Food and its Preservation¹

Abstract

THE work done under the direction of the Food Investigation Board of the Department of Scientific and Industrial Research during the year 1919, although its primary object may be said to have been of a practical nature and mainly devoted to the various means of preserving animal and vegetable food, serves well to show how such an object requires previous investigation of many fundamental and purely scientific problems. On account of the strictures that have been made as to the support of pure science by the Department in question, we may take note that it is pointed out in the report before us that “the application to industry of many of the researches is not immediate, and often not obvious.” Such results will be especially referred to in the course of this article, but it is not intended thereby to minimise the value of the practical work of the Board.