| Chinese | English |
| 低能源足迹食品系统 | low energy footprint food system |
| 加工食品 | processed foodstuff Food which has been treated to improve its appearance or to prevent it going bad (经过处理的食物，以改善其外观或防止变质。) |
| 新型食品 | 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 (基因工程食品。新型食品，包括利用生物技术而改变的食品，将不会"明显地"区别于它们所代替的食品。标签不应该使人误解，但必须明确新型食品和"传统"选择之间的任何差别，必须指出这种差别是如何实现的。食品中含有转基因生物体，诸如具有改变培养方式而作出的酸奶，将总是被标记。任何食品其改变可能引起消费者以心理上或健康的忧虑，则必须携带一个标签。这将包括一些宗教认为的不洁净的动物基因，或可能会导致来自植物的基因过敏性反应。然而，尽管它采用了新方法，食品仍等同于传统食品，将不会被贴上标签。) |
| 方便简便食品 | convenience food |
| 方便食品 | convenience food Food so prepared and presented as to be easily and quickly ready for consumption (一种易于且可快速食用的食品。) |
| 食品与环境保护条例 | Food and Environment Protection Act |
| 美国食品与药物管理局 | Food and Drug Administration |
| 食品保鲜 | food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation (保护食物，使其不会产生由微生物、酶和自身氧化造成的腐败的过程。) |
| 食品储藏 | food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply (粮食存储作为一种国家措施，以提供食物补给波动时的安全。) |
| 食品加工业 | food processing industry A commercial establishment in which food is manufactured or packaged for human consumption (一种商业，其建立是为了生产或包装供人类消费的食物。) |
| 食品卫生 | 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 (处理用于食物质量的卫生设备，人工处理，制备，保存和食用的原则方法的卫生科学。) |
| 食品工业 | food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both (工业加工和包装食物，通过把多种原料组合处理，组装成品。) |
| 食品工艺学美 | Food Technology |
| 食品技术 | 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 (精炼，制造和食品处理的应用科学与技术；许多食品技术人员是食品科学家而不是工程师。) |
| 食品污染 | food contamination |
| 食品污染物 | food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria (食物中的潜在有害物质，被人类或其他动物使用，包括无机和有机化学物质，病毒和细菌。) |
| 食品添加剂 | 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 (本身没有营养价值的物质(或者不被用作营养物)，在加工过程中被加入食物，以提高颜色，质地，风味，或保质期等品质。) |
| 食品着色剂 | food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance (可消化物质，通常是合成染料，制造商加入食物使其着色，使增强食物外观。) |
| 食品科学 | food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods (关注食物的化学，生物化学，物理，理化和生物性质的应用科学。) |
| 食品营养价值 | 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 (人类或动物作为一种营养和能量来源摄入和使用的营养素出现的的数量或可用性的度量。) |
| 食品质量 | food quality |
| 食品贸易 | food commerce An interchange of any food commodity or related food products, usually on a large scale (任何食品或食物相关产品的交易，通常是大宗的。) |
| 食品辐射 | 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 (利用电离辐射是一种最近新出现的食品保鲜技术，它比起传统方法有一些独特的优势。食品可以在包装后进行辐射处理，从而消除后处理带来的污染。此外，食品以新鲜的状态保存，可以保存很长时间而没有明显的质量损失。由于辐射与其他生产工艺类似，食品辐射也没有残留，造成的营养价值也会有所变化。辐照是在材料例如食物的处理中采用高能量，通过杀灭微生物、昆虫和其他寄居于其中的害虫来消毒和延长保质期。电离辐射的来源包括伽玛射线，电子束和X射线。伽玛射线是由如钴-60放射性的同位素的物质产生。电子束是由直线加速器产生，它本身是由电力驱动的。应用到产品的放射物质的剂量是这一过程中的最重要因素。大剂量情况下，和罐头一样，食物可以被完全消毒。这样处理的食物可以在室温下几乎无限期储存。有些国家对这种方式存在争议或禁止这种做法。) |
| 食品运输 | food transport |
