HSC Food Technology key terms

A state in which all people at all times have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and preferences for an active, healthy life.

The supply of food in a region or market, shaped by agricultural production, imports, transport infrastructure and storage, and determining what foods consumers can actually obtain.

Limited or uncertain access to adequate, safe and nutritious food, ranging from mild worry about running out of food to severe hunger caused by lack of money or resources.

Fairness in the distribution of food so that all people, regardless of income, location or background, can access affordable, nutritious and culturally appropriate food.

An area, often rural or low-income, where residents have limited or no access to affordable fresh food because of distance to shops or poor transport links.

The pattern in which foods are plentiful, at peak quality and lower in price during particular times of year because of natural growing and harvesting cycles.

The distance food travels from where it is produced to where it is purchased or eaten, used as an indicator of the environmental impact of food transport.

The sequence of stages food passes through from farm production, through processing, distribution and retail, to the consumer's plate, including storage and transport at each step.

Processing or presenting a raw food commodity in a way that increases its market value, such as turning milk into cheese or fruit into jam.

A raw agricultural product traded in bulk, such as wheat, wool, sugar cane or beef, usually sold with little or no processing before it reaches the next stage of the chain.

Meeting present food needs without compromising the ability of future generations to meet theirs, balancing environmental, economic and social considerations in food production and consumption.

Edible food that is discarded or lost uneaten along the supply chain or in households, representing wasted resources and a significant environmental and economic cost.

Food derived from organisms whose genetic material has been deliberately altered using biotechnology to introduce traits such as pest resistance, drought tolerance or improved shelf life.

The application of scientific knowledge and techniques to the production, processing, preservation, packaging and distribution of food to improve safety, quality and availability.

Any operation that changes a raw agricultural product into a food or alters its form, such as milling, canning, freezing, fermenting or adding ingredients, to extend shelf life or add value.

Techniques that slow or prevent spoilage by microorganisms and chemical reactions, extending the safe storage life of food, for example drying, freezing, canning, salting and irradiation.

The length of time a food product retains acceptable safety, quality and sensory characteristics when stored under specified conditions before it is considered unfit to sell or eat.

A measure of the free water available in food for microbial growth and chemical reactions; lowering it, as in drying or adding sugar, helps preserve the product.

A systematic food safety system that identifies biological, chemical and physical hazards at each production step, sets critical control points, and monitors them to prevent unsafe food reaching consumers.

A step in a food production process where a control measure can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.

Practices and systems that ensure food is free from harmful levels of microorganisms, chemicals and physical contaminants at every stage from production to consumption.

The transfer of harmful microorganisms or allergens from one food, surface or utensil to another, often through shared chopping boards, hands or raw juices.

The set of legally enforceable Australian and New Zealand standards governing food composition, labelling, additives, hygiene and safety, administered by Food Standards Australia New Zealand.

The information panel on packaged food giving ingredients, nutrition information, allergens, storage instructions and dates, which helps consumers compare products and make informed choices.

The date after which a food must not be eaten or sold because it may be unsafe, even if it looks and smells acceptable; it applies to foods that spoil quickly.

The date until which a food retains its best quality and appearance, not necessarily its safety; foods past this date may still be safe to eat if stored correctly.

A substance added to food in small amounts for a technical purpose such as colouring, preserving, emulsifying or improving texture, and required to be listed on the ingredient list.

The deliberate addition of vitamins or minerals to a food to improve its nutritional value or correct a widespread deficiency, such as iodine in salt or folate in bread flour.

The amount of vitamins, minerals, protein and fibre a food provides relative to the energy it supplies; foods high in nutrients and low in kilojoules are nutrient dense.

The amount of kilojoules a food provides per gram or per serve; foods high in fat or sugar and low in water and fibre tend to be energy dense.

A nutrient needed by the body in large amounts to supply energy and building materials: carbohydrate, protein and fat, each contributing different kilojoules per gram.

A vitamin or mineral required by the body in small amounts for functions such as metabolism, immunity and growth, without supplying energy directly.

The metric unit used in Australia to measure the energy supplied by food and used by the body; one kilojoule equals 1000 joules and replaces the older calorie measure.

Foods and drinks that are not part of the five food groups and are high in saturated fat, added sugar, salt or alcohol; they are optional and should be limited in a healthy diet.

Evidence-based national guidelines that describe healthy eating patterns, food group serves and lifestyle recommendations to reduce chronic disease risk across the Australian population.

A statement on a food label or advertisement that suggests a nutritional property, such as 'low fat' or 'high in fibre', and must comply with conditions in the Food Standards Code.

A statement linking a food or food component to a health outcome, such as reducing disease risk; such claims are tightly regulated and require scientific evidence before use.

The amount and type of food and drink actually eaten by individuals or populations, influenced by income, culture, availability, knowledge, advertising and household structure.