Food Science Vocabulary Quiz

Emulsification is the process of combining two liquids that do not normally mix — such as oil and water — into a stable, uniform mixture called an emulsion. Emulsifiers work by reducing surface tension between the two phases. Common examples in food include mayonnaise, salad dressings, and butter. In cooking and food technology, understanding emulsification helps explain the texture and stability of many everyday products.

Fermentation uses microorganisms — bacteria, yeasts, or moulds — to break down sugars and other compounds into alcohol, acids, or gases. This metabolic transformation changes the flavour, texture, aroma, and nutritional profile of food. Fermented foods such as yoghurt, cheese, sauerkraut, kimchi, sourdough bread, beer, and wine all owe their distinctive character to fermentation. Some fermented foods also provide probiotic health benefits.

Pasteurisation is a controlled heat treatment that kills or inactivates pathogenic microorganisms in food and drink without fully sterilising the product. Named after Louis Pasteur, it greatly reduces the risk of foodborne illness caused by bacteria such as Salmonella, Listeria, and E. coli. Pasteurisation extends shelf life while preserving most of the nutritional value and flavour of the product. It is essential for the safe consumption of milk, fruit juices, and eggs.

The Maillard reaction is a heat-driven chemical reaction between amino acids and reducing sugars that produces hundreds of flavour, aroma, and colour compounds. It occurs above around 140°C and is responsible for the appealing brown colour and complex flavours of bread crusts, roasted coffee, grilled steak, chocolate, and fried foods. Without the Maillard reaction, cooked foods would lack the depth of flavour and appearance we associate with good cooking.

HACCP stands for Hazard Analysis and Critical Control Points. It is a science-based, systematic food safety management system that identifies potential hazards — biological, chemical, or physical — at each stage of food production and establishes control measures to prevent them. HACCP is internationally recognised and legally required in the food industry in many jurisdictions. It helps prevent contamination before it occurs rather than relying solely on end-product testing.

A best-before date indicates when a food is at its best quality — after this date, the taste, texture or nutritional value may decline, but the food is not necessarily unsafe. A use-by date, by contrast, is a safety indicator: the food should not be eaten after this date because it may cause illness, even if it looks and smells fine. Foods with use-by dates include meat, fish, and dairy products. Understanding this distinction is a key part of food science literacy.

Gelatinisation is the thickening process that occurs when starch granules are heated in the presence of water. As the temperature rises, the granules absorb water, swell, and eventually burst, releasing starch molecules that form a gel network. This is why sauces thicken when flour or cornflour is added and heated. Gelatinisation is fundamental to the texture of many cooked dishes, from gravies and custards to soups and puddings.

Antioxidants are substances that slow or prevent oxidation — the chemical reaction that causes fats to turn rancid, colours to fade, and nutrients to degrade. In food production, antioxidants are added to extend shelf life and maintain quality. Natural antioxidants include vitamin E (tocopherol) and vitamin C (ascorbic acid), while synthetic antioxidants such as BHA and BHT are also used. Many plant-based foods are naturally rich in antioxidants, which also benefit human health by neutralising free radicals.

Bioavailability is the fraction of a nutrient or bioactive compound in food that is actually absorbed into the bloodstream and available for use by the body. It is affected by many factors: the form of the nutrient, the food matrix it is embedded in, cooking methods, digestive health, and interactions with other nutrients. For example, beta-carotene is more bioavailable from cooked carrots than raw ones, and non-haem iron from plants is more readily absorbed when consumed with vitamin C.

Viscosity is the measure of a fluid's resistance to flow — essentially how thick or runny it is. In food science, viscosity is a critical texture property that determines the mouthfeel and behaviour of liquids and semi-liquids such as sauces, soups, beverages, and dressings. Food technologists use thickening agents such as starches, gums, and hydrocolloids to achieve the desired viscosity. Viscosity affects how a product pours, spreads, and feels on the palate, making it central to consumer acceptance.