ACTA ALIMENTARIA VOL. 1 (A QUARTERLY OF THE COMMITTEE ON FOOD SCIENCE OF THE HUNGARIAN ACADEMY OF SCIENCES, 1972)
1972 / 1. sz.
PREFACE Parallel with the recent rapid expansion of the country's food industry, Hungarian research in food science and technology grew in volume and quality. At present some three hundred scientists in sixteen research institutes, three university departments and a university college are working on the physicochemical, chemical, biological, microbiological, enzymological, engineering, instrumentation and economic aspects of the production, storage, preservation and quality evaluation of foods. In recognition of the importance and scientific achievements of the above activities, the Sections of Chemistry and of Agronomy of the Hungarian Academy of Sciences have recently established a Joint Committee for Food Science and accepted the latter's proposal to launch a new journal devoted to the above subjects under the title "Acta AUmentaria Academiae Scientiarum Hungaricae". On behalf of the Editorial Board, I take great pleasure in presenting the first issue of this new periodical in the hope that it will lend itself for giving some insight into Hungarian food research and also that its communications will contribute to the world-wide development of food science. K. Vas Editor