1977: SANITATION SYMPOSIUM By JOHN H. WHITE, E.K. ROBBINS, FRED B. JACOBSON AND LOREN Y. JOHNSON     

1977: A REPORT ON P.M.C.A. RESEARCH By JAY C. MUSSER     

1977: EFFECT OF CONCHING ON THE FLAVOR OF DARK SEMI-SWEET CHOCOLATE By FRANCOIS MANIERE and PAUL S. DIMICK     

1977: THE SELECTION AND PURCHASE OF EQUIPMENT By DONALD G. MITCHELL     

1977: PECTINS IN CONFECTIONERY By PHILIP C. FASS     

1977: COMMUNICATION, COOPERATION AND QUALITY ASSURANCE By RONALD T. MURPHY     

1977: CONTINUOUS PRODUCTION OF AERATED SUGAR CONFECTIONERY By HERMAN VAN DER SCHAAF     

1977: ENCAPSULATION: WHAT IT IS AND WHAT IT CAN DO By PATRICK F. DONALDSON     

1977: ALTERNATIVES TO SUCROSE IN PANNED CONFECTIONS By HAROLD E. HORN     

1977: THE FUTURE OF MILK PRODUCTS IN CANDY COOKERY By JOHN LOOK     

1977: COCOA BEANS AND FUTURE SUPPLY PROBLEMS By L. RUSSELL COOK     

1977: P.M.C.A. ANNUAL DINNER By JOSEPH A. MARSHALL, JR.     

1977: A REPORT ON CMA AND ACRI RESEARCH ACTIVITIES: AN UPDATE ON CODEX ALIMENT ARIUS By BARRY L. ZOUMAS     

1977: EUROPEAN TRENDS TOWARDS USAGE OF FATS OTHER THAN COCOA BUTTER IN CHOCOLATE By B.O.M. TONNESMANN     

1977: CURRENT STATUS OF CERTIFIED COLORS By SAMUEL ZUCKERMAN     

1977: ROUND TABLE DISCUSSION By JAY C. MUSSER     

1977: FOREWORD