The process of removing water from food using heat to prevent micro-organism activity.

Unfolding the secondary and tertiary molecular structures of proteins via heat or acid.

To identify specific immunogenic proteins (like gluten or peanut proteins) that trigger allergies.

To identify trace amounts of pesticides, drugs, or chemicals present in food.

To identify illness-causing microorganisms, such as Salmonella or E. coli, in food products.

To quantify the total number of living bacterial cells present in a food sample.

To analyze and calculate the nutrient content (vitamins, proteins, fats) of a food item.

The proportion of indigestible plant carbohydrates contained within food ingredients.

A dishwasher is a kitchen worker who is responsible for general cleaning and maintenance, especially washing dishes.