1949: Introductory Remarks By C.R. Kroekel     

1949: RESEARCH IN CANDY PRODUCTION By H.A. Neville     

1949: THE SCIENCE OF NUTRITION IN RELATION TO CANDY By George R. Cowgill     

1949: THE CANDY MAKER AND QUALITY CONTROL \(Adjusting Process and Ingredients\) By James A. King     

1949: CELLOPHANE WRAPPING TECHNIQUES By Walter M. Farrelly     

1949: THE APPLICATION OF AIR CONDITIONING TO THE CANDY INDUSTRY By W.F. Otis     

1949: NEW PROCESSES FOR MAKING MARSHMALLOW CONTINUOUSLY By John P. Bolanowski     

1949: CRYSTALLIZATION OF COCOA BUTTER AND ITS EFFECT ON THE PROPERTIES OF CHOCOLATE By Norman W. Kempf     

1949: CHOCOLATE SYMPOSIUM By E.W. Meyers, Leo Freundlich and A.T. Newth     

1949: P.M.C.A. Annual Dinner By C.T.Clark, H.F. Dresel and Philip P. Gott     

1949: FLAVORING CONFECTIONERY AND CANDY By Morris B. Jacobs     

1949: DISCUSSION OF FLAVORING PROBLEMS By Morris B. Jacobs     

1949: NEW METHODS OF CONFECTIONERY PRESS CONTROL By Lloyd E. Slater     

1949: The Role of Sugar in Candy Making By Louis E. Lang     

1949: STARCH SYMPOSIUM By John N. Krno, T.A. White and Robert L. Lloyd     

1949: ROUND TABLE DISCUSSION By James A. King     

1949: ADJOURNMENT     

1949: Foreword     

1949: Conference Proceedings By F. Milton Demerath