July 28, 1922] 



SCIENCE 



101 



international aspects. While it will frequently 

 study data of individual businesses, it will do 

 this not in order to serve as a business adviser, 

 but primarily in order to discover principles 

 of general importance. 



The precise program of the institute will be 

 developed gradually. Its exact form will be 

 determined partly by the readiness with which 

 essential data on particular subjects can be 

 assembled, and by the work which is already 

 in progress elsewhere. In the course of its 

 activity the institute will concern itself with 

 such subjects as the food elements in actual 

 and normal standards of living, and the physi- 

 ological and social aspects of sub-nutrition; 

 the sources, production, marketing, and utiliza- 

 tion of important staple foodstuffs, such as 

 wheat; the financing of farm operations and 

 the manufacture and marketing of food 

 products; the analysis of important food indus- 

 tries and the problems which they present; 

 the technology of food manufacture, and the 

 desirable scope of public control thereof; and 

 the elements in a sound national policy with 

 respect to food production, internal distribu- 

 tion, and international trade. 



Nmnerous existing organizations are already 

 conducting research into food problems, from 

 one angle or another, notably the Department 

 of Agriculture, state bureaus of markets, agri- 

 cultural colleges and experiment stations; re- 

 search organizations of banks, business houses, 

 trade and marketing associations; and univer- 

 sity departments, committees, or individuals. 

 It will be the policy of the institute to avoid, 

 so far as possible, any serious overlapping of 

 the work of established research organizations, 

 public or private. It will endeavor rather to 

 enlist the aid of existing organizations in the 

 prosecution of researches in which there is a 

 common interest, in which essential data are 

 already collected or in process of collection, or 

 in which another organization is in a better 

 position to perform a portion of the research. 

 Moreover, in numerous instances the institute 

 will consider its pm-pose accomplished if meth- 

 ods which it may develop, or sample studies 

 which it may make, can be utilized by public 

 or private agencies in undertaking similar 

 investigations on a far more extended scale. 



The research work will be done, for the most 

 part, at Stanford University. In general, sub- 

 jects for investigation will be selected which do 

 not necessitate extensive field work, or in which 

 the results of field investigations conducted by 

 other competent organizations can be utilized. 

 It is recognized, however, that certain investi- 

 gations which the institute can undertake will 

 require more or less field work by the directors, 

 fellows, or assistants, and for these necessary 

 provision will be made. 



The institute is organized as an integral part 

 of Stanford University, with the status of a de- 

 partment for the purpose of directing research 

 and recommending degrees. For the year 

 1922-23 it has established four fellowships for 

 gi'aduate study in the field of food research. 

 The directors will guide the work of these fel- 

 lows, and occasionally a few other well-qualified 

 graduate students, in studies which fall within 

 the scope outlined above and which will fre- 

 quently constitute a specific part of a piece of 

 research which the institute has in process. 

 Such individual research will ordinarily form 

 a part of the work toward a higher degree at 

 Stanford University, and will be supplemented 

 by such work in other departments of the uni- 

 versity as may be necessary to fulfill the usual 

 requirements for degrees. 



While the institute does not contemplate 

 undertaking extensive experimental work on its 

 own account, the university's established facili- 

 ties for experimental research on foods, nutri- 

 tion, etc., are available to gi'aduate students, 

 and to a limited extent the directors of the 

 institute will cooperate in the direction of re- 

 search in these fields. In addition, the directors 

 will occasionally offer courses of instruction in 

 other deparments of the university. 



In part the results of researches will be pub- 

 lished through established technical journals. 

 Where circumstances render this undesirable, 

 the results will usually appear in a series of 

 publications to be issued by the Food Research 

 Institute. In cases where certain lines of re- 

 search are of interest to specific groups of 

 readers, other or additional channels of pub- 

 lication will be sought in order to reach those 

 concerned. 



The first year of the institute has been 



