Accession Number:

AD0630846

Title:

THE PROBLEM OF FOOD SYNTHESIS,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s):

Report Date:

1966-01-01

Pagination or Media Count:

20.0

Abstract:

Synthetic food will be an object of ever-increasing importance in the field of organic chemistry. Synthetic production of proteins amino acids is the most important because of worldwide deficiencies in this class of nutrients. The production of synthetic fats has already been solved while the cheapness of the natural carbohydrates makes this facet less important, though more difficult from an economic point of view. Problems of taste, odor, and consistency must also be dealt with. Present-day practices of enriching food with vitamins is related to, but not properly a part of, food synthesis. Author

Subject Categories:

  • Food, Food Service and Nutrition
  • Organic Chemistry

Distribution Statement:

APPROVED FOR PUBLIC RELEASE