ME'IRODOWY OF NITROSAMINE ANALYSES mow FAZIO Food and Drug Administration

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ROBERT P. DUDLEY: Our next speaker is very sophisticated, not a run-of-the-mill scientist. He presented me with a curriculum vitae, whereas the other speakers gave me biographies to use in introductions. At Hormel all I have is a sheet in the personnel office which says, "employee--probational ."

Our last paper deals with potential nitrosamine content of foods and a report on some of the latest research work being conducted at M.I.T. I might say that a lot of this work is being supported by the meat industry through the efforts of Dr. Awn and the AMI, and Dr. Steven Tannenbaum is the principal researcher at MIT in this area. Steve's work is vital to the cause and I'm sure his remarks will stimulate your thinking. He scares me.

Dr. Tannenbaum is Associate Professor in the Department of Nutrition and Food Science at MLT. He has both his B.S. and Ph.D. in Food Technology from MIT, and after a short leave to work for General Foods and to do graduate research work at the University of California, he went back to MIT to remain there. Once an Easterner, always an Easterner. He doesn't have a Boston accent, however, like I do.

He holds memberships in many professional societies, is a participnt and/or advisor to a wide variety of organizations (Advisor to United Nations Committee on Proteins, National Research Council, Institute of Nutrition, etc.) and was recently honored by IET, being named as the recipient of the Samuel Cate Prescott Award for Research. His biography is really extensive, but it failed to show his membership in 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 to continue to do nitrosamine research work, then we'd better get him to join up, because his work is of vital interest to all of us.

Dr. Tannenbaum and a report on his research work.