- Email: [email protected]
Heat Processing Courses
M. Esking, Department of Foods and Nutrition, University of Manitoba, C. Frenkel, Department of Horticulture and Forestry, Rutgers University, New Brunswick, New Jersey. 1530- 1700 Instruments and Equipment/Les Instruments et L'Equipement 1530 A New Starch Viscometer. Peter W. Voisey", Engineering Research Service and D. Paton, Food Research Institute, Research Branch, Agriculture Canada, Ottawa. 1545 Interpretation of Shear Tests in Food Texture Measurements. Peter W. Voisey", Engineering Research Service, Research Branch, Agriculture Canada, Ottawa. 1600 A Laboratory Wiener Curing Cabinet. G. E. Timbers, Engineering Research Service and C. J. Randall", Food Research Institute, Agriculture Canada, Ottawa. 1615 Evaluation of a Rapid Technique for Measuring the Diffusion Coefficients of Small Molecules. M. Lemaguer, F. H. Wolfe and T. G. Smyrl", Department of Food Science, University of Alberta, Edmonton. 1630 Modifications for Improving the Brabender Laboratory Extru· der G. E. Timbers, P. W. Voisey, Engineering Research Servo ice and D. Paton", Food Research Institute, Research Branch, Agriculture Canada, Ottawa. 1400-1515 Nitrates and Nitrosamines Moderator/President - Dr. C. J. Randall, Food Research In· stitute, Canada Agriculture, Ottawa Speakers: Recent Nitrosamine Analysis in Cooked Bacon. Dr. N. P. Sen, Food Research Division, Food Directorate, Health Protection Branch, Ottawa N-Nitrosamine Precursors in Cooked Bacon. Dr. J. Ian Gray, Department of Food Science, University of Guelph, Guelph, Ontario Nitrates and Nitrosamines in Perspective. Dr. Leon J. Rubin, Director, Research Centre, Canada Packers Limited, Toronto, Ontario 1530-1700 Fermentation 1530 Utilization of Date Carbohydrates as Substrate in Microbial Fermentation, B. S. Kamel, Food Science Program, University of Maryland, College Park, Md, U.S.A. and C. L. Duitschaever, Food Science Department, University of Guelph, Guelph, Ontario. 1545 Production of Yeast Protein from Date and Date By-Products. S. T. Toma" and R. A. K. Nouras, Department of Food Science, University of Baghdad, Abu-Ghraib, Iraq. 1600 Keto Acid Decarboxylase and Alcohol Dehydrogenase Activities of Yeast in Relation to the Formation of Fusel Alcohols. E. C. H. Chen, Molson Breweries of Canada Ltd., Research and Development Department, Montreal, Que. 1615 Production of High-Quality Edible Protein from Candida Yeast Grown in Continuous Culture. G. R. LaWford", Weston Research Centre, Toronto, Ontario. 1630 Methane Fermentation of Food Processing Wastes as a Source of Energy. T. Schmidt, Department of Food Science, University of Alberta, Edmonton. OTHER CONFERENCE DATES Canadian Dietetic Association, Edmonton, Alberta, June 14-17, 1976.
HEAT PROCESSING COURSES Since 1973, the Technical Committee of the Canadian Food Processors ~sociation, together with the Meat Packers Council of Canada have Certl?ed a "Heat Processing Operations and Container Closure EvalbuatlOn" course for the Canadian Low Acid Food Processing and Canning Industry. The course is designed for retort operators, supervisors, cook room supervisors and other canning plant supervisors. . The course was originally put together as an adjunct to the "Canadian Food Industry Code of Practice for Heat Processing Low Acid Products in Hermetically Sealed Containers" and is serving that purpose very well. Since 1973 there have been 16 - I week sessions with over 400 students (from industry and government) successfully completing the course Can. Insl. Food Sci. Technol. J. Vol. 9, No.2. 1976
at the three teaching locations in Canada. The course and Code of Practice have been endorsed by the Minister of National Health and Welfare. SCHEDULE OF COURSES AND LOCATIONS British Columbia Institute of Technology - Buruaby, British Columbia Have held I course February 17-20, 1976 For information on future courses contact: Mr. Ron Hyde Head Biological Sciences (Food) Technology British Columbia Institute of Technology Burnaby, British Columbia V5G 3H2 (604) 434-5722 St. Clair College of Applied Arts and Technology - Windsor, Ontario February 16 - 20. 1976 May 3 - 7, 1976 May 17 - 21, 1976 November 15 - 19, 1976 For more information contact: Mr. John Charlesworth St. Clair College, School of Continuing Education 2000 Talbot Street West Windsor, Ontario (519) 966-1656 Ext. 431 Institut De Technologie Agricole - St. Hyacinthe, Quebec (in French) April 5 - 9, 1976 For information on future courses contact: Mr. Jean-Paul La Haye Section Chief Food Technology Option I.T.A. Saint Hyacinthe, Quebec J2S 2M2 An additional course, in English, is being proposed for canners of fish and related low acid products for: The College of Fisheries, Navigation, Marine Engineering and Electronics - St. John's, Newfoundland No schedule has been set as yet For further information contact: Mr. R. S. Whitaker Head Department of Food Technology College of Fisheries, Navigation, Marine Engineering and Electronics P. O. Box 4920 St. John's, Newfoundland AIC 5R3 (709) 726-5272
WORLD FOOD NEEDS A. GORDON BALL The following is a summary of a presentation by Dr. A. Gordon Ball, Associate Dean of Ontario Agricultural College, to Ihe Dean's Retreat in January, 1976. It is reprinted here for its interest to Canadian agriculEd. turalists,foodscientistsandtechnologistsandCanadiansingeneral. The working conference on Research to meet U.S. and World Food Needs was held in Kansas City, July 9·11, 1975 and was organized by the Agricultural Research Policy Advisory Commitlee (ARPAC) which serves as an advisor to two branches of publicly supported agricultural research in U.S.: the USDA and the Land Granl Universities. The objective of this conference was to identify the most important problems requiring research during the next 10 to 15 years that affect the capacity of the U.S. to increase and improve domestic and world food supplies.
BACKGROUND MATERIALS To help in making their decisions, delegates and other participants received several sourceS of information: - Detailed situation statements for the various research need areas. - A list of specific suggested problems requiring research. These problems were suggested by more than 700 agricultural researchers, extension personnel, and other scientists within the United States. The
A32
HEAT PROCESSING COURSES Since 1973, the Technical Committee of the Canadian Food Processors ~sociation, together with the Meat Packers Council of Canada have Certl?ed a "Heat Processing Operations and Container Closure EvalbuatlOn" course for the Canadian Low Acid Food Processing and Canning Industry. The course is designed for retort operators, supervisors, cook room supervisors and other canning plant supervisors. . The course was originally put together as an adjunct to the "Canadian Food Industry Code of Practice for Heat Processing Low Acid Products in Hermetically Sealed Containers" and is serving that purpose very well. Since 1973 there have been 16 - I week sessions with over 400 students (from industry and government) successfully completing the course Can. Insl. Food Sci. Technol. J. Vol. 9, No.2. 1976
at the three teaching locations in Canada. The course and Code of Practice have been endorsed by the Minister of National Health and Welfare. SCHEDULE OF COURSES AND LOCATIONS British Columbia Institute of Technology - Buruaby, British Columbia Have held I course February 17-20, 1976 For information on future courses contact: Mr. Ron Hyde Head Biological Sciences (Food) Technology British Columbia Institute of Technology Burnaby, British Columbia V5G 3H2 (604) 434-5722 St. Clair College of Applied Arts and Technology - Windsor, Ontario February 16 - 20. 1976 May 3 - 7, 1976 May 17 - 21, 1976 November 15 - 19, 1976 For more information contact: Mr. John Charlesworth St. Clair College, School of Continuing Education 2000 Talbot Street West Windsor, Ontario (519) 966-1656 Ext. 431 Institut De Technologie Agricole - St. Hyacinthe, Quebec (in French) April 5 - 9, 1976 For information on future courses contact: Mr. Jean-Paul La Haye Section Chief Food Technology Option I.T.A. Saint Hyacinthe, Quebec J2S 2M2 An additional course, in English, is being proposed for canners of fish and related low acid products for: The College of Fisheries, Navigation, Marine Engineering and Electronics - St. John's, Newfoundland No schedule has been set as yet For further information contact: Mr. R. S. Whitaker Head Department of Food Technology College of Fisheries, Navigation, Marine Engineering and Electronics P. O. Box 4920 St. John's, Newfoundland AIC 5R3 (709) 726-5272
WORLD FOOD NEEDS A. GORDON BALL The following is a summary of a presentation by Dr. A. Gordon Ball, Associate Dean of Ontario Agricultural College, to Ihe Dean's Retreat in January, 1976. It is reprinted here for its interest to Canadian agriculEd. turalists,foodscientistsandtechnologistsandCanadiansingeneral. The working conference on Research to meet U.S. and World Food Needs was held in Kansas City, July 9·11, 1975 and was organized by the Agricultural Research Policy Advisory Commitlee (ARPAC) which serves as an advisor to two branches of publicly supported agricultural research in U.S.: the USDA and the Land Granl Universities. The objective of this conference was to identify the most important problems requiring research during the next 10 to 15 years that affect the capacity of the U.S. to increase and improve domestic and world food supplies.
BACKGROUND MATERIALS To help in making their decisions, delegates and other participants received several sourceS of information: - Detailed situation statements for the various research need areas. - A list of specific suggested problems requiring research. These problems were suggested by more than 700 agricultural researchers, extension personnel, and other scientists within the United States. The
A32