| English | Turkish |
| adequate food supply A quantity of nutriments that meets fundamental nutritional requirements and is provided to a person, group or community on a continuing basis | yeterli gıda tedariği |
| basic food requirement The minimum nutriments deemed necessary for a person of a particular age, gender, physiological condition and activity level to sustain life, health and growth | temel besin ihtiyaçları |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | tüketime hazır gıda |
| food additive Substances that have no nutritive value in themselves (or are not being used as nutrients) which are added to food during processing to improve colour, texture, flavour, or keeping qualities | gıda katkı maddesi |
| food chain A sequence of organisms on successive trophic levels within a community, through which energy is transferred by feeding; energy enters the food chain during fixation by primary producers (mainly green plants) and passes to the herbivores (primary consumers) and then to the carnivores (secondary and tertiary consumers) | besin zinciri |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | gıda boyası |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | gıda ticareti |
| food contamination | gıda kontaminasyonu |
| food hygiene That part of the science of hygiene that deals with the principles and methods of sanitation applied to the quality of foodstuffs, to their processing, preparation, conservation and consumption by man | gıda hijyeni |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | gıda endüstrisi |
| food irradiation The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is themost important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries | gıda ışınlama |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | gıda kirleticileri |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | gıdaların korunması |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | gıda endüstrisi |
| food production agriculture, No definition needed | gıda üretimi (tarım) |
| food quality | gıda kalitesi |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | gıda ihtiyacı |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | gıda bilimi |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | gıda depolama |
| food technology The application of science and engineering to the refining, manufacturing, and handling of foods; many food technologists are food scientists rather than engineers | gıda teknolojisi |
| food transport | gıda nakliyatı |
| high protein food | yüksek protein içeren gıda |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | yiyeceklerin istila edilmesi |
| novel food genetically enginereed food; Genetically engineered foods. Novel foods, including those altered using biotechnology, should not differ "significantly" from the foods they are to replace. Labels should not be misleading, but must make clear any differences between the novel food and its "conventional" alternative, and must say how that difference was achieved. Foods containing a genetically modified living organism, such as a live yogurt made with an altered culture, would always be labelled. Any food whose modification might raise moral or health worries to consumers would also have to carry a label. This would include genes from an animal considered unclean by some religions, or from a plant that might cause allergic reactions. However, foods which, although made using novel methods, are identical to conventional foods, would not have to be labelled | yeni geliştirilen gıda |
| nutritive value of food The measure of the quantity or availability of nutrients found in materials ingested and utilized by humans or animals as a source of nutrition and energy | besin değeri |
| staple food The most commonly or regularly eaten food in a country or community and which forms the mainstay of the total calorie supply, especially in the poorer populations and at times of food shortage | temel gıda |
