In the production of food such as wine, beer, or cheese, molds and yeasts play a significant role. However, the spoilage of food caused by these microorganisms is far more important. Mycotoxins deserve special attention in this context; it is estimated that about 25% of all food produced worldwide is contaminated with these toxic metabolites. As a subfield of food microbiology, food mycology deals with the occurrence, significance, and use of molds and yeasts in food. The description of the often complicated processes, such as in food production, fungal reproduction, or the effects of mycotoxins, cannot avoid the use of technical terms. The most important technical terms have been compiled for the lexicon of food mycology.