Dr. Samuel A. Goldblith, professor of food science at the Massachusetts Institute of Technology, paid tribute here today to Israel’s help to new African nations, and noted Israeli achievements in scientific approaches to food production and planning. He was one of the key leaders in many phases of the food industry in the United States participating here in a national food technology and marketing symposium conducted under the auspices of the American Technion Society. The latter provides support for Technion, the Israel Institute of Technology, located at Haifa.
In less than 20 years, said Dr. Goldblith, Israel advanced from “a country experiencing severe food rationing to one that exports large food surpluses, thanks to scientific methods of agriculture, intensive food technology research and food preservation experimentation.” The role of Technion in Israel was also cited in addresses by Dr. Max Milner, senior food technologist of the United Nations; Dr. Amihud Kramer, University of Maryland; and Hillel Aldaag, scientific counselor of the Israel Embassy in Washington, Maynard M. Joslyn, president of the Institute of Food Technologists of America, stressed the need for food research in underdeveloped countries.
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