Food Product Development
Expert-defined terms from the Global Certificate in Food Science and Nutrition course at London School of Business and Administration. Free to read, free to share, paired with a professional course.
Acidulants #
Substances added to food products to lower the pH, providing a sour taste and acting as preservatives. Examples include citric, malic, and tartaric acids.
Additives #
Substances added to food products to enhance flavor, texture, shelf life, or appearance. They include colorings, emulsifiers, stabilizers, and preservatives.
Antioxidants #
Compounds that prevent or slow down oxidation, a chemical reaction that can cause food to spoil. Examples include vitamin C, vitamin E, and beta-carotene.
Bioavailability #
The degree to which a nutrient can be absorbed and used by the body. Factors affecting bioavailability include food matrix, cooking methods, and interaction with other nutrients.
Clean Label #
A trend in food product development that emphasizes simple, natural, and easily understood ingredients. Clean label products avoid artificial colors, flavors, and preservatives.
Dough Conditioners #
Additives used in bread making to improve dough handling, gas retention, and texture. Examples include ascorbic acid, enzymes, and emulsifiers.
Emulsifiers #
Compounds that stabilize mixtures of water and oil, improving the texture and shelf life of food products. Examples include lecithin, mono- and diglycerides, and polysorbates.
Extrusion #
A food processing technique that involves forcing a mixture of ingredients through a die, shaping it into a desired form. Extrusion is used to produce pasta, cereals, and snack foods.
Fortification #
The addition of nutrients to food products to increase their nutritional value. Examples include adding vitamin D to milk and iron to cereals.
Functional Foods #
Food products that provide health benefits beyond basic nutrition. They can reduce the risk of chronic diseases or promote overall health.
Genetic Modification #
The manipulation of an organism's genetic material to enhance certain traits, such as improved yield, resistance to pests, or enhanced nutritional value.
Gluten #
A protein found in wheat, barley, and rye, responsible for the elasticity and structure of dough. Gluten-free products are suitable for individuals with celiac disease or gluten intolerance.
Homogenization #
A food processing technique that reduces the size of fat globules in milk, improving its stability and appearance.
Hurdle Technology #
A food preservation strategy that combines multiple preservation techniques, such as heat treatment, acidification, and addition of preservatives, to inhibit microbial growth and extend shelf life.
Hydrocolloids #
Polysaccharides or proteins used as thickening, gelling, or stabilizing agents in food products. Examples include carrageenan, xanthan gum, and gelatin.
Infusion #
The process of extracting flavors or nutrients from a solid or liquid substance and incorporating them into another substance, such as tea or oil.
Microencapsulation #
A technology used to protect sensitive ingredients, such as flavors, vitamins, or enzymes, from degradation or interaction with other ingredients.
Microwaveable Foods #
Food products designed for cooking or reheating in a microwave oven. They require specific formulations to ensure even heating and palatability.
Nanotechnology #
The use of nanoscale materials (1-100 nanometers) in food processing and packaging, aiming to improve functional properties, safety, and shelf life.
Nutraceuticals #
Food products, such as dietary supplements or functional foods, that provide medical or health benefits beyond basic nutrition.
Nutrition Labeling #
The requirement for food manufacturers to provide accurate and standardized information about the nutritional content of their products, including calories, fat, sugar, and sodium.
Organic Foods #
Food products produced using organic farming methods, which avoid synthetic fertilizers, pesticides, and genetically modified organisms.
Pasteurization #
A heat treatment process that destroys harmful bacteria in food products, such as milk and juice, extending their shelf life.
Probiotics #
Live microorganisms, such as bacteria or yeast, that provide health benefits when consumed, improving gut health and boosting the immune system.
Reduction #
A culinary technique that concentrates the flavor of a liquid by simmering or boiling it to remove water. Examples include reducing wine, stock, or fruit juice.
Shelf Life #
The length of time a food product remains safe, palatable, and nutritious under specified storage conditions.
Sous Vide #
A cooking technique that involves vacuum-sealing food in a plastic pouch and cooking it in a temperature-controlled water bath, ensuring even cooking and enhanced flavor.
Stabilizers #
Additives used to maintain the texture, appearance, and stability of food products over time. Examples include gums, alignates, and carrageenan.
Sustainability #
The practice of producing food products in a way that minimizes negative environmental impacts, supports social and economic well-being, and ensures long-term availability of resources.
Texture #
The sensory attribute that describes the physical feel of food in the mouth, including attributes such as smoothness, crispness, and creaminess.
Ultra #
High Temperature (UHT) Processing: A food preservation technique that subjects food products to high temperatures for a short period, extending their shelf life without the need for refrigeration.
Vitamins #
Organic compounds required for normal growth, development, and maintenance of body functions. They are essential nutrients that cannot be synthesized by the body and must be obtained through the diet.
Whole Foods #
Unprocessed or minimally processed foods that retain their natural nutrients, fiber, and phytochemicals. Examples include fruits, vegetables, whole grains, and legumes.