1965: INTRODUCTION By Fred B. Jacobson     

1965: Instrumentation Helps Assure Quality     

1965: GREETINGS By CARL A. GOLDENBERG     

1965: Report of P.M.C.A. RESEARCH By JAY C. MUSSER     

1965: A RAPID METHOD FOR CALCULATION OF CASSON FLOW VALUES OF CHOCOLATE By WILLIAM N. DUCK     

1965: NATURAL GUMS AND THEIR USES IN CONFECTIONER PRODUCTS By PAUL SMITH     

1965: RETAIL CANDY MANUFACTURING By OTTO J. GLASER     

1965: FLAVOR SYMPOSIUM By Ernest Guenther and Ira B. Kapp     

1965: SUGAR BEETS AND BEET SUGAR By LLOYD NORMAN     

1965: PLASTIC FILMS FOR CANDY PACKAGING By JOHN E. ERICSON     

1965: NEW DEVELOPMENTS IN THE CONFECTIONERY INDUSTRY By HERB KNECHTEL     

1965: X-RAYING THE CANDY CUSTOMER By ERNEST DICHTER     

1965: DISCUSSION     

1965: P.M.C.A. ANNUAL DINNER     

1965: NEW ENGINEERING CONCEPTS APPLIED TO THE CONFECTIONERY INDUSTRY By JOHN C. WALSH     

1965: SURFACE ACTIVE AGENTS IN CHOCOLATE By James DuRoss     

1965: DEVELOPMENTS IN THE MANUFACTURE OF TOFFEES AND CARAMELS By A.G. LIPSCOMB     

1965: THE EFFECT OF SUCROSE ESTERS IN CHOCOLATE AND COCOA By YOSHITSUGU NAKANISHI     

1965: ROUND TABLE DISCUSSION By JOHN VASSOS     

1965: FOREWORD