| English | Greek |
| 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 | επαρκής εφοδιασμός τροφίμων |
| adequate food supply | επαρκής εφοδιασμός τροφίμων |
| 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 | απαιτούμενες βασικές τροφές |
| basic food requirement | απαιτούμενες βασικές τροφές |
| competition for food | τροφικός ανταγωνισμός |
| competition for food | ανταγωνισμός για την τροφή |
| concentration in the successive links in the food chain | συγκέντρωση στους διαδοχικούς κρίκους της τροφικής αλυσίδας |
| concentration of pollutants in the food chain | συγκέντρωση ρύπων στην τροφική αλυσίδα |
| convenience food | σύνθετο προϊόν διατροφής |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | σύνθετο προϊόν διατροφής |
| 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 | πρόσθετο τροφίμων |
| food additive | πρόσθετο τροφίμων στα τρόφιμα |
| 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) | τροφική αλυσίδα |
| food chain | τροφική άλυσος |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | χρωστική τροφίμων |
| food colourant | χρωστική τροφίμων |
| food commerce | εμπόριο τροφίμων |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | εμπόριο τροφίμων |
| food contamination | μόλυνση των τροφίμων της τροφής |
| food contamination | μόλυνση των τροφίμων |
| food cycle | κύκλος της τροφής |
| food defence | προστασία των τροφίμων από σκόπιμη φθορά |
| 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 | υγιεινή των τροφίμων |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | κλάδος τροφίμων |
| food industry | βιομηχανία ειδών διατροφής/κλάδος τροφίμων |
| food intake | λήψη της τροφής |
| food intake | πρόσληψη της τροφής |
| food intake | κατάποση |
| food interrelations | τροφική σχέση |
| 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 | ακτινοβόληση τροφίμων |
| food irradiation | ακτινοβόληση τροφίμων |
| food particle | σωματίδιο τροφής |
| food particle | σωμάτιο τροφής |
| food plant | φυτό διατροφής |
| food plant | εώδιμο φυτό |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | ρύπος των τροφίμων |
| food pollutant | ρύπος των τροφίμων |
| food preservation | συντήρηση τροφίμων |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | συντήρηση τροφίμων |
| food processing industry | βιομηχανία επεξεργασίας τροφίμων/βιομηχανία |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | βιομηχανία |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | βιομηχανία επεξεργασίας τροφίμων |
| food production | τροφική παραγωγή γεωργία |
| food production | παραγωγή ειδών διατροφής; παραγωγή τροφίμων |
| food production agriculture, No definition needed | τροφική παραγωγή γεωργία |
| food productivity | Τροφική παραγωγικότητα |
| food quality | ποιότητα των τροφίμων |
| food requirement | τροφικές ανάγκες |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | τροφικές ανάγκες |
| food requirements | επισιτιστική ανάγκη |
| food requirements | τροφική ανάγκη |
| food requirements | ανάγκη σε τροφές |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | επιστήμη των τροφίμων |
| food selection | εκλογή της τροφής |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | αποθήκευση τροφίμων |
| food supply | προσφορά τροφής |
| 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 | τεχνολογία τροφίμων |
| food transport | μετφορά τροφίμων |
| food waste | απόβλητα κουζίνας |
| high protein food | τροφή με υψηλή περιεκτικότητα σε πρωτείνες |
| infestation of food | προσβολή παρασιτική μόλυνση των τροφών |
| infestation of food | προσβολή παρασιτική μόλυνση των τροφών |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | προσβολή παρασιτική μόλυνση των τροφών |
| ingestion of food | λήψη της τροφής |
| ingestion of food | κατάποση |
| ingestion of food | πρόσληψη της τροφής |
| monitoring of radioactive contamination of the food chain | επίβλεψη της ραδιενεργού μόλυνσης της τροφικής αλυσίδας |
| 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 | νέα τρόφιμα |
| 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 | θρεπτικήαξία τροφίμων |
| nutritive value of food | θρεπτικήαξία τροφίμων |
| 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 | βασική τροφή |
| staple food | βασική τροφή |
| transfer coefficient in the food chain | συντελεστής μεταφοράς στην τροφική άλυσο |
| Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | Απόβλητα από πρωτογενή παραγωγή σε γεωργικές καλλιέργειες, φυτοκαλλιέργειες, κυνήγι, ψάρεμα και υδατοκαλλιέργειες, παρασκευή τροφίμων |
| waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | απόβλητα από πρωτογενή παραγωγή σε γεωργικές καλλιέργειες φυτοκαλλιέργειες,κυνήγι,ψάρεμα και υδατοκαλλιέργειες,παρασκευή και επεξεργασία τροφίμων |
| wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing | απόβλητα από πρωτογενή παραγωγή σε γεωργικές καλλιέργειες φυτοκαλλιέργειες,κυνήγι,ψάρεμα και υδατοκαλλιέργειες,παρασκευή και επεξεργασία τροφίμων |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | Απόβλητα από την προπαρασκευή και επεξεργασία κρέατος, ψαριού ή άλλων τροφίμων ζωικής προέλευσης |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | απόβλητα από την προπαρασκευή και επεξεργασία κρέατος,ψαριού ή άλλων τροφίμων ζωικής προέλευσης |
