Paper 1. Food and Health from Conception to Extreme Old Age -- Paper 2. The Control and Standardisation of National Food Quality -- Paper 3. The Validity of the Concept of Health Foods -- Paper 4. Healthy Eating -- Paper 5. Education and Responsibility of Modern Food Technologists -- Paper 6. Consumer Health Considerations in EEC Legislation -- Paper 7. The Microbiological Control of Salmonellae in Processed Foods -- Paper 8. The Occurrence and Control of Clostridium botulinum in Foods -- Paper 9. Mycotoxins in Foods -- Paper 10. Assessment and Control of Microbiological Health Risks Presented by Foods -- Paper 11. Biochemical Aspects of Food Safety -- Paper 12. Food Additives: Industrial Uses, Value and Safety -- Paper 13. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach -- Paper 14. The Role of Food Processing in Decreasing Pesticide Contamination of Foods -- Paper 15. Trends and Perspectives in Food Contaminants -- Paper 16. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents 251 -- Paper 17. Erucic Acid -- Paper 18. Detoxification of Foods in Food Processing -- Paper 19. Performance of Process Plant in Relation to Food Quality and Safety -- Paper 20. The Processing of Food Using Ionising Radiation; Present Status -- Paper 21. Technological and Health Considerations of Modern Food Packaging -- Paper 22. Interaction of Food Components During Processing -- Paper 23. Methodology to Detect Nutritional Damage During Thermal Food Processing -- Paper 24. Are We Adequately Fed? -- Paper 25. Optimisation of Food Nutrient Composition -- Paper 26. Some Aspects of Dietary Fibre Metabolism in the Human Gut -- Paper 27. Obesity and Anorexia -- Paper 28. Infant Nutrition -- Paper 29. Protein Deficiency and the Brain -- Paper 30. Food and the Brain -- Paper 31. Lead and Brain Function.