Pasteurization is a process that involves heating food to a high temperature (typically between 60°C and 100°C) for a short period of time (typically between 15 seconds and 30 minutes) to kill harmful bacteria while preserving the food's quality.

Enzymes are biological catalysts that speed up chemical reactions in food, such as the breakdown of carbohydrates, proteins, and fats. This can be used to improve the flavor, texture, and nutritional value of food.

Fermentation is a bioprocess that uses microorganisms, such as bacteria or yeast, to convert organic compounds into biofuels, such as ethanol or biodiesel.

Homogenization is a process that reduces the particle size of food products, resulting in a smoother and more uniform texture. This can be achieved by using high pressure or ultrasonic waves to break down larger particles into smaller ones.

Drying is a food preservation method that involves removing moisture from food, either through natural evaporation or by using artificial heat. This reduces the water activity of the food, making it less favorable for microbial growth.

A bioreactor is a vessel or system designed to provide a controlled environment for the growth and cultivation of cells or microorganisms. It provides optimal conditions for cell growth, such as temperature, pH, and nutrient supply.

Sodium benzoate, potassium sorbate, and calcium propionate are all food additives that are commonly used to prevent the growth of mold and bacteria in food products.

Aseptic processing is a food manufacturing technique that involves sterilizing food products and packaging materials separately before filling the sterilized products into sterilized containers in a sterile environment. This prevents contamination during packaging and ensures the safety of the food product.

High-pressure processing (HPP) is a food processing method that involves applying high pressure (typically between 100 and 1000 MPa) to food products. This pressure inactivates microorganisms, enzymes, and spoilage-causing organisms, extending the shelf life of food products.

A membrane bioreactor (MBR) is a wastewater treatment system that combines biological treatment with membrane filtration. The membrane separates solids from liquids, allowing for the removal of pollutants and the production of high-quality effluent.

Xanthan gum, guar gum, and carrageenan are all food additives that are commonly used to improve the texture and stability of food products. They act as thickeners, stabilizers, and gelling agents.

A fermenter is a vessel or system designed to provide a controlled environment for the growth and cultivation of microorganisms. It provides optimal conditions for microbial growth, such as temperature, pH, and nutrient supply.

Ohmic heating is a food processing method that involves the application of electric fields to food products. This generates heat within the food, causing it to cook or pasteurize. Ohmic heating is a rapid and efficient heating method that can be used to process a variety of food products.

A clarifier is a wastewater treatment unit that separates solids from liquids. It allows suspended solids to settle out of the wastewater, producing a clarified effluent. Clarifiers are commonly used in primary and secondary wastewater treatment processes.

Monosodium glutamate (MSG), sodium chloride (salt), and sugar are all food additives that are commonly used to enhance the flavor of food products. MSG is a flavor enhancer that can make food taste more savory, while salt and sugar are used to add salty and sweet flavors, respectively.