Packaging systems that actively absorb oxygen or release preservatives to extend shelf life.

An aftertaste is a flavor that remains in the mouth after a substance has been swallowed.

A complete physical closure preventing air or gas movement into a food package.

Pollution of food products caused by microorganisms suspended in ambient factory air.

Testing the proportions of saturated, unsaturated, and trans fatty acids in food samples.

The ability of a chemical agent or ingredient to kill or stop the growth of microorganisms.

Measuring a food product's ability to neutralize free radicals and prevent oxidation.

An appetizer is a small course that is served before an entree.

An appliance is a machine in a kitchen, usually powered by electricity, that performs a particular function.

To subject food to high temperatures (like pasteurization or canning) to destroy pathogens.

An aroma is a strong, usually pleasant smell.

Filling sterile liquid food into pre-sterilized containers under clean environmental conditions.

If something is put aside, it is not being used immediately but is being kept for future use.

To measure how well a food product retains its quality over time.

Measuring physical parameters such as hardness, chewiness, and springiness of food.

To conduct an official examination of food manufacturing plants and practices.