CONCEPTUAL CATEGORIES REPRESENTED BY ENGLISH TERMS OF THE FOOD INDUSTRY

Abstract

This article delves into the categorization of the English food industry terminology units, focusing on the types of concepts they represent. The categorical organization of scientific concepts plays a pivotal role in enhancing comprehension and communication within specialized domains. This study aims to explore how the food industry terminology is structured into conceptual categories and the distribution of these categories within the domain of knowledge. By analyzing over 1000 English terms extracted from specialized dictionaries and online sources, this research employs definitional analysis, classification, comparative analysis, and statistical methods to identify and dissect the conceptual categories present in the food industry terminology. The article presents eight categorical groups, encompassing objects, substances, processes, modes, properties, values and units of measurement, sciences and industries, and professions. Each category is analyzed in detail. The percentage ratio of terminological lexical units included in each of the categories is indicated. The article underscores the significance of studying the typology of terminological units in analyzing the systemic organization of specialized vocabulary. This emphasis on the organizational structure of terminology within a specific field is essentialfor effective communication, knowledge dissemination, and research in the food industry domain.

Headnote

Abstract: This article delves into the categorization of the English food industry terminology units, focusing on the types of concepts they represent. The categorical organization of scientific concepts plays a pivotal role in enhancing comprehension and communication within specialized domains. This study aims to explore how the food industry terminology is structured into conceptual categories and the distribution of these categories within the domain of knowledge. By analyzing over 1000 English terms extracted from specialized dictionaries and online sources, this research employs definitional analysis, classification, comparative analysis, and statistical methods to identify and dissect the conceptual categories present in the food industry terminology. The article presents eight categorical groups, encompassing objects, substances, processes, modes, properties, values and units of measurement, sciences and industries, and professions. Each category is analyzed in detail. The percentage ratio of terminological lexical units included in each of the categories is indicated. The article underscores the significance of studying the typology of terminological units in analyzing the systemic organization of specialized vocabulary. This emphasis on the organizational structure of terminology within a specific field is essentialfor effective communication, knowledge dissemination, and research in the food industry domain.

Keywords: terminology, conceptual categories, categorization, food industry, specialized language, linguistic analysis.

Introduction

Linguists actively and diversely research the terminology of various branches of science. The problem of language categorization of terminology, which is of great interest not only to linguists, but also to the entire scientific world, is increasingly becoming the object of scientific research. In the realm of language, scientific concepts are organized by scholars into categories based on specific characteristics. This practice stems from the presence of these conceptual types within each term system, which in turn governs the distribution of the core terminological vocabulary within a particular field of knowledge.

The issue of categorizing reality and how this process is manifested in language has gained increasing significance in contemporary times. This trend is partially attributed to the emergence of new methodologies and areas of study. This topic is remarkably intricate and offers an extensive scope for investigation. The pertinence of categorical structuring within the sphere of terminology is underpinned, firstly, by the necessity to arrange terminology systematically and, secondly, by the pivotal role that categorization plays in human cognition and thought processes.

The formation of the English food industry terminology as a system with a clear structure and interrelationship of units is due to the presence of a conceptual sphere at its core, which reflects the knowledge and practical experience gained in the process of learning about the field of food production. It is necessary to emphasize that the language of the food industry in modern English is a complex system related to a certain professional sphere of human activity aimed at the creation of food products.

Despite a significant number of thorough scientific studies, there are no scientific works in modern terminology that systematically consider the issue of conceptual categories of the food industry terminology. The relevance of research is due to the need to systematize the English terminology of the food industry through the modeling of conceptual categories represented by linguistic means.

The aim of our work

The aim of this study is to investigate the categorization of the food industry terminological units according to the types of concepts they represent, as well as the percentage composition of the identified groups of the examined domain of knowledge.

Literature Review

When comprehending reality, human consciousness refers its fragments to certain categories, establishing common and distinctive features in comparison with other fragments. The establishment of a commonality of objects and phenomena of reality and the definition of a generalizing concept for it is a categorization as a cognitive process.

Scientific language operates with the concepts of the relevant subject area, which, based on their inherent features and nature of relations, are combined into broader concepts - categories that reflect the most general and essential properties of the objects of reality. The number of categories distinguished by researchers varies depending on the complete coverage of the relevant field of knowledge by industry terminology.

The issue concerning the classification of categories does not possess a single definitive resolution in the studies conducted by scholars.

D. S. Lotte, the founder of terminology, systematized technical terminology into four categories: i) subjects; 2) processes/phenomena; 3) properties; 4) calculation concepts and units of measurement1. S.V. Hrynyov-Hrynevych noted that the conceptual system can be simplified in the three broadest categories: 1) objects; 2) processes/state and 3) properties2 3 4 5. According to the classification of T. L. Kandelakis, the following categories are the most characteristic for scientific and technical fields of knowledge: 1) subjects; 2) processes; 3) states; 4) modes; 5) properties; 6) values; 7) units of measurement; 8) science and industry; 9) professions and occupations4. Classifying special concepts, A.V. Superanska, N.V. Podolska, and N. V. Vasylieva traditionally single out among them universal (general) categories: objects, processes, properties, quantitiess. Along with D.S. Lotte, T.L. Tabanakova and A.V. Superanskaya, N.V. Podolskaya, N.V. Vasilyeva, S.D. Shelov6 also identifies the category of objects.

A review of publications devoted to the categorical analysis of terminologies shows that some types of concepts highlighted in the classifications proposed by different researchers coincide or are close in their content, while others are very specific. The number of categories may be different and subsequently change, which in turn depends on the degree of coverage of terminology belonging to one or another field of scientific knowledge. The typology of categories varies depending on whether the terminological corpora belong to technical, natural or human sciences.

Materials and methods of research

The study was based on a sample consisting of over 1000 English terms related to the food industry, selected from specialized dictionaries and Internet sources within the field of food industry. The study was based on a sample of lexicographic data recorded in English specialized dictionaries: Oxford Companion to Food (2014), Food Industry Glossary (2006), Dictionary of Food Science and Nutrition (2007), International Food Information Service (IFIS) Dictionary (2012), USDA National Agricultural Library's Food and Nutrition Information Center (FNIC) Glossary (2007), Food Safety Glossary (2006) and explanatory dictionaries: Longman Dictionary of Contemporary English (2000), Britannica dictionary (2009), The Free Dictionary (2005).

During the analysis, we employed methods of comprehensive language material sampling, definitional analysis, classification, as well as comparative analysis and statistical method.

The use of comprehensive language material sampling ensured the representativeness of the collected data, extracted from specialized and explanatory dictionaries and Internet resources. Employing the definitional analysis method allowed us to explore the substantive scope of the terms. Utilizing the classification method, we correlated the terms with specific conceptual categories addressed in this research. The comparative analysis enabled the identification of thematic groups of terms associated with specific conceptual categories. The statistical analysis method was employed to determine the percentage ratio of terms within the food industry domain that corresponded to particular conceptual categories.

Conceptual categories

One of the relevant approaches to the study of terms is the categorical approach, which expands the possibilities for conducting interdisciplinary studies of languages for special purposes. The very idea of categorical division of reality in the ontological key and in specialized sublanguages in the terminological key highlights the need to study not a single term, but a whole category of terms for concepts. The categorical approach is based on the general scientific principle of consistency, since any science is characterized by consistency (as opposed to non-scientific or pre-scientific knowledge), which is expressed in the union of a certain number of objects, suggesting some relationship between them. Also in a narrower sense, terminology as part of the language of a particular science has a systemic nature: "Language is a system, all the elements of which form a whole, and the significance of one element stems only from the simultaneous presence of others"7.

According to the definitions proposed in dictionaries, a (conceptual) category is "a format of structured knowledge of the cognition subject7 8 9, "any set of objects, concepts, or expressions distinguished from others within some logical or linguistic theory by the intelligibility of a specific set of statements concerning them9. Categories organize a separate level in the conceptual-subject hierarchy of a special subject area. As a generic concept, these categories are used to denote objects of scientific-technical and natural-scientific spheres. The selected categories serve as a support and guide for professional thinking and professional activity.

Categories form classes of terms around themselves, integrated by categorical features on the basis of a general concept. Therefore, for our research, it will be necessary to identify the scientific concepts and means of their verbalization, which form categories of the sublanguage of the food industry.

Before proceeding to the analysis of linguistic material, we note that the sublanguage as a discourse of science includes not only the terminology itself but also the general vocabulary that plays its role in the categorization and conceptualization of knowledge. With regard to the language of the food industry, it should be noted that the terminological vocabulary here falls into two obvious layers. Industry terminology is the terminology of generic sciences for the food industry, as well as related sciences: first of all, Chemistry, Biochemistry, Nutritional Science, Biotechnology, Food Engineering, Agricultural Science, Environmental Science, Microbiology, etc.

Actually terminological vocabulary (highly specialized terms) is a verbalizer of concepts developed and symbolically fixed within the framework of the food industry practice itself. Regarding the national vocabulary, then, terminological use is intertwined with everyday language. According to E. I. Golovanova, "ordinary knowledge is concentrated in common words, but through this ordinary knowledge logical, actually special knowledge "grows"10. Scientific concepts are often formed on the basis of every day, popular ideas, which determines the complex dialectical relationship of various types of knowledge in building a scientific picture of the world (in our case, the private scientific food industry).

The terminology of various scientific disciplines and their subject areas has its own set of categories. Let's explore the conceptual categories presented in the conceptual field of the food industry, which is the complex network of farmers and diverse businesses that together supply much of the food consumed by the world population. Although there is no formal definition for the term, the food industry covers all aspects of food production and sale. It includes such areas as the raising of crops and livestock, manufacture of farm equipment and agrochemicals, food processing, packaging and labeling, storage, distribution, regulatory frameworks, financing, marketing, retailing, catering, research and development, and education11.

Based on the results of the analysis of the collected material in the terminosphere of the food industry, we distinguish 8 categorical groups, each of which was named by a key generic term: objects (18.8%), substances (23.7%), processes (20.2%), modes (11.3%), properties (12.4%), values and units of measurement (8.7%), sciences and industries (2.5%), professions (2.4%).

Category of Object

The first of the considered categories is "object". In Britannica Dictionary, we come across the following definition of an object: "An object is something that is a visible entity, something that can be perceived by the senses"12.

Collins English Dictionary defines an object as "anything that has a fixed shape or form, that you can touch or see, and that is not alive"^.

The main characteristics of objects are: ' a visible entity', ' not alive '. Terms from the category of objects constitute a significant portion of terminology in the field of food industry (18.8% of the total sample). This is mainly due to the fact that, material objects are widely used in food production - machines, tools, and equipment that are integral to food processing, packaging, and preparation, etc. For instance: skimmer, blender, muesli, dough rolling machine, glazing unit, grinder packaging machine, canning equipment, filling station, conveyor belt, cooking vessel, refrigeration unit, slicing machine, bottling apparatus.

These examples illustrate how the concept of objects is manifested in the terminology of the food industry, where various material entities are crucial components of the production processes and equipment. The concept of "objects" in this context highlights the tangible and functional aspects of the terminology related to the food industry.

Category of Substances

Our observations have revealed that the largest number of terms (23.7%), within the food industry terminology belongs to the category of "substances", which is represented by two subcategories: 1) "food products and beverages"; 2) "natural/synthetic substances." We believe that nouns denoting food products and beverages fall into the category of substances, as they consist of inorganic elements (water, minerals) and organic compounds (carbohydrates, fats, organic acids, vitamins, etc.), thus possessing the characteristic of 'substantiality.' An additional feature that classifies such nouns under the category of substances is the 'indication of uniformity in substance composition and mass. The two subcategories within the category of substances are differentiated based on the feature of 'substance purpose.' In contrast to food products and beverages, the second group of naturally or synthetically derived substances (various food additives) includes those that are not intended for direct consumption but are specifically introduced into food products at various stages of production or storage to enhance and intensify the manufacturing process, provide desired organoleptic properties to products, and increase their resistance to various forms of spoilage (food colorant, aromatic emulsion, brightener, gelatin, agar, carrageenan, etc.).

We present a classification of terms nominating substances within each subcategory. The subcategory "food products and beverages" includes terminological units that denote the names of various types of food products and beverages commonly found in the food industry: fruits, grains, dairy products, meat and poultry, seafood, baked goods, confectionery, beverages (alcoholic and non- alcoholic).

The second subcategory "natural/synthetic substances" is presented in nominations: 1) food colorants: natural colorants (e.g., beetroot extract, turmeric) synthetic colorants (e.g., red 40, blue; 2) flavor enhancers: monosodium glutamate (MSG), yeast extract, natural flavor extracts (e.g., vanilla, almond), emulsifiers lecithin mono-and diglycerides; 3) gelling agents: gelatin, agar-agar, pectin; 4) stabilizers: xanthan gum, carrageenan, guar gum; 5) preservatives: benzoic acid, sorbic acid, sulfur dioxide; 6) nutritional supplements: vitamins (e.g., vitamin C, vitamin D), minerals (e.g., iron, calcium), amino acids; 7) sweeteners: sugar (sucrose), high fructose corn syrup, artificial sweeteners (e.g., aspartame, saccharin); 8) antioxidants: vitamin E, vitamin C, BHA (butylated hydroxyanisole) etc.

The category of substances, represented by an array of terms the food industry is one of the fundamental categories for the terminology of this field, as it has a pragmatic significance, which is explained by the need to accurately indicate a specific substance. The variety of terms naming substances illustrates the complexity and sophistication of food production and processing.

Category of Processes

The next, widely represented in the corpus of the food industry terminology is the category of "processes", which encompasses a range of activities and phenomena within the food industry.

To determine the main features of the category of "processes", let's analyze the definitions of the "process" concept given in explanatory dictionaries. The Britannica dictionary offers this definition of process: i) a series of actions that produce something or that lead to a particular result; 2) a series of changes that happen naturally^. The Free Dictionary defines process as 1) a series of actions, changes, or functions bringing about a result; 2) a series of operations performed in the making or treatment of a product |r>.

The main characteristics of a process are 'change,' 'development,' 'action,' 'sequence,' with additional attributes including 'action object,' 'instrument (tool) of action,' 'conditions of action,' 'requirements for conducting action,' and 'orientation towards achieving a specific outcome.' The category of processes in the terminology of the food industry holds the second position in terms of the number of terms associated with it, following the category of substances. The group of nominations corresponding to the category of "processes" is 20.2% of the total sample.

This can be attributed to the significant number of human and technological actions performed at various stages of food product production. In the context of the food industry, processes play a crucial role in transforming raw materials into finished food products.

The category of "processes" is presented by three subcategories:

1) Labor Processes: calibration, washing, dough processing, filtration, stuffing, blending, cooking, baking, fermentation, packaging; grilling, roasting, smoking, freezing, sterilization;

2) Physico-Chemical Processes and Phenomena in Food Environments: coagulation, maillard reaction, crystallization, maillard browning, caramelization, adhesion of dough, deformation of dough pieces, self- pressing of cheese, cheddaring, formation of jelly texture, physical ripening of cream, crystallization of sugar, oxidation, hydrolysis, enzymatic reactions, dehydration, rehydration;

3) Methods of Researching Raw Materials and Food Products: sensory evaluation, thermogravimetric analysis, organoleptic assessment, alcoholometry, rheological testing, high-performance liquid chromatography (HPLC,) spectrophotometry microbiological testing, texture analysis, chromatographic techniques, microscopic analysis, sensory profiling, colorimetry.

Our research showed that the subcategories of product processing processes based on different types of products in the food industry the process are reflected in the food industry terminology. The terms of these subcategories cover a wide range of processes associated with the processing of products in these segments of the food industry: 1) Meat Processing; 2) Dairy Processing; 3) Fish and Seafood Processing.

The first subcategory Meat Processing is represented by these terms: slaughtering, evisceration, deboning, grinding, mixing (for sausages and processed meats), curing (salting, brining, or smoking), cooking, smoking, fermentation (for certain cured products), packaging.

The second subcategory Dairy Processing includes the following terms: milking, pasteurization, homogenization, fermentation (for yogurt, kefir, and cultured dairy products), coagulation (for cheese and curd production), cutting and draining (cheese production), aging and ripening (cheese and dairy products), churning (for butter production), fortification (adding vitamins and minerals), packaging.

The thirds subcategory Fish and Seafood Processing is represented by a number of following terms: cleaning, filleting, smoking, drying, canning, packaging, curing, marination, shellfish shucking and processing, freezing, cold storage.

The means of expressing the grammatical and lexical meaning of the action are the terms of procedural semantics and their structural wordforming elements. In the food industry terminology verbalizing the category of "process", terminological units are widely represented with a number of specialized suffix term elements (-ion, -tion, -ing), which form terms with the meaning of action or process, for example: calibration, fermentation, sterilization, filtration, fortification, homogenization, coagulation, margination, grilling, roasting, smoking, freezing, filleting, canning, curing, freezing, deboning, grinding.

Reflection of the features of process in the food industry and its objects in the scientific language requires referring to the grammatical category of the word combination as the main nominative unit of terminology. Terminological phrases not only name and differentiate concepts that arise, but also systematize paradigmatic relations between them, reflecting system connections units of a specific term system

The studied terminology is characterized by terminological models with structural elements of the object phrase, for example: adhesion of dough, deformation of dough pieces, self-pressing of cheese, cheddaring, formation of jelly texture, physical ripening of cream, crystallization of sugar.

To represent the category of "process" in the food industry terminology, terminological phrases with an attributive component can also be used, which have the ability to specify the meaning of a term through additional qualifying characteristics, such as: artificial coloring, brine curing, dry curing, nutrition labeling, smoke flavoring, vacuum packaging, spray drying.

A substantial portion of the terms representing the concept of "process" in food industry terminology is expressed through secondary nomination, primarily achieved through metaphors. Metaphorical terms in food industry, which articulate conceptualizations of processes, attempt to unite the novel and the familiar through the use of metaphors. The utilization of pre-existing linguistic labels frequently hinges on "common" stereotypical associations. These metaphors are rooted in analogies drawn from an intricate network of associations interconnected with processes, for instance: food production pipeline, this term metaphorically describes the sequential and systematic processes involved in producing food items, akin to a pipeline that moves materials from one stage to the next; flavor fusion, when different culinary traditions or ingredients from diverse cuisines are combined, this term metaphorically emphasizes the blending of flavors, similar to how elements fuse together in a nuclear reaction; recipe flow, in food industry operations, recipe flow is a metaphorical term representing the structured steps and stages that a recipe or food product goes through, emphasizing the process of preparation; food infusion, in culinary terms, "infusion" is used metaphorically to describe the process of steeping flavors or ingredients in a liquid, similar to how tea is infused with herbal flavors; simmer down, this common culinary phrase is metaphorical, as it describes the gradual reduction of heat and intensity in the cooking process when a liquid is brought to a simmer, emphasizing a process of calming and slow cooking. The term "sausage factory" is a metaphorical expression often used to describe a place or process where various elements are combined to create a final product. In the context of Meat Processing, it metaphorically represents the facility where different ingredients and processes come together to produce sausages. This metaphor emphasizes the complexity and intricacy of the meat processing procedures. The term "cheese maturation" metaphorically compares the process of aging and developing flavors in cheese to the maturation or growth of a living organism. This metaphor highlights the transformative nature of the aging process in cheese, emphasizing how the flavors evolve and mature over time.

As the field of food technology and production continues to advance, new processes and techniques may emerge, further expanding the scope of this category in the terminology of the food industry.

Category of Modes

In the explanatory dictionary, the concept of "mode" is defined as "a set of parameters that characterize the functioning of the object"16. Concepts are used in the field of food technology "technological modes" as "a set of numerical values of the main parameters characterizing the environment or working area in which this technological operation occurs"1?.

In the context of the food industry and technological processes, the category of modes refers to a set of parameters that characterize the functioning of a specific process or operation. A mode encompasses the numerical values of key parameters that define the environment or working zone in which a particular technological operation takes place. This concept is fundamental for maintaining consistency, quality, and efficiency in food production. The essence of the category of modes lies in attributes like "set of parameters," "environment," and "technological operation." The term "modes" in the context of the food industry generally refers to different sets of rules, regulations, or conditions that govern the production, distribution, and consumption of food products.

The number of terms representing the "mode" category is 11.3% of the total sample. The category of "modes" is represented by multicomponent terms of the food industry.

Multicomponent terms are characterized by the ability to identify multifaceted characteristics of the mode in the food industry. They help clarify, reveal and detail every aspect of the mode to ensure high standard of production and product safety.

Some of them are given below: quality standards mode, safety and hygiene mode, labeling and packaging mode, supply chain and distribution mode.

The terms representing the features of the mode category in the food industry terminology nominate a set of parameters that must be precisely controlled to achieve consistent and desired outcomes in food production.

The specificity of these terms lies in their ability to guide professionals in creating products with specific qualities, textures, flavors, and safety standards, for instance: baking mode for bread production, pasteurization mode for dairy product, drying mode for fruit dehydration, curing mode for meat products, fermentation mode for yogurt production.

Thus, the category of "mode", presented in multi-component terms in the food industry, reflects important aspects of regulation, covering the various components that determine the conditions of production, distribution and consumption of food.

Category of Properties

The concept of "property" is defined in the explanatory dictionaries as "a quality, a sign, characteristic of someone, something"18; a quality in a substance or material, especially one that means that it can be used in a particular way^.

The category of "properties" encompasses characteristics, qualities, and attributes that are inherent to objects or substances. In the context of the food industry, these properties define the unique features that contribute to the identification, evaluation, and understanding of food products. The group of nominations corresponding to the category of "properties" is 12.4% of the total sample.

The category of properties in the terminosphere of the food industry is divided into three subcategories:

1) inherent properties focuses on inherent qualities that define the physical and structural attributes of food products, such as color, flavor, texture, and aroma. For example, physical properties of milk is represented by these terms: density, viscosity, pH, freezing point; visual appearance of ground meat: texture on cross-section, color of meat.

2) qualitative (positive and negative) characteristics define the nature of the food product, including appearance, taste, odor, and mouthfeel. Positive qualitative characteristics: vibrant color, rich aroma, smooth texture, distinct flavor. Negative qualitative characteristics: discoloration, off-odor, unpleasant mouthfeel, bland taste.

3) quantitative parameters addresses the capacity and capability properties that describe the functional behavior of food substances during processing and consumption. Capacity and capability properties are presented in the following terms, for example, fermentative activity of preparations: fermentation rate, yeast growth, gas production; water- holding capacity of meat products: ability to retain moisture, resistance to exudate formation; rising ability of leavened dough, volume increase during fermentation, gas retention.

The category of properties in the terminology of the food industry is widely represented in the language by the grammatical category of an adjective. Adjectives name individual features (or properties) of objects, in contrast to nouns, with the help of which names are related to integral sets of features and properties. Reflection of the features of objects in the language requires referring to the grammatical category of the wordcombination as the main nominative unit of terminology. The main number of such attributive phrases in the food industry terminology consists of twovalued phrases, that is, terms that include two words. The following terms can serve as examples: rich aroma, smooth texture, distinct flavor, bland taste, soft texture, fresh taste, pleasant smel, crunchy texture, flavorful taste, intense color, reflective surface.

Thus, the terms that verbalize the category of properties within the terminology of the food industry play a distinctive role in capturing and communicating the essential characteristics, qualities, and attributes of various food products. These terms serve as a foundation for understanding, evaluating, and differentiating food items, enabling professionals in the food industry to ensure product quality, safety, and consumer satisfaction.

Category of Quantities

Quantity expresses the external, formal relation of objects, their parts, their properties, their connections, number, dimension, set, element (unit), individual, class, degree of manifestation of this or that property20.

In the realm of the food industry, the category of quantities encompasses numerical measurements that provide quantitative descriptions of the characteristics and relationships of objects and phenomena. Quantities are determined through measurement processes and are crucial for accurate analysis, scientific understanding, and precise communication within this field. This category is characterized by attributes such as "quantitative characteristic" and "measurement." The terms included in this category account for 8.7% of the total sample. The category of quantities in the terminosphere of the food industry is represented by the following terms.

Nutritional Labeling: nutritional information on food labels includes quantities of macronutrients (such as carbohydrates, proteins, and fats) and micronutrients (like vitamins and minerals) per serving, helping consumers make informed dietary choices.

Recipe Formulation: culinary professionals use precise quantities of ingredients to create consistent and delicious dishes, ensuring accurate taste, texture, and appearance.

Food Processing: food manufacturers use specific quantities of ingredients in product formulations to maintain consistent taste, quality, and safety across batches.

Quality Control: food quality assessments involve measuring quantities of attributes like moisture content, pH levels, and texture to ensure products meet desired standards.

Food Safety: quantities of preservatives, additives, and antimicrobial agents are carefully controlled to prevent microbial growth and ensure food safety.

Baking and Pastry: bakers use precise quantities of ingredients, such as flour, sugar, and yeast, to achieve the desired texture, rise, and flavor in baked goods.

Beverage Production: quantities of ingredients like hops, malt, and water are crucial in brewing beer, where precise ratios impact the flavor and characteristics of the final product.

Product Packaging: packaging materials are measured and cut to specific quantities to ensure consistent packaging sizes and prevent waste.

Supply Chain Management: quantities of raw materials are managed throughout the supply chain to ensure a steady production flow and meet consumer demands.

Fermentation Processes: in cheese and yogurt production, quantities of starter cultures and enzymes are carefully controlled to achieve desired fermentation outcomes.

The category of quantities within the terminology of the food industry is also expressed through symbolic signs, which carry specific numerical information and play a crucial role in conveying quantitative characteristics. These symbols provide a concise representation of measurements and quantities, ensuring effective communication and accurate implementation within various processes. Examples of such symbolic signs are the following terms.

Nutritional Labels: the "g" symbol represents grams, indicating the quantity of macronutrients and micronutrients present in a serving of a food product. This concise symbol helps consumers quickly identify the amount of nutrients in the product.

Temperature Control: temperature settings on ovens, refrigerators, and freezers are often depicted using symbolic signs such as degrees Celsius (°C) or degrees Fahrenheit (°F). These symbols guide food processing and storage, ensuring that products are kept at safe and optimal temperatures.

Measurement Units: the use of symbols like "mL" for milliliters and "L" for liters indicates the quantity of liquids used in recipes, ensuring precise measurements for consistent results.

Weight Measurements: symbols like "kg" for kilograms and "g" for grams are commonly used to indicate the weight of ingredients in recipes, helping chefs and food manufacturers achieve the desired product characteristics.

Baking Times: clock symbols with numerical values indicate baking or cooking times. These symbols are essential for achieving the right texture and taste in baked goods and other food items.

Portion Sizes: symbols like "oz" for ounces and "lb" for pounds signify portion sizes on menus or packaging labels. These symbols assist consumers in understanding the quantity of food they will receive.

Nutritional Information: symbols like are used to indicate the percentage of daily recommended intake of specific nutrients, providing consumers with information about the nutritional value of a product.

Concentration Levels: in food processing, symbols like also indicate the concentration of certain ingredients or additives in a product, ensuring consistency and quality in the final output.

Expiration Dates: calendar symbols alongside numerical dates indicate the expiration or best-before dates of food products, helping consumers make informed choices regarding freshness and safety.

These symbolic signs serve as a universal language in the food industry, facilitating clear communication of quantitative attributes across diverse contexts. Their use ensures accuracy, consistency, and safety, as they provide a visual representation of quantities that is easily understood by professionals, consumers, and regulators alike.

The analysis of the studied terms showed that the quantity category in the terminology is objectified in terms and symbolic signs that express the quantitative characteristics of various aspects of the food industry, affecting product quality, safety, consistency and consumer satisfaction. Quantitative indicators are an integral element in the food industry.

Category of sciences and industries

In the explanatory dictionaries we come across the following definitions:!) science is any system of knowledge that is concerned with the physical world and its phenomena and that entails unbiased observations and systematic experimentation. In general, a science involves a pursuit of knowledge covering general truths or the operations of fundamental laws21; 2) industry is the work and processes involved in collecting raw materials, and making them into products in factories22.

The main features of the category of sciences and industries include: 'knowledge', 'system', 'activity'. The number of terms representing this category is 2.5% of the total sample.

The category of sciences encompasses the following terms: Agricultural Science, Agronomy, Food Science, Culinary Science, Microbiology, Food Chemistry, Nutrition Science, Biotechnology, Enology/Viticulture, Poultry Science. This category is represented by such technical terms as oenology, food technology, food engineering, culinary arts, bakery and confectionery sector, viticulture and wine industry, meat industry, tea industry, etc.

These examples highlight the diverse range of fields of knowledge and economic activities within the food industry. Each example represents a specific science or industry related to food production, processing, or research. These fields contribute to the advancement of food technology, quality standards, and consumer satisfaction. Understanding the sciences and industries involved in the food sector is essential for professionals to make informed decisions, implement best practices, and drive innovation within the industry.

Category of Professions

Profession is any type of work that needs special training or a particular skill, often one that is respected because it involves a high level of education2"'.

The category of professions encompasses various occupations and specialized areas of work within the food industry. These professions require specific knowledge, skills, and expertise and serve as sources of livelihood for individuals. Professions within the food industry involve distinct types of work and activities related to food production, processing, preparation, and more. This category is characterized by attributes such as "occupation," "specialized knowledge and skills," and additional features like "action object," "action nature," and "action instrument."

The category of professions is represented by a small group of terms (2.4% of the total sample), since the field of industrial engineering includes several dozen branches and sub-branches, each of which has its own specific types of work of the people who work in it. These are, for example, the following terms: food technologist, food safety specialist, culinary instructor, dietitian/nutritionist, confectioner, baker, disgorger, tea maker, marmalade-paste maker, etc. The meaning of the term correlates it with a special concept of a certain field of knowledge.

These examples showcase the diversity of roles within the food industry, ranging from culinary experts to professionals who contribute to food safety, quality, and consumer education. Each profession plays a vital role in shaping the industry and ensuring the production of safe, delicious, and innovative food products.

Conclusion

Thus, in the course of the investigation, we studied the categorization of terminological units in the food industry in accordance with the types of concepts they represent, and the percentage of nominations of selected subgroups within the considered field.

By analyzing a substantial dataset of over 1000 English terms sourced from specialized dictionaries and online resources, the research employs a range of analytical methods, including definitional analysis, classification, comparative analysis, and statistical techniques. Through these approaches, we have identified and thoroughly dissected eight distinct categorical groups within the food industry terminology. These categories encompass objects, substances, processes, modes, properties, values and units of measurement, sciences and industries, and professions, with each category receiving detailed scrutiny. In the studied terminology of the food industry, these categories perform the functions of classification, informativeness and identification. The statistical aspect offers a concrete understanding of the relative importance and prevalence of different types of concepts within the food industry terminology. The selected categories serve as a support and reference point for professional thinking and professional activity.

Consequently, the categorical approach to the study of terms expands the possibilities for conducting interdisciplinary studies of languages for special purposes. The study of the typology of terminological units in the analysis of the system organization of specialized vocabulary is of great importance for improving understanding and effective communication in specialized areas. Comprehensive analysis and categorization of terminological units provide valuable information for professionals, researchers and linguists interested in this specialized area.

Footnote

1 D.S. Lotte, Fundamentals of construction of scientific and technical terminology: questions of theory and methodology. Moscow: Publishing House of the USSR Academy of Sciences, 1961, p. 29.

2 S.V. Grinev-Grinevich, Terminology. Moscow: Academy, 2008, p. 73.

3 T.L. Kandelaki, Semantics and motivation of terms. Naukapgyy, pp. 9-11.

4 Ibidem, p. 9

5 A.V. Superanskaya, N.V. Podolskaya, General terminology. Questions of theory. Moscow: Nauka, 2003, p. 89.

6 S.D. Shelov, Experience in constructing a terminological theory: the meaning and definition of terms: author, dis.... Dr. philologist. Scienc., 1995,, pp. 3-13.

7 A.P. Martyniuk, Dictionary of the main terms of cognitive-discursive linguistics. KHNU named after V.N. Karazin, 2011, p.159.

8 Ibidem, p. 29.

9 Collins Dictionary. https://www.collinsdictionary.com/dictionary/english/category

10 E.I. Golovanova, Introduction to cognitive terminology: textbook. Nauka, 2011, p. 30.

11 Food Industries, Food Standards Agency (UK). https://www.gov.uk/government/organisations/food-standards-agency

12 Britannica Dictionary, https://www.britannica.com/dictionary/object

13 Collins Dictionary. https://www.collinsdictionary.com/us/dictionary/ english/ object

14 Britannica Dictionary, https://www.britannica.com/dictionary/process

15 Free Dictionary, https://www.thefreedictionary.com/process

16 V.T. Busel, Big explanatory dictionary of the modern Ukrainian language. Kyiv, Irpin: Perun, 2005, p.208.

17 L.L. Tovazhnyansky, V.A., Domaretskyi, A.M. Kuts, F.F. Gladkyi, L.A. Danilova, V.D., Hanchuk, P.O. Nekrasov, Yu.F. Snezhkin, I.V. Melnyk, Theoretical foundations of food technologies. National technical Kharkiv University. "Polytechnic institute", 2010, p.72.

18 V.T. Busel, Big explanatory dictionary of the modern Ukrainian language. Kyiv, Irpin: Perun, 2005, p.194.

19 Cambridge dictation. https://dictionary.cambridge.org/dictionary/english/property

20 A. Spirkin, Dialectical Materialism, Progress Publishers, 1987, p. 128. Retrieved from: https://www.marxists.org/reference/archive/spirkin/works/dialecticalmaterialism/cho2-so9.html

21 Britannica Dictionary, https://www.britannica.com/science/science

22 Collins Dictionary. https : //www.collinsdictionary.com/dictionary/english/industry

23 Cambridge Dictionary. https://dictionary.cambridge.org/dictionary/english/profession

References

References:

Britannica Dictionary, (2020). Object. URL: https: / / www.britannica.com/dictionary/ object Britannica Dictionary, (2020). Process. URL:.

https: / / www.britannica.com/ dictionary/process Britannica Dictionary, (2020). Science. URL: https: / / www.britannica.com/science/science

Busei, V.T., (2005), Big explanatory dictionary of the modern Ukrainian language. Kyiv, Irpin: Perun, 1208 p.

Cambridge Dictionary, (2021). Profession. URL: https://dictionary.cambridge.org/dictionary/english/ profession

Cambridge Dictionary, (2021). Property. URL: https://dictionary.cambridge.org/dictionary/english/ property Collins, (2020), Object. URL: https: / / www.collinsdictionary.com/us/dictionary/ english/ object

Collins, (2020). Category. URL: https: / / www.collinsdictionary.com/dictionary/ english/ category

Collins, (2020). Industry. URL: https: / / www.collinsdictionary.com/dictionary/ english/industry Food Industries, Food Standards Agency (UK). URL: https: / / www.gov.uk/ government/organisations/food-standardsagency

Free Dictionary (2019). Process. URL: https://www.thefreedictionary.com/process

Golovanova, E.I., (2011), Introduction to cognitive terminology: textbook. Nauka, 224 p.

Grinev-Grinevich, S.V., (2008), Terminology. Moscow: Academy, 304 p.

Kandelaki, T.L., (1977), Semantics and motivation of terms. Nauka, 167 p.

Lotte, D.S., (1961). Fundamentals of construction of scientific and technical terminology: questions of theory and methodology. Moscow: Publishing House of the USSR Academy of Sciences, 160 p.

Martyniuk, A.P., (2011). Dictionary of the main terms of cognitivediscursive linguistics. KHNU named after V. N. Karazin,i96 p.

Shelov, S.D., (1995). Experience in constructing a terminological theory: the meaning and definition of terms: author, dis.... Dr. philologist. Science, 35 p.

Spirkin, A., (1987), Dialectical Materialism, 343 p. URL: https ://www.marxists.org/reference/archive/spirkin/works/dialecticalmaterialism/ ch02-s09.html

Superanskaya, A.V., Podolskaya, N.V., (2003), General terminology. Questions of theory. Book house "LIBROKOM", 248 p.

Tovazhnyansky, L.L., Domaretskyi, V.A., Kuts, A.M., Gladkyi, F.F, Danilova, L.A., Hanchuk, V.D., Nekrasov, P.O., Snezhkin, Yu. F., Melnyk, I.V., (2010), Theoretical foundations of food technologies, National technical Kharkiv University. "Polytechnic institute", 720 p.