Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumer
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology
A food system is all processes and infrastructure involved in satisfying a population's food security, that is, the gathering/catching, growing, harvesting (production aspects), storing, processing, packaging, transporting, marketing, and consuming of food, and disposing of food waste (non-production aspects).
Food preservation is one of the most important inseparable parts of human life and the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour.
Food quality or Meal quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.The term food industries covers a series of industrial activities directed at the production, distribution, processing, conversion, preparation, preservation, transport, certification and packaging of foodstuffs. T
The recent developments that have been adopted by the food industry include: Extrusion cookers are being used to prepare an assorted range of snack foods using multigrain.Use of biotechnology. Golden rice made using genetic technology is an example of value-added rice rich in β-carotene (thus vitamin A) and iron
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet in relation to the nutrient requirements of their consumer. High-quality foods include unrefined, minimally processed foods such as vegetables and fruits, whole grains, healthy fats and healthy sources of protein – the foods recommended in the Healthy Eating Plate
Food process may be a series of unit operations to convert unprocessed food-to-foodstuffs with a protracted amount of your time and modify storage that revoke or reduces time or effort spent in preparation procedures for increased consumption.