of a product.

Rancidity
The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an
unpleasant odour and flavour in food.

Recommended Dietary Intake (RDI)

A nutrient reference value indicating amounts of energy, nutrients and other dietary components to
best support health and wellbeing.

Secondary food processing

The conversion of ingredients into edible products. This process involves combining foods in a
particular way to change its properties, for example, heating cake batter to form a cake.

Sensory properties
The characteristics of food that encompass the senses, such as appearance, texture, aroma, flavour,
sound.

Service
An intangible commodity in the form of an experience, an action or an activity that provides the
consumer with a benefit.

Product specifications
A clear outline of the main features, properties and attributes of a food product and any other
requirements that must be met in order for the product to be successful.

Stabilisers
Substances or chemicals that allow food ingredients, which do not mix well, to remain in a
homogenous state after blending and/or processing. Stabilisers may work in combination with
emulsifiers. Common stabilisers include carrageenan, gelatin and pectin.

Food Science and Technology Glossary 9

Staple foods
A food that makes up the dominant part of a population’s diet. They are eaten regularly and are
generally high in energy and carbohydrate. Common staple foods are of either cereal origin, such as
rice, wheat, maize (corn), barley and rye or a starchy root vegetable, such as potato, yams, taro and
cassava.

Subsidy
A payment made to producers to encourage local production, supplement income and assist their
operations.

Sustainability
Producing, manufacturing and transporting food in a way that maintains an ecological balance to
ensure sufficient healthy food is available for future generations.

Tariff
A tax that adds to the cost of imported goods.

Technology process
A process used to create or modify products, processes, systems, services or environments to meet
human needs and realise opportunities.

Ultrafiltration
A process where a liquid is passed over membranes, which have minute pores that prevent
macronutrients, such as protein, from passing through.

Vacuum packaging
A packaging method where all of the air is mechanically removed from the package prior to sealing,
in order to prevent the growth of certain microorganisms and enzymatic reactions.

Value-add
Any step in the production process that improves the product for the customer and results in a
higher net worth (or value). All processed foods are the result of value-adding to basic food
commodities, for example, wheat to bread.

Waste management
The controlled disposal of any food substance or food packaging, to minimise environmental and
health impacts.

Food Science and Technology Glossary 10