C.I.F.T. Annual Conference — Windsor 1970

Institute Affairs - Affaires de I'lnstitut C.I.F.T. Annual Conference -

Windsor 1970

Plans are well underway for the 1970 Conference and we look forward to seeing you at WINDSOR on June 8- 10. You will find this a unique conference in many ways with overall emphasis given to the theme: OUTLOOK - 1970. For those of you who are unfamiliar with Windsor, the "Border City", it boasts excellent motor hotel and nightclub facilities with a continuous parade of internationally recognized entertainment talent. The cuisine ranks with the best in North America. It is a vigorous and industrial city set in the cradle of the Great Lakes with Detroit and the U.S.A. at its very doorstep. The conference program will be opened with a keynote symposium of recognized authorities voicing their OUTLOOK on education, research and marketing as related to the food field. In fact we hope to offer a symposium program each morning by invitation of select speakers for several subject fields and to follow these by technical sessions in the afternoon. The unique flavor will be offered by recognizing the importance of developing a resoure for future food technology through education of today's youth. We will accomplish this by providing a special program for select high school students involving both the UNIVERSITY OF WINDSOR and the conference rprogram. Our close tie to the U.S.A. is borne out by the fact that the Great Lakes Section of the I.F.T. will be meeting with us. We hope also to build on last year's very successful exhibits. Sounds like a full house, doesn't it? For the ladies. . . well, we always look after the girls and enjoy doing it because they add zip and flair to the social side of our conference. The ladies program is so appealing in fact that the executive is trying to invite themselves along. There is much more details to follow so set these dates aside now and we will see you in June at the CLEARY CONVENTION CENTRE. C. A. Farrow, Conference Committee Chairman.

1971 National Conference The' 1971 National Conference of the Canadian Institute of Food Technology will be held in Winnipeg, Man., June 16-19, 1971.

Canadian Institute of Food Technology Institut Canadien de Technologie Alimentaire NATIONAL EXECUTIVE - LA DIRECTION NATIONALE President: H. J. Heinz Co. of Canada Ltd. Mr. R. B. Marshall Leamington, Ontario. Past President: Food Research Institute, Dr. N. W. Tape Canada Dept. of Agriculture Ottawa, Ontario. Canada Packers Ltd. President-Elect: 660 Marion Street, Mr. G. W. Andrich St. Boniface, Manitoba. jVlaple Leaf Mills Ltd. Vi ~'e- President: Mr. P. McCabe 43 Junction Road, Toronto 9, Ontario. Dept. of Supply and Services Secretary: (ESPB) Mr. A. H. M. Greene 141 Laurier Ave. W., Ottawa, Ontario. Ottawa Research Station, Treasurer: Mr. H. Miller Canada Dept. of Agriculture, Ottawa, Ontario. Manager: CIFT, Suite 907, Mr. \\!. E. Henderson 151 Slater Street, Ottawa 4, Ontario.

C.I.F.T. -

William F. May Memorial Prize

It was with deep regret that members learned of the tragic sudden death of the Chairman of the Toronto section, William F. May, on October 11, 1969. Many members have expressed

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the desire to co-operate in a joint venture to commemorate ~he valuable work Bill did for the C.I.F.T. The Toronto section executive has decided to set urp a fund, from which th~ inte!es,~ will finance the "C.I.F.T. - William F. May MemorIal Pnze as a perpetual award. Donations should be payable to "Memorial Fund" and sent as early as possible to:Mr. Peter Green, Gilbey Canada Ltd., 120 - 18th Street, Toronto 14, Ontario.

The Impact of Food Processing on Nutrition The International Committee for Food Science and Technology (I.C.F.O.S.T.) in addition to organising the International Congresses on Food Science and Technology, sponsors a series of symposia in specific areas of food science. These symposia are small meetings attended by no more than 80 persons, all actively working is the area of concern. Attendance is by invitation only and it is stipulated that the symposia are to be international and interdisciplinary. The fourth of these symposia was the one held in Montebello, Quebec, October 22-26, 1969. Organizations involved in the organization, in addition to I.C.F.O.S.T. were the International Union of Nutrition Science, the Food Research Institute of the Canada Deparbnent of Agriculture and the Canadian Institute of Food Technology. Participants from 11 different countries gathered for the opening session on Wednesday, October 22 to be welcomed by the executive chairman, Dr. R. P. A. Sims and by Dr. E. von Svdow representing I.C.F.O.S.T., Dr. E. J. Monagle representing the International Union of Nutrition Science and Mr. R. B. Marshall representing the Canadian Institute of Food Technology Dr. Sims also snoke on behalf of the Food Research Institute. A general introduction was given by Dr. G. F. Stewart and Dr. D. M. Hegsted. The first section dealt with social aspects of food. Dr. Sally Snyder traced the relationship between food processing and ~rpservation and civilization. Food processing is characteristic of sedentarv. developed societies, and started to develop narallel with art, architecture and other cultural activities.' Dr. Magnus Pyke in a very thought-provoking address brought up the question "where is food technology going." He suggested that we may have to look for a different philosophy for food technology even to the point of developing "inconvenience" foods. Hp suggested that the all-pervading force of acquisitiveness which characterizes our society leads to an optimum of ~anpiness but is then followed by a decline in general wellbeing. Dr. W. A. Gortner described food likes, food intake and diet quality in the U.S.A. He traced the changing pattern of food preferences which results in differing nutrient intakes. Some of these may be nutritionally undesirable. In 1965 fewer U.S. diets met recommended dietary allowances for calcium, vitamin A, thiamine, riboflavin and ascorbic acid. Many of the food items which are good sources of vital nutrients were found to be o',ite low on the preference list of subjPcts questioned in a shrlv of food preferences. Dr. Gortner stated that food technology is able to build acceptability into foods and that it should also build in nutritional value. Dr. Greaves described patterns of food consumption in Britain. He indicated that there has been a steady decline in consumer's expendihlre on foods from 31% in 1954 to under 25% in 1967. Most of the growth in real volume of food purchases during the past decade has been in convenience foods. Trends in consumption indicated a large increase in consumption of poultry, increase in butter, and decreases in margarine and bread. Changes in methods of food production and in diet composition have not been found to lead to significant changes in nutritional value. Th~ evening session of Thursday was dedicated to education. Dr. G. M. Briggs discussed educatioin in nutrition and Can. lnst. Food Technol. J. Vol. 3, No.1, 1970