To keep refrigerated or frozen foods continuously within a cold temperature range from plant to consumer.

To preserve a required level of quality in food products throughout processing and distribution.

Legal necessity to list all ingredients and components present in packaged food.

To test the pH level and amount of acid present in a liquid or solid food matrix.

To evaluate the amount of free unbound water available for microbial growth in food.

To satisfy all official government and legal specifications for food manufacturing.

A microwave is a small type of oven that heats food very quickly with short waves of energy.

To mince something is to cut something into very small irregular pieces.

If something is minty, it has a flavor that produces a cooling sensation in the mouth.

To reduce the severity or likelihood of potential foodborne illness hazards.

A mixer is a handheld appliance with rotating blades that combines ingredients together. nutrition -Nutrition is the process of consuming substances that promote the body's health and growth.

Altering the air composition inside a package (like adding $N_2$ or $CO_2$) to extend freshness.

To track environmental factors like temperature and humidity where food is kept.

The amount of toxic secondary metabolites produced by fungi in stored grain or food.