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Hunger Marches On
Dr. H. W. Schultz described the programs generally accepted in food science education. It turned out that nutrition programs contain little in food science and food science curricula generally contain no more than one semester course in nutrition. Dr. L. E. Lloyd discussed interdisciplinary education and this was followed by the reading of Dr. H. C. Frost's paper on promotion of disciplinary reaction. The relation .between food science and nu~rition was discussed at length. The Idea was generally expressed III the discussion that we should not expect too much from forcing more courses into a program, even if this were possible. What was really needed is a mutual understanding of the problems involved in food science and in nutrition as both fields are quite important in the development of future foods. Friday morning's session dealt with the tailoring of foods to meet specific consumer needs. Dr. H. P. Sarett discussed the research involved in insuring nutritional value for infant formulas, diets for weight control and other special purpose meal substitutes. Special responsibility rests with the manufacturer of such products as they frequently constitute the complete diet for special groups in the pop~llation. Dr. A. D. Odell described the development of meat analogs based on fibers spun from isolated soy proteins. General Mills is building a new plant for the production of these products and it is expected that these products will represent a 2 billion dollar business within the near future. Special problems of labelling and identification still are not completely resolved. It is expected that the standards of identity for "analogs" will evolve, and that such products will be required to come up to the nutritional quality of products they resemble or replace. Dr. Bosund described studies on nutrient intakes in Sweden and discussed the suggested changes in food intake proposed by the Swedish Institute for Public Health; this involves reduction in calorie and fat intake and increase in consumption of protein, calcium, iron, vitamins B1 , B2 and C. He then went on to describe the new rprocessing methods enabling the food industry to produce better and more nutritious foods. The Friday evening session was entitled "The tailoring and presentation of foods to meet special consumer needs." Dr. M. Milner pointed out that tailoring of foods specially for depressed areas is neither possible nor desirable. Experience has shown that introduction of new foods can only be successful if such foods are acceptable on the basis of criteria other than nutrition. In addition to being economically within reach of those it is meant for, the food should fit into the dietery pattern and into the social and culinary habits. Dr. Milner pointed out that the improvement of nutritional status of depressed areas may involve changing food patterns and preferences. Infant foods present a special problem, many of the cereal diets are too bulky to supply the required calories and even less the needed rprotein. To reduce the gelling power of such foods enzyme treatment or extrusion cooking have been found useful. Food technology can play an important role in developing new foods which better utilize available resources. Examples of such products are corn macaroni and toned milk. Dr. R. Bressani described the work done at the Institute of Nutrition of Central America and Panama (INCAP) in developing a high protein food based on local supplies. This product, under the name of INCAPARINA is making a significant contribution to the nutrition of Central America. Dr. Bressani emphasized that other measures are required to solve the protein problem, including improvement in the economic and educational status of the people and increased production and distribution of food crops and animal products. The needs of persons with metabolic diseases were discussed by Dr. J. A. Little, and Dr. C. R. Scriver. Although a relatively small group in society, such persons, which were described as "genetically underprivileged", will require special foods and the need for such foods will increase as more and more of these cases are detected and treated. Dr. Little indicated that at present, srpecial diets are used to treat patients with obesity, diabetes, kidney failure, heart failure, hypertension, etc. In future it is likely that special diets will be used increasingly to prevent illness, especially in families with inherited susceptibility to a particular disease. This might even extend to entire J. lnst. Techno!. Aliment. Vo!. 3, No 1, 1970
populations, when such nutritional disorders will be found to be endemic. On Saturday morning Dr. E. E. Rice discussed the improvements in the nutritive value of foods brought about by processing. Natural products are often unpalatable, indigestible, or unsafe for direct consumption; they can be converted to acceptable and nutritious foods by the proper processing treatments. Although processing frequently results in nutritional losses, such losses are in most cases within acceptable limits. The major advantage of food processing is that it may correct defects in natural products, and make foods stable and safe. Dr. A. E. Bender then p"id specific attention to the nutritional losses involved as a result of processing. He indicated that such losses must be viewed in perspective for people enjoying a large selection of high quality foods they may be quite unimportant, to those marginally nourished any loss may be important. Dr. Bender maintained that the food processor is responsible for nutrient losses occurring during processing. A paper by Dr. K. W. King dealt with correction of losses by supplementation and enrichment. Such measures are only effective when backed up by legislation to provide means for control and enforcement. Enrichment programs only reach urban populations and this should be remembered when they are proposed for developing countries where a large portion of the population lives in rural areas. The enrichment of white flour in North America was the earliest massive scale enrichment !program. Now it appears to be reasonable to consider seriously broadening the scope of food enrichment so that national programs could be based on adding to basic foods those nutrients in which the national intake is deficient, in amounts to insure optimum nutritional health of the population as a whole. . During the final session on Saturday evening, Dr. J. C. Woodward described food as the link between agriculture and the consumer. That food processing industry engages 25% of the working population in transforming the agricultral raw materials into foods. It is the task of agriculture to tailor the supply, quality and nutritive value of foods to current and anticipated demand. Retaining the possibility of producing agriCUltural com mOclities in a country is more than an economic question, and has important social implications. Dr. J. Hawthorn then discussed the role of aesthetics in human nutrition. After several days of highlighting scientific and technological aspects, Dr. Hawthorn rprovided a valuable perspective in maintaining that food has throughout history meant more than providing nutrition for optimum growth. Food has always been a central pre-occupation of mankind, man has attached a symbolic significance to the food rituals of his daily life which is built into his attitudes from birth. The recognition of this attitude is a matter of dominating significance for food scientists and technologists as well as nutritionists and all others dealing with modem food processing. In the final rpaper of the symposium, Mr. J. H. Hulse described some of the measures at our disposal to increase the availability of nutritious foods. Recent progress in development and use of high yielding varieties of wheat, rice, corn and other cereals and legumes may significantly affect the economic status and make these countries self-sufficient in food. Many good potential sources of protein are barely tapped. These include protems from marine, vegetable and microbiOlogical sources and from industrial and agricultural by-products. Another major factor is the reduction of waste and spoilage.
Hunger Marches On In recent 'Years there has been a very considerable increase in the efforts put into work concerned with aid to developing countries. This work takes many forms and is carried out on a world wiue scale through a large number of agencies and societies. The Canadian contribution to international aid and development is surprisingly large and diversified. It has been estimated that more than forty million dollars per year is contributed by non-governmental agencies sponsored by the Canadian public, and more than six thousand Canadians are serving in foreign
AS
countries. There are 81 Canadian non-governmental agencies engaged in projects in more than 103 locations throughout the world. These agencies undertake functions which can be broadly classified into more than 46 subject groups ranging from Adoption to Welfare, with a strong emphasis on Education and Medical Aid. Some five hundred or more individual projects are being sponsored at the present time in countries all around the world including Africa, Asia, Europe, the Near and Middle East, Central and South America and the West Indies. There are seven Canadian organizations whiC:11 concern themselves largely with food and food aid. These are, The Canadian Hunger Foundation, The Canadian Lutheran World Relief, The Canadian Red Cross Society, The Canadian Save the Children Fund, CARE of Canada, Oxfam of Canada and The Unitarian Service Committee. The Canadian Hunger Foundation is affiliated with the Food and Agriculture Organizaticn of the United Nations, and a little background on the F AO will give a good insight into the s'cope of the work which is being undertaken. The FAO is an agency for international action to fight the poverty, malnutrition and hunger which afflict about half the people in the world. It is a co-operative of 119 governments pooling their efforts to meet the needs of 3,500,000,000 peop'e and it has a force of about 5,500 men and women working all over the world. More than half the people in the world are direcfy engage I in food production on farms, lakes, rivers and seas. In spite of this, there has never been any time when evcrybody in th2 world has had plenty of food. Since the end of the Second World War, agricultural production has increased by more than fifty per cent, but through the same period advances in medicine and public health programmes have reduced death rates and prolonged life. The nc't result is that production per head of population h1s changed little in two decades, an::! an extension of the trends of recent years points to a substantial rise in the numbers of the wor'd's hungry. To begin to tackle the problem of increasing agricultural production, the farmer needs many things, including advice on new developments in technology, information on weather, market conditions, livestock and plant diseases, etc. He needs financial and social support, and there must be well-organized markets where he can sell his products at fair prices. The improvement of the food situation is thus closely involved with economic development as a whole. It was to provide international backing for national programmes for the development of agriculture, forestry and fisheries as a fundamental part of overall development that F AO was established at an international meeting in Quebec on the 16th of October, 1945. FAO is a source of information and advice. Statistics on production, trade and consumption of hundreds of commodities are gathered from all over the world, and food balance sheets show supplies of food available to the people of many countries. The world nutritional situation is reviewed in periodic world food surveys. A wealth of other information is available and to an increasing extent, F AO has drawn attention to the policy implications of the information it provides. This is now culminating in the Indicative World Plan for Agricultural Development. The plan will propose goals for the extension of world production, trade and consumption over the next two decades.' It will be a flexible framework which will itself grow and change as world development goes ahead. FAO is an action programme and has helped to win many victories over hunger. In some areas of the world, fishermen have been helped to fit engines to their simple craft and thus increase their range an::! their catches many times. Soil engineers have developed erosion control programmes which have brought huge areas of useless land into production. Tens of thousands of children are alive and well who might have died for the lack of Mothercraft programmes started with FAO assistance. A measure of the success of FAO's field activities is the fact that the requests for aid and advice have always exceeded the money available to meet them. All of this deSlpite the fact that
A9
Liberia. FFHC aid and mechanization make waste swamp land productive. many programmes cost the aided country more in counterpart activity and follow-up action than they cost F AO. FOOD ITSELF IS A TOOL The wor1d food programme is a product of the great surpluses of foodstuffs which piled up during th2 1950's. Techniques have been developed for using these supplies as an investment in people amI a backing for development. Food supp'ies are distributed through schools an::! university canteens to help young people get an education. They are distributed through infant welfare centres to give tens of thousands of children a better start in life. They are given as part payment to men working on reforestation projects, digging irrigation channels and building roads; and ~hey are given to settlers on new lands while they wait to harvest their first crops. The World Food Programme which was first established for a three year trial term has now so conclusively proven itself that it is being continued for as long as multilateral food aid is found feasible and desirable. Action is still needed on a thousand fronts. There are however, several questions which call for concentrated treatment today. The protein gap is a problem of great importance. Frotein malnutrition particularly affects children and it is reported that there are over 300 million children today who suffer grossly retarded physical growth and development due to lack of sufficient protein and calories. Work is going ahead to raise production from fisheries, livestock industries, high protein crops, fish protein concentrates and other more unconventional products which might in the future make up an imporant 'part of mankind's food. . Waste control is another important objective. Some loss is inherent in agriculture and food handling but if, for instance, Asian crop losses to insects alone could be brought down to somewhere near the European level of about 5%, many millions of tons of cereals would become available without planting a single extra acre. There is room, too, for better import conditions in the prosperous world for the products of the poorer countries, and there is scope for increased trade within the developing world. It is hoped that work in these areas will help the expansion of trade and conservation of foreign exchange earnings in developing countries and thus speed up their escape from poverty and want. Although so much is already being done to improve the Can. lnst. Food Techno!. J. Vo!. 3. No.1, 1970
worM food supply, there remains a tremendous challenge in the field of aid to developing countries. If poverty can be overcome throughout the world the achievement will be greater than that from any other human endeavour to date. The accomplishment of this goal is not even in sight yet, and it is predicted that at the beginning of the 21st ,century there will be more hungry people alive than there are today. Russell Morley
Symposium: "The Use of Phosphates in Food Processing June 2 - 4, 1970 Correction of date announced in the October 1969 issue of this Journal. The symposium will be held June 2 - 4, 1970 and not as indicated June 2 - 4, 1971. The symposium will be organized by the Department of Food Science, University of Guelph. The program is as follows: - Chemistry of the phosphates and condensed phosphates. J. R. Van Wazer. - Nomenclature and manufacture. R. Bell. - Analysis of phosphates in foods. J. M. deMan. - Interactions between phosphates and milk proteins. P. Melnychyn. - Interactions between phosphates and meat proteins. R. Hamm. - Interactions between phosphates and plant proteins. M. M. Hamdy. - Interactions between phosphates and gelling and thickening afents. M. Glicksman. - Interactions between phosphates and carbohydrates. F. E. Kite. - Use of phosphates in the production of concentrated frozen and dried milks. M. J. Pallansch. - Use of phosphates in cheese rprocessing. L. G. Scharpf. - Use of phosphates in simulated dairy products. P. dePao'is. - Use of phosphates in the cereal and baking industry. R. H. Ellinger. - Polyphosphates in meat and seafood processing. J. H. Mahon. - Use of phosphates in the fruits and vegetable industry. W. H. Kibbel. - Public Health aspects of the use of phosphates in foods. D. G. Chapman.
important contributions to cereal research as well as international cooperation in this field. The proposal was strongly welcomed by all national delegates of the Association, and the establishment of the medal was approved during the Moscow meeting of the ICC Executive Committee on May 30, 1969. The memorial medal will be made of gold; the obverse face will show the profile of Dean Bailey, the reverse the emblem of the International Association for Cereal Chemistry. The award will be made by special resolution of the ICC Executive Committee. Clyde Harold Bailey was born in Minneapolis on April 15, 1887. He attended public school at Minneapolis from 1893 to 1900, after which he enroJled in the School of Agriculture on the St. Paul campJS of the University of Minnesota, graduating with the class of 1905. Many hJnours and distinctions have been conferred upon him, inc:uding the Nicolas Appert Medal and the M. P. Neumann 1\1edal of the Arbeitsgemeinschaft Getreideforschung, Detmold, Germany, C. H. Bailey's name is connected with pioneering achievement in the field of cereal and flour chemistry and he wrote more than 350 publications, from articles to books, many of which have become standard works, such as the book "'lhe Chemistry of Wheat Flour." Dean Bailey was an active promotor of the International A: sO~'iation for Cereal Chemistry and took a major share in the favourable devdopmc'nt of ICC resulting from the disinterested cooperation of numerous outstanding specialists from many different countries.
Short Course on Food Texture A short course on "Food Texture and its Measurement" will be held at the Department of Food Science, University of Guelph, April 7, 8, and 9, 1970. The course will deal with the importance of food texture as it relates to food quality and will give participants an opportunity to study a variety of instruments used in measuring textural characteristics. The course will be organized by the Department of Food Science, University of Guelph with the cooperation of the Engineering Research Service, Canada Department of Agriculture. The 3 day program will include presentations on the importance of food texture, basic considerations of food rheology, basic food texture measurements, instrumentation for food texture measurement, texture measurements on a variety of foods and sensory measurements of food texture. Registration in this course will be limited and information ~iIl be available from the Department of Food Science, University of Guelph, Guelph, Ontario.
The Clyde H. Bailey Medal Reco.'lH'ition of
outstanding IJersona7ity in the field of cereal chemistry
(m
In remembrance and recognition of the great personality of l:?ean c. H. Bailey, Professor Dr. J. A. Shellenberger, past Pdre~ldent of the International Association for Cereal Chemistry, unng his presidency proposed the establishment of a medal to be awarded to those specialists who have made particularly J. Inst. Can. Techno!. Aliment. Vo!. 3, No 1, 1970
Nouvelles de Quebec La section ICTA de Quebec a tenu en decembre une reunion conjointe avec l'Institut Agricole du Canada, section de Quebec, pour entendre Ie professeur Paul Manil de I'Universite Gembloux, sur Ie theme de l'utilisation du Potentiel microbien. A cette meme occasion et autour d'un vin d'honneur offert par Ie doyen de la Faculte d'Agriculture, cinq bourses de $1,000.00 ont ete offertes a des etudiants en vivres de I'Universite Laval. Quatre de ces bourses proviennent du Fonds de l'Industrie Alimentaire Canadienne et une bourse de l'Institute of Food Technologists. Les bourses decernees ont ete les suivantes: La bourse Foodpro ($1,000.) commanditee par Food Products Ltd. a ete accordee a M. Jacques Goulet, etudiant de 4e annee. La remise a ete faite par M. Joseph Courant. La bourse du Conseil Canadien de la Boulangerie ($1,000.) a ete remise par M. Paul Vachon, president de Vachon Inc. a M. Jacques Lebeuf, etudiant de 3e annee. Deux bourses du Ministere de l'Industrie et du Commerce du Canada ($1,000. chacune) ont ete presentees par M. Laval Lefebvre a Messieurs Jean-Gilles Noel (3e annee) et Daniel Dansereau (2e annee). M. Yvan Gregoire, candidat a la maitrise a re<;u la bourse Pillsbury de $1,000.00 plus une plaque. Cette bourse qui est administree par l'Institute of Food Technologists a ete remise au nom de la maison Pillsbury par Ie Dr R. O. Lachance, doyen de la FacuJte d'Agriculture. M. Jacques Goulet a remercie au nom de ses collegues les genereux donateurs et tous ceux qui participent au programme.
AIO
populations, when such nutritional disorders will be found to be endemic. On Saturday morning Dr. E. E. Rice discussed the improvements in the nutritive value of foods brought about by processing. Natural products are often unpalatable, indigestible, or unsafe for direct consumption; they can be converted to acceptable and nutritious foods by the proper processing treatments. Although processing frequently results in nutritional losses, such losses are in most cases within acceptable limits. The major advantage of food processing is that it may correct defects in natural products, and make foods stable and safe. Dr. A. E. Bender then p"id specific attention to the nutritional losses involved as a result of processing. He indicated that such losses must be viewed in perspective for people enjoying a large selection of high quality foods they may be quite unimportant, to those marginally nourished any loss may be important. Dr. Bender maintained that the food processor is responsible for nutrient losses occurring during processing. A paper by Dr. K. W. King dealt with correction of losses by supplementation and enrichment. Such measures are only effective when backed up by legislation to provide means for control and enforcement. Enrichment programs only reach urban populations and this should be remembered when they are proposed for developing countries where a large portion of the population lives in rural areas. The enrichment of white flour in North America was the earliest massive scale enrichment !program. Now it appears to be reasonable to consider seriously broadening the scope of food enrichment so that national programs could be based on adding to basic foods those nutrients in which the national intake is deficient, in amounts to insure optimum nutritional health of the population as a whole. . During the final session on Saturday evening, Dr. J. C. Woodward described food as the link between agriculture and the consumer. That food processing industry engages 25% of the working population in transforming the agricultral raw materials into foods. It is the task of agriculture to tailor the supply, quality and nutritive value of foods to current and anticipated demand. Retaining the possibility of producing agriCUltural com mOclities in a country is more than an economic question, and has important social implications. Dr. J. Hawthorn then discussed the role of aesthetics in human nutrition. After several days of highlighting scientific and technological aspects, Dr. Hawthorn rprovided a valuable perspective in maintaining that food has throughout history meant more than providing nutrition for optimum growth. Food has always been a central pre-occupation of mankind, man has attached a symbolic significance to the food rituals of his daily life which is built into his attitudes from birth. The recognition of this attitude is a matter of dominating significance for food scientists and technologists as well as nutritionists and all others dealing with modem food processing. In the final rpaper of the symposium, Mr. J. H. Hulse described some of the measures at our disposal to increase the availability of nutritious foods. Recent progress in development and use of high yielding varieties of wheat, rice, corn and other cereals and legumes may significantly affect the economic status and make these countries self-sufficient in food. Many good potential sources of protein are barely tapped. These include protems from marine, vegetable and microbiOlogical sources and from industrial and agricultural by-products. Another major factor is the reduction of waste and spoilage.
Hunger Marches On In recent 'Years there has been a very considerable increase in the efforts put into work concerned with aid to developing countries. This work takes many forms and is carried out on a world wiue scale through a large number of agencies and societies. The Canadian contribution to international aid and development is surprisingly large and diversified. It has been estimated that more than forty million dollars per year is contributed by non-governmental agencies sponsored by the Canadian public, and more than six thousand Canadians are serving in foreign
AS
countries. There are 81 Canadian non-governmental agencies engaged in projects in more than 103 locations throughout the world. These agencies undertake functions which can be broadly classified into more than 46 subject groups ranging from Adoption to Welfare, with a strong emphasis on Education and Medical Aid. Some five hundred or more individual projects are being sponsored at the present time in countries all around the world including Africa, Asia, Europe, the Near and Middle East, Central and South America and the West Indies. There are seven Canadian organizations whiC:11 concern themselves largely with food and food aid. These are, The Canadian Hunger Foundation, The Canadian Lutheran World Relief, The Canadian Red Cross Society, The Canadian Save the Children Fund, CARE of Canada, Oxfam of Canada and The Unitarian Service Committee. The Canadian Hunger Foundation is affiliated with the Food and Agriculture Organizaticn of the United Nations, and a little background on the F AO will give a good insight into the s'cope of the work which is being undertaken. The FAO is an agency for international action to fight the poverty, malnutrition and hunger which afflict about half the people in the world. It is a co-operative of 119 governments pooling their efforts to meet the needs of 3,500,000,000 peop'e and it has a force of about 5,500 men and women working all over the world. More than half the people in the world are direcfy engage I in food production on farms, lakes, rivers and seas. In spite of this, there has never been any time when evcrybody in th2 world has had plenty of food. Since the end of the Second World War, agricultural production has increased by more than fifty per cent, but through the same period advances in medicine and public health programmes have reduced death rates and prolonged life. The nc't result is that production per head of population h1s changed little in two decades, an::! an extension of the trends of recent years points to a substantial rise in the numbers of the wor'd's hungry. To begin to tackle the problem of increasing agricultural production, the farmer needs many things, including advice on new developments in technology, information on weather, market conditions, livestock and plant diseases, etc. He needs financial and social support, and there must be well-organized markets where he can sell his products at fair prices. The improvement of the food situation is thus closely involved with economic development as a whole. It was to provide international backing for national programmes for the development of agriculture, forestry and fisheries as a fundamental part of overall development that F AO was established at an international meeting in Quebec on the 16th of October, 1945. FAO is a source of information and advice. Statistics on production, trade and consumption of hundreds of commodities are gathered from all over the world, and food balance sheets show supplies of food available to the people of many countries. The world nutritional situation is reviewed in periodic world food surveys. A wealth of other information is available and to an increasing extent, F AO has drawn attention to the policy implications of the information it provides. This is now culminating in the Indicative World Plan for Agricultural Development. The plan will propose goals for the extension of world production, trade and consumption over the next two decades.' It will be a flexible framework which will itself grow and change as world development goes ahead. FAO is an action programme and has helped to win many victories over hunger. In some areas of the world, fishermen have been helped to fit engines to their simple craft and thus increase their range an::! their catches many times. Soil engineers have developed erosion control programmes which have brought huge areas of useless land into production. Tens of thousands of children are alive and well who might have died for the lack of Mothercraft programmes started with FAO assistance. A measure of the success of FAO's field activities is the fact that the requests for aid and advice have always exceeded the money available to meet them. All of this deSlpite the fact that
A9
Liberia. FFHC aid and mechanization make waste swamp land productive. many programmes cost the aided country more in counterpart activity and follow-up action than they cost F AO. FOOD ITSELF IS A TOOL The wor1d food programme is a product of the great surpluses of foodstuffs which piled up during th2 1950's. Techniques have been developed for using these supplies as an investment in people amI a backing for development. Food supp'ies are distributed through schools an::! university canteens to help young people get an education. They are distributed through infant welfare centres to give tens of thousands of children a better start in life. They are given as part payment to men working on reforestation projects, digging irrigation channels and building roads; and ~hey are given to settlers on new lands while they wait to harvest their first crops. The World Food Programme which was first established for a three year trial term has now so conclusively proven itself that it is being continued for as long as multilateral food aid is found feasible and desirable. Action is still needed on a thousand fronts. There are however, several questions which call for concentrated treatment today. The protein gap is a problem of great importance. Frotein malnutrition particularly affects children and it is reported that there are over 300 million children today who suffer grossly retarded physical growth and development due to lack of sufficient protein and calories. Work is going ahead to raise production from fisheries, livestock industries, high protein crops, fish protein concentrates and other more unconventional products which might in the future make up an imporant 'part of mankind's food. . Waste control is another important objective. Some loss is inherent in agriculture and food handling but if, for instance, Asian crop losses to insects alone could be brought down to somewhere near the European level of about 5%, many millions of tons of cereals would become available without planting a single extra acre. There is room, too, for better import conditions in the prosperous world for the products of the poorer countries, and there is scope for increased trade within the developing world. It is hoped that work in these areas will help the expansion of trade and conservation of foreign exchange earnings in developing countries and thus speed up their escape from poverty and want. Although so much is already being done to improve the Can. lnst. Food Techno!. J. Vo!. 3. No.1, 1970
worM food supply, there remains a tremendous challenge in the field of aid to developing countries. If poverty can be overcome throughout the world the achievement will be greater than that from any other human endeavour to date. The accomplishment of this goal is not even in sight yet, and it is predicted that at the beginning of the 21st ,century there will be more hungry people alive than there are today. Russell Morley
Symposium: "The Use of Phosphates in Food Processing June 2 - 4, 1970 Correction of date announced in the October 1969 issue of this Journal. The symposium will be held June 2 - 4, 1970 and not as indicated June 2 - 4, 1971. The symposium will be organized by the Department of Food Science, University of Guelph. The program is as follows: - Chemistry of the phosphates and condensed phosphates. J. R. Van Wazer. - Nomenclature and manufacture. R. Bell. - Analysis of phosphates in foods. J. M. deMan. - Interactions between phosphates and milk proteins. P. Melnychyn. - Interactions between phosphates and meat proteins. R. Hamm. - Interactions between phosphates and plant proteins. M. M. Hamdy. - Interactions between phosphates and gelling and thickening afents. M. Glicksman. - Interactions between phosphates and carbohydrates. F. E. Kite. - Use of phosphates in the production of concentrated frozen and dried milks. M. J. Pallansch. - Use of phosphates in cheese rprocessing. L. G. Scharpf. - Use of phosphates in simulated dairy products. P. dePao'is. - Use of phosphates in the cereal and baking industry. R. H. Ellinger. - Polyphosphates in meat and seafood processing. J. H. Mahon. - Use of phosphates in the fruits and vegetable industry. W. H. Kibbel. - Public Health aspects of the use of phosphates in foods. D. G. Chapman.
important contributions to cereal research as well as international cooperation in this field. The proposal was strongly welcomed by all national delegates of the Association, and the establishment of the medal was approved during the Moscow meeting of the ICC Executive Committee on May 30, 1969. The memorial medal will be made of gold; the obverse face will show the profile of Dean Bailey, the reverse the emblem of the International Association for Cereal Chemistry. The award will be made by special resolution of the ICC Executive Committee. Clyde Harold Bailey was born in Minneapolis on April 15, 1887. He attended public school at Minneapolis from 1893 to 1900, after which he enroJled in the School of Agriculture on the St. Paul campJS of the University of Minnesota, graduating with the class of 1905. Many hJnours and distinctions have been conferred upon him, inc:uding the Nicolas Appert Medal and the M. P. Neumann 1\1edal of the Arbeitsgemeinschaft Getreideforschung, Detmold, Germany, C. H. Bailey's name is connected with pioneering achievement in the field of cereal and flour chemistry and he wrote more than 350 publications, from articles to books, many of which have become standard works, such as the book "'lhe Chemistry of Wheat Flour." Dean Bailey was an active promotor of the International A: sO~'iation for Cereal Chemistry and took a major share in the favourable devdopmc'nt of ICC resulting from the disinterested cooperation of numerous outstanding specialists from many different countries.
Short Course on Food Texture A short course on "Food Texture and its Measurement" will be held at the Department of Food Science, University of Guelph, April 7, 8, and 9, 1970. The course will deal with the importance of food texture as it relates to food quality and will give participants an opportunity to study a variety of instruments used in measuring textural characteristics. The course will be organized by the Department of Food Science, University of Guelph with the cooperation of the Engineering Research Service, Canada Department of Agriculture. The 3 day program will include presentations on the importance of food texture, basic considerations of food rheology, basic food texture measurements, instrumentation for food texture measurement, texture measurements on a variety of foods and sensory measurements of food texture. Registration in this course will be limited and information ~iIl be available from the Department of Food Science, University of Guelph, Guelph, Ontario.
The Clyde H. Bailey Medal Reco.'lH'ition of
outstanding IJersona7ity in the field of cereal chemistry
(m
In remembrance and recognition of the great personality of l:?ean c. H. Bailey, Professor Dr. J. A. Shellenberger, past Pdre~ldent of the International Association for Cereal Chemistry, unng his presidency proposed the establishment of a medal to be awarded to those specialists who have made particularly J. Inst. Can. Techno!. Aliment. Vo!. 3, No 1, 1970
Nouvelles de Quebec La section ICTA de Quebec a tenu en decembre une reunion conjointe avec l'Institut Agricole du Canada, section de Quebec, pour entendre Ie professeur Paul Manil de I'Universite Gembloux, sur Ie theme de l'utilisation du Potentiel microbien. A cette meme occasion et autour d'un vin d'honneur offert par Ie doyen de la Faculte d'Agriculture, cinq bourses de $1,000.00 ont ete offertes a des etudiants en vivres de I'Universite Laval. Quatre de ces bourses proviennent du Fonds de l'Industrie Alimentaire Canadienne et une bourse de l'Institute of Food Technologists. Les bourses decernees ont ete les suivantes: La bourse Foodpro ($1,000.) commanditee par Food Products Ltd. a ete accordee a M. Jacques Goulet, etudiant de 4e annee. La remise a ete faite par M. Joseph Courant. La bourse du Conseil Canadien de la Boulangerie ($1,000.) a ete remise par M. Paul Vachon, president de Vachon Inc. a M. Jacques Lebeuf, etudiant de 3e annee. Deux bourses du Ministere de l'Industrie et du Commerce du Canada ($1,000. chacune) ont ete presentees par M. Laval Lefebvre a Messieurs Jean-Gilles Noel (3e annee) et Daniel Dansereau (2e annee). M. Yvan Gregoire, candidat a la maitrise a re<;u la bourse Pillsbury de $1,000.00 plus une plaque. Cette bourse qui est administree par l'Institute of Food Technologists a ete remise au nom de la maison Pillsbury par Ie Dr R. O. Lachance, doyen de la FacuJte d'Agriculture. M. Jacques Goulet a remercie au nom de ses collegues les genereux donateurs et tous ceux qui participent au programme.
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