The food processing industry has dramatically increased the kinds and types of food products which are now available for public consumption. The developments of new products by food scientist and the development of new equipment by engineers to mass produce these products are increasingly dependent on our knowledge of the physical process and computer simulation of these processes. Process design always requires a thorough knowledge of the physical properties of the ingredients. Scientist specializing in defining and using the physical properties of foods are becoming more involved with all kinds of biological materials. They are concerned not only with the physical properties of foods in their various states but also the physical properties of the media in which products are grown and the physical properties of the materials used to handle, store, package, and distribute these products. Physical properties are used in many different ways. There is need for an international workshop to stan-darize the techniques for measuring, reporting, storing, and disseminating information on physical properties. A good centralized information center or system is needed where engineers and scientists can access available physical property data.