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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.

Food Supply Chain

The number of farm and food entrepreneurs is increasing in rural and urban communities. Most communities do not have established food systems that can deliver food products from the farms to the consumers. Food system development includes farmers’ markets, community gardening, food hubs, processors, and wholesale/direct market development. Food system development also includes programs like Farm to School and Farm to Institution. Extension education programs that focus on farm food safety, beginning farmer and rancher classes, food manager certification, marketing/business planning, and consumer education are needed to enhance understanding of food systems in local communities and to ensure access to safe and affordable food.





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


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



Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food

FS438/FSHN22-5by Siman Liu, Naim Montazeri, and Keith R. SchneiderApril 7, 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.