English for Food Science: Essential Vocabulary & Terminology

"Maillard reaction"

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour and colour when heated

"The deep brown crust on the bread results from the Maillard reaction occurring at temperatures above 140°C."

"lipid oxidation"

The process by which fats react with oxygen, leading to rancidity, off-flavours, and a reduction in nutritional quality

"Antioxidants such as vitamin E are added to prevent lipid oxidation and extend the shelf life of the product."

"gelatinisation"

The process by which starch granules absorb water and swell irreversibly when heated, thickening a liquid

"Gelatinisation of the corn starch begins at around 62°C, causing the custard to thicken as it heats."

"water activity (aw)"

A measure of the availability of water in a food product that influences microbial growth, chemical reactions, and texture

"Dried fruits have a water activity below 0.6, which inhibits most microbial growth and extends shelf life significantly."

"pH"

A scale from 0 to 14 measuring the acidity or alkalinity of a food, affecting flavour, texture, safety, and preservation

"The pH of yoghurt typically falls between 4.0 and 4.5, which inhibits pathogen growth and gives the product its tangy flavour."

"emulsifier"

A substance that stabilises a mixture of two immiscible liquids, such as oil and water, by reducing surface tension between them

"Lecithin acts as a natural emulsifier in mayonnaise, keeping the oil and water from separating during storage."

"denaturation"

The unfolding or alteration of a protein's three-dimensional structure caused by heat, acid, or mechanical action, changing its functional properties

"Heating egg white causes protein denaturation, transforming the transparent liquid into a firm, opaque solid."

"antioxidant"

A compound that inhibits oxidation reactions in food, protecting fats, vitamins, and colour from degradation

"Ascorbic acid is widely used as an antioxidant in fruit juices to prevent browning and preserve vitamin C content."

"pathogen"

A microorganism capable of causing disease in humans when consumed in sufficient quantities in contaminated food

"Salmonella is a major foodborne pathogen commonly associated with undercooked poultry and raw eggs."

"fermentation"

The metabolic process by which microorganisms convert sugars into acids, gases, or alcohol, used to produce and preserve foods

"Lactic acid fermentation by Lactobacillus bacteria gives sourdough bread its characteristic tangy flavour and extended shelf life."

"spoilage"

The deterioration of food caused by microbial growth, enzymatic activity, or chemical changes, making it unfit for consumption

"The slimy texture and sour odour of the meat indicated spoilage caused by Pseudomonas bacteria growing under refrigeration."

"colony-forming unit (CFU)"

A unit used to estimate the number of viable bacteria or fungi in a sample, measured per gram or millilitre

"The ready-to-eat product exceeded the legal limit of 100 CFU/g for Listeria monocytogenes and was recalled immediately."

"pasteurisation"

A heat treatment process that destroys pathogenic microorganisms in food without sterilising it completely, extending its safe shelf life

"Ultra-high temperature pasteurisation heats milk to 135°C for two seconds, giving it a shelf life of several months at room temperature."

"biofilm"

A structured community of microorganisms attached to a surface and enclosed in a protective matrix, highly resistant to cleaning and sanitisation

"Biofilm formation in processing equipment is a persistent food safety challenge because bacteria within the film resist standard sanitisers."

"starter culture"

A preparation of specific microorganisms added to a food substrate to initiate a controlled fermentation and develop desired flavour, texture, or safety characteristics

"The cheesemaker added a mesophilic starter culture to the warm milk to begin the acidification process before adding rennet."

"inhibitory substance"

A compound that slows or stops the growth of microorganisms in food, used to improve safety and extend shelf life

"Nisin, a naturally occurring inhibitory substance produced by Lactococcus lactis, is approved for use in processed cheese to control Clostridium."

"extrusion"

A continuous manufacturing process in which material is forced through a shaped die under heat and pressure to produce uniform food products

"Breakfast cereals and pasta are commonly produced by extrusion, which shapes and cooks the dough in a single step."

"homogenisation"

A mechanical process that reduces the size of fat globules in milk so they remain uniformly distributed and do not separate into cream

"Without homogenisation, the cream in whole milk would rise to the top of the bottle within hours of packaging."

"retort processing"

A high-temperature sterilisation method used to produce commercially sterile shelf-stable products in sealed containers

"Canned vegetables undergo retort processing at 121°C for a defined period to destroy all vegetative cells and spores."

"freeze-drying (lyophilisation)"

A preservation method that removes water from a frozen food product through sublimation under vacuum, retaining structure, nutrition, and flavour

"Freeze-drying is used to produce instant coffee and emergency ration meals because rehydration fully restores the original texture."

"modified atmosphere packaging (MAP)"

A preservation technique that replaces the air inside food packaging with a customised gas mixture to slow deterioration

"Fresh-cut salads are packed under modified atmosphere packaging with high CO₂ and low O₂ to suppress microbial growth."

"high-pressure processing (HPP)"

A non-thermal pasteurisation method that uses extremely high hydrostatic pressure to inactivate pathogens while preserving flavour and nutrients

"High-pressure processing allows guacamole to remain fresh-tasting for up to 30 days without added preservatives."

"blanching"

A brief heat treatment applied to vegetables or fruits before freezing, drying, or canning to inactivate enzymes that would otherwise cause off-flavours and colour loss

"Green beans are blanched in boiling water for three minutes before freezing to preserve their colour and prevent enzymatic browning."

"spray drying"

An industrial method that converts a liquid or slurry into a dry powder by exposing it to a stream of hot air

"Spray drying is used to produce powdered milk, infant formula, and many flavour encapsulates at an industrial scale."

"HACCP"

Hazard Analysis and Critical Control Points — an internationally recognised, science-based system for identifying and controlling food safety hazards

"The new production facility underwent a full HACCP audit before receiving approval to supply to the national supermarket chain."

"critical control point (CCP)"

A step in the food production process at which a control measure must be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level

"The pasteurisation stage was designated a critical control point because it is the only step that reliably destroys Listeria in the product."

"allergen"

A substance in food that triggers an immune response in sensitive individuals, potentially causing mild discomfort or life-threatening anaphylaxis

"Peanuts are one of the 14 major food allergens that must be declared on packaging under EU food labelling regulations."

"contaminant"

Any biological, chemical, or physical substance unintentionally present in food that poses a risk to human health

"The presence of pesticide residues above the maximum residue limit was classified as a chemical contaminant and triggered a product recall."

"shelf life"

The period during which a food product remains safe, maintains acceptable quality, and meets its stated nutritional or functional specifications when stored correctly

"Accelerated shelf-life testing was conducted at elevated temperatures to predict the product's performance over a 24-month shelf life."

"traceability"

The ability to track and document the movement of a food product and its ingredients through every stage of the supply chain

"Full ingredient traceability from farm to fork is now a contractual requirement for all suppliers to the food service company."

"risk assessment"

A systematic scientific process of evaluating the likelihood and severity of harm to consumers from a hazard present in food

"The food safety team conducted a risk assessment on the new ingredient to determine whether additional controls were needed before launch."

"maximum residue limit (MRL)"

The highest legally permitted concentration of a pesticide or veterinary drug residue in a food commodity, set to protect consumer health

"The imported strawberries were rejected because laboratory analysis revealed pesticide levels exceeding the maximum residue limit by a factor of three."

"bioavailability"

The proportion of a nutrient that is digested, absorbed, and used by the body relative to the amount consumed

"The bioavailability of iron from plant sources is lower than from red meat, but consuming vitamin C alongside improves its absorption."

"glycaemic index (GI)"

A ranking system that measures how quickly a carbohydrate-containing food raises blood glucose levels compared to pure glucose

"White bread has a high glycaemic index of around 75, causing a rapid blood sugar spike, while oats score approximately 55."

"dietary fibre"

A group of plant-based carbohydrates that resist digestion in the small intestine and have beneficial effects on gut health, satiety, and blood glucose regulation

"Increasing dietary fibre intake through whole grains and legumes is associated with reduced risk of type 2 diabetes and colorectal cancer."

"macronutrient"

One of the three main categories of nutrients — carbohydrates, proteins, and fats — that provide energy and are required in large amounts by the body

"The sports nutrition label lists the macronutrient profile per 100g: 45g carbohydrate, 25g protein, and 8g fat."

"micronutrient"

A vitamin or mineral required in small amounts that is essential for normal physiological function, growth, and disease prevention

"Iron deficiency is the most common micronutrient deficiency globally, affecting over two billion people, particularly women and young children."

"fortification"

The deliberate addition of micronutrients to a food product to increase its nutritional value, either to restore losses during processing or to address population deficiencies

"Vitamin D fortification of milk was introduced as a public health measure to reduce the prevalence of rickets in children."

"recommended daily allowance (RDA)"

The average daily dietary intake of a nutrient that is sufficient to meet the requirements of nearly all healthy individuals in a given population group

"The product label states that one serving provides 30% of the recommended daily allowance for calcium based on an adult diet of 2000 kcal."

"satiety"

The feeling of fullness and satisfaction after eating that suppresses the desire to eat further, influenced by nutrient composition, volume, and hormonal signals

"High-protein breakfasts promote satiety more effectively than high-carbohydrate meals of equivalent caloric value, reducing mid-morning snacking."

"sensory evaluation"

A scientific discipline that measures, analyses, and interprets the human response to food characteristics perceived through sight, smell, taste, touch, and hearing

"A trained sensory evaluation panel of twelve assessors scored the new recipe against the benchmark product on aroma, flavour, and texture."

"mouthfeel"

The physical sensations experienced in the mouth while eating or drinking a food, including texture, viscosity, temperature, and astringency

"The addition of xanthan gum improved the mouthfeel of the low-fat dressing, making it feel richer without increasing the calorie count."

"organoleptic"

Relating to properties of a food that are perceived by the senses, especially taste, smell, colour, and texture, used in quality assessment

"The organoleptic assessment of the aged cheese revealed a complex aroma profile with notes of butter, nuts, and crystalline texture."

"hedonic scale"

A rating scale used in sensory testing that measures a consumer's overall liking or preference for a product, typically ranging from "dislike extremely" to "like extremely"

"Consumer panel results on a nine-point hedonic scale showed that the reformulated product scored significantly higher than the original version."

"barrier properties"

The ability of packaging material to resist the transmission of gases, moisture, light, or contaminants that would otherwise degrade the food inside

"Multi-layer packaging with excellent barrier properties was selected to prevent oxygen ingress and maintain the crunchiness of the snack product."

"active packaging"

A packaging technology that interacts with the food or its internal environment to extend shelf life, such as by releasing preservatives or absorbing oxygen

"Sachets of iron-based oxygen scavengers are incorporated into the active packaging to maintain a near-zero oxygen atmosphere around the cooked meat."

"flavour profile"

A comprehensive description of all the volatile and non-volatile compounds that contribute to the overall taste and aroma characteristics of a food or beverage

"Gas chromatography was used to map the flavour profile of the roasted coffee and identify the key compounds responsible for its distinctively fruity notes."

"texture profile analysis (TPA)"

An instrumental method that simulates two bites of food to measure mechanical properties such as hardness, cohesiveness, springiness, and chewiness

"Texture profile analysis of the reformulated bread showed that reducing sugar content significantly decreased its springiness and cohesiveness scores."