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1988 Award Winners
1988 Award Winners The 1988 CIFST Awards were presented at the CIFST Awards Breakfast on May 30, 1988 in Winnipeg, Manitoba.
William J. Eva Award
Flavoured Milkshakes which are UHT processed and asceptically packaged. Farmer's are the only producers of a long life milkshake in North America. This process, which employs ultra high pasteurization temperatures to eliminate all the bacteria while retaining nutritional values, allows a shelf-life of nine months. The product is available in a 200 mL Tetrapak carton and generates a stable foam when shaken after chilling. This new technology has a significant impact on the milk industry in Canada since milk can now compete in the shelf-stable beverage market. A whole new category of value added dairy products has been created in the retail stores and in the consumption habits of consumers.
Institute Award This award serves to honour a professional member of CIFST for an outstanding contribution to the Institute.
Gordon Royal Maybee Award This is an achievement award in recognition of an outstanding applied development by a Canadian food company or institution in the fields of food production, processing, transportation storage or quality control. This year's award is presented to Farmer's Co-Operative Dairy Limited of Halifax, N.S., for Farmer's
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Graduate Student Award This award recognizes the graduate student who presents the best paper at the Annual CIFST/ICSTA Conference. The presentation is to be based on research work that the student has performed for a graduate degree and must be written by the student under the direction of their supervisor.
Aurea Gormier
This award is to honour a person who has contributed to Canadian Food Science and Technology through outstanding research and service. This year's award is presented to Dr. Aurea Cormier of the University of Moncton. Or. Cormier has been very active in the New Brunswick section of CIFST for over 20 years and has contributed more than 30 research papers in food and nutrition. She was instrumental in establishing the Food Research Centre at the University of Moncton in 1984 and has since been a driving force in advancing the Centre's research work and solidifying its structure. Dr. Cormier and her team of scientists provide excellent scientific leadership, especially for the small, less technically capable members of the New Brunswick processing industry.
eight years with four years as National Secretary and four years in the Vice President through Past President positions. Dr. Timbers has also sought to promote CIFST with government, nongovernment and other. professional organizations. He has an impressive scientific career. Internationally recognized for his contribution to food engineering, he has over 40 scientific publications and over 70 other technical publications and 8 patents to his credit. Of particular note are the cryogenically frozen egg melange which was awarded the 1972 "Prix Innovation Technique" at the Industries Alimentaires et Agricoles - Salon International de I' Alimentation and the development of the ABCO Blancher for which the 1981 Pitnum Honours Award in Food Processing, the 1984 1FT Industrial Achievement Award and the 1984 CIFST Gordon Royal Maybee Award were given.
Gordon Timbers
The 1988 award is presented to Dr. Gordon E. Timbers. Engineering and Statistical Research Centre, Agriculture Canada, Ottawa. Or. Timbers has been very active in CIFST/ICSTA since 1964, both in the Ottawa section and at the National level. He has served as Journal Circulation Manager and Chairman of the Publishing Committee. Returning the Institute to its own publishing of the Journal was done under his guidance. Extensive involvement as Chairman of several National Committees and as a member of others, has allowed him to have extensive input into the operation of the Institute. He has also served on the National Executive over a span of
Anne McGanne/
Anne McCannel of the University of British Columbia is this year's recipient. Her paper was entitled "Isolation of Immunoglobulins from Egg Yolk Using Metal Chelate Interaction Chromatography". The abstract of her paper is presented below: Immunoglobulin was isolated from egg yolk of immunized hens using metal chelate J. [nsl. Can. Sei. Teehnol. Aliment. VoL 21. No. 4, 1988
interaction chromatography (MCIC) Lipoproteins were precipitated with sodium alginate and the supernatant applied to a copper loaded MCIC column. While application of sample sizes of 50mL to a 10mL column resulted in binding of 1g, larger sample applications caused competitive binding of other proteins, resulting in an un bound fraction of increased 1g purity. Passing the unbound fraction through a second MCIC column caused immunoglobulins to bind, and a fraction of high purity was obtained.
Undergraduate Student Award The Undergraduate Student award is given to an undergraduate student who submits the winning paper. The paper is to be based on research work that has been done by the student.
Givaudan Centennial Award The Givaudan Centennial Award is presented to a graduating undergraduate student member of CIFST in recognition of high academic standing and excellence in a food related program, Each Food Related Department is invited to select one candidate from the graduating class who will be requested to pass a written exam. The student with the highest standing is given the award. First prize in this competition goes to Lareen Dawson of the University of Manitoba.
gathering. On the same day and after the election, Dr. D. Murray gave a very informative and interesting address on "Challenges in Food Science".
Okanagan/Kootenay The Okanagan/Kootenay Section held its annual general meeting April 7. The meeting included a gourmet dinner, executive elections and a presentation by Margaret Cliff on Descriptive Analysis of Sensory Attributes. The technique used for defining the Carneros wine appellation in California was demonstrated for those who attended.
CIFST UPDATE Youth Science Award'
Lareen Dawson
Caroline Moziar
SECTION NEWS This year's award is presented to Caroline Moziar of the University of Guelph for the paper on "The Effect of Tempering on the Physical Properties of Shortening". An abstract of her paper follows: A study was conducted to determine physical changes in shortening due to tempering. Shortening was tempered at 23°C, 26.5°C, 30°C, and 10°C for 2 days and 9 days and then stored at 23°C. Solid fat content was measured using pulse NMR. Polarized light microscopy was used to monitor crystal growth. The polymorphic transitions were followed by X-ray diffraction and quantified using Soft Laser Scanning Densitometry. The change in melting behaviour was evaluated by Differential Scanning Calorimetry. Results indicate that transitions of (3' to (3-polymorphic forms can be delayed as a result of tempering. Firmness and hardness were evaluated using instron and cone penetrometer, respectively. Temporing appears to influence the degree to which firmness or hardness increases. Can. Inst. Food Sci. Technol. J. Vol. 21, No. 4, 1988
Newfoundlan~and
Labrador
At the Canada-Wide Science Fair this year the Canadian Institute of Food Science and Technology awarded Natalka Roshak with $100 for the best project related to food technology. This Calgary native did her project on "Electric Rum: the effects of electricity on the metabolic rate of Saceharomyces cerevisiae" . Natalka's project was a study to find out whether she could increase the metabolic rate of yeast to speed up fermentation. She used different voltage levels (OmV to 500mV) and measured the amount of carbon dioxide given off by a yeast/mollasses mixture. She found that there was a direct correlation between voltage and CO 2 ,
On April 28, 1988 Election of Officers was held and nominations were called. These nominations were moved and seconded with offices to be held in 1988-89 by: Chairperson: Dr. F. Shahidi Vice-Chairperson: Dr. R. Botta Secretary: Mrs. R. Bursey Treasurer: Dr. T. Patel Membership: Mr. R. Beams Communicator: Dr. A. Martin Student Representatives: Mr. R. Pegg Mr. G. Harnum Directors: Ms. S. Cave Dr. A. Martin Ms. M. Newman Dr. Voight Mr. R. Whitaker The Chairman, Dr. F. Shahidi began his term in office with an address to the
Natalka Roshak receives CIFST award from Ron Pratt.
lA / 331
William J. Eva Award
Flavoured Milkshakes which are UHT processed and asceptically packaged. Farmer's are the only producers of a long life milkshake in North America. This process, which employs ultra high pasteurization temperatures to eliminate all the bacteria while retaining nutritional values, allows a shelf-life of nine months. The product is available in a 200 mL Tetrapak carton and generates a stable foam when shaken after chilling. This new technology has a significant impact on the milk industry in Canada since milk can now compete in the shelf-stable beverage market. A whole new category of value added dairy products has been created in the retail stores and in the consumption habits of consumers.
Institute Award This award serves to honour a professional member of CIFST for an outstanding contribution to the Institute.
Gordon Royal Maybee Award This is an achievement award in recognition of an outstanding applied development by a Canadian food company or institution in the fields of food production, processing, transportation storage or quality control. This year's award is presented to Farmer's Co-Operative Dairy Limited of Halifax, N.S., for Farmer's
330/ lA
Graduate Student Award This award recognizes the graduate student who presents the best paper at the Annual CIFST/ICSTA Conference. The presentation is to be based on research work that the student has performed for a graduate degree and must be written by the student under the direction of their supervisor.
Aurea Gormier
This award is to honour a person who has contributed to Canadian Food Science and Technology through outstanding research and service. This year's award is presented to Dr. Aurea Cormier of the University of Moncton. Or. Cormier has been very active in the New Brunswick section of CIFST for over 20 years and has contributed more than 30 research papers in food and nutrition. She was instrumental in establishing the Food Research Centre at the University of Moncton in 1984 and has since been a driving force in advancing the Centre's research work and solidifying its structure. Dr. Cormier and her team of scientists provide excellent scientific leadership, especially for the small, less technically capable members of the New Brunswick processing industry.
eight years with four years as National Secretary and four years in the Vice President through Past President positions. Dr. Timbers has also sought to promote CIFST with government, nongovernment and other. professional organizations. He has an impressive scientific career. Internationally recognized for his contribution to food engineering, he has over 40 scientific publications and over 70 other technical publications and 8 patents to his credit. Of particular note are the cryogenically frozen egg melange which was awarded the 1972 "Prix Innovation Technique" at the Industries Alimentaires et Agricoles - Salon International de I' Alimentation and the development of the ABCO Blancher for which the 1981 Pitnum Honours Award in Food Processing, the 1984 1FT Industrial Achievement Award and the 1984 CIFST Gordon Royal Maybee Award were given.
Gordon Timbers
The 1988 award is presented to Dr. Gordon E. Timbers. Engineering and Statistical Research Centre, Agriculture Canada, Ottawa. Or. Timbers has been very active in CIFST/ICSTA since 1964, both in the Ottawa section and at the National level. He has served as Journal Circulation Manager and Chairman of the Publishing Committee. Returning the Institute to its own publishing of the Journal was done under his guidance. Extensive involvement as Chairman of several National Committees and as a member of others, has allowed him to have extensive input into the operation of the Institute. He has also served on the National Executive over a span of
Anne McGanne/
Anne McCannel of the University of British Columbia is this year's recipient. Her paper was entitled "Isolation of Immunoglobulins from Egg Yolk Using Metal Chelate Interaction Chromatography". The abstract of her paper is presented below: Immunoglobulin was isolated from egg yolk of immunized hens using metal chelate J. [nsl. Can. Sei. Teehnol. Aliment. VoL 21. No. 4, 1988
interaction chromatography (MCIC) Lipoproteins were precipitated with sodium alginate and the supernatant applied to a copper loaded MCIC column. While application of sample sizes of 50mL to a 10mL column resulted in binding of 1g, larger sample applications caused competitive binding of other proteins, resulting in an un bound fraction of increased 1g purity. Passing the unbound fraction through a second MCIC column caused immunoglobulins to bind, and a fraction of high purity was obtained.
Undergraduate Student Award The Undergraduate Student award is given to an undergraduate student who submits the winning paper. The paper is to be based on research work that has been done by the student.
Givaudan Centennial Award The Givaudan Centennial Award is presented to a graduating undergraduate student member of CIFST in recognition of high academic standing and excellence in a food related program, Each Food Related Department is invited to select one candidate from the graduating class who will be requested to pass a written exam. The student with the highest standing is given the award. First prize in this competition goes to Lareen Dawson of the University of Manitoba.
gathering. On the same day and after the election, Dr. D. Murray gave a very informative and interesting address on "Challenges in Food Science".
Okanagan/Kootenay The Okanagan/Kootenay Section held its annual general meeting April 7. The meeting included a gourmet dinner, executive elections and a presentation by Margaret Cliff on Descriptive Analysis of Sensory Attributes. The technique used for defining the Carneros wine appellation in California was demonstrated for those who attended.
CIFST UPDATE Youth Science Award'
Lareen Dawson
Caroline Moziar
SECTION NEWS This year's award is presented to Caroline Moziar of the University of Guelph for the paper on "The Effect of Tempering on the Physical Properties of Shortening". An abstract of her paper follows: A study was conducted to determine physical changes in shortening due to tempering. Shortening was tempered at 23°C, 26.5°C, 30°C, and 10°C for 2 days and 9 days and then stored at 23°C. Solid fat content was measured using pulse NMR. Polarized light microscopy was used to monitor crystal growth. The polymorphic transitions were followed by X-ray diffraction and quantified using Soft Laser Scanning Densitometry. The change in melting behaviour was evaluated by Differential Scanning Calorimetry. Results indicate that transitions of (3' to (3-polymorphic forms can be delayed as a result of tempering. Firmness and hardness were evaluated using instron and cone penetrometer, respectively. Temporing appears to influence the degree to which firmness or hardness increases. Can. Inst. Food Sci. Technol. J. Vol. 21, No. 4, 1988
Newfoundlan~and
Labrador
At the Canada-Wide Science Fair this year the Canadian Institute of Food Science and Technology awarded Natalka Roshak with $100 for the best project related to food technology. This Calgary native did her project on "Electric Rum: the effects of electricity on the metabolic rate of Saceharomyces cerevisiae" . Natalka's project was a study to find out whether she could increase the metabolic rate of yeast to speed up fermentation. She used different voltage levels (OmV to 500mV) and measured the amount of carbon dioxide given off by a yeast/mollasses mixture. She found that there was a direct correlation between voltage and CO 2 ,
On April 28, 1988 Election of Officers was held and nominations were called. These nominations were moved and seconded with offices to be held in 1988-89 by: Chairperson: Dr. F. Shahidi Vice-Chairperson: Dr. R. Botta Secretary: Mrs. R. Bursey Treasurer: Dr. T. Patel Membership: Mr. R. Beams Communicator: Dr. A. Martin Student Representatives: Mr. R. Pegg Mr. G. Harnum Directors: Ms. S. Cave Dr. A. Martin Ms. M. Newman Dr. Voight Mr. R. Whitaker The Chairman, Dr. F. Shahidi began his term in office with an address to the
Natalka Roshak receives CIFST award from Ron Pratt.
lA / 331