The Army's Friend

As a result of research in which Kurt S. Konigsbacher '45 played an important part, Army chow has a new and fresher taste. Dr. Konigsbacher, who has been working for the Evans Research and Development Corporation in New York City since 1950, was one of a team of three from Evans working with scientists of the U. S. Army Quartermaster Research and Development Council. The group discovered that an enzyme preparation made from mustard seeds restored the fresh flavor of raw cabbage to dehydrated cabbage. One of the objectives of the experiment was to make dehydrated food more palatable to Armed Forces personnel. Fortunately, their research was not limited to cabbage; these experts also treated other dehydrated vegetables, as well as fruits and milk.

Dr. Konigsbacher came to Dartmouth from Basle, Switzerland, and after college was a Pharmacist's Mate at Sampson Naval Hospital. He was strongly drawn back to-his native land, however, and, after marrying a Swiss girl, he returned to Basle to study. He received his Doctor of Scientific Technology degree from the Federal Institute of Technology. The Konigsbacher family now live in Stamford, Conn.

As an Evans researcher Dr. Konigsbacher has also investigated the effects and smells of many familiar products such as soaps, cosmetics, perfume and paint. Besides his work on dehydrated vegetables, he is now working on the chemistry and formulation of tobacco flavors.