Abstract
THE work of the Food Investigation Board is carried out in the interests of the general body of consumers in Great Britain and is directed to reducing waste and improving the variety and quality of foodstuffs generally available by the application of scientific knowledge to the problems of storage and transport. The annual report of the Board*, besides describing the Board's activities, includes, in the report of the Director of Food Investigation, a concise statement of the progress of the investigations carried out during the year under review, many of which have not yet reached the stage at which full publication of the results is feasible. The keynote of the Board's activities in 1936 was its co-operation with other bodies interested in similar problems of food preservation in different parts of the world. The British Commonwealth Scientific Conference met during September 1936, and the members visited the various experimental stations maintained by the Board, namely, the Low Temperature Research Station at Cambridge, the Torry Research Station at Aberdeen, and the Ditton Laboratory at East Mailing in Kent. The seventh International Congress of Refrigeration was held at The Hague in June 1936 and was attended by several members of the Department of Scientific and Industrial Research. A number of visits abroad were paid by members of the Food Investigation staff: thus Dr. A. J. M. Smith proceeded to South Africa to consult with the authorities there on a number of questions relating to the export of foodstuffs ; Dr. R. G. Tomkins went to Palestine to discuss questions relating to the transport and storage of citrus fruits ; Dr. E. C. Smith was present at the opening of the new laboratories of the Kalte-technische Institut at Karlsruhe, and finally Dr. F. Kidd, superintendent of the Low Temperature Research Station, proceeded to South Africa to act as chairman of a commission set up by the Government there to inquire into matters connected with the export of deciduous fruits.
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Progress in the Transport and Storage of Foodstuffs. Nature 140, 956–957 (1937). https://doi.org/10.1038/140956a0
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DOI: https://doi.org/10.1038/140956a0