1948: Introductory Remarks By C.R. Kroekel     

1948: COOPERATIVE RESEARCH By H. A. Neville     

1948: N.C.A. RESEARCH By John Henry     

1948: INVERTASE INSIDE OF CHOCOLATE-COATED CREAMS By James A. King     

1948: Water and Its Effect on Product Quality By J. Thompson and R. L. Dean     

1948: Lecithin in Chocolate and Confectionery Products By L. Russel Cook     

1948: Use of Fats and Oils by Confectioners By H. C. Burr     

1948: The Use of Starch in the Confectionery Industry By John M. Krno     

1948: Starch Machinery and Methods By Fred W. Greer     

1948: The Use of Plastic Cocoanut in Candy By G. W. Armstrong and Charles deMaya     

1948: P.M.C.A. ANNUAL DINNER By F. Milton Demerath, Hans F. Dresel and Philip P. Gott     

1948: The Behavior and Functicns Of Soya Albumen in Candy By Harold Butler     

1948: WHIPPING AGENTS By G.T. CARLIN     

1948: The Proper Type of Milk In Candy By Walter Page     

1948: Chocnology By Thomas Brown     

1948: REMARKS By HANS F. DRESEL     

1948: CITRUS PECTIN CANDIES By CLETUS GALLAGHER     

1948: ROUND TABLE DISCUSSION By JAMES A. KING     

1948: ADJOURNMENT     

1948: Foreword