French-English terminology in food texture analysis

In order to exchange informations, one needs to clearly understand each other by using the same terminology. In food texture analysis area, english is the reference language because of historical anteriority. In the french language, the different terms used are very often badly defined, because of their cultural background. So, this work tries to translate the main notions and terms usable in this specific area taking into account the way they are used in some typical scientific papers already published. A systematic glossary is then presented as a basis of discussion with the objective of achieving a generally-agreed terminology. The results are shown in different categories (mechanical and geometrical characteristics) and sub-categories (hardness, chewiness, in relations with the shape of structural elements or with their arrangements,...) in order to simplify their practical use.