Overview
ABSTRACT
This glossary gives the definitions of the main technical terms and expressions used in food industry documentation from Techniques de l’Ingénieur. They concern concepts, methods and tools for all application sectors of the food industry.
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
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Sébastien ROUSTEL: Ingénieur en chef Pont Et Forêt Ministère de l'agriculture – on private leave, Copenhagen, Denmark
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Jean-Luc BOUTONNIER: Lecturer in process engineering and food science Ministry of Agriculture, Villefranche-de-Rouergue, France
INTRODUCTION
This glossary brings together the main technical terms and expressions used in the food industry to describe concepts, methods, tools and processes.
These terms and expressions are listed in alphabetical order and translated into English, Spanish and German, in that order. Their definitions have been :
either extracted or adapted from articles in the Techniques de l'Ingénieur collection;
or taken from official bodies or theorists;
or written by the Techniques de l'Ingénieur scientific and technical team.
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KEYWORDS
food industry | agro-food | definition | lexique
Food industry glossary
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