Food Science Acronyms Alphabet K

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Food Science Alphabet – K

S. No.	Acronym	Full Form	Short Explanation	Practical Example
K001	KDA	Kenya Dairy Authority	Regulates milk production and safety standards in Kenya.	KDA ensures pasteurized milk quality across Kenya.
K002	KMO	Key Management Objective	Primary goal-setting framework in food business operations.	KMO defines hygiene improvement in production plants.
K003	KVA	Kilovolt Ampere	Unit of apparent power used for food processing machinery.	KVA rating defines power for cold storage equipment.
K004	KCl	Potassium Chloride	Salt substitute used to reduce sodium in foods.	KCl used in low-sodium canned soups.
K005	KHP	Potassium Hydrogen Phthalate	Common standard for pH calibration in food testing.	KHP ensures accurate acidity testing of fruit juice.
K006	KOH	Potassium Hydroxide	Alkaline compound for food processing and cleaning.	KOH used in cocoa bean shelling and soap making.
K007	KPI	Key Performance Indicator	Quantifiable measure of operational efficiency in food industries.	KPI tracks production yield and waste levels.
K008	KSU	Kansas State University	Leading research center for food science and safety.	KSU develops improved grain storage methods.
K009	KRT	Kinetic Reaction Time	Refers to time for chemical reactions in food processing.	KRT used in enzyme activity testing in dairy.
K010	KAN	Korean Accreditation Number	Food certification system used for quality and safety in Korea.	KAN certifies fermented kimchi products.
K011	Kcal	Kilocalorie	Unit of energy value in foods.	Labels list energy content as 200 kcal per serving.
K012	KDS	Kitchen Display System	Digital screen managing food orders in restaurants.	KDS improves workflow in commercial kitchens.
K013	KGM	Konjac Glucomannan	Dietary fiber used as thickener and fat replacer in foods.	KGM used in low-calorie noodles.
K014	KIS	Knowledge Information System	Database for storing food research data.	KIS used to track product shelf life records.
K015	KSC	Korea Standards Certification	Ensures compliance with national food standards.	KSC certifies packaged snack manufacturing.
K016	KAF	Kenyan Agricultural Foundation	Supports food production and agricultural innovation.	KAF funds food security initiatives.
K017	KDRI	Korean Dietary Reference Intakes	Provides nutritional guidelines for Korean populations.	KDRI suggests daily calcium and iron levels.
K018	KRP	Key Research Project	Core government-supported food R&D initiative.	KRP studies microbial fermentation of soy.
K019	KAO	Kao Corporation	Japanese company producing food and chemical products.	KAO develops surfactants for food emulsions.
K020	KSCN	Potassium Thiocyanate	Used in food chemistry to test peroxide levels in milk.	KSCN detects rancidity in dairy products.
K021	KDF	Kenya Dairy Federation	Represents dairy producers and processors.	KDF promotes sustainable milk processing.
K022	KMF	Karnataka Milk Federation	Cooperative for milk and dairy product distribution in India.	KMF markets Nandini brand dairy products.
K023	KLB	Kombucha Lactic Bacteria	Beneficial bacteria strain in kombucha fermentation.	KLB enhances probiotic content in kombucha drinks.
K024	KOS	Korean Organic Standard	Defines organic farming and food labeling in Korea.	KOS certifies organic rice and vegetables.
K025	KFA	Kuwait Food Authority	Regulatory agency ensuring food import and safety standards.	KFA inspects imported canned goods.
K026	KNO₃	Potassium Nitrate	Food preservative used in curing meats.	KNO₃ maintains color and prevents spoilage in ham.
K027	KVP	Key Value Proposition	Unique selling advantage in food marketing.	KVP highlights organic sourcing in branding.
K028	KCI	Korean Chemical Institute	Conducts food safety testing and additive analysis.	KCI evaluates pesticide residue in vegetables.
K029	KFP	Key Food Processing	Major food manufacturing company brand.	KFP produces sauces and ready meals.
K030	KML	Kilogram per Liter	Unit measuring food density.	KML used in testing beverage concentration.
K031	KMP	Knowledge Management Platform	System for managing R&D in food industries.	KMP stores food formulation documentation.
K032	KGS	Korean Grading System	Used for grading agricultural and food products.	KGS classifies meat and rice quality.
K033	KOR	Korea Organic Regulation	National rules for certifying organic food.	KOR outlines requirements for pesticide-free produce.
K034	KFE	Korean Food Expo	Annual event showcasing food innovations.	KFE displays plant-based meat alternatives.
K035	KAS	Kenya Agricultural Society	Promotes food technology and sustainable agriculture.	KAS organizes agricultural fairs and contests.
K036	KIC	Korean Industrial Classification	Codes identifying industrial food categories.	KIC used in national food trade databases.
K037	KPC	Key Process Control	Step ensuring product safety in food production.	KPC monitors pasteurization temperature.
K038	KIB	Korean Institute of Biotechnology	Research organization for biotech-based food innovation.	KIB studies enzyme-based preservation methods.
K039	KAP	Knowledge Attitude Practice	Model used for consumer behavior studies in nutrition.	KAP assesses awareness of balanced diet practices.
K040	KMT	Kinetic Modeling Technique	Used to predict food spoilage and reaction rates.	KMT estimates shelf life for packaged dairy.
K041	KSR	Korean Standards for Restaurants	Establishes quality and hygiene for food service.	KSR mandates temperature control for meals.
K042	KBG	Kombucha Beverage Group	Association of kombucha producers.	KBG sets safety standards for fermented drinks.
K043	KSH	Kenya Standards for Hygiene	Specifies hygiene protocols in food processing.	KSH governs sanitation in meat factories.
K044	KTP	Knowledge Transfer Program	Facilitates food research collaboration between academia and industry.	KTP connects universities with food tech startups.
K045	KFI	Korean Food Institute	Conducts food safety and nutrition research.	KFI publishes annual food safety reports.
K046	KFL	Key Food Label	Indicates nutritional or allergen information on food products.	KFL lists calorie and fat content.
K047	KSF	Korean Standards Foundation	Develops food safety and packaging standards.	KSF certifies packaging materials for beverages.
K048	KET	Ketone	Organic compound indicating fat metabolism in nutrition studies.	Ketones measured in ketogenic diet research.
K049	KCN	Potassium Cyanide	Highly toxic compound avoided in food processing; used only in chemical reference tests.	KCN banned in food production environments.
K050	KLE	Key Laboratory of Enzymology	Research center focused on enzyme application in foods.	KLE studies enzyme-based flavor extraction.
K051	KMR	Kefir Milk Ratio	Ratio of kefir grains to milk during fermentation.	KMR ensures consistent probiotic production.
K052	KUB	Kuwait University of Biology	Research institute involved in food biotechnology.	KUB studies microbial fermentation processes.
K053	KGC	Korean Ginseng Corporation	Major company producing ginseng-based foods.	KGC exports ginseng tea and extracts.
K054	KNP	Key Nutrient Profile	Nutritional composition defining food quality.	KNP highlights protein and fiber levels in cereals.
K055	KHC	Kraft Heinz Company	Global food producer of packaged condiments.	KHC manufactures ketchup and sauces worldwide.
K056	KLD	Key Laboratory of Dairy	Specialized research unit for dairy science.	KLD studies milk fat crystallization.
K057	KER	Knowledge Exchange Resource	Platform for food safety and nutrition data sharing.	KER provides HACCP training modules.
K058	KFEA	Korean Food Export Association	Supports food export promotion and trade standards.	KFEA helps seafood exporters with certification.
K059	KRL	Kenya Research Laboratories	National labs for food and agricultural testing.	KRL analyzes aflatoxin levels in maize.
K060	KDFR	Key Dairy Fat Ratio	Defines optimal fat content in dairy formulations.	KDFR adjusted in cheese production for texture.
K061	KICF	Korean Institute of Culinary Food	Promotes professional culinary and food science education.	KICF trains chefs in food hygiene practices.
K062	KSW	Kitchen Sanitation Workflow	Standard operating process for hygiene maintenance.	KSW includes daily disinfection checklists.
K063	KGA	Korean Grain Association	Represents grain producers and processors.	KGA oversees rice storage management.
K064	KFPD	Korean Food Product Development	Association fostering new food technology innovation.	KFPD develops plant-based milk alternatives.
K065	KMA	Kosher Meat Association	Organization certifying kosher meat products.	KMA inspects slaughterhouses for compliance.
K066	KOC	Key Operational Control	Ensures consistent monitoring of critical food processes.	KOC validates freezing temperatures in storage.
K067	KWB	Kombucha Workshop Bureau	Provides training for kombucha brewers.	KWB educates on fermentation temperature control.
K068	KBC	Knowledge-Based Certification	Data-driven certification process for food quality.	KBC uses digital traceability for organic labeling.
K069	KST	Korean Standard Time	Time zone used for tracking production timestamps.	KST logged on packaged food manufacturing codes.
K070	KME	Kinetic Modeling Equation	Used to model reaction rates in thermal processing.	KME predicts vitamin degradation during heating.
K071	KMTL	Kenya Meat Training Laboratory	Trains inspectors in meat hygiene and safety.	KMTL certifies butchers and meat handlers.
K072	KRF	Korea Research Foundation	Funds food technology and biotechnology studies.	KRF supports research on sustainable proteins.
K073	KNPB	Korean National Packaging Board	Regulates packaging standards for food exports.	KNPB approves biodegradable material use.
K074	KAPPA	Kappa-Casein	Milk protein important for cheese coagulation.	Kappa-casein enables curd formation.
K075	KAL	Korean Airlines Catering	Provides large-scale meal preparation for airlines.	KAL uses HACCP-certified kitchens.
K076	KGR	Key Growth Rate	Measurement of microbial or business growth in food production.	KGR used to evaluate yeast activity.
K077	KDH	Knowledge Dissemination Hub	Central hub for sharing food research publications.	KDH archives food safety papers.
K078	KSP	Key Safety Parameter	Critical safety factor in food manufacturing.	KSP includes moisture and pH levels.
K079	KFO	Key Food Outlet	Distribution point for food marketing analysis.	KFO studied for consumer purchase behavior.
K080	KEC	Korean Environmental Corporation	Oversees waste management in food industries.	KEC enforces sustainable packaging policies.

S. No.	Acronym	Full Form	Short Explanation	Practical Example
K081	KPR	Key Production Ratio	Indicator of raw material efficiency in food manufacturing.	KPR tracks conversion rate of milk to cheese.
K082	KFIQ	Key Food Industry Quality	Measure of compliance with quality standards.	KFIQ ensures hygiene certification for bakeries.
K083	KIA	Korean Institute of Agriculture	Focuses on innovation in food and crop sciences.	KIA develops sustainable farming for food security.
K084	KPE	Kinetic Processing Energy	Energy required for physical processing like extrusion.	KPE measured during cereal puffing process.
K085	KDC	Key Distribution Center	Major hub for food storage and logistics.	KDC manages cold chain for frozen vegetables.
K086	KFOG	Key Factor of Growth	Influential variable in microbial or market growth.	KFOG includes temperature and nutrient concentration.
K087	KPN	Knowledge Partnership Network	Collaboration network in food science and safety.	KPN connects research institutes and food industries.
K088	KFT	Korean Food Technology	Field focusing on development of advanced food systems.	KFT innovations improve shelf stability.
K089	KMC	Konjac Meal Component	Soluble fiber used for thickening and gelling in foods.	KMC included in low-carb desserts.
K090	KWL	Know-Want-Learn	Educational framework used in food science training.	KWL method helps students organize learning goals.
K091	KGMF	Korean Grain and Milling Federation	Organization supporting cereal and flour industries.	KGMF promotes wheat quality improvement.
K092	KMRL	Key Microbiological Reference Lab	National lab ensuring microbiological safety testing.	KMRL verifies absence of E. coli in samples.
K093	KBS	Key Bacterial Strain	Specific bacterial type critical to fermentation.	KBS Lactobacillus strain improves yogurt taste.
K094	KSFDA	Korean Food and Drug Administration	Regulates food safety, labeling, and pharmaceuticals.	KSFDA approves new additives for export.
K095	KDP	Key Development Program	Core initiative for R&D in food science.	KDP funds probiotic beverage research.
K096	KDN	Key Data Network	Digital system linking food laboratories globally.	KDN facilitates traceability of food batches.
K097	KCIQ	Key Consumer Insight Quotient	Measure of understanding consumer food preferences.	KCIQ guides healthy snack product design.
K098	KDL	Key Data Logger	Electronic device recording temperature and humidity in storage.	KDL used in monitoring cold transport of fish.
K099	KHT	Kinetic Heat Transfer	Rate at which heat moves through food material.	KHT calculated for optimizing baking time.
K100	KLC	Korean Livestock Council	Organization regulating meat and poultry safety.	KLC enforces meat inspection standards.
K101	KGCFS	Korean Ginseng and Culinary Food Science	Research field integrating ginseng and functional foods.	KGCFS develops herbal food formulations.
K102	KPRC	Key Process Reaction Control	Monitors critical parameters during processing.	KPRC ensures uniform pasteurization.
K103	KISF	Korea Institute of Standards in Food	Ensures uniform testing methods in food analysis.	KISF certifies instruments for food labs.
K104	KMAF	Korean Meat Association Federation	Represents meat processors and exporters.	KMAF promotes sustainable slaughter practices.
K105	KZC	Kilozinc Compound	Micronutrient additive enhancing nutritional value.	KZC added to cereals to prevent zinc deficiency.
K106	KFEI	Key Food Engineering Index	Metric assessing engineering efficiency in food plants.	KFEI evaluates energy use per output.
K107	KRTI	Kinetic Reaction Temperature Index	Defines temperature influence on food reaction rate.	KRTI predicts caramelization during baking.
K108	KNC	Key Nutrient Composition	Profile of essential nutrients in a food.	KNC ensures compliance with dietary labeling laws.
K109	KPL	Key Product Line	Major group of products in food marketing.	KPL includes ready-to-eat cereals.
K110	KAPB	Korean Association of Processed Beverages	Oversees standards in beverage manufacturing.	KAPB regulates sugar content in juices.
K111	KMS	Kitchen Management System	Software controlling inventory and workflow.	KMS tracks ingredient stock in restaurants.
K112	KTPP	Key Thermal Processing Point	Critical temperature and time combination ensuring safety.	KTPP applied in sterilizing canned foods.
K113	KICD	Kenya Institute of Crop Development	Promotes crop research supporting food industry.	KICD introduces pest-resistant maize varieties.
K114	KTF	Key Texture Factor	Element influencing mouthfeel and sensory quality.	KTF optimized in cheese and bakery products.
K115	KFS	Kenya Forestry Service	Manages forest resources contributing to food chain sustainability.	KFS promotes bamboo cultivation for edible shoots.
K116	KGMG	Korean Green Manufacturing Group	Advocates eco-friendly food production methods.	KGMG reduces plastic packaging in exports.
K117	KLCI	Korea Livestock Certification Institute	Certifies meat and poultry under strict safety codes.	KLCI ensures traceability in beef production.
K118	KBCS	Key Biochemical System	Set of biochemical reactions in food transformations.	KBCS models enzymatic browning in fruits.
K119	KRC	Kenya Research Council	Government body funding food and agricultural innovation.	KRC supports food safety lab development.
K120	KLEC	Key Laboratory for Enzyme Catalysis	Research facility focused on food enzyme applications.	KLEC develops amylases for baking.
K121	KLBP	Key Lactic Bacteria Profile	Composition of lactic acid bacteria in fermented foods.	KLBP analyzed in kimchi and kefir.
K122	KGP	Key Growth Parameter	Quantitative measure for microbial population growth.	KGP helps determine optimal fermentation time.
K123	KCC	Korean Canning Corporation	Food company producing canned and preserved products.	KCC exports canned seafood worldwide.
K124	KMPA	Kenya Meat Producers Association	Organization improving meat safety and market access.	KMPA certifies abattoirs and cold stores.
K125	KPA	Key Packaging Attribute	Physical property influencing food preservation.	KPA includes oxygen permeability and barrier strength.
K126	KTC	Kenya Tea Corporation	Company managing tea production and processing.	KTC exports black and green tea.
K127	KWD	Key Water Determinant	Indicator of moisture level influencing food stability.	KWD critical in freeze-dried food analysis.
K128	KHF	Key Health Factor	Nutritional or chemical component influencing consumer health.	KHF identifies low cholesterol content.
K129	KRLN	Key Research Laboratory Network	Network of specialized food science laboratories.	KRLN supports microbial genome mapping.
K130	KTFP	Key Thermal Food Process	Defined method for controlled heat treatment.	KTFP ensures pathogen destruction in milk.
K131	KSS	Korean Sanitation Standard	Government hygiene regulation for food industries.	KSS mandates cleaning frequency for utensils.
K132	KDFD	Key Dairy Fermentation Data	Collection of core parameters for dairy fermentations.	KDFD stored in cheese R&D databases.
K133	KNG	Korean Nutrition Guide	Official dietary recommendations.	KNG promotes balanced meals with vegetables.
K134	KLP	Key Lipid Parameter	Measures fat oxidation and stability.	KLP monitored in snack shelf-life tests.
K135	KHA	Key Hazard Analysis	Process identifying potential contamination risks.	KHA forms part of HACCP planning.
K136	KMB	Key Microbial Balance	Ratio of beneficial to harmful microbes in foods.	KMB studied in probiotic development.
K137	KCO	Key Chemical Operation	Controlled step in food synthesis or modification.	KCO ensures emulsification consistency.
K138	KDI	Korean Development Institute	Conducts research in economics and food policy.	KDI analyzes food import trends.
K139	KNPF	Key Nutritional Performance Factor	Index evaluating nutrient delivery in fortified foods.	KNPF assesses iron absorption from cereal.
K140	KRG	Korea Research Group	Multidisciplinary body focused on food innovation.	KRG studies shelf-stable protein alternatives.
K141	KSSB	Key Salt-Sugar Balance	Ideal ratio ensuring taste and health.	KSSB adjusted in low-sodium sauces.
K142	KCP	Key Control Point	Step critical to maintaining process quality.	KCP used in HACCP monitoring for poultry.
K143	KQF	Key Quality Factor	Variable determining overall product excellence.	KQF includes texture, aroma, and pH stability.
K144	KMFQ	Key Milk Fat Quality	Indicator of dairy fat purity.	KMFQ optimized for butter production.
K145	KDCI	Key Data Collection Index	Digital index for monitoring process variables.	KDCI tracks refrigeration logs.
K146	KFE	Kenya Food Exporters	Trade group promoting export of Kenyan food goods.	KFE assists fruit exporters with certification.
K147	KLPD	Key Lipid Profile Determination	Analysis of fatty acid composition.	KLPD performed for nutritional labeling.
K148	KFPB	Key Food Packaging Board	Committee setting packaging material standards.	KFPB approves biodegradable wrappers.
K149	KNS	Key Nutrient Standard	Defines reference nutrient content in foods.	KNS used in creating balanced meal plans.
K150	KRFN	Korean Research Foundation for Nutrition	Promotes public nutrition research.	KRFN funds vitamin-enrichment studies.
K151	KAC	Korean Agricultural Cooperative	Federation supporting farmers and food processing.	KAC markets rice, vegetables, and dairy products.
K152	KSPM	Key Sensory Perception Measure	Quantifies sensory attributes of food.	KSPM measures crunchiness and aroma in snacks.
K153	KWR	Key Water Retention	Ability of food to retain moisture.	KWR influences juiciness in meat.
K154	KPCD	Key Packaging Compatibility Data	Information ensuring material suitability.	KPCD confirms film compatibility with oil-based foods.
K155	KSRL	Key Shelf-Life Reference Level	Defines product expiration period under standard conditions.	KSRL applied in beverage stability studies.
K156	KLCB	Key Laboratory for Cereal Biology	Studies grain composition and behavior.	KLCB analyzes gluten-free flours.
K157	KRTD	Kinetic Reaction Time Data	Dataset describing reaction time behavior in foods.	KRTD helps model browning during roasting.
K158	KMPD	Key Microbial Process Data	Records of microbial growth kinetics.	KMPD aids fermentation process design.
K159	KTPD	Key Thermal Processing Data	Comprehensive record of heating parameters.	KTPD essential for sterilization validation.
K160	KFSI	Key Food Safety Indicator	Signifies hygiene and contamination control efficiency.	KFSI calculated using microbial count data.
K161	KPF	Key Packaging Factor	Element affecting protection and appearance.	KPF influences vacuum sealing quality.
K162	KCD	Key Calibration Data	Standard values for food measurement devices.	KCD used to calibrate moisture analyzers.
K163	KMI	Key Market Insight	Data analysis revealing food consumer trends.	KMI supports organic product expansion.
K164	KAD	Key Additive Determination	Analytical method to measure additives in food.	KAD identifies preservatives in sauces.
K165	KCF	Key Cooling Factor	Determines rate of cooling post-processing.	KCF critical for frozen meal production.
K166	KDR	Key Drying Ratio	Ratio used to optimize dehydration processes.	KDR adjusted for dried fruits.
K167	KSI	Key Sensory Index	Numeric scale for taste, aroma, and texture scoring.	KSI determines quality of coffee samples.
K168	KPP	Key Process Parameter	Main measurable factor influencing process output.	KPP includes pressure and temperature in sterilization.
K169	KLM	Key Lipid Measurement	Method for determining total lipid concentration.	KLM applied in cheese fat analysis.
K170	KFB	Key Food Bacteriology	Study of microorganisms in food systems.	KFB investigates spoilage and fermentation species.
K171	KRS	Key Regulatory Standard	Legal framework guiding food safety.	KRS sets allowable pesticide residue limits.
K172	KTR	Key Temperature Range	Acceptable operational temperature for processing.	KTR ensures safe refrigeration limits.
K173	KFTL	Key Food Technology Laboratory	Research lab developing new processing methods.	KFTL tests alternative protein textures.
K174	KPCP	Key Process Control Point	Step ensuring control of potential hazards.	KPCP integral to HACCP validation.
K175	KCH	Key Chemical Hazard	Substance posing potential risk to food safety.	KCH includes pesticide residues.
K176	KECI	Key Environmental Control Index	Evaluates environmental impact of food operations.	KECI assesses water reuse systems.
K177	KBGF	Korean Beverage and Grain Federation	Oversees beverage and grain food industries.	KBGF develops fortified beverage programs.
K178	KFPD	Key Food Process Design	Layout optimizing efficiency and hygiene.	KFPD improves production line productivity.
K179	KCFM	Korean Cereal and Flour Manufacturers	Association ensuring flour quality and safety.	KCFM certifies wheat milling standards.
K180	KTI	Key Thermal Indicator	Sensor monitoring heating adequacy.	KTI used in pasteurization validation.
K181	KQS	Key Quality Score	Aggregated score measuring product excellence.	KQS applied in packaged snack evaluation.
K182	KHR	Key Heat Resistance	Capacity of material or microorganism to withstand heat.	KHR assessed in canning microbiology.
K183	KMPF	Key Microbial Performance Factor	Evaluates microbial strain activity and efficiency.	KMPF measured during lactic fermentation.
K184	KFIU	Key Food Innovation Unit	Department focused on creative product development.	KFIU designs fortified beverages.
K185	KTCF	Key Temperature Control Factor	Monitors critical temperature variations.	KTCF ensures frozen goods remain stable.
K186	KSB	Key Sensory Benchmark	Reference for taste or aroma comparison.	KSB defines sweetness level for juices.
K187	KMSD	Key Moisture Stability Data	Tracks humidity changes affecting product texture.	KMSD used in cereal storage.
K188	KLCF	Key Lipid Conversion Factor	Determines fat oxidation conversion rate.	KLCF crucial in oil processing studies.
K189	KCDP	Key Chemical Data Point	Critical chemical measurement during testing.	KCDP validates acidity of fermented pickles.
K190	KPCN	Key Packaging Control Number	Traceability identifier for packaging lots.	KPCN printed on food wrappers.
K191	KFIQF	Key Food Industry Quality Framework	Comprehensive structure for maintaining standards.	KFIQF applied in ISO-certified plants.
K192	KMRP	Key Market Research Parameter	Variable assessing market performance.	KMRP analyzes consumer acceptance of new products.
K193	KAFI	Key Agricultural Food Innovation	Research area for improving food yield and quality.	KAFI funds biofortified crop research.
K194	KCPF	Key Chemical Processing Factor	Determines optimal conditions for chemical reactions.	KCPF applied in sugar refining.
K195	KSSQ	Key Sensory Satisfaction Quotient	Numeric index reflecting consumer enjoyment.	KSSQ helps reformulate soft drinks.
K196	KEB	Key Enzyme Blend	Combination of enzymes used in food production.	KEB aids dough fermentation.
K197	KBI	Key Bioprocess Indicator	Measure of biotechnological performance.	KBI monitors yeast yield in brewing.
K198	KFR	Key Flavor Retention	Ability of product to retain aroma compounds.	KFR enhanced through encapsulation.
K199	KFPQ	Key Food Processing Quality	Rating system for evaluating plant operations.	KFPQ determines audit scores.
K200	KFPF	Key Food Packaging Factor	Core variable determining protection and appeal.	KFPF optimized for shelf display.