Section 3Sec./Art. 3

Definition of Terms. - As used in this Act:

(a) Food refers to any substance or product whether processed, partially processed or unprocessed that is intended for human consumption. It includes drinks, chewing gum, water and other substances, which are intentionally incorporated into such substances or products during the process of manufacturing, preparation, and treatment;

(b) Food technology refers to the application of physical, biological, and behavioral sciences to the conversion of raw materials into safe, stable, palatable, and nutritious foods. It includes the processs of handling, storage, processing, packaging, distribution, and utilization of food;

(c) Food technologist refers to person qualified to practice food technology as provided in this Act and who is holder of a valid professional license to practice issued by the Professional Regulatory Board of Food Technology and Professional Regulatory Commission (PRC); and

(d) Microbiological certification refers to a certification of the microbiological, physical, chemical, sensory, and functional properties of food.