ME'IRODOWY OF NITROSAMINE ANALYSES
mow FAZIO Food and Drug Administration
The manuscript of t h i s paper was not avai lable fo r inclusion i n these Proceedings.
# # # # # ROBERT P. DUDLEY:
run-of-the-mill s c i en t i s t . whereas the other speakers gave me biographies t o use i n introductions. A t Hormel a l l I have is a sheet i n the personnel o f f i ce which says, "employee--probational ."
Our next speaker i s very sophisticated, not a He presented me w i t h a curriculum vi tae ,
Our las t paper deals with po ten t i a l nitrosamine content of foods and a report on some of the l a t e s t research work being conducted a t M.I.T. I might say that a l o t of t h i s work is being supported by the meat industry through the e f fo r t s of D r . A w n and the AMI , and D r . Steven Tannenbaum i s the pr incipal researcher a t MIT i n this area. Steve's work i s v i t a l t o the cause and I ' m sure h i s remarks w i l l s t imulate your thinking. He scares me .
D r . Tannenbaum is Associate Professor in the Department of Nutri t ion and Food Science a t MLT. from MIT, and a f t e r a short leave t o work fo r General Foods and t o do graduate research work a t the University of California, he went back t o MIT t o remain there . have a Boston accent, however, l i k e I do.
He has both h i s B.S. and Ph.D. in Food Technology
Once an Easterner, always an Easterner. He doesn't
He holds memberships in many professional soc ie t ies , is a p a r t i c i p n t and/or advisor t o a wide var ie ty of organizations (Advisor t o United Nations Committee on Proteins, National Research Council, I n s t i t u t e of Nutri t ion, e t c . ) and was recent ly honored by IET, being named as the recipient of the Samuel Cate Prescott Award f o r Research. H i s biography is r e a l l y extensive, but it fa i l ed t o show his membership i n the American Meat Science Association, so we chose Steve as a speaker so he could see what we look like, and what he's missing by not being a member (weather withstanding).
If Steve is going t o continue t o do nitrosamine research work, then we'd b e t t e r get him t o jo in up, because h i s work is of v i t a l i n t e re s t t o a l l of us .
D r . Tannenbaum and a report on h i s research work.
