WACE ATAR Food Science and Technology key terms

A nutrient needed in large amounts to supply energy or build body tissue: carbohydrate, protein or fat. Each provides different energy yields per gram and performs distinct structural or functional roles in the body.

A vitamin or mineral required in small quantities for normal body functioning. Micronutrients supply no energy themselves but enable metabolism, growth, immunity and tissue maintenance, and are easily lost during processing.

A ranking of carbohydrate foods by how quickly they raise blood glucose compared with a reference food. Low-GI foods digest slowly and produce gentler glucose responses, which is useful in designing foods for diabetes management.

Indigestible plant carbohydrates that pass through the small intestine largely unchanged. Fibre adds bulk, supports gut health, slows glucose absorption and aids satiety, so it is often increased in reformulated health products.

The feeling of fullness that persists after eating and suppresses further intake. Satiety is influenced by protein, fibre, fat content, portion size and food texture, making it a key target in product development.

The amount of energy a food provides per unit of mass or volume. Foods high in water and fibre have low energy density, which is relevant when designing products for weight management.

A chemical reaction between amino acids and reducing sugars during heating that produces brown colour and savoury, roasted flavours. It is controlled in baking, grilling and frying to achieve desired appearance and taste.

The browning and flavour development that occurs when sugars are heated strongly without proteins present. It produces characteristic toffee and caramel notes and is used deliberately in confectionery and sauces.

The process in which starch granules absorb water and swell when heated, thickening a mixture. On cooling, the swollen granules set into a gel, which explains sauce thickening and the staling of baked goods.

The reordering of gelatinised starch molecules into crystalline structures as a cooked starch product cools and ages. It causes staling, syneresis and firmer texture, and can be limited by additives or storage conditions.

The unfolding of a protein's three-dimensional structure by heat, acid, salt or mechanical action without breaking its peptide bonds. Denaturation changes solubility and texture, as seen when egg white sets on heating.

The setting or clumping together of denatured protein molecules into a solid network. It gives structure to cooked egg, set custard and cheese curds and is affected by temperature, acidity and salt concentration.

The dispersal of one liquid within another that would normally separate, such as oil in water. Emulsifiers and mechanical agitation stabilise the mixture, which is essential in mayonnaise, dressings and dairy alternatives.

A measure of the free water available in a food for chemical reactions and microbial growth, expressed on a scale from zero to one. Lowering water activity by drying or adding sugar or salt extends shelf life.

The deliberate combination of several preservation barriers, such as low pH, reduced water activity, chilling and preservatives, to inhibit microorganisms. Multiple mild hurdles can be safer and less damaging to sensory quality than one severe treatment.

The temperature range, commonly 5 to 60 degrees Celsius, in which food-poisoning bacteria multiply most rapidly. Keeping food outside this range during storage, preparation and display is a core control measure.

The transfer of harmful microorganisms or allergens from one food, surface or utensil to another. It is prevented by colour-coded equipment, handwashing, separate storage and thorough cleaning and sanitising.

A step in a food production process where a specific control measure must be applied to prevent, eliminate or reduce a significant hazard to an acceptable level. Each point has defined limits and monitoring procedures.

The systematic identification and assessment of biological, chemical and physical hazards in a food process, together with the likelihood and severity of harm. It forms the first principle of a food safety management system.

The practices used to prevent undeclared allergens reaching consumers, including supplier verification, segregated storage, dedicated equipment, accurate labelling and staff training. It protects allergic consumers from potentially life-threatening reactions.

The information legally required or voluntarily provided on food packaging, including ingredients, allergens, nutrition information, date marking, storage instructions and country of origin. Labels inform consumer choice and support safe use.

A standardised table on packaging that reports energy, protein, fat, saturated fat, carbohydrate, sugars and sodium per serve and per 100 grams, often with optional nutrients. It allows direct product comparison.

The reference quantity of a food used on labels and in dietary guidance to express nutrient content. Manufacturers choose serving sizes, so comparing products per 100 grams is often more reliable.

The amount of a food an individual actually eats on one occasion. Portion size differs from serving size and strongly influences total energy and nutrient intake.

The systematic assessment of food using the human senses, often with trained panels and controlled conditions. Tests such as hedonic rating, ranking and triangle tests measure preference or detect differences between formulations.

The gathering of information about target consumers' needs, attitudes, purchasing behaviour and preferences to guide product design. Methods include surveys, focus groups, interviews and observation of shopping habits.

A documented description of the required characteristics of a food product, such as ingredients, dimensions, texture, flavour, packaging and tolerances. It guides production and provides criteria for quality testing.

The planned system of procedures and checks that ensures products consistently meet defined quality and safety standards throughout production. It is preventative, in contrast with testing finished products to find faults.

A concise statement of the problem to be solved, identifying the target consumer, purpose, constraints and criteria for success. It directs all later design, research and evaluation decisions.

An early working version of a product built to test ideas, ingredients, processes or packaging before full production. Successive prototypes are refined using sensory and consumer feedback.

The sequence of activities from primary production through processing, distribution, retail and consumption that adds value to a food product. Analysing it reveals costs, risks and opportunities for improvement.

The distance food travels between production and consumption, used as one indicator of environmental impact. It is an incomplete measure because it ignores production methods, seasonality and transport efficiency.

The total greenhouse gas emissions attributed to producing, processing, transporting and disposing of a product, expressed as carbon dioxide equivalent. It allows comparison of food systems and product designs.

Reliable physical, social and economic access to sufficient, safe and nutritious food that meets dietary needs and preferences. It depends on availability, access, utilisation and stability of supply.

Edible or inedible food material removed from the supply chain or discarded by consumers. Reducing waste conserves the water, energy, land and labour already invested in producing the food.

The period during which a stored food retains acceptable safety, quality and nutritional value under stated conditions. It is established through storage trials and determines date marking and distribution planning.

The proportion of a nutrient that remains in a food after processing and storage. Water-soluble vitamins are especially vulnerable to leaching, heat and light, so processing methods are chosen to minimise losses.

A food system that delivers food security and nutrition for all without compromising the economic, social and environmental bases for future generations. It balances profitability, fairness, animal welfare and environmental limits.

Purchasing ingredients and materials in ways that respect workers, animals and the environment, including fair pay, safe conditions and reduced harm. Claims are verified through certification and supply chain auditing.

Laws, regulations and guidelines that govern food production, labelling, safety, trade and consumption. Policy shapes what manufacturers may sell and how consumers are informed and protected.