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Science and Food: Today and Tomorrow (1961)

Chapter: Front Matter

Suggested Citation:"Front Matter." National Research Council. 1961. Science and Food: Today and Tomorrow. Washington, DC: The National Academies Press. doi: 10.17226/18719.
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Suggested Citation:"Front Matter." National Research Council. 1961. Science and Food: Today and Tomorrow. Washington, DC: The National Academies Press. doi: 10.17226/18719.
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Suggested Citation:"Front Matter." National Research Council. 1961. Science and Food: Today and Tomorrow. Washington, DC: The National Academies Press. doi: 10.17226/18719.
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Suggested Citation:"Front Matter." National Research Council. 1961. Science and Food: Today and Tomorrow. Washington, DC: The National Academies Press. doi: 10.17226/18719.
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Below is the uncorrected machine-read text of this chapter, intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text of each book. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

The Food and Nutrition Board, established in 1940 under the Divi- sion of Biology and Agriculture of the National Academy of Sciences—National Research Council, serves as an advisory body in the field of food and nutrition. It promotes needed research in the broad field and helps interpret nutritional science in the interests of the public welfare. The Board may act on its own initiative or on request from public or private agencies. The members of the Board are appointed from among leaders in the sciences related to food and nutrition on the basis of their qualifications of experience and judgment to deal with the broad problems that come before the Board. Appropriate contact with Federal agencies, scientific societies, and other associations is maintained through liaison representatives appointed from their respective organizations. Specific activities of the Board are carried on by committees composed of experts in each field. Members of the Board and its committees serve without com- pensation beyond their actual expenses. The Food Protection Committee operates under the Food and Nutrition Board, but is independently financed by grants from food, chemical, and packaging companies, commercial labora- tories, and individuals. Financial support for publications and meetings of the Board is primarily provided by foundations such as the Milbank Me- morial Fund, the Nutrition Foundation, and the Williams- Waterman Fund of the Research Corporation. Funds for specific purposes may come through government contract or grants from industry. ^^^^^^^^^5rW

Science and Food: ; r*1" ~ Today and Tomorrow Proceedings of a Symposium December 8, 1960 Chairman: Detlev W. Bronk, President National Academy of Sciences National Research Council Food Protection Committee Food and Nutrition Board Publication 877 National Academy of Sciences — National Research Council Washington, D. C. 1961

The articles published in these Proceedings were presented at a symposium sponsored by the Food Protection Committee of the National Academy of Sciences—National Research Council on December 8, 1960. The purpose of the symposium was to present for public information viewpoints of industry, scientists, and government on the contributions of science to the mainte- nance of the food supply and discussion of some associated problems. The Committee wishes to express its appreciation to all those who prepared papers and presented them at the sym- posium and to Dr. D. W. Bronk, President of NAS-NRC, who served as chairman of the symposium. The papers printed here express the views of the individual authors, not necessarily those of the Food Protection Committee or the National Academy of Sciences—National Research Council. They are published in furtherance of the aim of the symposium— public information. The Committee is pleased to be able to make them available in this way. Library of Congress Catalog Card Number: 61-60024

Contents Page Introduction W. J. DARBY 1 Technologic Revolution in Agriculture, Contributions of Science J. G. HAKRAR 5 Contributions of Science to Supplying Food for a Chang- ing World—Solutions to Problems from the Chemical Industry Standpoint DAVID H. DAWSON 9 The Relation of Modern Food Science to Nutrition C. G. KING 19 What Modern Food Science and Its Application Mean to Developing Countries NEVIN S. SCRIMSHAW 29 Food and Health: Medical Aspects of the Modern Food Supply CHARLES S. DAVIDSON 43 The Meaning of Safety as Regards Food Additives R/BLACKWELL SMITH, JR 49 Applications of Science in Assuring Safety of the Food Supply GEORGE P. LARRICK 57 How the Food Industry Meets the Demands of the Consumer CHARLES G. MORTIMER 63 iii

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