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Foods

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Food Industry

The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

Food Labeling

Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, nutritional value, directions, warnings, and other relevant information. [NALT]

Any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal. [AGROVOC]

Food Preservation

A variety of methods used to maintain foods in an edible state.

 

 

Food Security

Access by all people, at all times to sufficient food for an active and healthy life. Food security includes at a minimum: the ready availability of nutritionally adequate and safe foods, and an assured ability to acquire acceptable foods in socially acceptable ways.

Meat

 

 

Seafoods

Edible aquatic (freshwater or marine) organisms such as fish, shellfish, or seaweed that is used as food.

Sweeteners

Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products.

 

Publications

Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food

FS438/FSHN22-5by Siman Liu, Naim Montazeri, and Keith R. SchneiderApril 7th, 2022This new 4-page fact sheet provides a brief introduction to bacteriophages and their potential for mitigating foodborne pathogens. It is intended for a general audience, including Extension agents. Written by Siman Liu, Naim Montazeri, and Keith R. Schneider, and published by the UF/IFAS Food Science and Human Nutrition Department.