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CHAPTER 1-FOOD SCIENCE (Text Pg: 6-20)

Across
__ ___, are natural or manufactured substances, used in place of food.
__ __, is the protection of food from Adulteration.
__ __are ways to preserve food for prolonged use.
__ __ __requires safety of any new color additive.
In 1949, FDA published guidance to industry called __ __.
__ __ access to nutritionally safe food.
__ __, is the Study of the nature of Food, and deterioration.
__ __ requires accurate labeling, of food products.
Down
_ to _ is the Food Path, from raw prod->processing ->preparation ->presentation ->to consumer.
__ __, are trained Professionals, about Biology & the CHM of food.
__ __substances that are liquid, at very low temp., such as nitrogen gas.
__ __ are crops grown, with roots suspended in liquid nutrient solutions.
Today, with technology use, __ people produce enough food for 100 people.
___, the adding of inferior/toxic ingredients, lowering the safety of food.
___ is the Study of Food Components, & use by the body.