The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and biochemistry to microbiology and engineering. Consequently many technical terms and abbreviations are involved. At the same time the rapidly growing interest in the subject is shared by specialists from many fields such as sociology, medicine, agriculture and commerce. The purpose of this dictionary is to assist the specialist from one field to understand the technical terms used by the variety .of specialists in the food...