- Email: [email protected]
New Associate Applied Technology Editor
Edouard Brochu
William Powrie
ship, and with the foresight and enthusiasm with which he has directed its teaching and research efforts, the department has become worldrecognized, its graduates holding important and influential positions in industry, government and academia. Concurrently, he has maintained a productive research program, publishing over 75 scientific papers, authoring and co-authoring 20 books or book chapters, contributing numerous reports and presentations, and serving on various committees and commissions. In recognition of his service to the Food Science field, he has previously been awarded the William J. Eva Award of CIFST, for research excellence, the Barry Walsh Memorial Award of the British Columbia Food Technologists and been named a Fellow of 1FT. Bill Powrie was born in Toronto, graduated from the University of Toronto, and received both the B.A. and M.A. degrees from that institution. His Ph.D. was received from the University of Massachusetts in 1955 in Food Science, Chemistry and Chemical Engineering. After a brief stint with Agriculture Canada, he moved to Michigan State University and from there, to the University of Wisconsin. In 1969, he joined the University of British Columbia as Professor and Department Head, and began his "Canadian Career" for which he has become so widely, and respectfully, recognized. Can. Insl. Food Sei. Techllol. J. Vol. 22, No. 5, 1989
A pioneering dairy specialist, a founding member of l'lnstitut Rosell de Bacteriologie Laitiere Inc., and well known within Quebec, Professor Brochu started the Dairy Technology Section at Oka Agricultural Institute. Many students graduated from this dairy option to occupy leading positions contributing to the Quebec dairy industry. His research has related primarily to bovine mastitis, lactic bacteria, fermented milks and vitamins. Born on a farm at St-Isidore, Quebec, M. Brochu took his B.S.A. at Oka Agricultural Institute and his M.Sc. in biochemistry and bacteriology from the University of Montreal. From 1934 to 1962, M. Brochu served as Professor at l'lnstitut Agricole d'Oka, then he transferred to l'lnstitut de Technologie Agricole de St-Hyacinthe, where he served as Professor and Department Head for seven years. An Emeritus member of CIFST, and a member of l'Ordre aes Agronomes, he has received many honors, including l'Ordre de Merite Agronomique and is the "eminence" of the "Merite Edouard Brochu", given each year by l'lnstitut de Technologie Agricole et Alimentaire de St-Hyacinthe to the leading graduate. In addition, he has managed to publish over 40 scientific and technical papers during this most productive career.
JOURNAL NEWS
Dr. Inteaz Alii has been appointed as Associate Editor for the Applied Technology section of the CIFST Journal. He has been serving as Institute Affairs/Book Review Editor since 1986, and will continue to serve in this capacity. Inteaz is an Associate Professor teaching Food Analysis and Quality Assurance courses at the Food Science and Agricultural Chemistry Department of McGill University. He is also the Newsletter Editor and an Executive Committee Member of the Montreal Section of the American Society for Quality Control, a member of the Ordre de chimistes du Quebec, the Institute of Food Technologists, and the American Society for Control. At present, he is serving as an Associate Referee for a collaborative study for the Association of Official Analytical Chemists and as a member of the National Conference Committee for the 1991 CIFST National Conference as the Registration Chair.
NEWS FROM OTHER ASSOCIATIONS
Edouard Brochu
An expert panel on food safety and nutrition has ranked the aseptic process - those "juice boxes" that parents find so convenient and kids find tasty - as the most significant food science innovation of the last 50 years, Safe canning of vegetables and the development of the microwave oven finished second and third, respectively, on the panel's list ofthe Top 10 food science innovations since 1939. The entire list includes: aseptic processing; modern safe canning; microwave ovens; frozen concentrated citrus juices; controlled-atmosphere packaging which extends freshness of fruits and vegetables; freeze drying; frozen meals; improved understanding of water activity in foods; nutrient fortification; and ultra-high temperature
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William Powrie
ship, and with the foresight and enthusiasm with which he has directed its teaching and research efforts, the department has become worldrecognized, its graduates holding important and influential positions in industry, government and academia. Concurrently, he has maintained a productive research program, publishing over 75 scientific papers, authoring and co-authoring 20 books or book chapters, contributing numerous reports and presentations, and serving on various committees and commissions. In recognition of his service to the Food Science field, he has previously been awarded the William J. Eva Award of CIFST, for research excellence, the Barry Walsh Memorial Award of the British Columbia Food Technologists and been named a Fellow of 1FT. Bill Powrie was born in Toronto, graduated from the University of Toronto, and received both the B.A. and M.A. degrees from that institution. His Ph.D. was received from the University of Massachusetts in 1955 in Food Science, Chemistry and Chemical Engineering. After a brief stint with Agriculture Canada, he moved to Michigan State University and from there, to the University of Wisconsin. In 1969, he joined the University of British Columbia as Professor and Department Head, and began his "Canadian Career" for which he has become so widely, and respectfully, recognized. Can. Insl. Food Sei. Techllol. J. Vol. 22, No. 5, 1989
A pioneering dairy specialist, a founding member of l'lnstitut Rosell de Bacteriologie Laitiere Inc., and well known within Quebec, Professor Brochu started the Dairy Technology Section at Oka Agricultural Institute. Many students graduated from this dairy option to occupy leading positions contributing to the Quebec dairy industry. His research has related primarily to bovine mastitis, lactic bacteria, fermented milks and vitamins. Born on a farm at St-Isidore, Quebec, M. Brochu took his B.S.A. at Oka Agricultural Institute and his M.Sc. in biochemistry and bacteriology from the University of Montreal. From 1934 to 1962, M. Brochu served as Professor at l'lnstitut Agricole d'Oka, then he transferred to l'lnstitut de Technologie Agricole de St-Hyacinthe, where he served as Professor and Department Head for seven years. An Emeritus member of CIFST, and a member of l'Ordre aes Agronomes, he has received many honors, including l'Ordre de Merite Agronomique and is the "eminence" of the "Merite Edouard Brochu", given each year by l'lnstitut de Technologie Agricole et Alimentaire de St-Hyacinthe to the leading graduate. In addition, he has managed to publish over 40 scientific and technical papers during this most productive career.
JOURNAL NEWS
Dr. Inteaz Alii has been appointed as Associate Editor for the Applied Technology section of the CIFST Journal. He has been serving as Institute Affairs/Book Review Editor since 1986, and will continue to serve in this capacity. Inteaz is an Associate Professor teaching Food Analysis and Quality Assurance courses at the Food Science and Agricultural Chemistry Department of McGill University. He is also the Newsletter Editor and an Executive Committee Member of the Montreal Section of the American Society for Quality Control, a member of the Ordre de chimistes du Quebec, the Institute of Food Technologists, and the American Society for Control. At present, he is serving as an Associate Referee for a collaborative study for the Association of Official Analytical Chemists and as a member of the National Conference Committee for the 1991 CIFST National Conference as the Registration Chair.
NEWS FROM OTHER ASSOCIATIONS
Edouard Brochu
An expert panel on food safety and nutrition has ranked the aseptic process - those "juice boxes" that parents find so convenient and kids find tasty - as the most significant food science innovation of the last 50 years, Safe canning of vegetables and the development of the microwave oven finished second and third, respectively, on the panel's list ofthe Top 10 food science innovations since 1939. The entire list includes: aseptic processing; modern safe canning; microwave ovens; frozen concentrated citrus juices; controlled-atmosphere packaging which extends freshness of fruits and vegetables; freeze drying; frozen meals; improved understanding of water activity in foods; nutrient fortification; and ultra-high temperature
lA / 423