Food Science Acronyms Alphabet S

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Food Science Alphabet – S

S. No.	Acronym	Full Form	Short Explanation	Practical Example
S001	SAP	Standard Assessment Procedure	Evaluates food processing standards and safety performance.	Used to ensure compliance with HACCP protocols.
S002	SCFA	Short Chain Fatty Acids	Produced during fermentation; beneficial for gut health.	Found in fermented foods like yogurt.
S003	SC	Sodium Citrate	Common food additive and acidity regulator.	Used in cheese production and beverages.
S004	SFA	Saturated Fatty Acids	Fats without double bonds; solid at room temperature.	Found in butter and coconut oil.
S005	SFP	Safe Food Production	Framework ensuring hygiene in manufacturing.	Part of GFSI (Global Food Safety Initiative).
S006	SFDA	State Food and Drug Administration	Regulates food safety standards regionally.	Oversees packaged food quality and labeling.
S007	SG	Specific Gravity	Ratio of substance density to water density.	Used to test milk purity.
S008	SHU	Scoville Heat Unit	Measures the pungency of chili peppers.	Jalapeño: 2,500–8,000 SHU.
S009	SI	International System of Units	Standardized measurement system in food science.	Used in lab formulations (e.g., kg, L, mol).
S010	SIA	Sensory Impact Assessment	Evaluation of food’s taste, texture, and aroma.	Used during product formulation.
S011	SIR	Sterile Ingredient Room	Controlled environment for aseptic mixing.	Used in infant formula production.
S012	SIS	Sensory Information System	Computerized recording of sensory data.	Used in flavor and fragrance testing.
S013	SKU	Stock Keeping Unit	Unique identifier for each food product.	Used in supermarket inventory management.
S014	SL	Shelf Life	Duration a food remains safe and high-quality.	Printed as “Best Before” date on packaging.
S015	SMF	Single Malt Flavor	Distinct flavor compound in malted beverages.	Used in whiskey and beer production.
S016	SMP	Skim Milk Powder	Dehydrated milk with low fat content.	Used in confectionery and bakery.
S017	SNF	Solids Not Fat	Non-fat components in milk (protein, lactose, minerals).	Determines milk quality for dairy processing.
S018	SO2	Sulfur Dioxide	Preservative preventing oxidation and microbial growth.	Added to dried fruits and wines.
S019	SOP	Standard Operating Procedure	Step-by-step guideline for consistent production.	Used in pasteurization operations.
S020	SPC	Standard Plate Count	Microbial count technique to assess contamination.	Used in milk and juice quality testing.
S021	SPI	Soy Protein Isolate	Highly refined soy protein product.	Used in meat alternatives and supplements.
S022	SPS	Sanitary Phytosanitary Standards	International food safety and plant health regulations.	Set by WTO for global trade.
S023	SR	Sensory Rating	Numerical scoring for taste and texture.	Used in consumer product trials.
S024	SSA	Safe Storage Area	Designated zone ensuring hygienic food storage.	Used in cold chain facilities.
S025	SSC	Soluble Solids Content	Indicates sugar concentration in liquids.	Measured in fruit juices (°Brix).
S026	SSL	Sodium Stearoyl Lactylate	Food emulsifier improving texture and stability.	Used in bread and cake mixes.
S027	SSP	Standard Sample Preparation	Uniform method for analytical testing.	Used in nutritional analysis labs.
S028	SSOP	Sanitation Standard Operating Procedures	Detailed cleaning and sanitation protocols.	Required for HACCP compliance.
S029	STC	Sensory Threshold Concentration	Minimum detectable concentration for a flavor compound.	Used in aroma profiling.
S030	STP	Sodium Tripolyphosphate	Water-retaining and emulsifying additive.	Used in seafood and processed meats.
S031	SV	Sous Vide	Cooking under vacuum in controlled temperature.	Used in premium meat and vegetable products.
S032	SVM	Support Vector Machine	AI model used in food quality classification.	Used in image-based grading of fruits.
S033	SWP	Sweet Whey Powder	By-product from cheese-making; used as ingredient.	Added to bakery items and infant formula.
S034	SWS	Soft Water System	Removes hardness ions for food processing.	Used in beverage manufacturing.
S035	SRA	Sensory Risk Assessment	Identifies sensory risks like off-flavors or rancidity.	Used in flavor stability studies.
S036	SFG	Structured Food Gel	Gel matrix controlling texture.	Used in jelly and pudding formulation.
S037	SQC	Statistical Quality Control	Uses statistics to monitor process variation.	Applied in bottling line quality checks.
S038	SPM	Solid Phase Microextraction	Technique for flavor and volatile analysis.	Used in coffee aroma profiling.
S039	SSF	Solid State Fermentation	Microbial fermentation on solid substrates.	Used for enzyme and flavor production.
S040	SFA	Safe Food Act	Regulatory act ensuring consumer food safety.	Defines labeling and contamination limits.
S041	SFR	Safety Factor Ratio	Margin of safety between exposure and limit.	Used in food toxicology evaluation.
S042	SFS	Sustainable Food System	Framework integrating environment and nutrition.	Used in policy and sustainability reports.
S043	SLM	Sensory Liking Measure	Quantifies consumer preference.	Used in food product acceptance studies.
S044	SFP	Safe Food Packaging	Certified materials preventing contamination.	Used in ready-meal trays and pouches.
S045	SMC	Sugar Moisture Content	Amount of water retained in sugar products.	Used in confectionery quality control.
S046	SMD	Spray Milk Drying	Method for producing milk powder.	Used in dairy processing plants.
S047	SDS	Sodium Dodecyl Sulfate	Surfactant used in protein electrophoresis.	Used in food protein analysis.
S048	SDT	Sensory Descriptive Test	Method for detailed sensory profiling.	Used in product development.
S049	SE	Sensory Evaluation	Systematic testing of taste, odor, and texture.	Used in R&D for new flavor formulations.
S050	SEF	Sensory Evaluation Form	Standardized document for sensory panel data.	Used in food quality control labs.
S051	SEM	Scanning Electron Microscope	Tool for analyzing food microstructure.	Used in cereal grain texture studies.
S052	SFAO	Specialized Food and Agriculture Organization	UN agency supporting global food systems.	Provides food safety guidelines worldwide.
S053	SGF	Standardized Grape Fermentation	Controlled winemaking method.	Used in wine research.
S054	SID	Standard Ingredient Declaration	Mandated labeling of components in food.	Seen on packaged goods.
S055	SLD	Solid Lipid Dispersion	Form of lipid encapsulation for stability.	Used in flavor delivery systems.
S056	SLM	Sensory Learning Module	Training tool for food tasters.	Used in professional sensory labs.
S057	SME	Small and Medium Enterprises	Food businesses of limited scale.	Local bakeries or small processors.
S058	SMR	Standardized Milk Ratio	Ratio defining milk concentration for processing.	Used in cheese making.
S059	SNA	Standard Nutritional Analysis	Determines nutrient composition.	Conducted for labeling compliance.
S060	SNR	Signal-to-Noise Ratio	Analytical quality measure in spectroscopy.	Used in chromatographic analysis.
S061	SOD	Superoxide Dismutase	Enzyme with antioxidant properties.	Found in plant-based foods.
S062	SOG	Safe Operating Guidelines	Rules ensuring food process safety.	Used in machinery operation.
S063	SOPP	Standardized Operating and Processing Procedure	Combines SOP and SSOP for full control.	Used in meat processing units.
S064	SPCP	Sensory Panel Control Program	Maintains accuracy in panel testing.	Used in large sensory labs.
S065	SPL	Sensory Preference Level	Indicates degree of liking in consumer studies.	Used in beverage testing.
S066	SPME	Solid Phase Micro Extraction	Method for isolating volatiles for GC-MS.	Used in flavor chemistry.
S067	SQA	Supplier Quality Assurance	Ensures raw materials meet safety standards.	Used in food procurement systems.
S068	SQF	Safe Quality Food	Global certification for food safety systems.	Recognized under GFSI programs.
S069	SRM	Standard Reference Material	Certified standard for calibration and validation.	Used in analytical labs.
S070	SRP	Sensory Response Profile	Data showing intensity of sensory attributes.	Used in descriptive analysis.
S071	SSC	Standard Sugar Concentration	Reference for sugar-based solutions.	Used in jam and syrup production.
S072	SSF	Steam Sterilization Facility	High-temperature sterilization setup.	Used for food packaging materials.
S073	STS	Sterile Transfer System	Maintains aseptic integrity during processing.	Used in liquid dairy products.
S074	STZ	Streptozotocin	Compound used in glucose metabolism research.	Used in experimental nutrition studies.
S075	SWA	Safe Water Assessment	Evaluates water quality for food use.	Used in beverage manufacturing.
S076	SWR	Solid Waste Recovery	Recycling of organic food wastes.	Used in compost and bioenergy production.
S077	SYR	Syrup Yield Ratio	Efficiency measure in sugar extraction.	Used in juice and beverage industries.
S078	SYP	Soy Peptide	Bioactive compound with health benefits.	Used in nutraceutical drinks.
S079	SLS	Sodium Lauryl Sulfate	Emulsifier and foaming agent.	Used in whipped toppings and bakery creams.
S080	SFD	Sublimation Freeze Drying	Preserves food by direct ice to vapor conversion.	Used in instant coffee and fruits.

S. No.	Acronym	Full Form	Short Explanation	Practical Example
S081	SFA	Saturated Fatty Acids	Fat molecules without double bonds, often solid at room temperature.	Found in butter, cheese, and coconut oil; measured for nutrition labeling.
S082	SFE	Supercritical Fluid Extraction	A technique using supercritical fluids (like CO₂) to extract compounds.	Used to extract caffeine from coffee beans.
S083	SFP	Safe Food Production	Practices ensuring food is produced under hygienic and controlled conditions.	HACCP-based programs promote SFP in processing plants.
S084	SG	Specific Gravity	The ratio of a substance’s density to that of water.	Used in beverage industries to check syrup concentration.
S085	SGR	Specific Growth Rate	Rate at which microorganisms increase in number or biomass.	Calculated in fermentation studies for yeast growth monitoring.
S086	SI	Sensory Index	Quantitative measure of overall sensory acceptance.	Used in sensory panels to score product acceptability.
S087	SID	Standard Ingredient Declaration	Mandatory listing of ingredients on food packaging.	Regulated by food labeling authorities for transparency.
S088	SLP	Shelf Life Prediction	Scientific estimation of a product’s storage stability.	Used to set expiry dates for packaged snacks.
S089	SMF	Smoke Flavoring	Process of adding smoke-derived flavors to foods.	Applied to meats and cheeses for desired aroma.
S090	SMP	Skim Milk Powder	Dehydrated non-fat milk product used in formulations.	Added to bakery mixes and confectioneries for nutrition.
S091	SNF	Solids-Not-Fat	Portion of milk that includes proteins, lactose, and minerals excluding fat.	Milk payment systems often base price on SNF content.
S092	SPC	Standard Plate Count	Microbial test estimating total viable bacteria per gram/mL.	Conducted in dairy plants for hygiene monitoring.
S093	SPME	Solid Phase Microextraction	Solvent-free extraction technique for volatile compounds.	Used to analyze flavor compounds in wine and juice.
S094	SPS	Sanitary and Phytosanitary	Measures ensuring food safety and preventing pest spread.	WTO regulates SPS standards in international trade.
S095	SR	Sensory Response	Evaluation of human sensory perception toward a product.	Measured in consumer preference tests.
S096	SRP	Standard Reference Product	Benchmark product used in comparative studies.	Used in sensory panels for consistent scoring.
S097	SSOP	Sanitation Standard Operating Procedures	Documented cleaning protocols ensuring hygienic operations.	Required in meat and poultry processing industries.
S098	SSA	Sulfosalicylic Acid	Chemical used to precipitate proteins for analytical testing.	Used in determination of protein content in milk.
S099	SSC	Soluble Solids Content	Measure of sugar concentration in liquids, expressed as °Brix.	Commonly measured in fruit juices and nectars.
S100	SSO	Specific Spoilage Organism	Microbes responsible for food spoilage under given conditions.	Pseudomonas spp. are SSOs in refrigerated fish.
S101	STC	Standard Temperature Conditions	Controlled temperature for conducting experiments.	Used in thermal stability testing of food enzymes.
S102	STEC	Shiga Toxin–Producing E. coli	Pathogenic bacteria causing foodborne illness.	Monitored in ground beef and fresh produce.
S103	SU	Sweetness Unit	Quantitative measure of perceived sweetness intensity.	Used in beverage formulation to compare sweeteners.
S104	SUL	Safe Upper Limit	Maximum safe intake level for nutrients.	Set by EFSA for dietary supplements.
S105	SV	Saponification Value	Indicates average molecular weight of fats and oils.	Used to identify adulteration in edible oils.
S106	SWC	Salt Water Content	Percentage of brine in preserved foods.	Monitored in pickled vegetables for consistency.
S107	SYR	Syrup	Concentrated sugar solution used as a sweetener.	Used in beverage, bakery, and confectionery industries.
S108	SPCD	Sensory Perception and Consumer Data	Data collected on sensory evaluation and consumer feedback.	Used in product development to gauge acceptance.
S109	SAFA	Short-Chain Fatty Acids	Produced by fermentation of dietary fibers in gut.	Analyzed in functional food research for health effects.
S110	SFR	Salt Free Range	Range indicating salt-free food formulations.	Important for low-sodium diet food products.
S111	SBL	Soybean Lecithin	Natural emulsifier derived from soybean oil.	Used to stabilize chocolate and margarine.
S112	SCE	Supercritical CO₂ Extraction	Extraction technique using CO₂ above its critical point.	Applied in decaffeination and essential oil extraction.
S113	SCFA	Short-Chain Fatty Acids	Organic acids with fewer than six carbons.	Found in fermented foods like yogurt and cheese.
S114	SFI	Solid Fat Index	Measure of proportion of solid fat at different temperatures.	Used in margarine formulation to control spreadability.
S115	SIP	Sterile Ingredient Preparation	Method ensuring sterile addition of ingredients into formulations.	Used in aseptic dairy and beverage production.
S116	SLM	Salt Level Monitoring	Control system for salt concentration in processed foods.	Important for flavor and preservation in canned soups.
S117	SLS	Sodium Lauryl Sulfate	Common surfactant used in food processing equipment cleaning.	Ensures removal of grease residues during sanitation.
S118	SMC	Sensory Measurement Calibration	Calibration process for sensory instruments and panels.	Used to maintain consistency in taste evaluation labs.
S119	SMPD	Sensory Market Product Development	Process integrating sensory feedback into product design.	Applied in R&D for new snack flavor development.
S120	SOG	Standard Operating Guidelines	Instructions ensuring food quality and safety compliance.	Used by QA teams in processing facilities.
S121	SPSP	Standardized Product Safety Plan	Comprehensive plan ensuring consistent product safety.	Implemented in HACCP systems.
S122	SQC	Statistical Quality Control	Use of statistical methods to maintain quality in food production.	Applied in bottling lines to detect variations.
S123	SRM	Standard Reference Material	Certified materials for analytical method calibration.	Used in chemical analysis of vitamins in food.
S124	SRI	Specific Refractive Index	Optical property of a food substance related to concentration.	Measured in oils and syrups for quality testing.
S125	SRT	Sludge Retention Time	Parameter in wastewater treatment affecting microbial population.	Controlled in effluent systems of food plants.
S126	SSN	Sensory Score Number	Numerical value assigned to product sensory evaluation.	Used to quantify taste or aroma acceptance.
S127	SSP	Salted Snack Product	Category of processed snack foods with added salt.	Potato chips and pretzels are typical SSPs.
S128	STZ	Streptozotocin	Chemical compound used in diabetes-related food research.	Used in nutritional studies on glycemic control.
S129	SVC	Solvent Vapor Chromatography	Analytical technique for volatile compound separation.	Applied in aroma profiling of coffee and tea.
S130	SVP	Standard Value Protocol	Set of predefined values for analytical standardization.	Ensures reproducibility in laboratory assays.
S131	SWP	Sweet Whey Powder	Dried by-product from cheese manufacturing.	Used as an ingredient in bakery and confectionery.
S132	SWB	Salt Water Brine	Solution used for preserving and flavoring food.	Common in pickles and cured meats.
S133	SED	Standard Experimental Design	Statistical plan for conducting controlled experiments.	Applied in product optimization and sensory studies.
S134	SFRP	Salt-Free Reduced Product	Product formulation containing reduced or no sodium chloride.	Developed for health-conscious consumers.
S135	SAA	Sulfur Amino Acids	Essential amino acids containing sulfur (methionine, cysteine).	Important for nutritional evaluation of proteins.
S136	SDF	Soluble Dietary Fiber	Portion of fiber dissolving in water to form gels.	Found in oats and apples; beneficial for cholesterol control.
S137	SHF	Simultaneous Hydrolysis and Fermentation	Process converting biomass to ethanol in one step.	Used in bioethanol production from food residues.
S138	SOD	Superoxide Dismutase	Antioxidant enzyme neutralizing free radicals.	Measured in functional foods for antioxidant capacity.
S139	SLSA	Sodium Lauryl Sulfoacetate	Mild foaming agent used in cleaning of food contact surfaces.	Used in CIP (Clean-In-Place) systems.
S140	SFEA	Supercritical Fluid Extraction Apparatus	Equipment used for CO₂ extraction processes.	Found in flavor and essential oil extraction labs.
S141	SNI	Standard Nutrient Index	Composite measure of nutrient density in foods.	Used in public health and food labeling.
S142	SODF	Soluble and Insoluble Dietary Fiber	Sum of both fiber types in food analysis.	Important for accurate nutritional claims.
S143	SOPA	Standard Operating Procedure for Analysis	Laboratory instructions ensuring consistent testing.	Used in microbiology and chemistry labs.
S144	STP	Sewage Treatment Plant	Facility treating wastewater from food processing.	Ensures compliance with environmental standards.
S145	STR	Stirred Tank Reactor	Vessel used for biochemical reactions like fermentation.	Common in yogurt and enzyme production.
S146	SWR	Salt Water Ratio	Ratio of salt solution used in brining processes.	Optimized to control flavor in pickled fish.
S147	SOR	Sodium Ortho-Phosphate	Buffering agent in processed cheese and beverages.	Maintains pH stability in dairy products.
S148	SYL	Synthetic Lysine	Artificially produced amino acid used for fortification.	Added in animal feed and bakery products.
S149	SMCF	Sensory Modulated Consumer Feedback	Evaluation system based on real-time consumer reactions.	Used in product testing through smart sensory devices.
S150	SVD	Sensory Variability Determination	Study of differences in sensory perception among consumers.	Helps in defining flavor standardization.

S. No.	Acronym	Full Form	Short Explanation	Practical Example
S151	SVI	Sensory Value Index	Composite score representing overall sensory quality.	Used in sensory evaluation reports for new food products.
S152	SWS	Salt Water Solution	Brine used for curing or preserving foods.	Common in pickled cucumbers and olives.
S153	SBR	Sequential Batch Reactor	Type of bioreactor used for wastewater treatment.	Employed in food industry effluent management.
S154	SCG	Spent Coffee Grounds	By-product of coffee brewing used for bioactive extraction.	Utilized for antioxidant-rich functional ingredients.
S155	SFPH	Soybean Fish Protein Hydrolysate	Protein-rich ingredient obtained from hydrolysis.	Used in sports nutrition and flavoring applications.
S156	SLO	Structured Lipid Oil	Modified oil with tailored fatty acid composition.	Applied in infant formula and medical nutrition.
S157	SPP	Starter Pure Culture	Single-strain culture used for fermentation initiation.	Employed in yogurt, cheese, and sauerkraut production.
S158	SFM	Spray-Freeze Drying Method	Drying technique combining spraying and freezing.	Used for encapsulating sensitive bioactive compounds.
S159	SDC	Standard Drying Curve	Graph showing moisture loss during drying.	Used to optimize dehydration of fruits and vegetables.
S160	SCS	Sensory Characterization Sheet	Template used for recording sensory evaluation attributes.	Utilized during product tasting panels.
S161	SAP	Standardized Analytical Procedure	Uniform protocol for chemical or microbiological tests.	Ensures consistency across food analysis labs.
S162	SVA	Sensory Value Analysis	Process to interpret sensory test results statistically.	Used to determine consumer preference trends.
S163	SCE	Salt Content Estimation	Analytical determination of sodium chloride in foods.	Used in sauces and canned product formulations.
S164	SFIQ	Sensory Flavor Intensity Quotient	Measure of relative flavor strength.	Used to benchmark spice blends and condiments.
S165	SFT	Softening Temperature	Temperature at which fats start to soften.	Important for confectionery fat selection.
S166	SLM	Sensory Label Mapping	Linking sensory attributes to packaging design.	Used in consumer preference marketing.
S167	SRS	Standard Reference Solution	Solution with known concentration for calibration.	Used in titrations and pH meter validation.
S168	SHS	Steam Heat Sterilization	Sterilization using high-pressure steam.	Used for canned vegetables and soups.
S169	SBRP	Sensory-Based Reformulation Process	Adjusting formulations based on sensory feedback.	Used to reduce salt or sugar while maintaining flavor.
S170	SBC	Sodium Bicarbonate	Leavening agent used in bakery products.	Used in cakes, biscuits, and cookies for rising.
S171	SEM	Scanning Electron Microscopy	Imaging technique to study surface microstructure.	Used to examine texture of starch and emulsions.
S172	SDS	Sodium Dodecyl Sulfate	Detergent used in protein electrophoresis.	Applied in SDS-PAGE for molecular weight determination.
S173	SBF	Standard Buffer Formulation	Defined chemical mixture maintaining pH in reactions.	Used in enzymatic assays and fermentations.
S174	SLR	Shelf Life Retention	Measurement of how long a product retains quality.	Used in evaluating packaging effectiveness.
S175	SGC	Sensory Grading Criteria	Guidelines for scoring sensory attributes.	Used in quality control of coffee and tea tasting.
S176	SPM	Sensory Panel Management	Process of organizing and training sensory evaluators.	Conducted by QA teams in food companies.
S177	SFC	Solid Fat Content	Percentage of solid fat in an oil at specific temperatures.	Key parameter in chocolate and margarine industries.
S178	SLOP	Semi-Liquid Organic Product	By-product mixture from processing operations.	Used as animal feed or for composting.
S179	SAF	Safe Active Formulation	Product designed to ensure safe ingredient functionality.	Used in fortified foods and dietary supplements.
S180	SPV	Sensory Preference Value	Numerical score representing consumer liking.	Collected in consumer taste testing surveys.
S181	SNT	Sodium Nitrite	Preservative and color stabilizer used in cured meats.	Maintains pink color in bacon and ham.
S182	SMD	Sensory Mean Difference	Statistical value showing difference between samples.	Used in sensory discrimination tests.
S183	SFZ	Sulfadiazine	Antibiotic residue monitored in milk and meat.	Ensures compliance with food safety standards.
S184	SFO	Sunflower Oil	Edible oil rich in unsaturated fatty acids.	Used in frying and salad dressing formulations.
S185	SCN	Sensory Coding Number	Identifier used in sensory sample labeling.	Prevents bias during taste panel evaluations.
S186	SRF	Sensory Reference Framework	Defined standards for evaluating food sensory traits.	Used to maintain consistency across sensory labs.
S187	SAB	Safe and Acceptable Bacteria	Microorganisms approved for food use.	Lactobacillus bulgaricus is a SAB in yogurt.
S188	SEF	Sensory Evaluation Form	Document for recording sensory data.	Used in R&D and sensory testing sessions.
S189	SIV	Standard Inspection Verification	Regular inspection ensuring compliance with standards.	Applied in food factories to maintain quality certification.
S190	SQC-L	Statistical Quality Control Limits	Control chart boundaries for product variation.	Used in beverage filling line quality checks.
S191	SLH	Standard Load Handling	Safe and uniform handling of food containers or batches.	Used in industrial kitchens and processing plants.
S192	SNG	Standard Nutritional Guideline	Government or industry-recommended nutrient intake standards.	Follows FDA or WHO recommendations for labeling.
S193	SHT	Safe Holding Temperature	Minimum temperature required to prevent microbial growth.	Used in hot holding of soups or cooked meats.
S194	SPD	Sensory Product Development	Integration of sensory data into new product design.	Used during beverage or snack innovation projects.
S195	SIR	Solvent Insoluble Residue	Remaining portion after solvent extraction.	Measured in oil quality testing.
S196	SQC-D	Statistical Quality Control Data	Recorded statistical data for monitoring process variation.	Used in cereal manufacturing line analysis.
S197	SRD	Standard Reference Diet	Defined diet composition used for nutritional studies.	Employed in laboratory animal feed formulations.
S198	SFF	Safe Food Framework	Comprehensive model for managing food safety risks.	Used by companies following ISO 22000 standards.
S199	SUS	Sustainable Use Standard	Guidelines promoting environmentally friendly food processing.	Applied in sustainable seafood certification programs.
S200	SVL	Standard Validation Level	Defined accuracy and precision level for testing methods.	Used in validation of nutrient analysis protocols.