| English | French |
| adequate food supply | approvisionnement alimentaire approprié |
| 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 | approvisionnement alimentaire approprié |
| adequate food supply | approvisionnement alimentaire |
| air,water and food pollution | les pollutions atmosphériques,hydriques et alimentaires |
| 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 | besoins alimentaires de base |
| basic food requirement | besoins alimentaires de base |
| competition for food | compétition alimentaire |
| concentration in the successive links in the food chain | concentration dans les maillons successifs de la chaîne alimentaire |
| concentration of pollutants in the food chain | concentration des polluants dans la chaîne alimentaire |
| convenience food | produit alimentaire complexe |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | produit alimentaire complexe |
| Coral Triangle Initiative on Coral Reefs, Fisheries and Food Security | Initiative du Triangle de corail sur les récifs coralliens, les pêcheries et la sécurité alimentaire |
| Coral Triangle Initiative on Coral Reefs, Fisheries and Food Security | Initiative "Triangle de corail" sur les récifs coralliens, la pêche et la sécurité alimentaire |
| 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 | additifs alimentaires et colorants |
| food additive | additifs alimentaires et colorants |
| food chain | chaîne trophique |
| food chain | réseau trophique |
| food chain | chaîne nutritionnelle |
| 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) | chaîne alimentaire |
| food chain | chaîne alimentaire |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | colorant alimentaire |
| food colourant | colorant alimentaire |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | commerce d'alimentation |
| food contamination | contamination des denrées alimentaires |
| food cycle | cycle alimentaire |
| food cycle | cycle d'alimentation |
| 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 | hygiène alimentaire |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | industrie alimentaire |
| food intake | prise des aliments |
| food intake | ingestion |
| food interrelations | rapport alimentaire |
| food interrelations | relation alimentaire |
| 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 | irradiation des aliments |
| food monitoring | contrôle des aliments |
| food particle | particule nutritive |
| food particle | particule alimentaire |
| food plant | plante nourricière |
| food plant | plante nutritive |
| food plant | plant alimentaire |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | contaminant alimentaire |
| food pollutant | contaminant alimentaire |
| food pollution | pollution alimentaire |
| food preservation | conservation des aliments |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | conservation des aliments |
| food processing industry | industrie alimentaire |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | industrie alimentaire |
| food production | production vivrière |
| food production agriculture | production alimentaire (agriculture |
| food production agriculture, No definition needed | production alimentaire (agriculture) |
| food productivity | productivité des aliments |
| food protection | protection des produits alimentaires |
| food quality | qualité des denrées alimentaires |
| food requirement | besoins alimentaires |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | besoins alimentaires |
| food requirements | exigence nutritionelle |
| food requirements | besoin alimentaire |
| food-rich deposit | dépôt à haute teneur en aliments |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | science et technologie alimentaire |
| food scrap | rebut alimentaire |
| food selection | choix de la nourriture |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | stockage des aliments |
| food supply | apport nutritif |
| 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 | technologie alimentaire |
| food transport | transport alimentaire |
| food waste | déchets alimentaires |
| food waste | déchet de cuisine |
| food wastes | déchets alimentaires |
| food web | chaîne nutritionnelle |
| food web | réseau trophique |
| food web | réseau alimentaire |
| Global Plan of Action for Plant Genetic Resources for Food and Agriculture | Plan d'action mondial pour la conservation et l'utilisation durable des ressources phytogénétiques pour l'alimentation et l'agriculture |
| high protein food | alimentation riche en protéines |
| increasing animal food conversion | augmentation de l'indice de conversion des aliments pour animaux |
| infestation of food | infestation des aliments et des récoltes |
| infestation of food | infestation des aliments |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | infestation des aliments |
| ingestion of food | ingestion |
| ingestion of food | prise des aliments |
| low energy footprint food system | système alimentaire à empreinte énergétique faible |
| monitoring of radioactive contamination of the food chain | surveillance de la contamination radioactive de la chaîne alimentaire |
| 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 | aliment nouveau |
| 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 | valeur nutritive |
| nutritive value of food | valeur nutritive |
| overall food intake | apport alimentaire global |
| 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 | aliments de base |
| staple food | aliments de base |
| transfer coefficient in the food chain | coefficient de transfert dans la chaîne alimentaire |
| Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | Déchets provenant de la production primaire de l'agriculture, de l'horticulture, de la chasse, de la pêche, de l'aquaculture, de la préparation et de la transformation des aliments |
| waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | déchets provenant de la production primaire de l'agriculture,de l'horticulture,de la chasse,de la pêche,de l'aquaculture,de la préparation et de la transformation des aliments |
| wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing | déchets provenant de la production primaire de l'agriculture,de l'horticulture,de la chasse,de la pêche,de l'aquaculture,de la préparation et de la transformation des aliments |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | déchets provenant de la préparation et de la transformation de la viande, des poissons et autres aliments d'origine animale |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | déchets provenant de la préparation et de la transformation de la viande,des poissons et autres aliments d'orgine animale |
| World Plan of Action for the conservation and sustainable use of phytogenetic resources for food and agriculture | Plan d'action mondial pour la conservation et l'utilisation durable des ressources phytogénétiques pour l'alimentation et l'agriculture |
