Biotechnologie (Fach) / Definitionen (Lektion)

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• Accreditation a specific organizations process of certification
• Aesthetics the appreciation of good taste or good design
• Additives substances added to food in small amounts to perform a function such as to preserve, colour or flavour a product
• Al dente "by the tooth" pasta cooked a shorter time --> slight resistance when chewed also vegetables until crisp by steaming, boiling, stir-frying
• Allergens a typ of antigen that produces an abnormally viorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body
• ambient temperature normal room temperature 20-25°C
• antibacterial working against or prohibiting the growth of bacteria/microorganisms
• bacteria microscopig organisms found all over us they multiply by splitting in two
• batch production producing a small quantitiy of identical products a manufacturing process in which components or goods are produced in groups and not in continous steam
• Biotechnology use of living systems and organisms to develop or make products or any technological application that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for spcific use
• blast chill too cool food quickly by blasting it with cold air
• blast freezing quickly freezing that makes small ice crystals which do less damage to the food than slow freezing
• brand a praticular make of product usually with a well known name e.g. Heinz baked beans
• C.A.D. computer-aided design
• C.A.M. computer aided manufacture (e.g. using a computer to help control baking temperatures)
• Carbon foodprint total sets of greenhouse gas emissions caused by an organization, event, product or individual measure of the total amount of CO2, Methane measured with CO2-equivalent
• Component ready prepared part of something
• consumer person who buys or uses products and services
• continous flow production continous processing 24/7 expensive to set up, cheap to run fewer people employed, usually computer controlled
• cook-chill food is cooked, fast chilled and then stored at low temperatures
• cook-freeze cooked, fast frozen, stored below freezing point
• cross contamination transfer of harmful microbes or other harmful substances from one area to another
• cure treat food by a veriety of methods in order to preserve it over long periods of time from bacteria, mold etc. Pickling: soaks food in  acid-based brineCorning : soaking of food in a salt-based brine with other seasonings
• Danger zone temperature range in which bacteria thrive 4-60°C
• Date tagging use by date:muste be followed by day or/and monthwhich the product must be consumed byon perishable foods: fish meat, dairy, ready to eat salads best before date:indicator of when product will begin to degrade from optimal quality (becomes stale, begins to taste of or decay, rots, goes mouldy)
• Diet the food and drink wie eat
• Dietary Reference Values DRVs show the amount of food energy or other nutrients needed by people of different ages
• due diligence in food preperation this means that the company has set up systems to help avoid contamination of food products
• EFSA European Food Safety agencyEuropean agency funded by the EU that operates independently of the European legislative and executive institutions and EU Member States set up 2002 by the EU under the General Food Law Regulation scientific findings to the public, food safety, risk assessment, risk management
• E number given to an additive to show that is has been approved by the EU
• FDA Food and Drug Administration protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter pharmaceutical drugs, vaccines, biopharmaceuticals, blood transfusions, meical devices, electromagnetic radiation emitting devices, cosmetics, animal foods and feed and veterinary products
• Food processing ttransformation of raw ingredients by physical, chemical or biological means into food or food into other forms activities such as mincing, macerating, liquefaction, emulsification, cooking, pickling, caning, packaging...
• Food safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent foodborne illnessroutines that should be followd to avoid potentially severe health hazards
• food security is a condition related to the supply of food and individuals acess to it availability at all times of adequate world food supplies of basic foodstuffs to sustain  a steady expansion of food consumption and to offset fluctuations in production and prices
• food waste food that is discarded or lost or uneaten cause is everywhere: production, processing, retailing and consumption 2013: half of the food is wasted low income countires: most food loss during production, developed countries: much food is wasted at consumption stage
• Gastronomy study of food and culture with a particular focus oon gourmet cuisine
• GMO genetically modified organism any organism whose genetic material has been altered using genetic engineering techniques source for genetically modified foods technical legal term "living modified organism"
• GRAS generally recognized as safe any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA unless the substance is genereay recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use or unless the use of the substance is otherwise excluded from the definition of a food additive
• HACCP hazard analysis and critical control point
• hallal iny object or n action which is permissible to use or engange in, according to islamic law

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