| English | Hungarian |
| 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 | elégséges élelmiszerellátás |
| 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 | alapvető élelmiszer követelmény |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | kész/félkész étel |
| 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 | élelmiszer-adalékanyag |
| 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) | tápláléklánc |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | élelmiszerszínezék |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | élelmiszerkereskedelem |
| food contamination | élelmiszerszennyezés |
| 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 | élelmiszerhigiénia |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | élelmiszeripar |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | élelmiszer szennyezőanyag |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | élelmiszertartósítás |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | élelmiszerfeldolgozó-ipar |
| food quality | élelmiszer minőség |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | élelmiszerigény |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | élelmiszertudomány |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | élelemiszertárolás |
| 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 | élelmiszertechnológia |
| food transport | élelmiszerszállítás |
| high protein food | magas fehérjetartalmú élelmiszer |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | élelmiszerfertőzés |
| 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 | újfajta élelmiszer |
| 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 | élelmiszer tápértéke |
| 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 | alapvető élelmiszer |
