MAPPING YOUR MIND Fill in the gaps with the words from the box. additives biopreservation canning ingredients label microbiological pathogens proteins toxoinfection water refrigeration freezing freeze-drying 5. ........................... carbohydrates 1. ........................... + 2. ........................... fats vitamins fibre pasteurisation 3. ........................... modified packaging nutritional content irradiation expiration date HPP minerals ESSENTIAL NUTRIENTS 6. ........................... FOOD 4. .................................. TECHNIQUES FOOD PRESERVATION FOOD 7. .............................. FOOD ANALYSIS FOODBORNE 8. .................................. chemical synthetic 9. ........................... functions FOOD RISKS bacteria and toxins viruses foodborn infection allergy and intolerance parasites food intoxication unhealthy weight food 10. ........................... eating disorders chemical poisoning psychosomatic illness natural