THE PROBLEM OF FOOD SYNTHESIS,

Abstract

Synthetic food will be an object of ever-increasing importance in the field of organic chemistry. Synthetic production of proteins (amino acids) is the most important because of worldwide deficiencies in this class of nutrients. The production of synthetic fats has already been solved while the cheapness of the natural carbohydrates makes this facet less important, though more difficult from an economic point of view. Problems of taste, odor, and consistency must also be dealt with. Present-day practices of enriching food with vitamins is related to, but not properly a part of, food synthesis. (Author)

Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1966
Accession Number
AD0630846

Entities

People

  • A. N. Nesmeianov

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Amino Acids
  • Carbohydrates
  • Chemical Compounds
  • Chemical Synthesis
  • Chemistry
  • Consistency
  • Deficiencies
  • Food
  • Organic Chemistry
  • Production

Fields of Study

  • Chemistry

Readers

  • Gender and Food Studies
  • Molecular and Cellular Biochemistry
  • Systems Analysis and Design