Page 221 - Manual Vol 1

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Vocabulary - Food industry
Magda PÎRLEA, B.S.

- technological engineer - coordinator of production activities in a food
factory.
- factory – unit that transforms raw materials into a finished product
- production – the process of creating the goods necessary for the existence and
development of society
- food product - produced in its natural state or processed which serves as food
- nutrition – actual feeding process, involuntary act, native
- food – feeding activities and processes that provide us with energy and
nutrients, voluntary act, conscious
- producer – the person who produces material goods
- distributor – the person who divides the material goods
- consumer – person consuming goods resulting from production
- label – all information accompanying the food and providing the consumer
with details of the characteristics of the product
- ingredients – substance that is part of the food
- nutritional values – statement containing information on the nutrient
composition of the food
- allergens – substance that causes an allergic reaction
- gluten - protein present in cereals
- lactose – organic product found in milk
- additives – natural or industrial substance that is added to the product for
technological purposes
- expiry date – consumption deadline
- organic products – products from organic crops
- traditional products – food manufactured in the national territory and for
which local raw materials are used
- products of controlled origin - certification that ensures the quality of a
product and ensures its originality
- maintenance temperature – recommended temperature to preserve the
qualities of the product after purchase
- macronutrients -nutrients that the body needs in large quantities and that
supply the body with energy
- micronutrients – nutrients that the body needs in small amounts and that
provide the body with vitamins and minerals