Abstract
IN NATURE of February 23, we summarised the proceedings at a meeting held under the auspices of the Food Group of the Society of Chemical Industry, to discuss a paper on this subject by Dr. H. B. Cronshaw, editor of Food Manufacture, the Manufacturing Chemist (not the Industrial Chemist, as erroneously stated in the notice), the Food Industries Weekly, etc. Dr. Cronshaw writes to us to make clear that he was advocating an extension, rather than a restriction, of the food chemist's general scientific training, particularly in pre-graduate days, in the direction of physical chemistry and of biology (including bacteriology); this is not in any way inconsistent with increased technological facilities, both in teaching and in research, at the post-graduate stage. He is in agreement with his fellow-members of the Food Group that the food technologist must be a scientific worker first and foremost.
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Training in Food Technology. Nature 135, 369 (1935). https://doi.org/10.1038/135369c0
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DOI: https://doi.org/10.1038/135369c0