Conceptualizing 'Property' in English Food Industry Terminology: A Linguistic Analysis of Lexical Representation
Keywords:
Food industry, English terminology, Property categoryAbstract
The food industry, a dynamic and multifaceted sector, relies heavily on a precise and standardized terminology to facilitate communication across its diverse domains, from production and processing to quality control, safety, and consumer information. Central to this specialized lexicon is the linguistic representation of the 'property' category, encompassing attributes, characteristics, qualities, and inherent features of food products, ingredients, and related processes. This article undertakes a comprehensive linguistic analysis of how the concept of 'property' is encoded and expressed within the English terminology of the food industry. Drawing upon principles of cognitive linguistics, onomasiology, and specialized terminology, the study identifies various subcategories of properties (e.g., sensory, physical, chemical, nutritional, functional, legal) and examines the lexical, morphological, and semantic mechanisms employed for their representation. The analysis highlights the critical role of precision and unambiguous communication in ensuring food safety, quality, and regulatory compliance. By elucidating the intricate linguistic structures that define 'property' in this specialized domain, this research offers valuable insights for lexicographers, terminologists, translators, and industry professionals, contributing to enhanced clarity and effectiveness in global food communication.
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Copyright (c) 2025 Dr. Helen S. Whitaker, Dr. Eleanor J. Hawthorne
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