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Technological developments Key terms (PASTEURISATION - the process of…
Technological developments
Key terms
PASTEURISATION - the process of heating a food to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage or undesired fermentation
APPLICATION (app) - a self-contained program or piece of software designed to fulfil a particular purpose, especially as downloaded by a user to a mobile device.
ORGANIC FOOD - any food that is grown or made without the use of chemicals
ENVIROMENTAL FACTORS - the impact of human activities on the natural environment
FOOD MILES - a measurement of the distance food travels between the place where it is produced and the place where it is consumed
SUSTAINABITIY - describes human activity that is not harmful to the environment and does not deplete natural resources, thereby supporting long-term ecological balance
GENETICALLY MODIFIED FOODS (GMF) - foods derived from organisms whose genetic material has been modified
GENETICALLY MODIFIFED ORGANISMS (GMO) - organisms whose genetic material (DNA) has been altered by mating and/or natural recombination
PRESERVATION - keeping something in its present state or preventing it from being damaged
CLIMATE CHANGE - a large-scale, long term shift in the planet's weather patterns or average temperatures
DEMOGRAHICS - the statistical data on a population
BARCODE - a small image of lines (bars) and spaces on retail store items, identification cards and postal mail to identify a particular number, person, or location
HYDROPONICS - the growing of plants in a soil-less medium, or an aquatic based environment
QUICK RESPONCE CODE (QO Code) - a tow- dimensional barcode that can be read by smartphones and links directly to text, emails, websites, or phone numbers.
HIGH PRESSURE PROCESSING (HPP) - a processing method that subjects food to elevated pressures (with or without the addition of heat) to render bacteria inactive
VACUMM PACKING - a preservation method that removes all the air from a food container or package before sealing, particularly oxygen which causes degradation
PROBIOTICS - live microorganisms which when taken in adequate amounts confer a health benefit
FUNCTIONAL FOODS - foods that have a positive effect beyond basic nutrition, such as boosting optimal health or reducing the risk of disease
MOLECULAR GASTRONOMY - the scientific study of the physical and chemical processes that occur while cooking
PREBIOTICS - promote the growth of particular bacteria in the large intestine that are beneficial to intestinal health and also inhibit the growth of bacteria that are potentially harmful to intestinal health
FAIRTRADE - a partnership between producers and consumers: selling on Fairtrade terms provides farmers with a better deal and more income. This allows them the opportunity to improve their lives and plan for their future
MYCOPROTEIN - protein derived from fungi, especially as produced for human consumption
SEAWEEDS - large alage growing in the sea or on rocks below the high-water mark
INSECT - any small arthropod animal that has six legs and generally one or two pairs of wings
MODIFIDED ATMOSPHERIC PACKAGING (MAP) - food packaging that changes the internal atmosphere of the packet, normally reducing the amount of oxygen present to slow down food decay
TEXTURED VEGETABLE PROTEIN (TVP) - vegetable protein, especially from soya beans, that is used as a substitute for meat, or is added to it.
SOYA BEAN - as Asian bean plant
NANOTECHNOLOGY - the science of manipulating materials on an atomic or molecular scale
BIOTECHNOLOGY - the manipulation (as through genetic engineering) of living organisms or their components to produce useful usually commercial products, e.g. pest resistant crops
FORTIFICATION - adding an ingredient to a food that fortifies or protects it
CONVENIENCE FOOD - food that needs little preparation, especially food that has been pre-prepared and preserved for long-term storage
PROVENANCE - the place where food originates, i.e. where is it grown, raised or reared
PHYTOCHEMICALS - a group of plant-derived compounds supposedly responsible for disease protection