Specificul traducerii specializate în domeniul industriei alimentare

Abstract

Abstract: Under the conditions of the 21st century, where the population is growing, the role of the food industry in the economies of different countries is becoming more and more prominent. Just as nutrition is the fundamental physiological necessity, the primary objective of any country is to ensure the availability and quality of food. In the age of food globalization, the emergence of new foods, culinary recipes, technologies, and cooking processes.

The accelerated development of the food industry inevitably implies the evolution of specialized food language terminology, which is of particular interest to both specialists in the field and translators, linguists, sociologists, terminologists, but also to ordinary users, whose new linguistic acceptance is conditioned by the needs of time.

With the advent of new documents, there is a need to translate them. They are distinguished by their importance and complexity, as they require not only language and cultural skills, but also in- depth knowledge of the field.

Thus, in this article we aim to identify the types of specialized documents in the field of food industry; elucidation of the particularities of their translation, which are of interest both at the intra-lingual and extra-lingual level; as well as the importance and the difficulties of such translation.