THE SYSTEM CHARACTER OF FOOD INDUSTRY TERMINOLOGY

Kazyro Galina Nikolaevna, Rychkov Andrey Vasilevich, Saidgaraeva Lucia Gilmutdinovna

The purpose of this article is to identify and describe the systematic nature of the food industry terminology. The material for the study was the terms selected from Internet sources that provide information on the composition of the food industry, the processes of processing food raw materials and the equipment used in these processes. Due to the fact that the food industry is an extensive network of industry enterprises, the terminology reflecting its basic concepts is heterogeneous and diverse. Nevertheless, the terminology of the food industry is characterized by a certain system character, which indicates the connection of terms in their meanings. During the analysis, special attention was paid to the study of hypero-hyponymous relations of terms, since they are the main manifestation of system character of the terminology. In the terminology we analyzed, we identified the following hyperonyms: "Industry for the production of food products", "Food production technology" and "Equipment for the production of food products". These hyperonyms form significant thematic groups. In these thematic groups, a stepped hierarchy of hyperonyms and hyponyms is observed. Thus, a separate hyponym can become a hyperonym and form its own thematic group. The semantics of a hyperonym contains an archiseme, while the semantics of a hyponym, in addition to an archiseme, includes differential semes.

Keywords:term, terminology, food industry, hypero-hyponymic relations, hyponym, hyperonym, archiseme, differential seme