This dictionary defines in French approximately 240 terms specific to food irradiation, a physical process for improving the hygienic quality and preservation of foodstuffs. The terms are accompanied by their English and German equivalents in their context and are illustrated in certain cases. The book also includes indexes of the French, English and German terms as well as a bilingual French-Spanish lexicon and a bibliography. This book is the result of a close collaboration between linguists at INRA and experts in the field. It is aimed at translators, interpreters and technical writers as well as students and specialists. It will also interest non-specialists who want to find out more about this controversial subject.