| English | Dutch |
| 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 | toereikende voedselvoorziening |
| adequate food supply | toereikende voedselvoorziening |
| basic food requirement | basisbehoefte aan voedsel |
| 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 | basisbehoefte aan voedsel |
| basic food requirement | basale behoefte aan voedsel |
| competition for food | voedselconcurrentie |
| concentration in the successive links in the food chain | ophoping in de successieve schakels van de voedselketen |
| concentration in the successive links in the food chain | concentratie in de successieve schakels van de voedselketen |
| concentration of pollutants in the food chain | opeenhoping van schadelijke stoffen in de voedselketen |
| convenience food | samengestelde voeding |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | samengestelde voeding |
| 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 | voedseladditief |
| food chain | voedselketen |
| 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) | voedselketen |
| food chain | voedingsketen |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | voedselkleurstof |
| food colourant | voedselkleurstof |
| food commerce | handel in voedsel |
| food commerce | voedselhandel |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | voedselhandel |
| food contamination | voedselbesmetting |
| food cycle | voedselcyclus |
| 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 | voedselhygiëne |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | voedingsmiddelenindustrie |
| food industry | voedingssector |
| food intake | voedselopname |
| food interrelations | voedselbetrekking |
| food interrelations | voedselrelatie |
| food irradiation | door/bestraling van voedsel |
| 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 | voedselbestraling |
| food kilometres | voedselkilometer |
| Food Legislation-Information and Emergency Network | Voedingsmiddelenrecht-Meld en Informatiesysteem voor Noodgevallen |
| food miles | voedselkilometer |
| food plant | voedingsplant |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | verontreinigende stof in voedsel |
| food pollutant | verontreinigende stof in voedsel |
| food preservation | het preserveren/bewaren van voedsel |
| food preservation | voedselbewaring |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | voedselbewaring |
| food processing industry | voedingsmiddelenindustrie |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | voedingsmiddelenindustrie |
| food production | voedselproductie |
| food production agriculture | voedselproductie landbouw |
| food production agriculture, No definition needed | voedselproductie (landbouw) |
| food quality | kwaliteit van het voedsel |
| food quality | voedselkwaliteit |
| food requirement | voedselbehoefte |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | voedselbehoefte |
| food requirements | voedselbehoefte |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | voedselwetenschap |
| food selection | voedselkeuze |
| food storage | voedselopslag |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | voedselopslag |
| food supply | voedselaanbod |
| food supply | beschikbaarheid van voedsel |
| 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 | voedseltechnologie |
| food technology | voedseltechnologie |
| food transport | voedselvervoer |
| food waste | keukenafval |
| food web | voedselweb |
| food web | voedselnetwerk |
| Global Plan of Action for Plant Genetic Resources for Food and Agriculture | Mondiaal actieplan voor het behoud en duurzaam gebruik van plantgenetische hulpbronnen voor voedsel en landbouw |
| high protein food | proteïnerijk voedsel |
| infestation of food | voedselbesmetting |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | voedselbesmetting |
| ingestion of food | voedselopname |
| monitoring of radioactive contamination of the food chain | toezicht op de radioactieve besmetting van de voedselketen |
| 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 | nieuw voedingsmiddel |
| 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 | voedingswaarde van voedsel |
| nutritive value of food | voedingswaarde van voedsel |
| overall food intake | totale voedingsbijdrage |
| 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 | basisvoeding |
| staple food | belangrijke/voornaamste bron van voeding |
| staple food | basisvoeding |
| transfer coefficient in the food chain | coëfficient van overdracht in de voedselketen |
| Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | Afval van de primaire produktie bij landbouw, tuinbouw, jacht, visserij en aquacultuur en de voedingsbereiding en -verwerking |
| waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | afval van de primaire produktie bij landbouw,tuinbouw,jacht,visserij en aquacultuur en de voedingsbereiding en-verwerking |
| wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing | afval van de primaire produktie bij landbouw,tuinbouw,jacht,visserij en aquacultuur en de voedingsbereiding en-verwerking |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | afval van de bereiding en verwerking van vlees, vis en ander voedsel van dierlijke oorsprong |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | afval van de bereiding en verwerking van vlees,vis en ander voedsel van dierlijke oorsprong |
