GENERAL PRINCIPLES: Observations on the Action of the F.M.C. Pea Tenderometer Relating to Standardization of the Instrument. P. W. Voisey and M. Kloek.GENERAL PRINCIPLES: Engineering Analysis of Soy Dough Rheology in Extrusion. Y. C. Jao, A. H. Chen, D. Lewandowski and W. E. IrwinGENERAL PRINCIPLES: Design and Modeling of a Capillary Food Extruder. R. G. Morgan, D. A. Suter and V. E. Sweat.INSTRUMENTATION AND METHODOLOGY: Examination of Operational Aspects of Fruit Pressure Tests. P. W. VoiseyINSTRUMENTATION AND METHODOLOGY: Interaction of Indices Characterizing the Physico‐Mechanical Properties of Bread Crumb. L. Ya. Auerman and M. G. VasilevINSTRUMENTATION AND METHODOLOGY: Analysis of the Plastometer and Correlation of Bostwick Consistometer Data. M. A. Rao and M. C. Bourne.OBJECTIVE MEASUREMENTS: Quelques Donnees Sur La Texture De L'Emmenthal En Provenance De Fruitieres Diverses. F. Sauvageot, R. Mathis, G. Fagnoni, M. Marien and P. M. Lamelliere.OBJECTIVE MEASUREMENTS: Spreadability and Rheological Characteristics of Some Fondu Cheeses. F. Sauvageot and A. M. Piolet.OBJECTIVE MEASUREMENTS: Bulk Compression Testing of Peaches to Assess Texture. R. C. Clark and V. N. M. Rao.FACTORS AFFECTING TEXTURE: Distribution of Molecular Species of Collagen in Muscle and the Relationship to Meat Texture. (Lecture); A. G. Bailey.FACTORS AFFECTING TEXTURE: The Structure of Peaches and Pavias After Various Freezing and Thawing Treatments. Relation with quality (Lecture). P. A. Phan and V.‐X. Nguyen.FACTORS AFFECTING TEXTURE: Some Rheological Properties of a Cheese‐like Product Prepared by Direct Acidification. J. R. Rosenau, J. F. Calzada and M. Peleg.RELATIONSHIP TO STRUCTURE: Scanning Electron Microscopy of Cooked Spaghetti. J. E. Dexter, B. L. Dronzek and R. R. M