1964: Introduction By Fred B. Jacobson     

1964: Your Problem Clinic     

1964: Invocation and Greetings By Duane D. Poulterer and Robert W. Minter     

1964: Report of P.M.C.A. Research By Jay C. Musser     

1964: The Measurement of the Unstable Fat in Chocolate By William Duck     

1964: Licorice - Its Characteristics and Its Uses in Candy By R.E. Muller     

1964: The Possible Use of Wurster Air Suspension Techniques in the Preparation of Confections By James E. Powers     

1964: Effect of High Temperature on the Efficiency of Invertase By Fred Janssen     

1964: The Application of Advanced Heat Transfer Equipment to the Confectionery Industry By Arne R. Gudheim     

1964: Problems of the International Hard-Candy Manufacturer By Andrew Miga     

1964: The Problem of Dehydrated Products in Regard to Their Reconstitution By H.J. von Drachenfels     

1964: Pectin Jellies - Adaptability to Textural and Environmental Variations By L.C. Gallagher     

1964: Frozen Candy -- Past, Present and Future By Claude D. Barnett and M.B. Sherman     

1964: Some Needs and Accomplishments in Cacao Research By Ernest P. Imle     

1964: Some Problems in Conducting Flavor Research By Stuart Patton, Philip G. Keeney and Earl N. Boyd     

1964: The Pennsylvania Manufacturing Confectioners' Association Dinner By Duane D. Poulterer, Robert W. Minter, Douglas S. Steinberg     

1964: Manufacture of Milk Crumb and Its Uses in Milk Chocolate Manufacturing By T.A. Headon     

1964: Concerning Certain Aspects of Odour in Packaging By Gordon R. Maybee     

1964: Aeration in Candy Technology By J.W. Mansvelt     

1964: Round Table Discussion By John W. Vassos