| Italian | English |
| alimento altamente proteico | high protein food |
| alimento di base | 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 |
| alimento modificato geneticamente | 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 |
| alimento per animali | animal foodstuff Any crops or other food substances for animal consumption |
| alimento trattato | processed foodstuff |
| alimento trattato | processed foodstuff Food which has been treated to improve its appearance or to prevent it going bad |
| commercio di alimenti | food commerce |
| commercio di alimenti | food commerce An interchange of any food commodity or related food products, usually on a large scale |
| competizione per l'alimento | competition for food |
| conservazione degli alimenti | food preservation |
| conservazione degli alimenti | food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation |
| contaminazione degli alimenti | food contamination |
| contaminazione di alimenti e prodotti per i consumatori dovuta al rilascio di materiale | Contamination of nutrition and consumer products due to material release |
| fabbisogno alimentare | food requirement The minimum food ration required for satisfying the essential needs of an organism |
| grasso alimentare | edible fat An oil that can be eaten as a food or food accessory |
| industria agro-alimentare | agri-foodstuff Industry dealing with the production, processing, and supply of agricultural food products |
| industria della lavorazione degli alimenti | food processing industry |
| industria della lavorazione degli alimenti | food processing industry A commercial establishment in which food is manufactured or packaged for human consumption |
| infestazione di alimenti | infestation of food |
| infestazione di alimenti | infestation of food Food that has been contaminated and deteriorated by some kind of pest |
| irradiazione degli alimenti | 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 |
| prodotto alimentare complesso | convenience food Food so prepared and presented as to be easily and quickly ready for consumption |
| produzione alimentare | food production agriculture, No definition needed (agricoltura) |
| qualità degli alimenti | food quality |
| rifiuti della preparazione e del trattamento di carne, pesce ed altri alimenti di origine animale | wastes from the preparation and processing of meat, fish and other foods of animal origin |
| rifiuti della preparazione e del trattamento di carne,pesce ed altri alimenti di origine animale | wastes from the preparation and processing of meat, fish and other foods of animal origin |
| Rifiuti provenienti da produzione, trattamento e preparazione di alimenti in agricoltura, orticoltura, caccia, pesca ed acquicoltura | Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing |
| rifiuti provenienti da produzione,trattamento e preparazione di alimenti in agricoltura,orticoltura,caccia,pesca ed acquicoltura | wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing |
| rifiuti provenienti da produzione,trattamento e preparazione di alimenti in agricoltura,orticoltura,caccia,pesca ed acquicoltura | waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing |
| valore nutritivo degli alimenti | 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 |
| valore nutritivo degli alimenti | nutritive value of food |
