1969: Packaging Symposium     

1969: Report of PMCA Research By Arthur S. Graham     

1969: Chemical and Mechanical Properties of Milk Caramel as Affected by Composition By E.J. DeBruin and P.G. Keeney     

1969: Plant Layout Planning By Edmond A. Siebert, Jr.     

1969: Some Qualitative Aspects of Heat Transfer Film Activities in the Heating and Cooling of Foods By E.L. Kells     

1969: Film Coating Technology By Charles Signorino     

1969: Filled Hard Candies By Dieter K. Krachen     

1969: Clear Toy Manufacturing Yesterday and Today By Robert Shelly     

1969: In-Plant Training of Supervisors By John M. Moon     

1969: Continuous Sugar and Chocolate Panning By Walter Zapf     

1969: Microbial Populations in Food By Walter L. Obold     

1969: Pennsylvania Manufacturing Confectioners' Association Dinner By Jay C. Musser, Keith Spalding and Robert L. Richards     

1969: The Role of Acidulants in Confectionery Products By Townsend J. Sausville     

1969: Citric and Tartaric Acids By Fred Sauer     

1969: Technological Changes and the Effects upon Candy Making and Its Quality Control \(A Production Viewpoint\) By Earl G. Peterson     

1969: Chocolate Particle Size and Its Organoleptic Influence By W. Rostagno     

1969: Round Table Discussion     

1969: Foreword