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THE ROMANCE AND ENGINEERING OF FOOD PRESERVATION

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Science  11 Feb 1944:
Vol. 99, Issue 2563, pp. 107-114
DOI: 10.1126/science.99.2563.107

Abstract

The engineering profession of the world can be expected to give more attention to the animal-plant food cycles in the years ahead and to determine new methods of preserving for complete utilization the critical and exhaustible supplies of plant foods for the generations yet to live. Coincidentally with this obligation which the engineer must assume, there is the romantic but very real task ahead of applying the same intensive interest in the ultimate preservation of foods as the agriculturists have displayed in producing them.

The food preservation arts and sciences have now progressed forward far enough that the engineering profession can well assure the world that diets can henceforth be determined on the basis of what is good for man. With the coordination of our implements of electrical power, internal-combustion engine, propelled transportation, excellent network of road. ways and mechanical inventions, and with the competent support of the food technologists, the bacteriologists and the chemists, the engineering profession should be able to assure the multitudes that the world's ability to preserve is now prepared to equal the world's capacity to produce food. When complete coordination is effected, and production, preservation and distribution become daily realities, then the profession will have reached new heights in engineering, achievement, statesmanship and service.