Paper read before a joint meeting of the food Group and the British Association of Refrigeration on January 24, I934 TIw foot1 incIiist,ry Iiiis b ~i i for 1 1 i 1 1 i i ~ YriirS t,lie Iiirpvst i i w r of refrigcr:it,ion ant1 iiltliougl~ 11ii111y I ~C W IISI'S for niccliiinicid refrigerntion Iiiive rcrc.iitly I~ccoiiic iniinifest, the proportion t licy cniploy in t,liis country is sniiill coiiiparcd with tli:it i t m l for food conscrwtion. 2\11 cstiiiiiitc of tlic cold storage spiicc in tlic coiiiitry s l ~o w i~ cnpncity of nppro~i~~iiitely .xI,wJo,(!(IO cdi. ft. Tlic qiiniitity of footlst~i ITS ront:iiiwtl tlicrviii a i d tlicir v i i h to tlic coiiiiiiriiiity nced no stressing, i i i i d ~I I ~~O I ~C ivho lins consitlc~rctl the Iniittcr wrioiisly nirist feel sonic griit.itudit to\viirtls tlic industry whicli Iiiis 1n:idc possil)lc their csistwcc. 'I'liosc \vitliin tlic industry niiist feel Iio\vcvc.r tli:it t h r c is still niiicli to IN iloiic Iic.forc rcfriperntiolr its npplictl to footlstiitYs I)cco~ncs t.lic sciimre tliitt it slioultl bc. I t iiceds the co-operiitio~i of clieiiiist.s, physicists, food tcc.liiiologists, refrigw:itiiig engi~trcrs, iintl cold storage iiicn t o bring iilmit this tlcsirii1)le clinngc. 'J'liis need hiis iilrcndy givcn birth to the work l~cing ciirrictl oiit l)y tlic Food Iiivcstigiitiori Board n t the Low Tcinlieriiturc Rrsciircli St.iition, tlic Ditton I,iiboriitory, iuid the Torry I{cscarcl~ St:it,ion, I)lit tlie ~lliig~iit I I I ~C of the p r ~) b l ~. ~i t s is siicli und our lack of kiio\vlctlgc so gmit th:it tlicrc eiin never IE too ii~illiy p c o p l ~ cngligcd in tlio sciirrli for inorc infonn:it,ion. I t is with this in iniiid tltiit this p i p 1i:is bccii \vrittcn i n ;in iittcinlit to stiniiil:itc your intcrcst hy rciiiiiidiiig yoia of soiiic of tlic iinsolved problcriis of tlicrc conibincd iiidiistri(*s i i ~i t l intliciitiiig i ~c l i i e v ~w ~~~t ~s in tliis field of rcswrcli. Hcfrigcratiori is iisctl lty tlic food indiistry in t.lic production of food, in tlie conscrccition of food, :tiid