PATTERNS AND PECULIARITIES OF TRANSLATING THE TERMINOLOGY OF FOOD INDUSTRY
PATTERNS AND PECULIARITIES OF TRANSLATING THE TERMINOLOGY OF FOOD INDUSTRY

Author(s): VERBYTSKYI Sergii, KUTS Oleksandr
Subject(s): Language and Literature Studies, Literary Texts, Library and Information Science
Published by: Biblioteca Ştiinţifică a Universităţii de Stat Alecu Russo
Keywords: translation activity; scientific and technical literature; technical translation; food industry; professional terminology
Summary/Abstract: The principal concepts of the translation of scientific and technical literature, in particular, the literature of the food industry, are characterized. The main function of technical texts is themost accurate and clear transmission of technical information, which is necessary for the establishment of foreign economic relations and the formation of domestic terminology. An account is givenon the translating of Texture Profile Analysis (TPA) terms which express the human perception ofstrength and load parameters. The examples of the problem features concerning certain terms of themeat and meat processing industry are given especially the terms for denominating meat products andmeat processing equipment. The authors` development of the glossary of terms used in the beet-sugarindustry is characterized the said glossary covering 444 terminological phonemes in Ukrainian andcorresponding terms in Russian, English, German, French, Polish and Czech. The glossary containsbasic terminology as well as terminological phonemes grouped by process steps in beet-sugarproduction. Each group of terms covers relevant processes, equipment, materials and products

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