British Food Journal Volume 9 Issue 10 1907

Abstract

From what was said in the previous article on this subject, it is obvious that a new profession has arisen in consequence of the passing of the Food and Drugs Acts, and of the fact that their execution is now compulsory on all the local authorities legally concerned with the matter. This profession, under the fostering influence of certain scientific and academic bodies, now includes a considerable number of individuals who, in their general culture and education, as well as in their special scientific qualifications, are at least on a par with the members of the older so‐called “learned” professions. In the course of the early development of the analytical profession, as a body, the old Society of Public Analysts was a most potent influence for good, and did, and still does under another but unfortunate name, very excellent work in collecting and publishing any additions that are made to our scientific knowledge of matters connected with the analysis and adulteration of food by the scattered workers in this country and abroad.

Citation

(1907), "British Food Journal Volume 9 Issue 10 1907", British Food Journal, Vol. 9 No. 10, pp. 163-180. https://doi.org/10.1108/eb010952