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Training in Food Technology

Nature volume 135, page 298 (23 February 1935) | Download Citation



THE Food Group of the Society of Chemical Industry met on February 13, at the London School of Hygiene and Tropical Medicine, to take part in a discussion on “The Training of the Food Technologist”, opened by Dr. H. B. Cronshaw, editor of Food Manufacture, the Industrial Chemist and other publications. As Dr. Cronshaw's paper had been circulated before the meeting, he gave a brief summary of the more contentious parts and showed a number of slides illustrating numerous institutions, chiefly in North America, at which research and teaching in food technology are combined to various degrees. The main part of Dr. Cronshaw's paper, however, and that which gave rise to most discussion, contained a plea for the introduction in Great Britain of special post-graduate courses in food technology at suitable universities and colleges. Dr. Cronshaw's paper included a comprehensive and very useful survey of the kind of problems with which the food technologist is likely to be confronted, as well as some ingenious classifications of the type of product with which these technologists have to deal. For this reason alone its publication in full in Food Manufacture will be anticipated with much interest. His main plea, however, was subject to considerable criticism by various members of the Society, particularly on the grounds that it tended to overemphasise the need of specialised technological knowledge in the young post-graduate entering industry, and so to run the risk of supplying him inadequately with the essential scientific outlook. Some of the discussion also directed attention to the importance of considering pre-graduate as well as post-graduate studies, and even of elementary and secondary education.

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