- Email: [email protected]
Student Affairs Committee Report
Student Affairs Committee Report The objectives of the Students Affairs Conunittee (SAC) are to encourage student representation in local and national activities. The committee has contacted all sections requesting the early appointment of stu?ent repres~n tatives, and encouragIng communIcation between student representatives and the SAC. To promote participation in CIFST Student Awards, posters outlining the various awards have been sent to the student representatives in all sections. We hope professors and instructors of food science will also encourage students to compete for these awards. This year the SAC is working together with Canada Employment and Immigration to organize an Employment Center at the 1984 CIFST Conference in Vancouver. This will provide an excellent opportunity for prospective employers to recruit graduating students. Students will submit resumes prior to the conference to be processed and catalogued by the Employment Center. This will aid the employer in the prescreening process. Arrangements for interviews during the conference will also be available through the Employment Center to allow employers to interview out-ofprovince students without incurring transportation costs. We sincerely hope employers will take advantage of this service. For more information about the Employment Center, contact Christine Scaman, University of British Columbia, # 248 - 2357 Main Mall, Vancouver, BC V6T 2A2. The committee encourages all students to start planning now to attend the 1984 CIFST Conference. The benefits for students attending the National Conference are mounting. The Employment Center mentioned above will be a unique opportunity to learn of and apply for food science positions across Canada. To carry through the theme of employment opportunities for food science students, the SAC Booth will focus on Cooperative Programs and a Student Symposium on Job Creation is being planned. Reduced registration costs and low cost accommodations for students will again be offered. This year's Student Affairs Committee is: Berna Magnuson, (University of Saskatchewan), - John Thoroski, (University of Manitoba), - Shea Miller (University of Ottawa), - Cathy Gellman, (University of British Columbia), - and Dr. I.F. Richards, (University of British Columbia). Berna Magnuson Chairman, Student Affairs Committee Can. Inst. Food Sci. Technol. J. Vol. 17, No. 2, 1984
IWGA Report Since the International Wheat Gluten Association (IWGA) was chartered in 1979 by 11 companies that manufacture wheat gluten and/or wheat starch in Australia, Canada and the United States, the IWGA has grown to 18 members in eight countries. The primary objective was then, and remains today, to promote the common interest of its members and the general welfare of the wheat gluten/wheat starch industry on an international front. Indeed, the scope of the IWGA is international. Its worldwide reach can be noted by the diversity of the geographical locations represented by officers recently elected at the IWGA's Annual Meeting in Bath, Avon, U.K. Those 1983-84 officers are: President J.B. Ostermeyer, Tenstar Aquitaine, Bordeaux, France First Vice-President David G. Willis, Bunge Australia Pty. Ltd., Melbourne, Australia Second Vice-President James W. Kirkpatrick, Manildra Milling Corp., Shawnee Mission, Kansas Treasurer Jack F. Blakney, Ogilvie Mills Ltd., Montreal, Canada Secretary Marja-Leena Sarkki, Raision Tehtaat, Raisio, Finland/Appleton. WiSe During the past year, the IWGA has submitted a definitional standard for wheat gluten to the Food Chemicals Codex; developed standard methods of analysis and standard test methods for wheat gluten; amended the uses of wheat gluten in accordance with the FOA's affirmation of the GRAS (generally recognized as safe) status for wheat gluten; developed product application bulletins for various uses of wheat gluten; completed two application research programs for wheat gluten as a binder in functional cooking additives for (1) various types of comminuted meat products and (2) cheese substitues/analogs with tangible results, conclusions and recommendations; and initiated a comprehensive statistical program to define the worldwide production capacity and consumption of wheat gluten by end use categories. To promote the wheat gluten/wheat starch industry, during the past year, the IWGA has revised the IWGA
brochure; participated in the International Cereal Chemists (ICC) Congress in Prague, Czechoslavakia; the ICC Protein Symposium in Budapest, Hungary; the annual meetings of the American Association of Cereal Chemists in San Antonio, Texas, and Kansas City; the Institute of Food Technologists' Expo in New Orleans; and IBA-'83 in Munich. Additionally, the IWGA has sought to exchange information concerning the wheat gluten and wheat industries with other allied trade associations around the world. The Association has active executive, technical, statistical and other appropriate committees composed of representatives from individual companies within the Association that address specific needs. Yet, the primary goal and purpose of the IWGA remains to help food technologists and cereal chemists identify areas where gluten can play an important role in new protein-based product development. Today's consumers require products with excellent appearance, flavor, nutrition and price value. Foods of tomorrow will likely require combinations of complimentary proteins and compatible additives with optimal functional attributes and practical economics. Because wheat gluten is a natural food, the increasing awareness in its unique functional properties coupled with the growing use of all vegetable proteins, augurs well for significant market growth in the years ahead. The wheat gluten/wheat starch industry's evolution from relatively small byproduct operations to world-scale sophisticated facilities providing reliable service and quality positions it to meet the market challenge of the future.
New Products I Processes Karl Fischer Turbo Titrator A new Karl Fischer Turbo Titrator for measuring water content in solids and other samples that resist mixing is now available from GCA/Precision Scientific Group. The solid state Turbo Titrator features a 6000 rpm homogenizer that reduces solids rapidly to fine particles. Simultaneously, the solid particles, or viscous liquid samples, are blended with solvents. Preset homogenizing times can range from one to 15 minutes. After the homogenizing cycle is completed, the Turbo titrator automatically switches to 1000 rpm for stirring during the titration cycle. A peristaltic pump feeds Karl Fischer reagent directly from the reagent bottle into the reaction vessel for automatic, odor-free titration. Institute Affairs / xv
IWGA Report Since the International Wheat Gluten Association (IWGA) was chartered in 1979 by 11 companies that manufacture wheat gluten and/or wheat starch in Australia, Canada and the United States, the IWGA has grown to 18 members in eight countries. The primary objective was then, and remains today, to promote the common interest of its members and the general welfare of the wheat gluten/wheat starch industry on an international front. Indeed, the scope of the IWGA is international. Its worldwide reach can be noted by the diversity of the geographical locations represented by officers recently elected at the IWGA's Annual Meeting in Bath, Avon, U.K. Those 1983-84 officers are: President J.B. Ostermeyer, Tenstar Aquitaine, Bordeaux, France First Vice-President David G. Willis, Bunge Australia Pty. Ltd., Melbourne, Australia Second Vice-President James W. Kirkpatrick, Manildra Milling Corp., Shawnee Mission, Kansas Treasurer Jack F. Blakney, Ogilvie Mills Ltd., Montreal, Canada Secretary Marja-Leena Sarkki, Raision Tehtaat, Raisio, Finland/Appleton. WiSe During the past year, the IWGA has submitted a definitional standard for wheat gluten to the Food Chemicals Codex; developed standard methods of analysis and standard test methods for wheat gluten; amended the uses of wheat gluten in accordance with the FOA's affirmation of the GRAS (generally recognized as safe) status for wheat gluten; developed product application bulletins for various uses of wheat gluten; completed two application research programs for wheat gluten as a binder in functional cooking additives for (1) various types of comminuted meat products and (2) cheese substitues/analogs with tangible results, conclusions and recommendations; and initiated a comprehensive statistical program to define the worldwide production capacity and consumption of wheat gluten by end use categories. To promote the wheat gluten/wheat starch industry, during the past year, the IWGA has revised the IWGA
brochure; participated in the International Cereal Chemists (ICC) Congress in Prague, Czechoslavakia; the ICC Protein Symposium in Budapest, Hungary; the annual meetings of the American Association of Cereal Chemists in San Antonio, Texas, and Kansas City; the Institute of Food Technologists' Expo in New Orleans; and IBA-'83 in Munich. Additionally, the IWGA has sought to exchange information concerning the wheat gluten and wheat industries with other allied trade associations around the world. The Association has active executive, technical, statistical and other appropriate committees composed of representatives from individual companies within the Association that address specific needs. Yet, the primary goal and purpose of the IWGA remains to help food technologists and cereal chemists identify areas where gluten can play an important role in new protein-based product development. Today's consumers require products with excellent appearance, flavor, nutrition and price value. Foods of tomorrow will likely require combinations of complimentary proteins and compatible additives with optimal functional attributes and practical economics. Because wheat gluten is a natural food, the increasing awareness in its unique functional properties coupled with the growing use of all vegetable proteins, augurs well for significant market growth in the years ahead. The wheat gluten/wheat starch industry's evolution from relatively small byproduct operations to world-scale sophisticated facilities providing reliable service and quality positions it to meet the market challenge of the future.
New Products I Processes Karl Fischer Turbo Titrator A new Karl Fischer Turbo Titrator for measuring water content in solids and other samples that resist mixing is now available from GCA/Precision Scientific Group. The solid state Turbo Titrator features a 6000 rpm homogenizer that reduces solids rapidly to fine particles. Simultaneously, the solid particles, or viscous liquid samples, are blended with solvents. Preset homogenizing times can range from one to 15 minutes. After the homogenizing cycle is completed, the Turbo titrator automatically switches to 1000 rpm for stirring during the titration cycle. A peristaltic pump feeds Karl Fischer reagent directly from the reagent bottle into the reaction vessel for automatic, odor-free titration. Institute Affairs / xv