| English | Swedish |
| adequate food supply | lämplig tillgång till livsmedel |
| 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 | lämpligt livsmedelsförråd |
| basic food requirement | grundläggande livsmedelsbehov |
| basic food requirement | grundlaeggande livsmedelsbehov |
| 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 | grundläggande livsmedelsbehov |
| 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 | fodertillsats |
| food chain | näringskedja |
| 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) | näringskedja |
| food commerce | handel med livsmedel |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | handel med livsmedel |
| food contamination | förorening av livsmedel |
| 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 | livsmedelshygien |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | livsmedelsindustri |
| food irradiation | bestrålning av livsmedel |
| 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 | bestrålning av livsmedel |
| food kilometres | transportsträcka för livsmedel |
| food miles | transportsträcka för livsmedel |
| food pollutant | livsmedelsförorening |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | livsmedelsförorening |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | livsmedelskonservering |
| food processing industry | livsmedelsberedningsindustri |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | livsmedelsförädlingsindustri |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | livsmedelsberedningsindustri |
| food production | jordbruks- och livsmedelsproduktion |
| food production agriculture, No definition needed | jordbruks- och livsmedelsproduktion |
| food quality | livsmedelkvalitet |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | livsmedelkrav |
| food requirement | livsmedelbehov |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | livsmedelbehov |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | bromatologi |
| food storage | förvaring av livsmedel |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | förvaring av livsmedel |
| food technology | livsmedelteknik |
| 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 | livsmedelteknik |
| food waste | köksavfall |
| infestation of food | angrepp på föda |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | angrepp på föda |
| 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 | nytt livsmedel |
| staple food | huvudnäringsmedel |
| 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 | huvudnäringsmedel |
