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The Ministry of Food and Drug Safety (MFDS; Korean: 식품의약품안전처; Hanja: 食品醫藥品安全處; RR: Sikpumuiyakpumanjeoncheo), formerly known as the Korea Food & Drug Administration (KFDA; 식품의약품안전청), is a government agency responsible for promoting public health by ensuring the safety and effectiveness of foods, pharmaceuticals, medical devices, and cosmetics as ...
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and palate epithelium. [59] The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.
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The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important ...
Kikunae Ikeda (池田 菊苗, Ikeda Kikunae, 8 October 1864 [citation needed] – 3 May 1936) was a Japanese chemist and Tokyo Imperial University professor of chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty. [1]
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards. A food's origin, and even its branding, can play a role in how ...
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