Food Science Abbreviations

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Food Science Abbreviations A–Z

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Food Science Alphabet – I

S. No	Abbreviation	Full Form	Short Explanation	Practical Example
I001	IA	Industrial Additive	Additive used in food industry	IA applied in beverages and processed foods
I002	IAA	Indole-3-Acetic Acid	Plant hormone affecting growth	IAA applied in fruit ripening studies
I003	IAB	Inorganic Additive Blend	Blend of inorganic additives	IAB applied in fortified foods
I004	IAC	Inulin Analysis Control	Analysis for inulin content	IAC applied in functional foods
I005	IAD	Inorganic Acid Degradation	Degradation of acids in food	IAD monitored in food chemistry labs
I006	IAE	Industrial Additive Efficiency	Efficiency of additives	IAE applied in bakery and beverage industry
I007	IAF	Inulin Application Form	Form of inulin used	IAF applied in fiber-enriched foods
I008	IAG	Industrial Additive Gel	Gel formed with additives	IAG applied in dessert and jelly products
I009	IAH	Inulin Application Hydrolysis	Hydrolysis of inulin	IAH applied in prebiotic formulation
I010	IAI	Industrial Additive Index	Index measuring additive properties	IAI applied in quality control
I011	IAJ	Industrial Additive Journal	Publication on additives	IAJ includes research on stabilizers and emulsifiers
I012	IAK	Industrial Additive Kinetics	Rate of additive reaction	IAK applied in food processing
I013	IAL	Industrial Additive Level	Level of additive used	IAL monitored in beverages and bakery
I014	IAM	Industrial Additive Material	Material used as additive	IAM applied in confectionery
I015	IAN	Industrial Additive Nutrition	Nutritional impact of additives	IAN monitored in fortified foods
I016	IAO	Industrial Additive Optimization	Optimization of additive usage	IAO applied in industrial production
I017	IAP	Industrial Additive Process	Process using additives	IAP applied in beverage and bakery
I018	IAQ	Industrial Additive Quality	Quality assessment of additives	IAQ ensures consistency in production
I019	IAR	Industrial Additive Ratio	Ratio of additive to other components	IAR applied in confectionery and bakery
I020	IAS	Industrial Additive Standard	Standard for food additives	IAS applied in industrial regulation
I021	IAT	Industrial Additive Test	Test for additive effectiveness	IAT applied in QC labs
I022	IAU	Industrial Additive Unit	Unit measuring additive properties	IAU applied in food processing
I023	IAV	Industrial Additive Value	Value of additive property	IAV monitored in industrial QC
I024	IAW	Industrial Additive Weight	Weight of additive used	IAW applied in bakery and beverages
I025	IAX	Industrial Additive Extract	Extract from additives	IAX applied in functional foods
I026	IAY	Industrial Additive Yield	Yield from additive process	IAY applied in industrial production
I027	IAZ	Industrial Additive Zone	Zone for additive processing	IAZ applied in industrial lines
I028	IB	Inorganic Base	Base used in food chemistry	IB applied in pH adjustment
I029	IBA	Inorganic Base Analysis	Analysis of base content	IBA applied in industrial QC
I030	IBB	Inorganic Base Blend	Blend of bases used	IBB applied in bakery and beverage
I031	IBC	Inorganic Base Control	Control of base levels	IBC applied in food processing
I032	IBD	Inorganic Base Degree	Degree of base concentration	IBD monitored in QC labs
I033	IBE	Inorganic Base Efficiency	Efficiency of base in reactions	IBE applied in baking and beverages
I034	IBF	Inorganic Base Food	Food containing base	IBF applied in fortified products
I035	IBG	Inorganic Base Gel	Gel using inorganic base	IBG applied in desserts
I036	IBH	Inorganic Base Hydrolysis	Hydrolysis under basic conditions	IBH applied in enzyme studies
I037	IBI	Inorganic Base Index	Index measuring base content	IBI applied in QC labs
I038	IBJ	Inorganic Base Journal	Publication on base chemistry	IBJ includes food chemistry research
I039	IBK	Inorganic Base Kinetics	Rate of reactions under base	IBK monitored in industrial processes
I040	IBL	Inorganic Base Level	Level of base in food	IBL applied in bakery and beverages
I041	IBM	Inorganic Base Material	Material used as base	IBM applied in industrial food processing
I042	IBN	Inorganic Base Nutrition	Nutritional impact of base	IBN monitored in fortified foods
I043	IBO	Inorganic Base Optimization	Optimization of base use	IBO applied in industrial production
I044	IBP	Inorganic Base Process	Process using base	IBP applied in bakery and beverages
I045	IBQ	Inorganic Base Quality	Quality assessment of base	IBQ ensures consistent product
I046	IBR	Inorganic Base Ratio	Ratio of base to other components	IBR applied in confectionery and bakery
I047	IBS	Inorganic Base Standard	Standard for base content	IBS applied in industrial regulation
I048	IBT	Inorganic Base Test	Test for base content	IBT applied in QC labs
I049	IBU	Inorganic Base Unit	Unit measuring base	IBU applied in industrial processes
I050	IBV	Inorganic Base Value	Value of base property	IBV monitored in industrial QC
I051	IBW	Inorganic Base Weight	Weight of base used	IBW applied in bakery and beverages
I052	IBX	Inorganic Base Extract	Extract from base	IBX applied in industrial applications
I053	IBY	Inorganic Base Yield	Yield of base in process	IBY monitored in production
I054	IBZ	Inorganic Base Zone	Zone for base handling	IBZ applied in industrial lines
I055	IC	Ice Cream	Frozen dairy dessert	IC includes vanilla, chocolate flavors
I056	ICA	Ice Cream Analysis	Testing ice cream properties	ICA applied in QC labs
I057	ICB	Ice Cream Blend	Blend used for ice cream	ICB applied in industrial production
I058	ICC	Ice Cream Composition	Ingredients of ice cream	ICC includes milk, sugar, and stabilizers
I059	ICD	Ice Cream Density	Density measurement	ICD applied in quality control
I060	ICE	Ice Cream Emulsion	Emulsion in ice cream	ICE applied in industrial production
I061	ICF	Ice Cream Freezing	Freezing process of ice cream	ICF monitored in manufacturing
I062	ICG	Ice Cream Gel	Gel formation in ice cream	ICG applied in texture control
I063	ICH	Ice Cream Hardness	Hardness measurement	ICH applied in quality control
I064	ICI	Ice Cream Ingredient	Ingredients used in ice cream	ICI includes milk, cream, sugar
I065	ICJ	Ice Cream Journal	Publication on ice cream research	ICJ includes flavor and stability studies
I066	ICK	Ice Cream Kinetics	Rate of freezing and mixing	ICK applied in industrial ice cream production
I067	ICL	Ice Cream Level	Level of ice cream production	ICL monitored in factories
I068	ICM	Ice Cream Material	Material used in ice cream	ICM includes dairy and stabilizers
I069	ICN	Ice Cream Nutrition	Nutritional content of ice cream	ICN includes fat, sugar, and protein
I070	ICO	Ice Cream Optimization	Optimization of freezing and mixing	ICO applied in industrial production
I071	ICP	Ice Cream Process	Manufacturing process	ICP includes pasteurization, freezing
I072	ICQ	Ice Cream Quality	Quality assessment	ICQ ensures creaminess and flavor
I073	ICR	Ice Cream Ratio	Ratio of ingredients	ICR applied in recipe formulation
I074	ICS	Ice Cream Standard	Standard for quality	ICS applied in industrial production
I075	ICT	Ice Cream Test	Testing properties	ICT applied in QC labs
I076	ICU	Ice Cream Unit	Unit of production	ICU applied in factory monitoring
I077	ICV	Ice Cream Value	Value of properties	ICV applied in quality assessment
I078	ICW	Ice Cream Weight	Weight of ice cream	ICW monitored in packaging
I079	ICX	Ice Cream Extract	Extract from ice cream	ICX applied in lab testing
I080	ICY	Ice Cream Yield	Yield from production	ICY monitored in factories
I081	ICZ	Ice Cream Zone	Controlled production area	ICZ applied in industrial lines
I082	ID	Ingredient	Component of food	ID includes sugar, salt, fat
I083	IDA	Ingredient Analysis	Analysis of ingredient composition	IDA applied in QC labs
I084	IDB	Ingredient Blend	Blend of ingredients	IDB applied in bakery and confectionery
I085	IDC	Ingredient Control	Control of ingredient quality	IDC applied in production lines
I086	IDD	Ingredient Degree	Quality level of ingredient	IDD monitored in industrial QC
I087	IDE	Ingredient Efficiency	Efficiency in production	IDE applied in bakery and beverages
I088	IDF	Ingredient Formulation	Formulation using ingredients	IDF applied in industrial food products
I089	IDG	Ingredient Gel	Gel formed using ingredient	IDG applied in desserts and jelly
I090	IDH	Ingredient Hydrolysis	Hydrolysis of ingredient	IDH applied in enzyme-modified foods
I091	IDI	Ingredient Index	Index for ingredient properties	IDI applied in quality control
I092	IDJ	Ingredient Journal	Publication on ingredient studies	IDJ includes functional food research
I093	IDK	Ingredient Kinetics	Rate of ingredient reaction	IDK applied in bakery and beverages
I094	IDL	Ingredient Level	Level of ingredient used	IDL applied in formulation
I095	IDM	Ingredient Material	Material used as ingredient	IDM applied in industrial production
I096	IDN	Ingredient Nutrition	Nutritional contribution	IDN monitored in fortified foods
I097	IDO	Ingredient Optimization	Optimization of ingredient use	IDO applied in industrial food lines
I098	IDP	Ingredient Process	Process using ingredient	IDP applied in bakery, beverages
I099	IDQ	Ingredient Quality	Quality assessment	IDQ ensures product consistency
I100	IDR	Ingredient Ratio	Ratio of ingredients	IDR applied in recipe formulation

S. No	Abbreviation	Full Form	Short Explanation	Practical Example
I101	IDS	Ingredient Standard	Standard specification for ingredients	IDS applied in industrial food production
I102	IDT	Ingredient Test	Test to check ingredient properties	IDT applied in QC labs
I103	IDU	Ingredient Unit	Unit of measurement for ingredients	IDU applied in bakery and beverage production
I104	IDV	Ingredient Value	Value indicating ingredient quality	IDV monitored in production QC
I105	IDW	Ingredient Weight	Weight of ingredient used	IDW applied in bakery and confectionery
I106	IDX	Ingredient Extract	Extract from ingredients for testing	IDX applied in lab analysis
I107	IDY	Ingredient Yield	Yield from ingredient processing	IDY monitored in industrial production
I108	IDZ	Ingredient Zone	Controlled area for ingredient handling	IDZ applied in production facilities
I109	IE	Iodine Equivalent	Measurement of iodine content	IE applied in salt fortification
I110	IEA	Iodine Equivalent Analysis	Analysis of iodine in foods	IEA applied in QC labs
I111	IEB	Iodine Equivalent Blend	Blend standardized for iodine	IEB applied in salt production
I112	IEC	Iodine Equivalent Control	Control of iodine levels	IEC applied in food fortification
I113	IED	Iodine Equivalent Degree	Degree of iodine content	IED monitored in fortified foods
I114	IEE	Iodine Equivalent Efficiency	Efficiency of iodine fortification	IEE applied in salt and bread
I115	IEF	Iodine Equivalent Food	Food containing standardized iodine	IEF includes iodized salt and dairy
I116	IEG	Iodine Equivalent Gel	Gel containing iodine	IEG applied in functional foods
I117	IEH	Iodine Equivalent Hydrolysis	Hydrolysis involving iodine compounds	IEH applied in fortified products
I118	IEI	Iodine Equivalent Index	Index measuring iodine content	IEI applied in QC labs
I119	IEJ	Iodine Equivalent Journal	Publication on iodine research	IEJ includes studies on fortification
I120	IEK	Iodine Equivalent Kinetics	Rate of iodine reactions	IEK monitored in food processing
I121	IEL	Iodine Equivalent Level	Level of iodine in foods	IEL applied in fortified salt
I122	IEM	Iodine Equivalent Material	Material used for iodine fortification	IEM applied in industrial food production
I123	IEN	Iodine Equivalent Nutrition	Nutritional role of iodine	IEN monitored in fortified foods
I124	IEO	Iodine Equivalent Optimization	Optimization of iodine fortification	IEO applied in salt production
I125	IEP	Iodine Equivalent Process	Process using iodine compounds	IEP applied in fortification lines
I126	IEQ	Iodine Equivalent Quality	Quality assessment of iodine content	IEQ applied in fortified food QC
I127	IER	Iodine Equivalent Ratio	Ratio of iodine to other components	IER applied in recipe formulation
I128	IES	Iodine Equivalent Standard	Standard for iodine levels	IES applied in industrial fortification
I129	IET	Iodine Equivalent Test	Test to check iodine content	IET applied in QC labs
I130	IEU	Iodine Equivalent Unit	Unit measuring iodine	IEU applied in fortification
I131	IEV	Iodine Equivalent Value	Value indicating iodine concentration	IEV monitored in salt production
I132	IEW	Iodine Equivalent Weight	Weight of iodine used	IEW applied in fortified products
I133	IEX	Iodine Equivalent Extract	Extract for testing iodine content	IEX applied in QC analysis
I134	IEY	Iodine Equivalent Yield	Yield of iodine in processing	IEY monitored in industrial production
I135	IEZ	Iodine Equivalent Zone	Controlled area for iodine handling	IEZ applied in production lines
I136	IF	Inulin Fiber	Dietary fiber from inulin	IF applied in prebiotic foods
I137	IFA	Inulin Fiber Analysis	Analysis of inulin content	IFA applied in functional food QC
I138	IFB	Inulin Fiber Blend	Blend of inulin fibers	IFB applied in bakery and beverages
I139	IFC	Inulin Fiber Control	Control of fiber quality	IFC applied in ingredient QC
I140	IFD	Inulin Fiber Degree	Quality measure of fiber	IFD applied in fiber supplements
I141	IFE	Inulin Fiber Efficiency	Efficiency of fiber function	IFE applied in prebiotic formulations
I142	IFF	Inulin Fiber Food	Food containing inulin fiber	IFF includes yogurts and cereals
I143	IFG	Inulin Fiber Gel	Gel formed with inulin	IFG applied in desserts
I144	IFH	Inulin Fiber Hydrolysis	Hydrolysis of inulin fiber	IFH applied in enzymatic studies
I145	IFI	Inulin Fiber Index	Index measuring fiber content	IFI applied in QC labs
I146	IFJ	Inulin Fiber Journal	Publication on inulin research	IFJ includes dietary fiber studies
I147	IFK	Inulin Fiber Kinetics	Rate of fiber reaction or digestion	IFK applied in functional food research
I148	IFL	Inulin Fiber Level	Amount of fiber present	IFL monitored in cereals and beverages
I149	IFM	Inulin Fiber Material	Material source of inulin	IFM applied in industrial food
I150	IFN	Inulin Fiber Nutrition	Nutritional impact of inulin	IFN monitored in prebiotic foods
I151	IFO	Inulin Fiber Optimization	Optimizing fiber content	IFO applied in functional food production
I152	IFP	Inulin Fiber Process	Process using inulin	IFP applied in bakery and beverage lines
I153	IFQ	Inulin Fiber Quality	Quality assessment of inulin	IFQ ensures consistent prebiotic activity
I154	IFR	Inulin Fiber Ratio	Ratio of fiber to other ingredients	IFR applied in product formulation
I155	IFS	Inulin Fiber Standard	Standard for fiber content	IFS applied in industrial QC
I156	IFT	Inulin Fiber Test	Test to check fiber properties	IFT applied in QC labs
I157	IFU	Inulin Fiber Unit	Unit measuring fiber	IFU applied in industrial food production
I158	IFV	Inulin Fiber Value	Value indicating fiber content	IFV monitored in QC labs
I159	IFW	Inulin Fiber Weight	Weight of fiber ingredient	IFW applied in formulations
I160	IFX	Inulin Fiber Extract	Extract from inulin	IFX applied in functional food labs
I161	IFY	Inulin Fiber Yield	Yield from inulin processing	IFY monitored in industrial production
I162	IFZ	Inulin Fiber Zone	Controlled area for fiber handling	IFZ applied in production lines
I163	IG	Immunoglobulin	Protein with immune function	IG found in milk and dairy products
I164	IGA	Immunoglobulin Analysis	Testing IG content	IGA applied in milk and colostrum studies
I165	IGB	Immunoglobulin Blend	Blend of IG for fortification	IGB applied in functional foods
I166	IGC	Immunoglobulin Control	Control of IG quality	IGC applied in dairy QC
I167	IGD	Immunoglobulin Degree	Quality measure of IG	IGD monitored in milk products
I168	IGE	Immunoglobulin Efficiency	Functional efficiency of IG	IGE applied in infant formula
I169	IGF	Immunoglobulin Food	Food containing IG	IGF applied in fortified dairy products
I170	IGG	Immunoglobulin Gel	Gel containing IG	IGG applied in functional desserts
I171	IGH	Immunoglobulin Hydrolysis	Hydrolysis of IG proteins	IGH applied in enzymatic studies
I172	IGI	Immunoglobulin Index	Index measuring IG content	IGI applied in QC labs
I173	IGJ	Immunoglobulin Journal	Publication on IG research	IGJ includes dairy and immunity studies
I174	IGK	Immunoglobulin Kinetics	Rate of IG degradation	IGK applied in milk storage studies
I175	IGL	Immunoglobulin Level	Amount of IG present	IGL monitored in milk and colostrum
I176	IGM	Immunoglobulin Material	Material containing IG	IGM applied in functional foods
I177	IGN	Immunoglobulin Nutrition	Nutritional impact of IG	IGN applied in infant formula
I178	IGO	Immunoglobulin Optimization	Optimizing IG levels	IGO applied in fortified foods
I179	IGP	Immunoglobulin Process	Process involving IG	IGP applied in dairy manufacturing
I180	IGQ	Immunoglobulin Quality	Quality assessment of IG	IGQ monitored in industrial QC
I181	IGR	Immunoglobulin Ratio	Ratio of IG to other proteins	IGR applied in milk and colostrum
I182	IGS	Immunoglobulin Standard	Standard for IG content	IGS applied in dairy QC
I183	IGT	Immunoglobulin Test	Test to check IG properties	IGT applied in labs and QC
I184	IGU	Immunoglobulin Unit	Unit measuring IG	IGU applied in industrial food analysis
I185	IGV	Immunoglobulin Value	Value indicating IG content	IGV applied in QC labs
I186	IGW	Immunoglobulin Weight	Weight of IG protein	IGW applied in functional foods
I187	IGX	Immunoglobulin Extract	Extract for testing IG	IGX applied in QC and research
I188	IGY	Immunoglobulin Yield	Yield from IG processing	IGY monitored in industrial production
I189	IGZ	Immunoglobulin Zone	Controlled area for IG handling	IGZ applied in dairy production
I190	IH	Inverted Honey	Honey processed for stability	IH applied in confectionery
I191	IHA	Inverted Honey Analysis	Testing properties of honey	IHA applied in QC labs
I192	IHB	Inverted Honey Blend	Blend of inverted honey	IHB applied in bakery products
I193	IHC	Inverted Honey Control	Control of honey quality	IHC monitored in industrial QC
I194	IHD	Inverted Honey Degree	Degree of inversion	IHD applied in confectionery
I195	IHE	Inverted Honey Efficiency	Efficiency of inversion process	IHE applied in industrial honey processing
I196	IHF	Inverted Honey Food	Food containing inverted honey	IHF applied in candies and spreads
I197	IHG	Inverted Honey Gel	Gel using honey	IHG applied in desserts
I198	IHH	Inverted Honey Hydrolysis	Hydrolysis in honey processing	IHH applied in industrial production
I199	IHI	Inverted Honey Index	Index measuring honey quality	IHI applied in QC labs
I200	IHJ	Inverted Honey Journal	Publication on honey research	IHJ includes studies on inversion and preservative