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The Food Industry Part 1

Teacher: Cindy R
Across
The study of the characteristics of living organisms and their products that are used for food.
A person trained in the chemistry, physics, and biology of food and food systems.
The cause and effect of a particular scientific activity.
The process of asking questions and seeking answers using controls and collecting data.
The study of the physical characteristics of food.
The process of nutrients passing through a cell membrane.
The continual process of altering plants and animals so they become reliable parts of the food chain.
Down
The study of the substances we eat, their makeup, and the processes used to alter these substances to make them more suitable and available for consumption for a longer time.
The study of substances that make up food and the nutrients found in food.
The process of breaking down food particles so that the nutrients in the food can be used by the body
The monitoring of the entire production process for compliance with health, safety, and product standards.
A person trained in the chemistry, physics, and biology of food and food systems who is concerned with short-term problem solving in food systems.
Chemical substances that help carry out chemical reactions in the body.
The distribution chain between the producer and the consumer.
Also known as chewing.