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News From The Sections
Institute Affairs -
Affaires de I'lnstitut
New Associate Editor Named to Journal Staff cial introduction of retort pouch foods in Western Canada in 1974. He is co-author of more than twenty scientific publications in journals and books. Dr. Tung is an active member of the Canadian Institute of Food Science and Technology, serving as membership chairman for the B.C. Section; and as a member of the Institute of Food Technologists, serves as councillor representing the B.C. Section of LF.T. and chairman of the nominating committee, Food Packaging Division. He also holds memberships in the Institute of Food Science and Technology (U.K.), the Society of Rheology, the Packaging Institute (U.S.A.) and other technical associations. He is a Professional Agriculturalist (P.Ag.) and has served as a member of the legislative committee of the British Columbia Institute of Agrologists.
News From The Sections
Dr. Marvin Tung The Canadian Institute of Food Science and Technology Journal is pleased to announce the appointment of Dr. Marvin A. Tung, Department of Food Science, University Of British Columbia, as Associate Editor (Institute Affairs). He steps into this position previously held by Dr. Michael E. Stiles, School of Household Economics, University of Alberta. Marvin Tung was born in Canwood, Saskatchewan and attended elementary and secondary schools in Vernon, B.C. He received a B.S.A. m Agricultural Mechanics at the University of B.C. in 1960 and a teachmg certificate the following year. After four years of high school teaching, he returned to graduate studies at U.B.C. for an M.S.A. in Agricultural Mechanics in 1967 and a Ph.D. in Food Science in 1970. In September, 1970, Dr. Tung joined the Department of Food Science at U.B.C. as Assistant professor and was promoted to Associate Professor in 1975. He teaches two undergraduate courses in food process science and a unique course in structural bromatology which combines the disciplines of food microstructure and food rheology. At the graduate level, he offers a course in biorheology. Dr. Tung's major research interests include rheological and microstructural studies of food systems, and in this field he has directed research on wheat starch and gluten, and rapeseed and egg proteins. His interests in thermal processing and food packaging were combined in research on retort pouch foods and his wo:k contributed to the commerCan.lnst Food Sci. Technol. J. Vol. 10, No.3, July 1977
Most Sections appear to hold their final and Annual Business Meetings in April and then what? Only five of the eleven English Sections responded to the call for news for the July Issue. Perhaps, because of the change of the date of the Annual Conference from June to August, they have folded up early. However, let us hope that the newly elected and installed Executives have done their homework and completed their plans for the '77-'78 Season. It is also to be hoped that they are going to heed the challenge put forth by President Greene, by taking firm steps to inform the public on the aims and objectives of our Institute. In this connection, the Toronto Section's Sci Tec raises the question loud and clear. The April Issue of Sci Tec has a strong attack on those people who are downgrading food science and technology as applied in the food processing industry. In particular, attention was drawn to an article by Dr. Ross Hume Hall, in the October 1976 issue of the "Canadian Consumer". In this article, Dr. Hall is quoted as saying "Natural processes, of course, embarrass modern food technologists and need to be suppressed if fabricated foods are to be successful." Sci Tec states that "it is little wonder that consumer confidence in the food industry is decreasing when articles such as the one by Dr. Hall are allowed to go unchallenged. By neglecting to tell our story to consumers in terms they can comprehend, we are allowing the feelings of mistrust to spread and multiply". Sci Tec goes on to add that "we may be experts-the professionals, but if we don't start now to defend publicly our position, poorly informed consumers may soon be dictating the future of our food industry". That is a vital fact to bring to the attention of our members. In his acceptance speech last June, (reported in the July, 1976 issue of our journal), President Art Greene challenged the Section Chairmen "to develop, and individual members to support, a program to inform the general public of our Institute and its capabilities, and to attempt to answer food problems that are amenable to solution by the application of Food Science and Technology.... Let us strive to do our best to communicate the C.LF.S.T. objectives and concerns regularly to the public". Quite fortuitously, in the same issue of our journal, in the preamble to the "News from the Sections", it was suggested that Local Sections could develop the confidence of the consumer in the integrity of our Institute and its members by inviting such groups as local citizens groups, Home and School Associations, Church Auxiliaries, etc., to well-planned meetings that would deal with such important subjects as the safety and value of processed foods, the necessity for and advisability of using certain socalled additives, etc., etc. Sci Tec also quoted Dr. Leon Rubin, who responded to
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the call, in the previous issue of Sci Tec, for further objectives for our Institute. Dr. Rubin's additional objective is "to provide the public ona continuous basis and through every available means, a flow of accurate and up-to-date information on food ingredients and on the food supply in general, and to react promptly to misinformation as it appears in the media, in books, or other publications". As well as a lot of misinformation, the public has enormous lack of information on the future of our food supplies, and the not so distant future either. It is essential that they should know what lies ahead, if the world's burgeoning population is to be fed adequately. Let us hope that the Toronto Section is going to take the lead in this business of communicating with the public. However, a note of caution should be sounded. Dr. Hall's article in Canadian Consumer (Oct. 1976) as well as his paper in Science Forum (April 1'977) is actually a response to an attempt by General Foods Ltd. to advise the consumer of the integrity of their food processing and marketing policies. We must be sure that there are no motes in our eyes, before we try to remove the motes in other peoples eyes. Another interesting matter of general concern arises from an item in the news from the Alberta Section, Many of the Sections have problems with attendance at meetings, because our members are all too often, members of concordant organizations. Conflicting meeting dates can so readily occur. The Alberta Section has tried to overcome this problem by appointing delegates to and from the concordant bodies. This has worked fairly satisfactorily but they find that it imposes a strain on the delegates and consequently. are searching for better methods of accomplishing this very useful objective. Chairmen and Directors from the various Sections should plan to use the Annual Conference to meet with their counterparts to discuss this problem. In March. the Manitoba Section had the pleasure of listening to Dr. John Cross, the Director of the POS Pilot Plant at Saskatoon. Most of our members. I am sure, will be aware of the establishment of a Protein, Oil, and Starch Pilot Plant in Saskatoon. It is located on the University Campus and is now ready to undertake pilot plant studies. Dr. Cross described the facilities available at the plant and outlined their plans for assisting and promoting the use of the protein, oil, and starch components of prairie crops. Also in March, the section arranged for an informal "get-together" for the students and representatives of the food industries" in the relaxing atmosphere of the Blue Room at Labatt's. It was also in this same room that the Annual Meeting was held in April. The reports from the various Committees confirmed that the Section had had a very satisfactory year. Barry McConnell, who has been appointed the Chairman of the 1981 Conference Committee, gave an illustrated talk on Winnipeg as the site for the 1981 Conference, with special reference to the new Winnipeg Convention Centre, which is considered to be one of, if not the best of the convention facilities in North America. The Institute is assured of an excellent conference in 1981. Also at the meeting the following Officers for 1977-78 were elected and installed: Chairman Chairman-elect Treasurer Secretary Membership Chairman Education Chairman Publicity Chairman Social Chairman Section Directors
Allan Earl "Scott" Wilkinson Roberta York Dave Adamik Jim Daun Mina McDaniel Gwen Leslie Bob Pollard Steve Davidge Ernst Hoehn Sandy Grant
The highlight of the evening was the talk by President Ari Greene. An earlier date with the President had to be cancelled and the Section was most fortunate in being able to get President Greene to fly in from Ottawa for the occasion. The Section had turned out in goodly numbers to meet the President and to hear him bring them up to date in the affairs of the Institute and make them feel an actIve partnership in the national body. Our congratulations go to Manitoba members Ernst Hoehn, Mina McDaniel, and Marion Vaisey Genser, who along with Howard Moskowitz and Kevin Price organized and conducted a Sensory Symposium and Workshop in April at the University of Manitoba, under the auspices of the Dept. of Food Science and the Dept. of Foods and Nutrition. It is interesting to note that this was the second Symposium and Workshop stemming from a suggestion made in 1974, at the opening of the new wing of the Swedish Institute of Food Research, that some clarification and standardization was necessary in the area of the sensory evaluation of foods. The first was held in Zurich in April, 1976, and Marian Vaisey was
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one of its organizers. It is expected that the results of both these sympoSia will be published in the near future. (A more expanded report of this event may be found in this issue). Biochemie der Lebensmittel, the revised German Edition of Biochemistry of Foods, co-auhored by Dr. N. A. Michael Eskin, Dept. of Foods and Nutrition and Dr. Michael H. Henderson, Dept. of Food Sci. ence, University of Manitoba, has recently been released in Europe. Mike Eskin was recently invited to chair a symposium on Lipoxygenases and Lipases of Vegetable Origin at the 13th World Congress of the Inter. national Society for Fat Research in Marseille, France. It is good to see our members getting around the world and bringing credit to our country and to our Institute. Again the Toronto Section takes the first place in the quality and content of its submissions for this column. Size may have something to do with it since the Toronto Section is our largest Section. However, that is not the whole answer. It is the dedication of the members that run the Section. It is interesting to note that there is no lack of members willing to offer their services as is evidenced by the new names that appear each year on their local executive. Sci Tec continues to be a source of inspira. tion and information, as is well illustrated by the preamble to this col. umn. The Toronto Section continues to play to full houses. There was no difficulty in getting to their February meeting the 60 members who could be accommodated on a tour of the Continental Can's (They apparently have a new name: "Continental Group") folding carton plant in Weston. The tour of the plant was followed by a talk on the "Retortable Pouch" for shelf-stable, heat-sterilized foods and on frozen food cartons. In March a panel on sensory evaluation was held in the Holiday Inn, Don Mills, with 130 members in attendance. Ms. E. Dobbs, of the Dept. of Consumer Affairs, University of Guelph, reviewed the methodology of sensory evaluation. Ms. C. Hinchcliffe, of Weston Research Centre talked about some of the applications of sensory evaluation, and Mr. V. Liepens from Canada Facts Ltd. spoke on sensory evaluation in the market place. The final meeting of the season was held in April, in the Scarborough Golf and Country Club with 110 in attendance. In the afternoon, there was a technical session on "Nutrition and the Food Industry in Canada". Dr. G. H. Anderson, University of Toronto, spoke on "Obtainable Nutritional Objectives for Processed Food Products". Then Dr. M. C. Cheney, of the Health Protection Branch, reviewed the "Government Nutritional Objectives for Processed Food Products", and Dr. R. L. Maurer, of Thomas J. Lipton Ltd., gave the "Industrial Viewpoint of Nutritional Standards". Wide ranging questions arose over the desirability of some form of nutritional standards, over the difficulty of measuring such standards and on the contrasting of possible benefits and potential dangers involved with some of the food additives. This technical session was followed by a cocktail period and then by the Annual Meeting, during which the following slate of Officers was elected and installed: Chairman Paul Van der Wei Jim D'Hondt Chairman-elect Past Chairman Gerry Lekkerkerker Treasurer Charles Macer Secretary Bob Bell Membership Chairman Lome Broome Section Directors Nord Martin Ian McGinnes Anna MacNab Diane Williamson Peter Enke With all technology and business completed, the members enjoyed a good roast beef dinner. There was a very special after-dinner speaker: President Art Greene, who brought them up to date on the activities of the other Sections, of the active Committees and of the National Executive. No doubt everybody has seen the picture in the advertising pages of the April Issue of our Journal of a very good looking fellow, Randy Friesen. John Wenzel, one of the founders of the Toronto Section, and VicePresident of The Griffith Laboratories Ltd. announced the appointment of Randy Friesen as Technical Marketing Director of Griffith International Division. We offer our sincere congratulations and best wishes for success in his new responsibilities. Randy Friesen was one of the founding members of the Manitoba Section and a very active worker on the early moulding of our National Institute and was its President in 1956-57. John Wenzel also announced the retirement of Dr. John Ziegler, the Director of Research, after 23 years of distinguished service. Dr. Ziegler was also one of the very early, if not a founding member of the Toronto Section. I am sure that we all join in wishing him many happy years in his retirement. J. Inst. Can. Sci. Technol. Aliment. Vol. 10. No.3, July 1977
The Alberta Section is another Section that keeps me well informed on their activities. Quite a full report was received on the presentations at their Ann~al Meeting on A"ril 4, ~y the various executive members on the activities of the year. Their meetmgs up to February were commented on in the April issue of the Journal. Unfortunately, only bare details of their March meeting are available. It was their Students' Night. G. Mazza spoke on behalf of the students and V. R. Jones, of Swift Canadian Co. Ltd. made the reply on the behalf of the industry. At this meeting Miss Brenda Brindle, B.Sc. Agriculture, received the Plaque, Certificate, and Honorarium of the Scholastic Achievement Award given each year by the Section to the outstanding graduate specializing in the field of Food Science. The Section was again involved in the Edmonton Schools' Science Fair. This year, they have changed their award from a money prize to the presentation of a plaque (or plaques) on the wise basis that such will have a more meaningful value and will be much more enduring. Another ramification of the Alberta Section's activities is the Annual Spring Workshop on Quality Control in the Food Industry. This is a full day session in the Dept. of Food Science, University of Alberta. It was organized this year by Dr. H. Jackson of the Dept. of Food Science. The Section is looking forward with much pleasure and pride to the installation of their Dr. V. W. Kadis as our National President at the Annual Conference in Guelph in August. Under the Chairmanship of Dr. P. Jelen, with co-vicechairmen V. R. Jones and H. Jackson, the 1978 Conference Committee has already had six meetings in preparing for the Annual Conference in Edmonton June 25-28, 1978. Although not the first time the Alberta Section has been involved in the organization of a Conference, it will be the first time that we have met in Edmonton. The Section hosted with the B.C. Section the outstanding Banff Conference in 1968. In another area, the Section is somewhat disappointed. It had hoped to develop greater activity in the members in the southern part of the province. However, it was not to be, but they did arrange for a very successful meeting in Calgary (See News from the Sections in the April issue) and they are to be congratulated for their sustaining interest in that area. One of these days. one or more members from that area (There are about a score of Professional members and many potential members in Southern Alberta) will recreate the enthusiasm necessary to reform the Southern Alberta Section. They should take a leaf out of the New Brunswick Section's book. This Section has its members widely and thinly scattered over a large area. They concentrate on two meetings in the Fall and two meetings in the Spring and alternate the meeting places among the various centres. The Alberta Section, which was largely composed of members from !he Educational and Governmental Agencies, are pleased with the growmg involvement of industry and they are urging their members to seek out additional industrial representatives who are willing to share in the work of the Institute. Regarding Telephone Committees, the Section Executives are having some second thoughts. They have come to the conclusion that non-attenders cannot normally be drawn out to meetings as a result of a telephone call. However, they do feel that there is some public relations value in such an operation, so it is to be hoped that they will continue this activity. If the telephone load is well distributed, it does give many ordinary members a chance to work for and become involved in the activities of the Section. In this connection, there are a few more members upon which they can draw, because the Section reports 10% increase in membership, which now stands at 151 (82 Professional, 22 AssoCiate, and 37 Student members). The newly elected and installed Officers for the 1977-78 Season are as follows: Chairman Chairman-elect Secretary Section Directors
G. Keith Holder Lawrence M. McKnight Elmer J. Bittner Don C. Paradis Frank M. Brinklund Dennis Balazs (for S. Alberta)
It was reported in the April issue of the Journal that the New Brunswick Section was planning to hold its Annual Meeting in Sussex, but it would appear that the pressing emergencies of their Section operations called for a change in location. It was held in St. John on April 6. From the agenda and the report of the meeting, it must have been a very successful event. In the afternoon, they visited the Willett Fruit facilities and toured the packaging and printing plant of Poly-Cello Ltd. They then Went to the Moosehead Brewery for a convivial hour, after which Colonel Sanders cooked a delicious chicken dinner for them. The after-dinner speaker was Ms. Mary Losier-Roderick of the Health Protection Branch. She spoke on the general organization of Health and Welfare Canada, its various Directorates and of the research being performed in their various Can. Inst. Food Sci. Technol. J. Vol. 10. No.3. July 1977
laboratories. The meeting concluded with the Annual Business meeting and the election and installation of the Officers for 1977-78. Chairman Sat Lalla Vice-chairman David Westcott Secretary-Treasurer Bob Smith Directors Dr. Aurea Cormier Bruce Phillips Jean Anderson There was a surprising event at the Annual meeting. During the general discussion, the Federal Government's recent action in banning saccharin, came in for much criticism, so much so that a resolution was passed to have the N.B. Section of the C.I.F.S.T. go on record with the Minister of Health and Welfare in Ottawa that they are opposed to the withdrawal of saccharin from the open market without further published scientific documentation stating its harmful effects." I am entirely in agreement with their feelings, however, it is hoped that it was made clear that only the Section is involved. Even so, Article IX, Section 8 of the ByLaws of the Institute indicates that they are treading in prohibited areas. Recent reports from the Saskatchewan Section shows that they had a most enjoyable official visit from President -Art Greene, who brought them up to date on the affairs of the Institute, delivered an inspiring address "The Challenges and Opportunities of the C.LF.S.T.", and discussed the acquisition and distribution of food and supplies in times of emergency in Canada. Also in the Spring, the C.LF.S.T. Speakers' Bureau supplied a speaker in the person of Dr. T. W. Humphreys of John Labatt Ltd., London, Ont. He spoke on "Quality Control in the Food Industry", with special reference to the establishment and operation of a microbiological control centre within a plant. This evoked much discussion, especially from the people from local industry. The Section certainly looked after D. Humphreys in a truly Western manner. He was taken through the POS Pilot Plant, the Intercontinental Packers establishment, the Prairie Regional Laboratory of the N.R.C., and the Dairy and Food Science Dept. of the University. For their final meeting of the Season and the Annual meeting, the Section indulged themselves in a Wine and Cheese Party with an attendance of seventy. They also had a most interesting talk and slide presentation given by Barry Daku of the Dairy Producers Co-op. Barry Daku and his wife spent two years in New Zealand after Barry had completed his B.S.A. with a major in Dairy and Food Science at the University of Saskatchewan. The talk and the slides vicariously gave the members a pleasant visit to New Zealand. The following Officers were given the responsibility of looking after the affairs of the Section for 1977-78: Chairman Mr. A. K. Sumner Vice-Chairman Dr. S. E. Fleming Secretary Treasurer Mr. J. Laturnas National Director Mr. R. D. Gabert Section Directors Mr. D. A. Ewart Mr. R. E. Deaver Dr. E. S. Humbert The February meeting of the Atlantic Section, with Past President Dr. Norm Tape as the Speaker, was one of the highlights of the Season. The members thoroughly enjoyed his address "Canadian Food Research-Stagnation or Growth", which drew much discussion. In March, the members were given a grand tour of The National Sea Products Ltd. facilities in Lunenburg. This is one of North America's biggest and most modern fish processing plants. They were greatly impressed by the excellent sanitary conditions and the wide variety of fish and types of processing carried out. Their Spring Meeting coincided with a meeting of the scientific Committee of the International Association of Fish Meal Manufacturers and they were fortunate enough to get one of the delegates to this meeting to address them. He was Dr. Andrew Spark, who is the head of the Dept. of Lipid and Applied Chemistry of the Fishing Industry Research Institute in Cape Town, S. Africa. He spoke to them on general agriculture in South Africa and covered the different types of farming encountered in country that varies from lush tropical farm lands to the arid lands of the desert. He also showed ISO slides that enabled the members to develop a better understanding of the farming and food processing of that part of the World. For their final and Annual Meeting, they had Dr. J. R. Wright, Director of the Canada Dept. of Agriculture Research Station in Kentville. N.S. address them on the subject "Professional Partnership in Food". This title is, of course, the theme of our Annual Conference. Thus, he gave a preview of the Conference and expounded on the necessity for full co-operation between the growers and producers of our bastc food materials and the food processors. At this meeting the following Officers were elected and installed to manage the affairs of the Section for 1977-78:
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Chairman Chairman-elect Secretary Treasurer Directors
Dan Cumming Dave Lemon Murray Fierheller "Kelly" Kale Muriel Stanway Mick Day Michael Shreve We extend to all the Officers elected and installed in the various Sections our congratulations and good wishes for a successful Season and may I add a hope that all the Sections will improve their communications with the "News from the Sections", the next deadline date for which will be August 21, 1977. Have a good Summer. W.J.E.
Necrology Our Institute lost one of its most distinguished members when Dr. Hugh Branion died suddenly on Saturday evening, April 23, 1977. He was in his 71st year. Dr. Branion obtained his early education in Oxford County, where his parents taught school, and at Upper Canada College. He went on to Trinity and graduated from the University of Toronto with a BA (1928), M.A. (1929) and Ph.D., specializing in biochemistry (1933). Dr. Branion was appointed Professor and Head of the Ontario Agriculture College's newly established Department of Animal Nutrition in 1938, a position he held until 1964. Between 1964 and 1968 he was Dean of Graduate Studies for the University. In recent years he concluded his distinguished career by serving as assistant to the President of the University. During World War II, Dr. Branion was loaned to the RCAF and served as a member of the Advisory Committee to the Ministry of Defence on Rations for the Armed Forces. He served successively as Officer Commanding, RCAF School of Cookery, No. I Nutrition Laboratory and RCAF Nutrition Laboratories in Canada. In 1944 he served m England and on the Continent and in 1945 he went to the Netherlands. For his work in helping to feed the people of Holland he was awarded the Order of Oranje-Nassau. Dr. Branion's career as a research scientist earned him an international reputation and his ability as a teacher earned him the esteem of generations of students. He brought about a greater appreciation of nutrition in a university curriculum. He was associated with much of the early work on the role of Vitamin 0 in poultry nutrition. The high calibre of his investigations and the soundness of his judgment gained early recognition. For 28 years he has been editor of "Poultry Science," the official journal of the Poultry Science Association.
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Dr. Branion is survived by his wife Jean, and two sons, Richard of Vancouver and Douglas of Atlanta, Georgia. Those of us who were fortu. nate enough to have had the pleasure of knowing Hugh Branion will miss him very much. A Hugh Branion Memorial Fund has been established and contributions are· now being received through the Department of Alumni Affairs, University of Guelph. D.W.S.
Sensory Symposium and Workshop On May 10-13, 1977, a sensory eval':latio~ symposium and se~soty evaluation workshop were held at the UmversIty of Mamtoba, at Wmni. peg, Canada, under the auspices of the Dept. of Food Science and the Dept. of Foods and Nutrition. The original idea for the symposium arose at the inauguration ceremony for the new wing of the Swedish Institute of Food Research (SIK), in Gothenburg, Sweden, in September, 1974. At that lime, Professor Jurg Solms, Prof. Marion Vaisey and Dr. Howard Moskowitz agreed to de. velop the symposium, and to hold it in Zurich, in April, 1976. The workshop materials were developed, including the first workbook or testing manual (used at Zurich), and the exercises. The workshop in 1976 was preceded by a one day symposium on sensory evaluation at the Swiss Federal Institute of Technology, Zurich, and the papers from that inaugural symposium will appear shortly in an edited volume. Subsequently, some of the exercises were modified and adapted, and the workshop was put on in Manitoba, under the auspices of.Ernst Hoeh~, Mina McDaniel, Marion Vaisey Genser, Howard MoskOWitz, and KeVIn Price. The symposium and workshop are especially notable, becauseof the following aspects, which are 'firsts' in the science of sensory evaluatI?n: An introductory symposium was held, to acquamt the 34 partiCipants in the various aspects of sensory evaluation. The speakers included: -Mina McDaniel, who spoke on perception, psychophysics, and their place in sensory evaluation -Howard Moskowitz, who spoke about sensory methods and their applications in sensory evaluation .. . -Kevin Price, who spoke on the statistical evaluation of sensory data and -Marion Vaisey Genser, who spoke on the selection and training of panelists. The symposium, held on May 10, one day prior to the actual workshop, introduced the participants to different points of view of sensory evaluation. The four speakers approached their topics from different professional backgrounds, and at the same time stressed the practical application of information from various fields to sensory analysis of foods. On May 11-13 the workshop was held, with the participants and directors participating in a series of 21 exercises. Each exercise was laid out for the participants, in terms of -Specific goals to be accomplished in that exercise -What to evaluate -What type of responses required. . Each exercise was desi~ned to insure the maximal learning of evaluatIOn methods. In each exerCise, workshop assistants prepared samples for evaluation, and gave them to the participants, who evaluated them f
Affaires de I'lnstitut
New Associate Editor Named to Journal Staff cial introduction of retort pouch foods in Western Canada in 1974. He is co-author of more than twenty scientific publications in journals and books. Dr. Tung is an active member of the Canadian Institute of Food Science and Technology, serving as membership chairman for the B.C. Section; and as a member of the Institute of Food Technologists, serves as councillor representing the B.C. Section of LF.T. and chairman of the nominating committee, Food Packaging Division. He also holds memberships in the Institute of Food Science and Technology (U.K.), the Society of Rheology, the Packaging Institute (U.S.A.) and other technical associations. He is a Professional Agriculturalist (P.Ag.) and has served as a member of the legislative committee of the British Columbia Institute of Agrologists.
News From The Sections
Dr. Marvin Tung The Canadian Institute of Food Science and Technology Journal is pleased to announce the appointment of Dr. Marvin A. Tung, Department of Food Science, University Of British Columbia, as Associate Editor (Institute Affairs). He steps into this position previously held by Dr. Michael E. Stiles, School of Household Economics, University of Alberta. Marvin Tung was born in Canwood, Saskatchewan and attended elementary and secondary schools in Vernon, B.C. He received a B.S.A. m Agricultural Mechanics at the University of B.C. in 1960 and a teachmg certificate the following year. After four years of high school teaching, he returned to graduate studies at U.B.C. for an M.S.A. in Agricultural Mechanics in 1967 and a Ph.D. in Food Science in 1970. In September, 1970, Dr. Tung joined the Department of Food Science at U.B.C. as Assistant professor and was promoted to Associate Professor in 1975. He teaches two undergraduate courses in food process science and a unique course in structural bromatology which combines the disciplines of food microstructure and food rheology. At the graduate level, he offers a course in biorheology. Dr. Tung's major research interests include rheological and microstructural studies of food systems, and in this field he has directed research on wheat starch and gluten, and rapeseed and egg proteins. His interests in thermal processing and food packaging were combined in research on retort pouch foods and his wo:k contributed to the commerCan.lnst Food Sci. Technol. J. Vol. 10, No.3, July 1977
Most Sections appear to hold their final and Annual Business Meetings in April and then what? Only five of the eleven English Sections responded to the call for news for the July Issue. Perhaps, because of the change of the date of the Annual Conference from June to August, they have folded up early. However, let us hope that the newly elected and installed Executives have done their homework and completed their plans for the '77-'78 Season. It is also to be hoped that they are going to heed the challenge put forth by President Greene, by taking firm steps to inform the public on the aims and objectives of our Institute. In this connection, the Toronto Section's Sci Tec raises the question loud and clear. The April Issue of Sci Tec has a strong attack on those people who are downgrading food science and technology as applied in the food processing industry. In particular, attention was drawn to an article by Dr. Ross Hume Hall, in the October 1976 issue of the "Canadian Consumer". In this article, Dr. Hall is quoted as saying "Natural processes, of course, embarrass modern food technologists and need to be suppressed if fabricated foods are to be successful." Sci Tec states that "it is little wonder that consumer confidence in the food industry is decreasing when articles such as the one by Dr. Hall are allowed to go unchallenged. By neglecting to tell our story to consumers in terms they can comprehend, we are allowing the feelings of mistrust to spread and multiply". Sci Tec goes on to add that "we may be experts-the professionals, but if we don't start now to defend publicly our position, poorly informed consumers may soon be dictating the future of our food industry". That is a vital fact to bring to the attention of our members. In his acceptance speech last June, (reported in the July, 1976 issue of our journal), President Art Greene challenged the Section Chairmen "to develop, and individual members to support, a program to inform the general public of our Institute and its capabilities, and to attempt to answer food problems that are amenable to solution by the application of Food Science and Technology.... Let us strive to do our best to communicate the C.LF.S.T. objectives and concerns regularly to the public". Quite fortuitously, in the same issue of our journal, in the preamble to the "News from the Sections", it was suggested that Local Sections could develop the confidence of the consumer in the integrity of our Institute and its members by inviting such groups as local citizens groups, Home and School Associations, Church Auxiliaries, etc., to well-planned meetings that would deal with such important subjects as the safety and value of processed foods, the necessity for and advisability of using certain socalled additives, etc., etc. Sci Tec also quoted Dr. Leon Rubin, who responded to
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the call, in the previous issue of Sci Tec, for further objectives for our Institute. Dr. Rubin's additional objective is "to provide the public ona continuous basis and through every available means, a flow of accurate and up-to-date information on food ingredients and on the food supply in general, and to react promptly to misinformation as it appears in the media, in books, or other publications". As well as a lot of misinformation, the public has enormous lack of information on the future of our food supplies, and the not so distant future either. It is essential that they should know what lies ahead, if the world's burgeoning population is to be fed adequately. Let us hope that the Toronto Section is going to take the lead in this business of communicating with the public. However, a note of caution should be sounded. Dr. Hall's article in Canadian Consumer (Oct. 1976) as well as his paper in Science Forum (April 1'977) is actually a response to an attempt by General Foods Ltd. to advise the consumer of the integrity of their food processing and marketing policies. We must be sure that there are no motes in our eyes, before we try to remove the motes in other peoples eyes. Another interesting matter of general concern arises from an item in the news from the Alberta Section, Many of the Sections have problems with attendance at meetings, because our members are all too often, members of concordant organizations. Conflicting meeting dates can so readily occur. The Alberta Section has tried to overcome this problem by appointing delegates to and from the concordant bodies. This has worked fairly satisfactorily but they find that it imposes a strain on the delegates and consequently. are searching for better methods of accomplishing this very useful objective. Chairmen and Directors from the various Sections should plan to use the Annual Conference to meet with their counterparts to discuss this problem. In March. the Manitoba Section had the pleasure of listening to Dr. John Cross, the Director of the POS Pilot Plant at Saskatoon. Most of our members. I am sure, will be aware of the establishment of a Protein, Oil, and Starch Pilot Plant in Saskatoon. It is located on the University Campus and is now ready to undertake pilot plant studies. Dr. Cross described the facilities available at the plant and outlined their plans for assisting and promoting the use of the protein, oil, and starch components of prairie crops. Also in March, the section arranged for an informal "get-together" for the students and representatives of the food industries" in the relaxing atmosphere of the Blue Room at Labatt's. It was also in this same room that the Annual Meeting was held in April. The reports from the various Committees confirmed that the Section had had a very satisfactory year. Barry McConnell, who has been appointed the Chairman of the 1981 Conference Committee, gave an illustrated talk on Winnipeg as the site for the 1981 Conference, with special reference to the new Winnipeg Convention Centre, which is considered to be one of, if not the best of the convention facilities in North America. The Institute is assured of an excellent conference in 1981. Also at the meeting the following Officers for 1977-78 were elected and installed: Chairman Chairman-elect Treasurer Secretary Membership Chairman Education Chairman Publicity Chairman Social Chairman Section Directors
Allan Earl "Scott" Wilkinson Roberta York Dave Adamik Jim Daun Mina McDaniel Gwen Leslie Bob Pollard Steve Davidge Ernst Hoehn Sandy Grant
The highlight of the evening was the talk by President Ari Greene. An earlier date with the President had to be cancelled and the Section was most fortunate in being able to get President Greene to fly in from Ottawa for the occasion. The Section had turned out in goodly numbers to meet the President and to hear him bring them up to date in the affairs of the Institute and make them feel an actIve partnership in the national body. Our congratulations go to Manitoba members Ernst Hoehn, Mina McDaniel, and Marion Vaisey Genser, who along with Howard Moskowitz and Kevin Price organized and conducted a Sensory Symposium and Workshop in April at the University of Manitoba, under the auspices of the Dept. of Food Science and the Dept. of Foods and Nutrition. It is interesting to note that this was the second Symposium and Workshop stemming from a suggestion made in 1974, at the opening of the new wing of the Swedish Institute of Food Research, that some clarification and standardization was necessary in the area of the sensory evaluation of foods. The first was held in Zurich in April, 1976, and Marian Vaisey was
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one of its organizers. It is expected that the results of both these sympoSia will be published in the near future. (A more expanded report of this event may be found in this issue). Biochemie der Lebensmittel, the revised German Edition of Biochemistry of Foods, co-auhored by Dr. N. A. Michael Eskin, Dept. of Foods and Nutrition and Dr. Michael H. Henderson, Dept. of Food Sci. ence, University of Manitoba, has recently been released in Europe. Mike Eskin was recently invited to chair a symposium on Lipoxygenases and Lipases of Vegetable Origin at the 13th World Congress of the Inter. national Society for Fat Research in Marseille, France. It is good to see our members getting around the world and bringing credit to our country and to our Institute. Again the Toronto Section takes the first place in the quality and content of its submissions for this column. Size may have something to do with it since the Toronto Section is our largest Section. However, that is not the whole answer. It is the dedication of the members that run the Section. It is interesting to note that there is no lack of members willing to offer their services as is evidenced by the new names that appear each year on their local executive. Sci Tec continues to be a source of inspira. tion and information, as is well illustrated by the preamble to this col. umn. The Toronto Section continues to play to full houses. There was no difficulty in getting to their February meeting the 60 members who could be accommodated on a tour of the Continental Can's (They apparently have a new name: "Continental Group") folding carton plant in Weston. The tour of the plant was followed by a talk on the "Retortable Pouch" for shelf-stable, heat-sterilized foods and on frozen food cartons. In March a panel on sensory evaluation was held in the Holiday Inn, Don Mills, with 130 members in attendance. Ms. E. Dobbs, of the Dept. of Consumer Affairs, University of Guelph, reviewed the methodology of sensory evaluation. Ms. C. Hinchcliffe, of Weston Research Centre talked about some of the applications of sensory evaluation, and Mr. V. Liepens from Canada Facts Ltd. spoke on sensory evaluation in the market place. The final meeting of the season was held in April, in the Scarborough Golf and Country Club with 110 in attendance. In the afternoon, there was a technical session on "Nutrition and the Food Industry in Canada". Dr. G. H. Anderson, University of Toronto, spoke on "Obtainable Nutritional Objectives for Processed Food Products". Then Dr. M. C. Cheney, of the Health Protection Branch, reviewed the "Government Nutritional Objectives for Processed Food Products", and Dr. R. L. Maurer, of Thomas J. Lipton Ltd., gave the "Industrial Viewpoint of Nutritional Standards". Wide ranging questions arose over the desirability of some form of nutritional standards, over the difficulty of measuring such standards and on the contrasting of possible benefits and potential dangers involved with some of the food additives. This technical session was followed by a cocktail period and then by the Annual Meeting, during which the following slate of Officers was elected and installed: Chairman Paul Van der Wei Jim D'Hondt Chairman-elect Past Chairman Gerry Lekkerkerker Treasurer Charles Macer Secretary Bob Bell Membership Chairman Lome Broome Section Directors Nord Martin Ian McGinnes Anna MacNab Diane Williamson Peter Enke With all technology and business completed, the members enjoyed a good roast beef dinner. There was a very special after-dinner speaker: President Art Greene, who brought them up to date on the activities of the other Sections, of the active Committees and of the National Executive. No doubt everybody has seen the picture in the advertising pages of the April Issue of our Journal of a very good looking fellow, Randy Friesen. John Wenzel, one of the founders of the Toronto Section, and VicePresident of The Griffith Laboratories Ltd. announced the appointment of Randy Friesen as Technical Marketing Director of Griffith International Division. We offer our sincere congratulations and best wishes for success in his new responsibilities. Randy Friesen was one of the founding members of the Manitoba Section and a very active worker on the early moulding of our National Institute and was its President in 1956-57. John Wenzel also announced the retirement of Dr. John Ziegler, the Director of Research, after 23 years of distinguished service. Dr. Ziegler was also one of the very early, if not a founding member of the Toronto Section. I am sure that we all join in wishing him many happy years in his retirement. J. Inst. Can. Sci. Technol. Aliment. Vol. 10. No.3, July 1977
The Alberta Section is another Section that keeps me well informed on their activities. Quite a full report was received on the presentations at their Ann~al Meeting on A"ril 4, ~y the various executive members on the activities of the year. Their meetmgs up to February were commented on in the April issue of the Journal. Unfortunately, only bare details of their March meeting are available. It was their Students' Night. G. Mazza spoke on behalf of the students and V. R. Jones, of Swift Canadian Co. Ltd. made the reply on the behalf of the industry. At this meeting Miss Brenda Brindle, B.Sc. Agriculture, received the Plaque, Certificate, and Honorarium of the Scholastic Achievement Award given each year by the Section to the outstanding graduate specializing in the field of Food Science. The Section was again involved in the Edmonton Schools' Science Fair. This year, they have changed their award from a money prize to the presentation of a plaque (or plaques) on the wise basis that such will have a more meaningful value and will be much more enduring. Another ramification of the Alberta Section's activities is the Annual Spring Workshop on Quality Control in the Food Industry. This is a full day session in the Dept. of Food Science, University of Alberta. It was organized this year by Dr. H. Jackson of the Dept. of Food Science. The Section is looking forward with much pleasure and pride to the installation of their Dr. V. W. Kadis as our National President at the Annual Conference in Guelph in August. Under the Chairmanship of Dr. P. Jelen, with co-vicechairmen V. R. Jones and H. Jackson, the 1978 Conference Committee has already had six meetings in preparing for the Annual Conference in Edmonton June 25-28, 1978. Although not the first time the Alberta Section has been involved in the organization of a Conference, it will be the first time that we have met in Edmonton. The Section hosted with the B.C. Section the outstanding Banff Conference in 1968. In another area, the Section is somewhat disappointed. It had hoped to develop greater activity in the members in the southern part of the province. However, it was not to be, but they did arrange for a very successful meeting in Calgary (See News from the Sections in the April issue) and they are to be congratulated for their sustaining interest in that area. One of these days. one or more members from that area (There are about a score of Professional members and many potential members in Southern Alberta) will recreate the enthusiasm necessary to reform the Southern Alberta Section. They should take a leaf out of the New Brunswick Section's book. This Section has its members widely and thinly scattered over a large area. They concentrate on two meetings in the Fall and two meetings in the Spring and alternate the meeting places among the various centres. The Alberta Section, which was largely composed of members from !he Educational and Governmental Agencies, are pleased with the growmg involvement of industry and they are urging their members to seek out additional industrial representatives who are willing to share in the work of the Institute. Regarding Telephone Committees, the Section Executives are having some second thoughts. They have come to the conclusion that non-attenders cannot normally be drawn out to meetings as a result of a telephone call. However, they do feel that there is some public relations value in such an operation, so it is to be hoped that they will continue this activity. If the telephone load is well distributed, it does give many ordinary members a chance to work for and become involved in the activities of the Section. In this connection, there are a few more members upon which they can draw, because the Section reports 10% increase in membership, which now stands at 151 (82 Professional, 22 AssoCiate, and 37 Student members). The newly elected and installed Officers for the 1977-78 Season are as follows: Chairman Chairman-elect Secretary Section Directors
G. Keith Holder Lawrence M. McKnight Elmer J. Bittner Don C. Paradis Frank M. Brinklund Dennis Balazs (for S. Alberta)
It was reported in the April issue of the Journal that the New Brunswick Section was planning to hold its Annual Meeting in Sussex, but it would appear that the pressing emergencies of their Section operations called for a change in location. It was held in St. John on April 6. From the agenda and the report of the meeting, it must have been a very successful event. In the afternoon, they visited the Willett Fruit facilities and toured the packaging and printing plant of Poly-Cello Ltd. They then Went to the Moosehead Brewery for a convivial hour, after which Colonel Sanders cooked a delicious chicken dinner for them. The after-dinner speaker was Ms. Mary Losier-Roderick of the Health Protection Branch. She spoke on the general organization of Health and Welfare Canada, its various Directorates and of the research being performed in their various Can. Inst. Food Sci. Technol. J. Vol. 10. No.3. July 1977
laboratories. The meeting concluded with the Annual Business meeting and the election and installation of the Officers for 1977-78. Chairman Sat Lalla Vice-chairman David Westcott Secretary-Treasurer Bob Smith Directors Dr. Aurea Cormier Bruce Phillips Jean Anderson There was a surprising event at the Annual meeting. During the general discussion, the Federal Government's recent action in banning saccharin, came in for much criticism, so much so that a resolution was passed to have the N.B. Section of the C.I.F.S.T. go on record with the Minister of Health and Welfare in Ottawa that they are opposed to the withdrawal of saccharin from the open market without further published scientific documentation stating its harmful effects." I am entirely in agreement with their feelings, however, it is hoped that it was made clear that only the Section is involved. Even so, Article IX, Section 8 of the ByLaws of the Institute indicates that they are treading in prohibited areas. Recent reports from the Saskatchewan Section shows that they had a most enjoyable official visit from President -Art Greene, who brought them up to date on the affairs of the Institute, delivered an inspiring address "The Challenges and Opportunities of the C.LF.S.T.", and discussed the acquisition and distribution of food and supplies in times of emergency in Canada. Also in the Spring, the C.LF.S.T. Speakers' Bureau supplied a speaker in the person of Dr. T. W. Humphreys of John Labatt Ltd., London, Ont. He spoke on "Quality Control in the Food Industry", with special reference to the establishment and operation of a microbiological control centre within a plant. This evoked much discussion, especially from the people from local industry. The Section certainly looked after D. Humphreys in a truly Western manner. He was taken through the POS Pilot Plant, the Intercontinental Packers establishment, the Prairie Regional Laboratory of the N.R.C., and the Dairy and Food Science Dept. of the University. For their final meeting of the Season and the Annual meeting, the Section indulged themselves in a Wine and Cheese Party with an attendance of seventy. They also had a most interesting talk and slide presentation given by Barry Daku of the Dairy Producers Co-op. Barry Daku and his wife spent two years in New Zealand after Barry had completed his B.S.A. with a major in Dairy and Food Science at the University of Saskatchewan. The talk and the slides vicariously gave the members a pleasant visit to New Zealand. The following Officers were given the responsibility of looking after the affairs of the Section for 1977-78: Chairman Mr. A. K. Sumner Vice-Chairman Dr. S. E. Fleming Secretary Treasurer Mr. J. Laturnas National Director Mr. R. D. Gabert Section Directors Mr. D. A. Ewart Mr. R. E. Deaver Dr. E. S. Humbert The February meeting of the Atlantic Section, with Past President Dr. Norm Tape as the Speaker, was one of the highlights of the Season. The members thoroughly enjoyed his address "Canadian Food Research-Stagnation or Growth", which drew much discussion. In March, the members were given a grand tour of The National Sea Products Ltd. facilities in Lunenburg. This is one of North America's biggest and most modern fish processing plants. They were greatly impressed by the excellent sanitary conditions and the wide variety of fish and types of processing carried out. Their Spring Meeting coincided with a meeting of the scientific Committee of the International Association of Fish Meal Manufacturers and they were fortunate enough to get one of the delegates to this meeting to address them. He was Dr. Andrew Spark, who is the head of the Dept. of Lipid and Applied Chemistry of the Fishing Industry Research Institute in Cape Town, S. Africa. He spoke to them on general agriculture in South Africa and covered the different types of farming encountered in country that varies from lush tropical farm lands to the arid lands of the desert. He also showed ISO slides that enabled the members to develop a better understanding of the farming and food processing of that part of the World. For their final and Annual Meeting, they had Dr. J. R. Wright, Director of the Canada Dept. of Agriculture Research Station in Kentville. N.S. address them on the subject "Professional Partnership in Food". This title is, of course, the theme of our Annual Conference. Thus, he gave a preview of the Conference and expounded on the necessity for full co-operation between the growers and producers of our bastc food materials and the food processors. At this meeting the following Officers were elected and installed to manage the affairs of the Section for 1977-78:
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Chairman Chairman-elect Secretary Treasurer Directors
Dan Cumming Dave Lemon Murray Fierheller "Kelly" Kale Muriel Stanway Mick Day Michael Shreve We extend to all the Officers elected and installed in the various Sections our congratulations and good wishes for a successful Season and may I add a hope that all the Sections will improve their communications with the "News from the Sections", the next deadline date for which will be August 21, 1977. Have a good Summer. W.J.E.
Necrology Our Institute lost one of its most distinguished members when Dr. Hugh Branion died suddenly on Saturday evening, April 23, 1977. He was in his 71st year. Dr. Branion obtained his early education in Oxford County, where his parents taught school, and at Upper Canada College. He went on to Trinity and graduated from the University of Toronto with a BA (1928), M.A. (1929) and Ph.D., specializing in biochemistry (1933). Dr. Branion was appointed Professor and Head of the Ontario Agriculture College's newly established Department of Animal Nutrition in 1938, a position he held until 1964. Between 1964 and 1968 he was Dean of Graduate Studies for the University. In recent years he concluded his distinguished career by serving as assistant to the President of the University. During World War II, Dr. Branion was loaned to the RCAF and served as a member of the Advisory Committee to the Ministry of Defence on Rations for the Armed Forces. He served successively as Officer Commanding, RCAF School of Cookery, No. I Nutrition Laboratory and RCAF Nutrition Laboratories in Canada. In 1944 he served m England and on the Continent and in 1945 he went to the Netherlands. For his work in helping to feed the people of Holland he was awarded the Order of Oranje-Nassau. Dr. Branion's career as a research scientist earned him an international reputation and his ability as a teacher earned him the esteem of generations of students. He brought about a greater appreciation of nutrition in a university curriculum. He was associated with much of the early work on the role of Vitamin 0 in poultry nutrition. The high calibre of his investigations and the soundness of his judgment gained early recognition. For 28 years he has been editor of "Poultry Science," the official journal of the Poultry Science Association.
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Dr. Branion is survived by his wife Jean, and two sons, Richard of Vancouver and Douglas of Atlanta, Georgia. Those of us who were fortu. nate enough to have had the pleasure of knowing Hugh Branion will miss him very much. A Hugh Branion Memorial Fund has been established and contributions are· now being received through the Department of Alumni Affairs, University of Guelph. D.W.S.
Sensory Symposium and Workshop On May 10-13, 1977, a sensory eval':latio~ symposium and se~soty evaluation workshop were held at the UmversIty of Mamtoba, at Wmni. peg, Canada, under the auspices of the Dept. of Food Science and the Dept. of Foods and Nutrition. The original idea for the symposium arose at the inauguration ceremony for the new wing of the Swedish Institute of Food Research (SIK), in Gothenburg, Sweden, in September, 1974. At that lime, Professor Jurg Solms, Prof. Marion Vaisey and Dr. Howard Moskowitz agreed to de. velop the symposium, and to hold it in Zurich, in April, 1976. The workshop materials were developed, including the first workbook or testing manual (used at Zurich), and the exercises. The workshop in 1976 was preceded by a one day symposium on sensory evaluation at the Swiss Federal Institute of Technology, Zurich, and the papers from that inaugural symposium will appear shortly in an edited volume. Subsequently, some of the exercises were modified and adapted, and the workshop was put on in Manitoba, under the auspices of.Ernst Hoeh~, Mina McDaniel, Marion Vaisey Genser, Howard MoskOWitz, and KeVIn Price. The symposium and workshop are especially notable, becauseof the following aspects, which are 'firsts' in the science of sensory evaluatI?n: An introductory symposium was held, to acquamt the 34 partiCipants in the various aspects of sensory evaluation. The speakers included: -Mina McDaniel, who spoke on perception, psychophysics, and their place in sensory evaluation -Howard Moskowitz, who spoke about sensory methods and their applications in sensory evaluation .. . -Kevin Price, who spoke on the statistical evaluation of sensory data and -Marion Vaisey Genser, who spoke on the selection and training of panelists. The symposium, held on May 10, one day prior to the actual workshop, introduced the participants to different points of view of sensory evaluation. The four speakers approached their topics from different professional backgrounds, and at the same time stressed the practical application of information from various fields to sensory analysis of foods. On May 11-13 the workshop was held, with the participants and directors participating in a series of 21 exercises. Each exercise was laid out for the participants, in terms of -Specific goals to be accomplished in that exercise -What to evaluate -What type of responses required. . Each exercise was desi~ned to insure the maximal learning of evaluatIOn methods. In each exerCise, workshop assistants prepared samples for evaluation, and gave them to the participants, who evaluated them f