- Email: [email protected]
Montreal
SECTION NEWS IN MEMORIAM Dr. M.A. IIVic Amer ll
Dr. M.A. "Vie" Amer, Senior Vice-President, Science and Technology, of the Dairy Bureau of Canada, died after a short, tragic illness on February 1, 1989. He was chairman of the Dairy Nutrition Information Center of the Dairy Bureau and auxiliary Professor in the Department of Food Science and Agricultural Chemistry at Macdonald College of McGill University. "Vie" was born in Egypt in 1944 and received the bachelor of science degree in 1964 and postgraduate diploma in food and agricultural studies in 1966 at Cairo University. He studied food technology on a scholarship at the Nuess School of Food and Agriculture in West Germany before receiving his degrees in Cairo. Soon after leaving Cairo, he completed the M.Sc. degree in food science and technology at the University of Guelph in Ontario in 1969 and a Ph.D. in nutrition-lipid biochemistry at McGiII University in 1971. Dr. Amer had a persistent interest in the scientific and medical aspects of fats. In 1973, he and his colleagues produced a new milk with reduced levels of saturated fats. He also did significant work on new types of foods, such as spreads combining butter and vegetable oils. He was currently discovering new uses of fractions of milk fats and working to increase the calcium in pasta as an inexpensive calcium-rich food for the world's poor. His innovative work will play an important role in the development of new foods in the future. One of his most distinguished achievements was the development of an unparalleled program of medical and technological research for the Dairy Bureau of Canada, a nonprofit organization of the nation's dairy farmers. He initiated the program in the early 1980's and carried it through to its current worldrenowned level of success and productivity. The research program, which will carry on, is the most important program of research on the preventive medical aspects of dairy foods in the world.
Can. Inst. Food S6. Technol. J. Vo!. 22, No. 2, 1989
On November 8, 1988, the CIFST National President, Mr. Henriot Sabourin, addressed the members of the Newfoundland and Labrador section congregated for a dinner at the Marine Institute in St. John's. Mr. Sabourin spoke on Institute Affairs, the 1989 National Conference, and then made a special presentation on the Role of the Food Engineer in the Food Industry, Mr. Sabourin also presented two awards of $500,00 each to students enrolled in the Food Science and Food Technology programs at Memorial University of Newfoundland and the Marine Institute, respectively. These students, one from each program, were selected on the basis of academic performance and participation in the CIFST local section activities. These awards have been made possible by fund raising activities conducted by members of the section, The students honored were Ms. Rhonda Dillon, third-year Food Science student at Memorial, and Mr. Franklin Murphy from St. Vincent and the Grenadines, a third-year Food Technology student at the Marine Institute. Mr. Sabourin was made an honorary Newfoundlander by means of the traditional "screech-in ceremony".
The Ottawa section has been busy with a meeting every month. Our guest speaker for the October meeting was Dr. Chris Findlay, Director of Research and Development for Protein Foods Group, Inc., Ontario. Dr. Findlay introduced us to a new product called Biobone, which makes use of the bone waste from mechanically deboned meat. The porous, ground up bone is used as a support material on which to immobilize milk-clotting enzymes for use in a continuous rennetting process for cheese manufacture. After Dr. Findlay's presentation, the meeting attendants were able to compare 6-month old cheddar made by the conventional batch method with cheese made from the continuous process using Biobone. In November, our National President, Mr. Henriot Sabourin, Sercodev, Quebec, visited our section. Mr. Sabourin's talk focused on the role of food engineering in the Canadian food processing industry. Following the presentation, there was an open discussion of CIFST on a national perspec-
tive, with the members in attendance voicing both their satisfaction and concerns. At the end of the evening, Mr. Sabourin enticed us all to attend the upcoming 1989 conference in Quebec City, with a computerized colour advertisement put together by the conference committee. Our annual "Purely Social" Wine and Cheese was held in December. Despite the bad weather, approximately 60 members and guests partook of some Christmas cheer. Fifteen CIFST members from across Canada, who were participating in a meeting of publicityfunded food research and development organizations, were able to join us for the evening.
The Montreal Section held its first suppliers night recently at the Laval Sheraton, with sixty-three exhibitors present and a total attendance exceeding three hundred visitors. The organizing committee, headed by Manon Daoust (Hoffmann-LaRoche) and Nathalie Rivard (Parma Foods) worked hard to organize and promote the event. Members and non-members alike were contacted by phone and
The University of The West Indles SI. Augustine Trinidad, West Indles Applications are invited for the post of Professor / Senior Lecturer in Food Technology in the Department of Chemical Engineering. While no area of specialization is specified, preference may be given to applicants with interests and experience in Fruit and Vegetable Processing and / or Quality Control/Food Engineering. SALARY RANGE: TI$91,788 111,372 per annum. Pension. Passages. Housing.
Applications detailing qualifications and experience and naming three referees should be sent to: Registrar. University of the West Indies. SI Augustine. Trinidad. West Indies Further particulars sent to all applicants.
lA / 93
NEWS FROM AGRICULTURE CANADA
Rick Boyd is ready to charm customers at suppliers night in Montreal.
lured by the free buffet, cash bar and a draw for a handsome attache case and three bottles of quality wine. Mr. Henriat Sabourin, President of CIFST, was on hand to aid in the draw, present the President's message and to promote the upcoming CIFST conference in Quebec.Clearly, the event struck a responsive chord with industry members, even beyond Quebec's boundaries, with exhibitors coming in from Ontario and the U.S.A. Based on numerous positive comments from both exhibitors and visitors, suppliers night provides and idea forum for information exchange and an opportunity to meet both new and old customers. It is expected that this event will become a fairly regular event in the activities of the Montreal section and the committee thanks all the participants and exhibitors for attending and making it a success.
Henriot Sabourin draws for the attache case, held by Fred van de Voort.
94/ lA
Agriculture Canada's food inspection program is putting greater emphasis on ensuring that products are free of chemical residues. There is a change in our approach to stay in step with the consumers' needs. The biggest concern of the public right now seems to be residues from drugs, pesticides or chemicals like PCB's. The Department is doing more intensive testing for residues and bacteria while industry is taking more responsibility for visual inspection. Producers and processors are accepting the responsibility for meeting standards of cleanliness and sanitation. The department can continue to monitor that, and can also use more of its resources in terms of laboratories and inspectors to focus more on microbiological quality. Research is being done to find new detection methods. For example, the department is currently working in conjunction with the Ontario Pork Producers' Marketing Board on field trials at the plant level to test for sulfa drugs in hogs. The Sulfa on Site (S.O.S.1 test can be done right at the plant. Each year there is a greater ability to detect residues and increasingly minute levels of contamination. The demands of consumers and Canada's trading partners and the evolving technologies are the main reasons why the program's priorities are constantly shifting. For further information contact: Or. lan Sutherland, Director, Program and Priority Planning, Food Inspection Directorate in Ottawa or telephone 613-992-2114.
Costs for raw materials labor and packaging accelerated in 1988 for food and beverage processors. This contributed to the first decline in food processors' operating income in five years. Costs are expected to increase again in 1989, but at a slightly slower rate than this year. The steady pace of sales growth is expected to continue next year which, combined with slower rates of increases in costs, should help
improve operating incomes for food processors in 1989. Large investments in new equipment and expanded facilities which occurred in 1988 should improve operating efficiency of food and beverage processors. Steady growth in domestic sales and the expected implementation of the Free Trade Agreement with the U.S. are contributing factors for increased levels of investment. The food retailing sector should expect increased sales and stronger demand in 1989. A slight increase in consumer spending is expected as more value-added products become available. High operating costs will keep profit increases moderate for food retailers. For further information contact: Susan Sarich, Food Markets Analysis Division, Agriculture Canada, Ottawa or telephone 613-995-5880.
Agriculture Canada's Meat and Poultry Products Division is looking for better methods to reduce salmonella and E. coli bacteria in meat and poultry. Over the past four years, the department's testing for salmonella and other bacteria has increased by 20 percent per year. Research is being conducted to find new detection methods and programs are being implemented to reduce the incidence of bacteria in processing plants. The department has placed renewed emphasis on allocating its resources in the areas of highest risk. A special review of the federal meat inspection program was done recently by a subcommittee of the Quality Assurance and Food Safety Advisory Group. This advisory group is made up of representatives from Health and Welfare Canada, the provinces, the producers, processors, consumer groups, public service unions and Agriculture Canada. In general, the subcommittee concluded that the department is ensuring that a wholesome meat supply is reaching the Canadian consumer. It also commended the division for helping to stamp out tuberculosis and brucellosis in cattle, saying that inspection procedures have eliminated the risk of spreading the disease from animals to humans. However, the subcommittee did raise specific concerns related to salmonella and E. coli bacteria. The subcommittee used estimates b.ased on Health and Welfare Canada statistics to establish the cost of foodborne diseases in Canada which may be associated with meat and meat products. The costs, included medical J. InSI. Can. Sci. Technol. Aliment. Vo!. 22, No. 2, 1989
Dr. M.A. "Vie" Amer, Senior Vice-President, Science and Technology, of the Dairy Bureau of Canada, died after a short, tragic illness on February 1, 1989. He was chairman of the Dairy Nutrition Information Center of the Dairy Bureau and auxiliary Professor in the Department of Food Science and Agricultural Chemistry at Macdonald College of McGill University. "Vie" was born in Egypt in 1944 and received the bachelor of science degree in 1964 and postgraduate diploma in food and agricultural studies in 1966 at Cairo University. He studied food technology on a scholarship at the Nuess School of Food and Agriculture in West Germany before receiving his degrees in Cairo. Soon after leaving Cairo, he completed the M.Sc. degree in food science and technology at the University of Guelph in Ontario in 1969 and a Ph.D. in nutrition-lipid biochemistry at McGiII University in 1971. Dr. Amer had a persistent interest in the scientific and medical aspects of fats. In 1973, he and his colleagues produced a new milk with reduced levels of saturated fats. He also did significant work on new types of foods, such as spreads combining butter and vegetable oils. He was currently discovering new uses of fractions of milk fats and working to increase the calcium in pasta as an inexpensive calcium-rich food for the world's poor. His innovative work will play an important role in the development of new foods in the future. One of his most distinguished achievements was the development of an unparalleled program of medical and technological research for the Dairy Bureau of Canada, a nonprofit organization of the nation's dairy farmers. He initiated the program in the early 1980's and carried it through to its current worldrenowned level of success and productivity. The research program, which will carry on, is the most important program of research on the preventive medical aspects of dairy foods in the world.
Can. Inst. Food S6. Technol. J. Vo!. 22, No. 2, 1989
On November 8, 1988, the CIFST National President, Mr. Henriot Sabourin, addressed the members of the Newfoundland and Labrador section congregated for a dinner at the Marine Institute in St. John's. Mr. Sabourin spoke on Institute Affairs, the 1989 National Conference, and then made a special presentation on the Role of the Food Engineer in the Food Industry, Mr. Sabourin also presented two awards of $500,00 each to students enrolled in the Food Science and Food Technology programs at Memorial University of Newfoundland and the Marine Institute, respectively. These students, one from each program, were selected on the basis of academic performance and participation in the CIFST local section activities. These awards have been made possible by fund raising activities conducted by members of the section, The students honored were Ms. Rhonda Dillon, third-year Food Science student at Memorial, and Mr. Franklin Murphy from St. Vincent and the Grenadines, a third-year Food Technology student at the Marine Institute. Mr. Sabourin was made an honorary Newfoundlander by means of the traditional "screech-in ceremony".
The Ottawa section has been busy with a meeting every month. Our guest speaker for the October meeting was Dr. Chris Findlay, Director of Research and Development for Protein Foods Group, Inc., Ontario. Dr. Findlay introduced us to a new product called Biobone, which makes use of the bone waste from mechanically deboned meat. The porous, ground up bone is used as a support material on which to immobilize milk-clotting enzymes for use in a continuous rennetting process for cheese manufacture. After Dr. Findlay's presentation, the meeting attendants were able to compare 6-month old cheddar made by the conventional batch method with cheese made from the continuous process using Biobone. In November, our National President, Mr. Henriot Sabourin, Sercodev, Quebec, visited our section. Mr. Sabourin's talk focused on the role of food engineering in the Canadian food processing industry. Following the presentation, there was an open discussion of CIFST on a national perspec-
tive, with the members in attendance voicing both their satisfaction and concerns. At the end of the evening, Mr. Sabourin enticed us all to attend the upcoming 1989 conference in Quebec City, with a computerized colour advertisement put together by the conference committee. Our annual "Purely Social" Wine and Cheese was held in December. Despite the bad weather, approximately 60 members and guests partook of some Christmas cheer. Fifteen CIFST members from across Canada, who were participating in a meeting of publicityfunded food research and development organizations, were able to join us for the evening.
The Montreal Section held its first suppliers night recently at the Laval Sheraton, with sixty-three exhibitors present and a total attendance exceeding three hundred visitors. The organizing committee, headed by Manon Daoust (Hoffmann-LaRoche) and Nathalie Rivard (Parma Foods) worked hard to organize and promote the event. Members and non-members alike were contacted by phone and
The University of The West Indles SI. Augustine Trinidad, West Indles Applications are invited for the post of Professor / Senior Lecturer in Food Technology in the Department of Chemical Engineering. While no area of specialization is specified, preference may be given to applicants with interests and experience in Fruit and Vegetable Processing and / or Quality Control/Food Engineering. SALARY RANGE: TI$91,788 111,372 per annum. Pension. Passages. Housing.
Applications detailing qualifications and experience and naming three referees should be sent to: Registrar. University of the West Indies. SI Augustine. Trinidad. West Indies Further particulars sent to all applicants.
lA / 93
NEWS FROM AGRICULTURE CANADA
Rick Boyd is ready to charm customers at suppliers night in Montreal.
lured by the free buffet, cash bar and a draw for a handsome attache case and three bottles of quality wine. Mr. Henriat Sabourin, President of CIFST, was on hand to aid in the draw, present the President's message and to promote the upcoming CIFST conference in Quebec.Clearly, the event struck a responsive chord with industry members, even beyond Quebec's boundaries, with exhibitors coming in from Ontario and the U.S.A. Based on numerous positive comments from both exhibitors and visitors, suppliers night provides and idea forum for information exchange and an opportunity to meet both new and old customers. It is expected that this event will become a fairly regular event in the activities of the Montreal section and the committee thanks all the participants and exhibitors for attending and making it a success.
Henriot Sabourin draws for the attache case, held by Fred van de Voort.
94/ lA
Agriculture Canada's food inspection program is putting greater emphasis on ensuring that products are free of chemical residues. There is a change in our approach to stay in step with the consumers' needs. The biggest concern of the public right now seems to be residues from drugs, pesticides or chemicals like PCB's. The Department is doing more intensive testing for residues and bacteria while industry is taking more responsibility for visual inspection. Producers and processors are accepting the responsibility for meeting standards of cleanliness and sanitation. The department can continue to monitor that, and can also use more of its resources in terms of laboratories and inspectors to focus more on microbiological quality. Research is being done to find new detection methods. For example, the department is currently working in conjunction with the Ontario Pork Producers' Marketing Board on field trials at the plant level to test for sulfa drugs in hogs. The Sulfa on Site (S.O.S.1 test can be done right at the plant. Each year there is a greater ability to detect residues and increasingly minute levels of contamination. The demands of consumers and Canada's trading partners and the evolving technologies are the main reasons why the program's priorities are constantly shifting. For further information contact: Or. lan Sutherland, Director, Program and Priority Planning, Food Inspection Directorate in Ottawa or telephone 613-992-2114.
Costs for raw materials labor and packaging accelerated in 1988 for food and beverage processors. This contributed to the first decline in food processors' operating income in five years. Costs are expected to increase again in 1989, but at a slightly slower rate than this year. The steady pace of sales growth is expected to continue next year which, combined with slower rates of increases in costs, should help
improve operating incomes for food processors in 1989. Large investments in new equipment and expanded facilities which occurred in 1988 should improve operating efficiency of food and beverage processors. Steady growth in domestic sales and the expected implementation of the Free Trade Agreement with the U.S. are contributing factors for increased levels of investment. The food retailing sector should expect increased sales and stronger demand in 1989. A slight increase in consumer spending is expected as more value-added products become available. High operating costs will keep profit increases moderate for food retailers. For further information contact: Susan Sarich, Food Markets Analysis Division, Agriculture Canada, Ottawa or telephone 613-995-5880.
Agriculture Canada's Meat and Poultry Products Division is looking for better methods to reduce salmonella and E. coli bacteria in meat and poultry. Over the past four years, the department's testing for salmonella and other bacteria has increased by 20 percent per year. Research is being conducted to find new detection methods and programs are being implemented to reduce the incidence of bacteria in processing plants. The department has placed renewed emphasis on allocating its resources in the areas of highest risk. A special review of the federal meat inspection program was done recently by a subcommittee of the Quality Assurance and Food Safety Advisory Group. This advisory group is made up of representatives from Health and Welfare Canada, the provinces, the producers, processors, consumer groups, public service unions and Agriculture Canada. In general, the subcommittee concluded that the department is ensuring that a wholesome meat supply is reaching the Canadian consumer. It also commended the division for helping to stamp out tuberculosis and brucellosis in cattle, saying that inspection procedures have eliminated the risk of spreading the disease from animals to humans. However, the subcommittee did raise specific concerns related to salmonella and E. coli bacteria. The subcommittee used estimates b.ased on Health and Welfare Canada statistics to establish the cost of foodborne diseases in Canada which may be associated with meat and meat products. The costs, included medical J. InSI. Can. Sci. Technol. Aliment. Vo!. 22, No. 2, 1989