Food science and Technology Short Definitions

Contaminants are any harmful substances accidentally or intentionally added to food, that make it unfit for consumption.

Double fortification and multiple fortifications refer to the addition of 2 or greater than 2 nutrients respectively to a particular food.

Enrichment is a method of restoration of vitamins and minerals lost during process. (Hoffpauer and Wright, 1994).

Food Additive may be a substance that is not consumed as a food by itself, but is added to food to boost its functional, physical and sensory attributes or to preserve it.

Quality Assurance (QA) is the process of planning, documenting and agreeing on a collection of guidelines that are necessary to prevent contaminants from entering into the food right from the procurement of raw materials to the distribution of the finished product.

Quality Control (QC) refers to all activities that are designed to determine the level of quality of the delivered food product. It involves verification and comparison of the output to desired quality levels.

Food fortification is that the addition of one or a lot of essential nutrients to a food, for the aim of preventing or correcting a demonstrated deficiency of one or more nutrients in a population or in specific population groups (FAO/WHO, 1994).

Food hygiene refers to the corrective and preventive actions taken in order to make sure that food has minimum or no contamination. It is important to safeguard the health of the consumer.

Food Quality refers to both the external (shape, size, color, texture, etc.) and internal (chemical and microbiological) characteristics of a food product that make it fit or unfit for consumption.

Good Hygiene Practice (GHP) is a policy/practice to ensure a prerequisite to confirm that safe and good quality food is provided to the consumers.

Good Manufacturing Practice (GMP) is a system for ensuring that food product are consistently produced according to quality and food safety standards.

Hazard Analysis critical point (HACCP) is a management system in which food safety is addressed through the analysis and control of hazards from raw material production, procurement and handling to producing, distribution and consumption of the finished product.

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