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News from the Sections
Institute Affairs - Affaires de I'lnstitut NEW ASSOCIATE EDITOR NAMED TO JOURNAL STAFF
Dr. Howard Swatland The Canadian Institute of Food Science and Technology Journal is pleased to announce the appointment of Dr. H. J. Swatland, Department of Animal and Poultry Science, University of Guelph, as Associate Editor (Scientific). He fills the position created by the resignation of Dr. J. I. Gray, Department of Food Science, University of Guelph. Dr. Gray is taking up a position at the Department of Food Science and Nutrition, Michigan State University. We thank him for his service to the Journal and wish him great success in his new venture. Dr. H.J. Swatland is an assistant professor in the Department of Animal and Poultry Science at the University of Guelph where he teaches undergraduate and graduate courses in meat science. After receiving a B.Sc. in Zoology from the University of London in 1967 he worked for one year at the British Meat Research Institute and then started graduate studies in the Department of Meat and Animal Science at the University of Wisconsin, Madison, under the supervision of Professor R. G. Cassens. After graduating with a M.S. in Meat and Animal Science in 1970 and a Ph.D. in Muscle Biologyin 1971, he became a postdoctoral research fellow df the Muscular Dystrophy Associations of America and later senior research fellow in the Department of Pathology at the British Government's Central VeteriRary Laboratory. He joined the faculty of the University of Guelph in 1974 where his present research responsibilities relate to the study of animal growth, abattoir technology and meat quality. To date, he has been senior or sole author of 37 publications in refereed scientific journals ranging in subject matter from abattoir technology to basic research in quantitative histochemistry. He has given invitational lectures on his research to meetings of the C.I.F.ST., the American Meat Science Association and the American College of Veterinary Pathologists. Dr. Swatland also serves on the editorial board of the Journal of Animal Science published by the American Society of Animal Science.
LETTER TO THE EDITOR How can our Institute, so proudly Canadian (witness the tempest-inthe-teapot situation three years ago when the 1FT "dared" to appoint a Can. tnst. Food Sci. Technol. J. Vol. t I, No.3, July 1978
regional communicator in Alberta), sponsor a tour to the 5th IUFoST Congress in Japan organized by a travel agent from Minnesota? Surely there must be travel agencies in Canada that would be capable and interested in organizing a tour for us' Why on earth should I send my deposit and other payments abroad in order to join a Canadian-sponsored tour? (The "CIFST tour" is in fact a regular 1FT tour-an ultimate in hypocrisy). Disregarding the administrative inconvenience of payments in foreign currency (U S $) and the loss of revenue to Canadian travel industry, the principle of the whole matter is much more objectionable than the above-mentioned 1FT "encroachment" onto the CIFST playground. At least that heresy with the public information affair lead-as expected by the heretic in question-to quick establishment of the joint IFT-CIFST program (whatever happened to it in Canada since). I wonder, though, who will benefit this time. This is my fourth letter to the editor since I joined the Institute 5 years ago. Of the previous 3 letters one was published in abbreviated version, one was criticized-although never published-in the 1976 pre-conference council report (the substance of the criticism was wrong as shown in the same council report from a different committee) and one simply disappeared. So much for your constant prodding for "voices from the membership". And while I am at it, I would like to know what happened to my criticism, voiced during the 1977 pre-conference council. of the current practice of having practically all book reviews appearing in the CIFST Journal written by a few people from Guelph. While I can understand the convenience of the present arrangement, I disagree with the practice which may (and does) convey an image of Guelph being the only university with a Food Science Department in Canada. Sincerely, P. Jelen, Assistant Professor, University of Alberta. In reply-Mrs. Elizabeth Larmond, Chairman of the CIFST Liaison Committee, informed me that following a poll of all sections only 7 members indicated any interest in going on a tour. Since both Canadian travel agents contacted indicated a minimum of 25 were necessary for a Canadian tour, it was decided at the mid-year Executive Meeting to join in the already established U.S. tour. It seems reasonable to allow CIFSTers to go with a U.S. tour rather than not have one available at all. Every letter sent to me identified as a "Letter to the Editor" has been published and I would like to have more, particularly those which enable misunderstandings to be easily rectified. My figures indicate that to date in 1978 the percentage of books sent off the Guelph campus has doubled over 1977 even though this leads to a greatly increased incidence of failure to return book reviews and tardy reviews. This causes irrate publishers and results in fewer books being sent to the Journal. As you can see from this issue, for example, the University should not be equated with the Department. For 1977-78 about 40% of the books received were sent outside the Department. The major criteria for selecting a reviewer have been and shall remain, competence in the field and assurance of obtaining a prompt review. Some of the books sent out for review seem to vanish without trace and, as in a recent case, sent to a colleague In a large firm, I would rather have them returned with the explanation that this was a job for academics, not for those in industry who are too busy for such matters. D.W.S.
NEWS FROM THE SECTIONS It is really amazing how little newsworthy material is developed among our more than 2000 members. If we cannot get anything for our own News Column, it is not surprising that we have difficulty in getting even a foot-note or a short sqib at the bottom of the last page of the daily press and still less, a spot on T.V. Are we as a group scared of publicity? Let us take an example: are not transfers, promotions, and job changes among members of t~e food industry of greater importance to the wellbeing of the ordinary citizen than the same movements in the sports world. The Toronto Section reported on the brief submitted by the Toronto Home Economists Association in response to the recently published
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"Food Strategy For Canada". The major objective of the brief was to develop meaningful communication between the food industry and the consuming public. If we cannot develop good communications among ourselves. how then can we expect much success in the larger sphere. Our column provides an opportunity for our members to gain some experience in public relations. Let us use it. The March Meeting of the Manitoba Section was in some respects one of the more important meetings of the season: it was well attended. sparked much discussion and resulted in a 12 in. double column write-up in the daily press (Winnipeg Tribune, March 20, 1978). It was about food additives. Gwen Leslie of the Health Protection Branch, reported on the Federal Government's continued efforts to evaluate food additives with respect to their necessity, as claimed by the processors, and their effects upon consumer health. Dr. Mina McDaniels, Professor, Dept. of Foods and Nutrition, U. of Manitoba, dealt with the misconseptions and myths surrounding the use of chemical additives, and Dr. Tam McEwen dwelt on the chemical nature of all foods, whether na tural or artificial. Under the control of moderator Scott Wilkinson, of Campbells Soups, the panel ably presented the hard facts about why additives are needed if the burgeoning world population is to survive. The write-up on this panel discussion was well handled by columnist Marjorie Gillis and was probably read by thousands of housewives in Manitoba. Unfortunately, such information does not appear with sufficient frequency to offset the publicity so easily picked up by the quacks and food faddists by their often startling claims. The 1977-78 Season closed with a well-attended Annual Business Meeting in April. The Membership Chairman, Jim Daun, was able to show a significant increase of over II % in membership. This was largely due to a big increase in the number of student members. Now, the effort should be made to see that the interest of these students is maintained and subsequently carried through into full membership, when the proper time arrives. Although more than replaced by new professional members, there was a loss of eight in this category. It would be interesting to know how many of these were picked up by other Sections and how many, if any, actually dropped from the general membership of the Institute. The new officers elected at this meeting to look after the Section during the 1978-79 Season are as follows: Scott Wilkinson Chairman Jim Daun Program Chairman Steve Davidge Membership Chairman David Adamek Treasurer Ernst Hoehn Secretary Cwen Leslie Education Chairman Public Relations Chairman Linda Malcolmson John Van de Wiel Social Chairman Janet Panford Local Directors Howard Soon Marion Vaisey Allan Earl Past Chairman President Bill Kadis was the guest of the evening. He gave the members some useful insight into the actions of the National Executive and brought them up to date on the plans for the Edmonton Conference. Our congratulations go to Dr. Mina McDaniels and Dr. Walter Bushuk. Mina McDaniels was one of two recipients of the Dr. & Mrs. Saunderson Award for Excellence in Teaching; and Walter Bushuk was the winner of the Alumni Jubilee Award. Dr. Bushuk is also to be congratulated on the achievement of his son, Darrell, who won the University of Manitoba Gold Medal for highest Academic Standing in the Arts Honour Course. At its February meeting, the members of the Toronto Section were given an insight to some of the methods used by market analyzers to determine marketing 3and advertising policies for new and improved products. Mr. Wayne Hartford, of D.W. Hartford Associates, outlined the Product Success/Failure Model. This is a computorized model based upon a number of major categories, and yields a Success/Failure Model Number. Based upon 300 evaluations, no product rated under 60 was successful and no product rated over 71 ever failed. Mr. Bill Saul, of F. H. Hayhurst Company, emphasized that the most important factor in selling foods is taste. More than any other factor, it is taste that brings a customer back for more. Thus, in all food advertisements, the potential customer must be made well aware of the fact that the product does taste good. Mr. Saul illustrated his talk with a film and slides, which gave him the ammunition to get his points across to his audience. In March, the Guelph Section joined the Toronto Section for a Technical Session on Flavours. It was held in the Constellation Hotel with more than 200 in attendance. Mr. Henry Heath, (a member of the Montreal Section) of Bush, Roake
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Allen Corp.. spoke on the chemical basis of natural flavours, and M Alistair Smith, of Firmenich, explained the procedures followed in ~ synthetic creation of flavours. Then Mr. Gabriel Sinke, of Givaudan, a ' also a member of the Montreal Section, and Dr. Daniel Ennis of the U . Guelph, discussed the Sensory Analysis Centre proposed for the Uni~ sity of Guelph. This would be a non-profit centre providing the la methods of sensory evaluation to industry. Its functions would inclUde I low cost sensory studies for foods in the early and intermediary stages product development, 2) specialized panels for specific purposes, and 31 the establishment of a centre of sensory expertise for industrial an~ academic research. Dr. Ira Katz of International Flavours and Fragrance( entertained the group after dinner With a collectIOn of interesting statistica (presumably on flavours and fragrances.) At the Annual Meeting of the Section, held in April, the followin i Officers were elected and installed to conduct the affairs of the Section~~ during the 1978-79 Season: Chairman Jim D'Hondt Thomas. Large & Singer Ltd., Chairman-Elect Mike Mason W. T. Lynch Foods Ltd., Secretary Bob Bell Monsanto Flavors/Essences Ltd., Stafford Foods Ltd., Treasurer Charles Macer Past Chairman Paul Van der WeI The Griffith Laboratories Ltd., Directors Fries and Fries Can. Ltd. Membership Lorne Broome SciTech Editors Peter Enke Kellogg Salada Can. Ltd. Dominion Stores Ltd. Jean Allen PFW Frutals Sales Co. Ltd. Alice Chapman Member Emeritus Ian Macinnes The May issue of Toronto's Sci-Tech carried an interesting article by Past President Bob Marshall on his recent visit to Grenada under the sponsorship of CUSO. There were three major assignments for his two months stint in Grenada. It is known as the "Spice Island" because of its thriving export business in mace and nutmeg. He worked with a small 10cal food processor to establish methods of processing indigenous fruits and to extend his line of products by using locally grown materials. The second project was with the Ministry of Agriculture in the development of dried foods that could be utilized readily in native homes for feeding weaning babies., To this end he worked with an Oxfam group and visited many villages in the interior, travelling by Land Rover, over some of the worst roads he had ever seen. They distrubted and explained the use of a high protein formula of milk powder and oatmeal. The third project involved a survey of local high protein products and presentation of possible formulations for the production of high protein, dry foods and a program for trial feedings. Our Past President is certainly putting his expertise in food processing to valuable use in helping the lesser developed countries. Sci-Tech also reported on a brief submitted by the Toronto Home Economics Association to the Deputy Minister of Agriculture in response to the recently published "Food Strategy For Canada". The brief was provoked by the obvious lack of communication between food processors and consumers. Those of our members who are unaware of this brief will be interested in the following summary copied from Sci-Tech. "In summary, the Toronto Home Economics Association: I. Believes that the 62 cents of the food dollar which goes to food manufacturers, wholesalers, distributers, and retailers (reference page 8 of A Food Strategy for Canada) is the most misunderstood portion of spending in the food chain, in the minds of the Canadian public. 2. Urges both Government and Industry recognize that this gap in communications exists. 3. Submits that the lack of understanding of the function of food processors and distributors creates public pressure for controls-a measure which neither government nor industry advOcates. 4. Suggests one mechanism to aid communication between industry and consumers is for food processors and distributors to take some responsibility for educating the public about their own functions in the food supply. 5. Recommends that government encourage food processors and distributors to set up lines of communication with consumers by offering tax credits to those who offer educational services to the public. We believe that a Canadian food policy which covers federal and provincial programs for agriculture, fisheries, processing, distribution, and retailing must support communications between those sectors and the Canadian consumer if the attain-
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J. Ins!. Can. Sci. Technol. Alimen!. Vol. II, No.3, JuiUel 1978
ment of social goals within the framework of less government intervention in the economy (reference page 16 A Food Strategy for Canada) is to be realized." Again we take pleasure in welcoming into the Toronto Section In particular and the Institute in general, the following new members: Jai Dev Bansal Professional Kuo-Hong Huang Professional ProfessIOnal patricia Hurley Bock H. Lee Professional Elizabeth A. Pi&gott Professional ProfessIOnal soteria symeomdes Associate Donald R. Boyd Kathryn Boncza Student Jimmy Yun-Cheung Leung Student
Chairman David Westcott Chairman-Elect Bryson Guptil Past Chairman Sut Lalla
The Alberta Section and especially Dr. Paul Jelen and his committee have had a very busy year in preparing for the 21st Annual Conference. Notwithstanding this preoccupation, they are holding well in mind the desirability of keeping the spark alive in Southern Alberta. To this end, a group travelled from Edmonton to Calgary to hold a meeting with the members situated in that area. The meeting took the form of a tour through the plant of Andres Wines, a film on Wine-making, and a tasting session of Andres' Wines. This latter, no doubt, promoted much talk upon the possible revival of the Southern Alberta Section. In this connection, it is of interest to note that Dr. George Nixon, of Nixon Associates of Calgary, who has been elected as a local director of the Alberta Section, is apparently going to direct his efforts in this direction. Our hopes a..nd good wishes go with him. The Annual Business Meeting of the Section was held on March 22. The meeting was preceded by a tour of Wings Foods Ltd., a packaging company that specializes in the production of small packages of items such as relish, soya-sauce, tomato catsup, sugar, salt etc. for various fast food chains. James Tuck, of Curwood Packaging Ltd. was the guest speaker at the luncheon that followed the tour. The business meeting saw the presentation of a C.I.F.S.T. Scolastic Achievement Award to Glen Kilback of the Food Science Dept. University of Alberta. Betty Poole reported on the Regional Science Fairs, an activity in which the Section has shown continuing interest. Engraved plaques were to be presented to the winner of the food category at each of the Regional Science Fairs to be held in Edmonton, Lethbridge, Medicine Hat, and hopefully Fort McMurray. Two members of the Section were to assist in the judging for these Awards. The new Officers to govern the Section for the ensuing twelve months are as follows: Chairman Lawrence McKnight Past Chairman Keith Holder Chairman-Elect Charlotte Hughes Secretary (Year I) Burns Meats Ltd. Treasurer (Year 3) Alberta Research Council Directors (Year 2) Catelli Foods, Lethbridge (Year 2) Frank Brinklund (Year 2) Donald Paradis (Year I) Larry Groner (Year I) George Nixon Newsletter Editor University of Alberta Student Representatives
Business meeting, in March an open forum on "Problems in the Food Processing Industry". For this purpose they had called on a number of experts in various branches of Food Science and Technology to be available for comments and they had invited members to bring problems to the meeting. It turned out to be a successful venture. Among the topics discussed were: pollution, mixing, grinding, gums, freezer-burn, and education in food science and technology. The business meeting itself brought forth the following list of Officers for 1978-79:
Alberta Agriculture Agriculture Canada Alberta Agriculture Nadia Bilawchuk Edward Phillipchuk Dennis Balaza Northern Alberta Dairy Pool University of Alberta . Con. & Corp. Affairs, Canada Nixon Associates. Calgary Dr. Paul Jelen
Secretary-Treasurer Mary McCabe Directors David Morrison Val Pillay Bob Bontaine
The meeting was hosted by The Moosehead Breweries in St. John, N. B. Another excellent meeting was planned for May 25. This meeting was to start with a tour of Sussex Cheese and Butter followed by a visit to the Diary Farm of Mr. Bill Sherwood, who. as Chairman of the N.B. Milk Marketing Board, later explained the operation of the Board. Then, right on Mr. Sherwoods farm, fresh lobsters were to be boiled. What a treat-fresh boiled lobster and hot buttered rolls! The Saskatchewan Section concluded its 1977-78 Season with its Annual Meeting and Wine and Cheese Party. Dr. Warren Steck, President of the Saskatoon Environmental Society, gave an interesting talk on the plans for the management of the banks of the South Saskatchewan River in the Saskatoon area. The following executive was installed in Office for the 1978-79 Season: Chairperson Vice-Chairman Secretary-Treasurer Directors National Director Student representative
Chairman Chairman-Elect Secretary Treasurer Directors
Past Chairman An excellent meeting was arranged for the Western Ontario Section March. They had a tour of the Quality Control Spice Co. in Detroit, Mich. The Plant Manager, Mr. W. McMillan, showed and explained all the processes from the reception of the raw materials to the packaging of the finished products. The company then entertained them at dinner, which was followed by an interesting and informative discussion period. In April, the Section visited the can manufacturing plant of H. J. Heinz Co. in Chatham. After the tour, Messrs. J. B. Smith and P. Clarke discussed the complexities of can manufacture for the food industry. The New Brunswick Section held, in connection with their Annual
Dr. S. E. Fleming Mr. W. Wolfe Dr. R. Reichert Dr. J. Groot-Wassink Dr. F. VandeVoort Mr. J. Laturnas Mr. A. K. Sumner To be elected
The Newfoundland Section reports that it has had a very successful season. In February, they visited the Carling O'Keefe Breweries in St. John's. After a good plant tour, Mr. Ron Piesanen, the General Manager of the plant, gave an excellent talk on brewing and showed an enjoyable film covering the whole operation. At the March meeting Dr. G. Riedel. Chief of the National Microbiology Monitoring Laboratory, Halifax, dealt with the work of his department in the monitoring of foods by the Health Protection Branch. The season concluded with the Annual Meeting in May. The new Chairman, Mr. Tom Burke, gave a most interesting talk entitled "How Much Meat is in Prepared Meat Products". The meeting concluded with refreshments and samples of various prepared meat products. During the meeting, the following Officers were elected to manage the Section during the ensuing 12 months:
One from U. of A. and one from NAIT to be nominated in the Fall of 1978.
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Connor Bros. Ltd. N.B. Dept. of Fisheries N.B. Res. & Productivity Council N.B. Dept. Agriculture Griffith Laboratories Ltd. McCain Foods Ltd. Crosby Molasses
Mr. Tom Burke Dr. Norman Haard Mr. Lloyd Kane Mr. Winston King Mr. Tom Kennedy Mr. Gerry Churchill Mr. Ern Parsons Mr. Dennis Williams Mr. Fred Allen
Fisheries Products Ltd. Memorial University of Nftd. Health Protection Branch Nftd. College of Fisheries Brookfield Ice Cream Ltd. Nftd. College of Fisheries Consumers & Corporate Affairs Health Protection Branch Fisheries and Environment Canada
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Can. Ins!. Food Sci. Technol. J. Vol. II, No.3. July 1978
It is of much interest to note that the Newfoundland Section is involved with four other groups (Consumers Association of Canada, Nftd. Dietetic Association, Nftd. Home Economists Association, and the Canadian Public Health Association) in two major projects, each of which are operated on Federal Grants. A sum of $4.150 has been received from the Dept. of Consumer'and Corporate Affairs to fund an ongoing project called a Food Nutrition Service. Most of the funds will be used to advertise the availability of this service and to enco~rage consumers to make
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use of it by phone or mail. The other project has been funded to the amount of $9,221 by the Dept. of the Secretary of State to enable three students to conduct a survey on the nutritional value of School Lunches in Eastern Newfoundland. The Dead-line Date for the October issue will have to be advanced somewhat. I shall be out of the Country for about three weeks at the end of August and the beginning of September. Any copy received after August 15 will have to await the January issue. All those Sections that have not yet sent in their list of Officers for 1978-79, will surely get them in during the summer. Please remember that we like to publish, as far as is possible, the programs for the coming season in the October issue. Best wishes for a good summer. W.J.E. Late Submission The Guelph Section has always been tasteful in choosing programmes for its local members. The May trip began with informative tours of both Martin Feed Mills and Top Breed Pet Food Plant in Elmira. Following this, they enthusiastically shuttled olf to Creek Bank Trout Farm. Upon arrival there, they were cordially welcomed by Don Martin who related the interesting historical beginnings of the fish farm. They then toured the fascinating installation and viewed some of the largest trout anyone in the group had ever seen. Following the informative tour, the first open-air business meeting of 1978 was held, where the new executive and directors for 1978/79 were named as follows: Past Chairman: Ron Usborne Chairman Bob Tiffin Chairman Elect Don Irvine Secretary Jim Gordon Treasurer Harold Sullivan Directors Second Year AI Myhr Don Snyder Jim Bailey First Year AI Grant Students D. McCarthy Graduate Student M. Ostrowski, Undergraduate Student. National Bob Tiffin Directors Ron Usborne The tasteful part of the outing then began. They were generously served a meal of freshly caught barbecued rainbow trout that will be long remembered as a perfect ending to a very fine day. The organizers, Bob Tiffin and Murray Snyder, are heartily congratulated. Montreal Section In this year's technical program the emphasis was on food additives with several monthly meetings being dedicated to this topic. Average attendance at these sessions was 65 mel)1bers-an encouraging increase over the past few years. The detailed program for 1977/78 was as follows: September 29, 1977 -Methods and rationale for testing the safety offood additives and pesticides. Dr. D. Grant, H.P.B., Ottawa. October 20, 1977-Saccharin: Government-Industry points of view. Dr. P. McKinley, H.P.B., Ottawa. November 15, 1977-The need for food additives-who is the real benefactor? This monthly meeting was designed to elicit a response from the participating members regarding their views on additives. Dr. Idziak introduced the topic with a short presentation on the rationale for the use of additives and this was followed by a prolonged and very active discussion and exchange of views by the members of the audience. This was the highlight of audience participation in a monthly technical session. January 26, 1978-Thermoprocessing methods to ensure freedom from spoilage and safety of canned foods. Mr. W. F. Robertson, Continental Can Company, Chicago, III. The meeting was preceded by a visit to the Continental Can Company facilities. The snowstorm prevented Mr. Robertson from attending. Messrs. M. Gauthier, Supervisor, Customer Technical Services, Montreal, J. C. Mihlisin, Supervisor, Laboratories. Montreal, and H. S. Murdy, Supervisor, Customer Technical Services, Vancouver, of Continental Can agreed at the last moment to form a panel to discuss canning. March 2, 1978-Food colors used in France. Dr. R. Simard, University of Laval, Quebec. The membership traveled to Quebec City and attended a tour of the Vachon Inc. facilities, followed by the technical session at the Universite Laval. April 4, 1978-The practical application of microcrystalline cellulose (MCC) in foods. Mr. W. R. Thomas, FMC Corporation, Penn. In addition, our section scholarship winners presented short papers on some aspect of their academic work. La Section de Montreal s'est dotee d'un nouvel outil de communication en octobre dernier. En elfet, Ie premier numero de I'APPERITIF-
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FOOD FOR THOUGHT est paru en octobre 1977. Cette publication d notre section est un bulletin de nouvelles concernant nos activites et n~ membres. Le second numero devrait paraffitre en mai prochain. Ce jour nal est sous la responsabilite de I'editeur de la section et tous les membr~ peuvent y fournir leur collaboration. A two-day workshop on "Sweeteners and Food Colors" was organ. ized by Pierre Brisebois and was held at the Institut de Technologie Agri. cole et Ahmentalre m St. Hyacmthe on October 19 and 20. Our National Chairman, Dr. V. W. Kadis, took this opportunity to visit our section and to inform us of 'National's' activities and to promote the Annual Meeting in Edmonton. The Annual Christmas Gala was held at the Mont Gabriel Lodge On November 26th. This very successful event was organized by Robert La. pointe and his committee (Pierre Brisebois, Germain Depres and Jean Courchesne). Despite an unexpected snowstorm, 150 people ventured into the Laurentians and thoroughly enjoyed themselves. In addition, OUr annual golf tournament was held at Lachute, and a wine and cheese party took place during this year's Workshop Seminar in St. Hyacinthe. La section de Montreal innovait cette annee en rendant visite Ii la section de Quebec. Le programme de cette rencontre s'echelonnait sur toute une journee et comprenait une visite a I'usine de Vachon Inc., une conference sur les colorants naturels presentee par Ie Dr Ronald E. Simard, professeur au Departement des Vivres de l'Universite Laval, suivie d'un cocktail et d'un sou per au pavilion des professeurs. Ce type d'acti. vite a ete tres apprecie par les quelques 60 membres presents et a resserre les liens d'amitie entre les deux sections. Cette rencontre s'est tenue Ie 2 mars dernier. A $500 Bursary was awarded to Christiane Chabot by the Montreal CIFST Section for her outstanding achievements as an undergraduate student in the School of Food Science, Macdonald Collge. Two other bursaries of $250 each were awarded to Louise Charbonneau and Sylvie Theriault of the Institut de Technologie Agricole et Alimentaire of St. Hyacinthe. Jean-Gilles Noel
THREE MEMBERS RECEIVE AWARDS Three CIFSTers have received significant awards recognizing their contribution to the field of food science and technology. Mr. Claude Lentz, long-time member of CIFST and member of the journal editorial board, has been selected as the recipient of the John Labatt Limited Award of the Chemical Institute of Canada. This award is presented for outstanding achievement in chemical or biochemical re-
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Mr. Claude Lentz, recipient of the John Labatt Award of the Chemical Institute of Canada. J. Inst. Can. Sci. Techno!. Aliment. Vol. II, No.3, Juillel 1978
Dr. Howard Swatland The Canadian Institute of Food Science and Technology Journal is pleased to announce the appointment of Dr. H. J. Swatland, Department of Animal and Poultry Science, University of Guelph, as Associate Editor (Scientific). He fills the position created by the resignation of Dr. J. I. Gray, Department of Food Science, University of Guelph. Dr. Gray is taking up a position at the Department of Food Science and Nutrition, Michigan State University. We thank him for his service to the Journal and wish him great success in his new venture. Dr. H.J. Swatland is an assistant professor in the Department of Animal and Poultry Science at the University of Guelph where he teaches undergraduate and graduate courses in meat science. After receiving a B.Sc. in Zoology from the University of London in 1967 he worked for one year at the British Meat Research Institute and then started graduate studies in the Department of Meat and Animal Science at the University of Wisconsin, Madison, under the supervision of Professor R. G. Cassens. After graduating with a M.S. in Meat and Animal Science in 1970 and a Ph.D. in Muscle Biologyin 1971, he became a postdoctoral research fellow df the Muscular Dystrophy Associations of America and later senior research fellow in the Department of Pathology at the British Government's Central VeteriRary Laboratory. He joined the faculty of the University of Guelph in 1974 where his present research responsibilities relate to the study of animal growth, abattoir technology and meat quality. To date, he has been senior or sole author of 37 publications in refereed scientific journals ranging in subject matter from abattoir technology to basic research in quantitative histochemistry. He has given invitational lectures on his research to meetings of the C.I.F.ST., the American Meat Science Association and the American College of Veterinary Pathologists. Dr. Swatland also serves on the editorial board of the Journal of Animal Science published by the American Society of Animal Science.
LETTER TO THE EDITOR How can our Institute, so proudly Canadian (witness the tempest-inthe-teapot situation three years ago when the 1FT "dared" to appoint a Can. tnst. Food Sci. Technol. J. Vol. t I, No.3, July 1978
regional communicator in Alberta), sponsor a tour to the 5th IUFoST Congress in Japan organized by a travel agent from Minnesota? Surely there must be travel agencies in Canada that would be capable and interested in organizing a tour for us' Why on earth should I send my deposit and other payments abroad in order to join a Canadian-sponsored tour? (The "CIFST tour" is in fact a regular 1FT tour-an ultimate in hypocrisy). Disregarding the administrative inconvenience of payments in foreign currency (U S $) and the loss of revenue to Canadian travel industry, the principle of the whole matter is much more objectionable than the above-mentioned 1FT "encroachment" onto the CIFST playground. At least that heresy with the public information affair lead-as expected by the heretic in question-to quick establishment of the joint IFT-CIFST program (whatever happened to it in Canada since). I wonder, though, who will benefit this time. This is my fourth letter to the editor since I joined the Institute 5 years ago. Of the previous 3 letters one was published in abbreviated version, one was criticized-although never published-in the 1976 pre-conference council report (the substance of the criticism was wrong as shown in the same council report from a different committee) and one simply disappeared. So much for your constant prodding for "voices from the membership". And while I am at it, I would like to know what happened to my criticism, voiced during the 1977 pre-conference council. of the current practice of having practically all book reviews appearing in the CIFST Journal written by a few people from Guelph. While I can understand the convenience of the present arrangement, I disagree with the practice which may (and does) convey an image of Guelph being the only university with a Food Science Department in Canada. Sincerely, P. Jelen, Assistant Professor, University of Alberta. In reply-Mrs. Elizabeth Larmond, Chairman of the CIFST Liaison Committee, informed me that following a poll of all sections only 7 members indicated any interest in going on a tour. Since both Canadian travel agents contacted indicated a minimum of 25 were necessary for a Canadian tour, it was decided at the mid-year Executive Meeting to join in the already established U.S. tour. It seems reasonable to allow CIFSTers to go with a U.S. tour rather than not have one available at all. Every letter sent to me identified as a "Letter to the Editor" has been published and I would like to have more, particularly those which enable misunderstandings to be easily rectified. My figures indicate that to date in 1978 the percentage of books sent off the Guelph campus has doubled over 1977 even though this leads to a greatly increased incidence of failure to return book reviews and tardy reviews. This causes irrate publishers and results in fewer books being sent to the Journal. As you can see from this issue, for example, the University should not be equated with the Department. For 1977-78 about 40% of the books received were sent outside the Department. The major criteria for selecting a reviewer have been and shall remain, competence in the field and assurance of obtaining a prompt review. Some of the books sent out for review seem to vanish without trace and, as in a recent case, sent to a colleague In a large firm, I would rather have them returned with the explanation that this was a job for academics, not for those in industry who are too busy for such matters. D.W.S.
NEWS FROM THE SECTIONS It is really amazing how little newsworthy material is developed among our more than 2000 members. If we cannot get anything for our own News Column, it is not surprising that we have difficulty in getting even a foot-note or a short sqib at the bottom of the last page of the daily press and still less, a spot on T.V. Are we as a group scared of publicity? Let us take an example: are not transfers, promotions, and job changes among members of t~e food industry of greater importance to the wellbeing of the ordinary citizen than the same movements in the sports world. The Toronto Section reported on the brief submitted by the Toronto Home Economists Association in response to the recently published
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"Food Strategy For Canada". The major objective of the brief was to develop meaningful communication between the food industry and the consuming public. If we cannot develop good communications among ourselves. how then can we expect much success in the larger sphere. Our column provides an opportunity for our members to gain some experience in public relations. Let us use it. The March Meeting of the Manitoba Section was in some respects one of the more important meetings of the season: it was well attended. sparked much discussion and resulted in a 12 in. double column write-up in the daily press (Winnipeg Tribune, March 20, 1978). It was about food additives. Gwen Leslie of the Health Protection Branch, reported on the Federal Government's continued efforts to evaluate food additives with respect to their necessity, as claimed by the processors, and their effects upon consumer health. Dr. Mina McDaniels, Professor, Dept. of Foods and Nutrition, U. of Manitoba, dealt with the misconseptions and myths surrounding the use of chemical additives, and Dr. Tam McEwen dwelt on the chemical nature of all foods, whether na tural or artificial. Under the control of moderator Scott Wilkinson, of Campbells Soups, the panel ably presented the hard facts about why additives are needed if the burgeoning world population is to survive. The write-up on this panel discussion was well handled by columnist Marjorie Gillis and was probably read by thousands of housewives in Manitoba. Unfortunately, such information does not appear with sufficient frequency to offset the publicity so easily picked up by the quacks and food faddists by their often startling claims. The 1977-78 Season closed with a well-attended Annual Business Meeting in April. The Membership Chairman, Jim Daun, was able to show a significant increase of over II % in membership. This was largely due to a big increase in the number of student members. Now, the effort should be made to see that the interest of these students is maintained and subsequently carried through into full membership, when the proper time arrives. Although more than replaced by new professional members, there was a loss of eight in this category. It would be interesting to know how many of these were picked up by other Sections and how many, if any, actually dropped from the general membership of the Institute. The new officers elected at this meeting to look after the Section during the 1978-79 Season are as follows: Scott Wilkinson Chairman Jim Daun Program Chairman Steve Davidge Membership Chairman David Adamek Treasurer Ernst Hoehn Secretary Cwen Leslie Education Chairman Public Relations Chairman Linda Malcolmson John Van de Wiel Social Chairman Janet Panford Local Directors Howard Soon Marion Vaisey Allan Earl Past Chairman President Bill Kadis was the guest of the evening. He gave the members some useful insight into the actions of the National Executive and brought them up to date on the plans for the Edmonton Conference. Our congratulations go to Dr. Mina McDaniels and Dr. Walter Bushuk. Mina McDaniels was one of two recipients of the Dr. & Mrs. Saunderson Award for Excellence in Teaching; and Walter Bushuk was the winner of the Alumni Jubilee Award. Dr. Bushuk is also to be congratulated on the achievement of his son, Darrell, who won the University of Manitoba Gold Medal for highest Academic Standing in the Arts Honour Course. At its February meeting, the members of the Toronto Section were given an insight to some of the methods used by market analyzers to determine marketing 3and advertising policies for new and improved products. Mr. Wayne Hartford, of D.W. Hartford Associates, outlined the Product Success/Failure Model. This is a computorized model based upon a number of major categories, and yields a Success/Failure Model Number. Based upon 300 evaluations, no product rated under 60 was successful and no product rated over 71 ever failed. Mr. Bill Saul, of F. H. Hayhurst Company, emphasized that the most important factor in selling foods is taste. More than any other factor, it is taste that brings a customer back for more. Thus, in all food advertisements, the potential customer must be made well aware of the fact that the product does taste good. Mr. Saul illustrated his talk with a film and slides, which gave him the ammunition to get his points across to his audience. In March, the Guelph Section joined the Toronto Section for a Technical Session on Flavours. It was held in the Constellation Hotel with more than 200 in attendance. Mr. Henry Heath, (a member of the Montreal Section) of Bush, Roake
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Allen Corp.. spoke on the chemical basis of natural flavours, and M Alistair Smith, of Firmenich, explained the procedures followed in ~ synthetic creation of flavours. Then Mr. Gabriel Sinke, of Givaudan, a ' also a member of the Montreal Section, and Dr. Daniel Ennis of the U . Guelph, discussed the Sensory Analysis Centre proposed for the Uni~ sity of Guelph. This would be a non-profit centre providing the la methods of sensory evaluation to industry. Its functions would inclUde I low cost sensory studies for foods in the early and intermediary stages product development, 2) specialized panels for specific purposes, and 31 the establishment of a centre of sensory expertise for industrial an~ academic research. Dr. Ira Katz of International Flavours and Fragrance( entertained the group after dinner With a collectIOn of interesting statistica (presumably on flavours and fragrances.) At the Annual Meeting of the Section, held in April, the followin i Officers were elected and installed to conduct the affairs of the Section~~ during the 1978-79 Season: Chairman Jim D'Hondt Thomas. Large & Singer Ltd., Chairman-Elect Mike Mason W. T. Lynch Foods Ltd., Secretary Bob Bell Monsanto Flavors/Essences Ltd., Stafford Foods Ltd., Treasurer Charles Macer Past Chairman Paul Van der WeI The Griffith Laboratories Ltd., Directors Fries and Fries Can. Ltd. Membership Lorne Broome SciTech Editors Peter Enke Kellogg Salada Can. Ltd. Dominion Stores Ltd. Jean Allen PFW Frutals Sales Co. Ltd. Alice Chapman Member Emeritus Ian Macinnes The May issue of Toronto's Sci-Tech carried an interesting article by Past President Bob Marshall on his recent visit to Grenada under the sponsorship of CUSO. There were three major assignments for his two months stint in Grenada. It is known as the "Spice Island" because of its thriving export business in mace and nutmeg. He worked with a small 10cal food processor to establish methods of processing indigenous fruits and to extend his line of products by using locally grown materials. The second project was with the Ministry of Agriculture in the development of dried foods that could be utilized readily in native homes for feeding weaning babies., To this end he worked with an Oxfam group and visited many villages in the interior, travelling by Land Rover, over some of the worst roads he had ever seen. They distrubted and explained the use of a high protein formula of milk powder and oatmeal. The third project involved a survey of local high protein products and presentation of possible formulations for the production of high protein, dry foods and a program for trial feedings. Our Past President is certainly putting his expertise in food processing to valuable use in helping the lesser developed countries. Sci-Tech also reported on a brief submitted by the Toronto Home Economics Association to the Deputy Minister of Agriculture in response to the recently published "Food Strategy For Canada". The brief was provoked by the obvious lack of communication between food processors and consumers. Those of our members who are unaware of this brief will be interested in the following summary copied from Sci-Tech. "In summary, the Toronto Home Economics Association: I. Believes that the 62 cents of the food dollar which goes to food manufacturers, wholesalers, distributers, and retailers (reference page 8 of A Food Strategy for Canada) is the most misunderstood portion of spending in the food chain, in the minds of the Canadian public. 2. Urges both Government and Industry recognize that this gap in communications exists. 3. Submits that the lack of understanding of the function of food processors and distributors creates public pressure for controls-a measure which neither government nor industry advOcates. 4. Suggests one mechanism to aid communication between industry and consumers is for food processors and distributors to take some responsibility for educating the public about their own functions in the food supply. 5. Recommends that government encourage food processors and distributors to set up lines of communication with consumers by offering tax credits to those who offer educational services to the public. We believe that a Canadian food policy which covers federal and provincial programs for agriculture, fisheries, processing, distribution, and retailing must support communications between those sectors and the Canadian consumer if the attain-
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J. Ins!. Can. Sci. Technol. Alimen!. Vol. II, No.3, JuiUel 1978
ment of social goals within the framework of less government intervention in the economy (reference page 16 A Food Strategy for Canada) is to be realized." Again we take pleasure in welcoming into the Toronto Section In particular and the Institute in general, the following new members: Jai Dev Bansal Professional Kuo-Hong Huang Professional ProfessIOnal patricia Hurley Bock H. Lee Professional Elizabeth A. Pi&gott Professional ProfessIOnal soteria symeomdes Associate Donald R. Boyd Kathryn Boncza Student Jimmy Yun-Cheung Leung Student
Chairman David Westcott Chairman-Elect Bryson Guptil Past Chairman Sut Lalla
The Alberta Section and especially Dr. Paul Jelen and his committee have had a very busy year in preparing for the 21st Annual Conference. Notwithstanding this preoccupation, they are holding well in mind the desirability of keeping the spark alive in Southern Alberta. To this end, a group travelled from Edmonton to Calgary to hold a meeting with the members situated in that area. The meeting took the form of a tour through the plant of Andres Wines, a film on Wine-making, and a tasting session of Andres' Wines. This latter, no doubt, promoted much talk upon the possible revival of the Southern Alberta Section. In this connection, it is of interest to note that Dr. George Nixon, of Nixon Associates of Calgary, who has been elected as a local director of the Alberta Section, is apparently going to direct his efforts in this direction. Our hopes a..nd good wishes go with him. The Annual Business Meeting of the Section was held on March 22. The meeting was preceded by a tour of Wings Foods Ltd., a packaging company that specializes in the production of small packages of items such as relish, soya-sauce, tomato catsup, sugar, salt etc. for various fast food chains. James Tuck, of Curwood Packaging Ltd. was the guest speaker at the luncheon that followed the tour. The business meeting saw the presentation of a C.I.F.S.T. Scolastic Achievement Award to Glen Kilback of the Food Science Dept. University of Alberta. Betty Poole reported on the Regional Science Fairs, an activity in which the Section has shown continuing interest. Engraved plaques were to be presented to the winner of the food category at each of the Regional Science Fairs to be held in Edmonton, Lethbridge, Medicine Hat, and hopefully Fort McMurray. Two members of the Section were to assist in the judging for these Awards. The new Officers to govern the Section for the ensuing twelve months are as follows: Chairman Lawrence McKnight Past Chairman Keith Holder Chairman-Elect Charlotte Hughes Secretary (Year I) Burns Meats Ltd. Treasurer (Year 3) Alberta Research Council Directors (Year 2) Catelli Foods, Lethbridge (Year 2) Frank Brinklund (Year 2) Donald Paradis (Year I) Larry Groner (Year I) George Nixon Newsletter Editor University of Alberta Student Representatives
Business meeting, in March an open forum on "Problems in the Food Processing Industry". For this purpose they had called on a number of experts in various branches of Food Science and Technology to be available for comments and they had invited members to bring problems to the meeting. It turned out to be a successful venture. Among the topics discussed were: pollution, mixing, grinding, gums, freezer-burn, and education in food science and technology. The business meeting itself brought forth the following list of Officers for 1978-79:
Alberta Agriculture Agriculture Canada Alberta Agriculture Nadia Bilawchuk Edward Phillipchuk Dennis Balaza Northern Alberta Dairy Pool University of Alberta . Con. & Corp. Affairs, Canada Nixon Associates. Calgary Dr. Paul Jelen
Secretary-Treasurer Mary McCabe Directors David Morrison Val Pillay Bob Bontaine
The meeting was hosted by The Moosehead Breweries in St. John, N. B. Another excellent meeting was planned for May 25. This meeting was to start with a tour of Sussex Cheese and Butter followed by a visit to the Diary Farm of Mr. Bill Sherwood, who. as Chairman of the N.B. Milk Marketing Board, later explained the operation of the Board. Then, right on Mr. Sherwoods farm, fresh lobsters were to be boiled. What a treat-fresh boiled lobster and hot buttered rolls! The Saskatchewan Section concluded its 1977-78 Season with its Annual Meeting and Wine and Cheese Party. Dr. Warren Steck, President of the Saskatoon Environmental Society, gave an interesting talk on the plans for the management of the banks of the South Saskatchewan River in the Saskatoon area. The following executive was installed in Office for the 1978-79 Season: Chairperson Vice-Chairman Secretary-Treasurer Directors National Director Student representative
Chairman Chairman-Elect Secretary Treasurer Directors
Past Chairman An excellent meeting was arranged for the Western Ontario Section March. They had a tour of the Quality Control Spice Co. in Detroit, Mich. The Plant Manager, Mr. W. McMillan, showed and explained all the processes from the reception of the raw materials to the packaging of the finished products. The company then entertained them at dinner, which was followed by an interesting and informative discussion period. In April, the Section visited the can manufacturing plant of H. J. Heinz Co. in Chatham. After the tour, Messrs. J. B. Smith and P. Clarke discussed the complexities of can manufacture for the food industry. The New Brunswick Section held, in connection with their Annual
Dr. S. E. Fleming Mr. W. Wolfe Dr. R. Reichert Dr. J. Groot-Wassink Dr. F. VandeVoort Mr. J. Laturnas Mr. A. K. Sumner To be elected
The Newfoundland Section reports that it has had a very successful season. In February, they visited the Carling O'Keefe Breweries in St. John's. After a good plant tour, Mr. Ron Piesanen, the General Manager of the plant, gave an excellent talk on brewing and showed an enjoyable film covering the whole operation. At the March meeting Dr. G. Riedel. Chief of the National Microbiology Monitoring Laboratory, Halifax, dealt with the work of his department in the monitoring of foods by the Health Protection Branch. The season concluded with the Annual Meeting in May. The new Chairman, Mr. Tom Burke, gave a most interesting talk entitled "How Much Meat is in Prepared Meat Products". The meeting concluded with refreshments and samples of various prepared meat products. During the meeting, the following Officers were elected to manage the Section during the ensuing 12 months:
One from U. of A. and one from NAIT to be nominated in the Fall of 1978.
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Connor Bros. Ltd. N.B. Dept. of Fisheries N.B. Res. & Productivity Council N.B. Dept. Agriculture Griffith Laboratories Ltd. McCain Foods Ltd. Crosby Molasses
Mr. Tom Burke Dr. Norman Haard Mr. Lloyd Kane Mr. Winston King Mr. Tom Kennedy Mr. Gerry Churchill Mr. Ern Parsons Mr. Dennis Williams Mr. Fred Allen
Fisheries Products Ltd. Memorial University of Nftd. Health Protection Branch Nftd. College of Fisheries Brookfield Ice Cream Ltd. Nftd. College of Fisheries Consumers & Corporate Affairs Health Protection Branch Fisheries and Environment Canada
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Can. Ins!. Food Sci. Technol. J. Vol. II, No.3. July 1978
It is of much interest to note that the Newfoundland Section is involved with four other groups (Consumers Association of Canada, Nftd. Dietetic Association, Nftd. Home Economists Association, and the Canadian Public Health Association) in two major projects, each of which are operated on Federal Grants. A sum of $4.150 has been received from the Dept. of Consumer'and Corporate Affairs to fund an ongoing project called a Food Nutrition Service. Most of the funds will be used to advertise the availability of this service and to enco~rage consumers to make
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use of it by phone or mail. The other project has been funded to the amount of $9,221 by the Dept. of the Secretary of State to enable three students to conduct a survey on the nutritional value of School Lunches in Eastern Newfoundland. The Dead-line Date for the October issue will have to be advanced somewhat. I shall be out of the Country for about three weeks at the end of August and the beginning of September. Any copy received after August 15 will have to await the January issue. All those Sections that have not yet sent in their list of Officers for 1978-79, will surely get them in during the summer. Please remember that we like to publish, as far as is possible, the programs for the coming season in the October issue. Best wishes for a good summer. W.J.E. Late Submission The Guelph Section has always been tasteful in choosing programmes for its local members. The May trip began with informative tours of both Martin Feed Mills and Top Breed Pet Food Plant in Elmira. Following this, they enthusiastically shuttled olf to Creek Bank Trout Farm. Upon arrival there, they were cordially welcomed by Don Martin who related the interesting historical beginnings of the fish farm. They then toured the fascinating installation and viewed some of the largest trout anyone in the group had ever seen. Following the informative tour, the first open-air business meeting of 1978 was held, where the new executive and directors for 1978/79 were named as follows: Past Chairman: Ron Usborne Chairman Bob Tiffin Chairman Elect Don Irvine Secretary Jim Gordon Treasurer Harold Sullivan Directors Second Year AI Myhr Don Snyder Jim Bailey First Year AI Grant Students D. McCarthy Graduate Student M. Ostrowski, Undergraduate Student. National Bob Tiffin Directors Ron Usborne The tasteful part of the outing then began. They were generously served a meal of freshly caught barbecued rainbow trout that will be long remembered as a perfect ending to a very fine day. The organizers, Bob Tiffin and Murray Snyder, are heartily congratulated. Montreal Section In this year's technical program the emphasis was on food additives with several monthly meetings being dedicated to this topic. Average attendance at these sessions was 65 mel)1bers-an encouraging increase over the past few years. The detailed program for 1977/78 was as follows: September 29, 1977 -Methods and rationale for testing the safety offood additives and pesticides. Dr. D. Grant, H.P.B., Ottawa. October 20, 1977-Saccharin: Government-Industry points of view. Dr. P. McKinley, H.P.B., Ottawa. November 15, 1977-The need for food additives-who is the real benefactor? This monthly meeting was designed to elicit a response from the participating members regarding their views on additives. Dr. Idziak introduced the topic with a short presentation on the rationale for the use of additives and this was followed by a prolonged and very active discussion and exchange of views by the members of the audience. This was the highlight of audience participation in a monthly technical session. January 26, 1978-Thermoprocessing methods to ensure freedom from spoilage and safety of canned foods. Mr. W. F. Robertson, Continental Can Company, Chicago, III. The meeting was preceded by a visit to the Continental Can Company facilities. The snowstorm prevented Mr. Robertson from attending. Messrs. M. Gauthier, Supervisor, Customer Technical Services, Montreal, J. C. Mihlisin, Supervisor, Laboratories. Montreal, and H. S. Murdy, Supervisor, Customer Technical Services, Vancouver, of Continental Can agreed at the last moment to form a panel to discuss canning. March 2, 1978-Food colors used in France. Dr. R. Simard, University of Laval, Quebec. The membership traveled to Quebec City and attended a tour of the Vachon Inc. facilities, followed by the technical session at the Universite Laval. April 4, 1978-The practical application of microcrystalline cellulose (MCC) in foods. Mr. W. R. Thomas, FMC Corporation, Penn. In addition, our section scholarship winners presented short papers on some aspect of their academic work. La Section de Montreal s'est dotee d'un nouvel outil de communication en octobre dernier. En elfet, Ie premier numero de I'APPERITIF-
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FOOD FOR THOUGHT est paru en octobre 1977. Cette publication d notre section est un bulletin de nouvelles concernant nos activites et n~ membres. Le second numero devrait paraffitre en mai prochain. Ce jour nal est sous la responsabilite de I'editeur de la section et tous les membr~ peuvent y fournir leur collaboration. A two-day workshop on "Sweeteners and Food Colors" was organ. ized by Pierre Brisebois and was held at the Institut de Technologie Agri. cole et Ahmentalre m St. Hyacmthe on October 19 and 20. Our National Chairman, Dr. V. W. Kadis, took this opportunity to visit our section and to inform us of 'National's' activities and to promote the Annual Meeting in Edmonton. The Annual Christmas Gala was held at the Mont Gabriel Lodge On November 26th. This very successful event was organized by Robert La. pointe and his committee (Pierre Brisebois, Germain Depres and Jean Courchesne). Despite an unexpected snowstorm, 150 people ventured into the Laurentians and thoroughly enjoyed themselves. In addition, OUr annual golf tournament was held at Lachute, and a wine and cheese party took place during this year's Workshop Seminar in St. Hyacinthe. La section de Montreal innovait cette annee en rendant visite Ii la section de Quebec. Le programme de cette rencontre s'echelonnait sur toute une journee et comprenait une visite a I'usine de Vachon Inc., une conference sur les colorants naturels presentee par Ie Dr Ronald E. Simard, professeur au Departement des Vivres de l'Universite Laval, suivie d'un cocktail et d'un sou per au pavilion des professeurs. Ce type d'acti. vite a ete tres apprecie par les quelques 60 membres presents et a resserre les liens d'amitie entre les deux sections. Cette rencontre s'est tenue Ie 2 mars dernier. A $500 Bursary was awarded to Christiane Chabot by the Montreal CIFST Section for her outstanding achievements as an undergraduate student in the School of Food Science, Macdonald Collge. Two other bursaries of $250 each were awarded to Louise Charbonneau and Sylvie Theriault of the Institut de Technologie Agricole et Alimentaire of St. Hyacinthe. Jean-Gilles Noel
THREE MEMBERS RECEIVE AWARDS Three CIFSTers have received significant awards recognizing their contribution to the field of food science and technology. Mr. Claude Lentz, long-time member of CIFST and member of the journal editorial board, has been selected as the recipient of the John Labatt Limited Award of the Chemical Institute of Canada. This award is presented for outstanding achievement in chemical or biochemical re-
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Mr. Claude Lentz, recipient of the John Labatt Award of the Chemical Institute of Canada. J. Inst. Can. Sci. Techno!. Aliment. Vol. II, No.3, Juillel 1978