- Email: [email protected]
Student Affairs Report
The awards ceremony took place during the CIFST Septemberfest at Lakeside Gardens, in Britannia (for professors and students of the Food and Nutrition Program). The third-year winners are Josephine Deeks, 20, of Vancouver, who transferred to the University of Ottawa from the University of British Columbia, and Josee-Marie Provost, 20, of Ottawa. The fourth-year winners are Maureen Coatta, 25, a Vancouverite who also transferred from the University of British Columbia, and Anna Marie Harmathy, 21, of Ottawa.
A griculture Canada Research Branch Management Meeting In July 1981, the Management of the Research Branch of Agriculture Canada met for a week in Western Canada. The meeting included tours of the Saskatoon, Swift Current and Lethbridge Research Stations, at which excellent presentations and tours of the agricultural research programs were presented. The group travelled from point to point in buses in which continuing descriptions of the regions' agriculture were given. The managers clearly saw the needs of research in dry land farming and the accomplishments which Agriculture Canada has attained. Following the tours, a two day meeting on biotechnology, food processing, energy, communications and management procedures was held at Lethbridge. The group was most appreciative of the excellent arrangements and content of the meeting organized by the Western Region. John Holme Food Research Institute Ottawa
L'industrie de la peche (France-Quebec) Un groupe de Quebecois entre dix-huit et trente-cinq ans visitait en mai dernier, pour une periode de deux semaines, des entreprises frantyaises en matiere de peche. Ce stage qui fut rendu possible grace a deux etudiants de I'Universite Laval et a 1'0ffice Franco-Quebecois pour la Jeunesse, regroupait plusieurs membres de I'U niversite Laval, du gouvernement provincial et de l'entreprise privee. II est inutile, je pense, de vous decrire la richesse a tout point de vue, d'un tel voyage. Je m'arreterai plutot au but ultime de notre voyage, c'est-a-dire, l'etude de I'industrie de la peche frantyaise comparativement it la notre, et ce surtout au niveau de la transformation. A premiere vue, il nous apparait evident que I'industrie de la peche frantyaise est structuree d'une fatyon autre que la notre et ce surtout pour le marche du poisson frais. On sait que ce marche tient une place preponderante en France en raison du bassin de population de Paris et de ses environs (10 millions). Au niveau industriel, quoique plusieurs de leurs industries se comparent aux notres, d'autres par contre, les surpassent de beaucoup. Prenons par exemple les usines de salage et de fumage. Malgre ma petite experience en la matiere, je me permets de dire que nulle part aux iles ou en Gaspesie, je n'ai goute it des produits aussi diversifies. Pour ce qui est des plats cr.•.•ines, les Frant;ais se permettent, meme avec des problemes d'approvisionnement en matiere premiere, de transformer leur poisson en soupe, en croquettes et en toutes sortes de plats delicieux. L'augmentation du nombre de repas collectifs, I'emancipation de la femme et plusieurs autres raisons justifient une telle transformation du produit. Au niveau de la recuperation des dechets de poisson, les concentres proteiques ont beaucoup plus de valeur que la farine traditionnelle. Les Frantyais le savent bien puisqu'ils ont decide d'etablir a Terre-Neuve une telle usine.
Can. Insl. Food Sei. Technol. J. Vol. 15. No. 2. 1982
Suite a un tel voyage, une question me vient a I'esprit. Nous qui sommes privilegies par l'etendue et la proximite de nos eaux, qu'attendons-nous pour donner une plus-value a notre produit? J'avoue que beaucoup de volonte et de desir ont ete manifestes dernierement au Quebec. Cependant, il reste a esperer que ces bonnes intentions ne s'estompent pas avec le temps tout comme le poisson se deteriore rapidement au solei\. Leonard Poirier Sciences et technologie des aliments Universite Laval
Student Affairs Report The student affairs committee is formed by four students and one professional member to ensure student involvement in the operation of the Institute's affairs. The main objective of our committee has been to encourage student participation and to ensure student representation in local and national activities. Through the use of newsletters, posters, and a tape/ slide presentation, students have been notified of various CIFST activities (e.g., Awards, National Conference, etc.). Student members have also benefited from local and national conferences which provide for a positive exchange of ideas in the field of food science. In addition to these activities, students have expressed their appreciation of the support that industrial and governmental sectors have provided with respect to educational tours. We sincerely hope that industrial and governmental institutions continue this support in the coming year. In past years, the involvement of Student Affairs Committees with the Institute have included such projects as determining the number of student members who progress to professional status in the CIFST. Their reports have indicated good conversion ratios to professional status and provide strong support for student subsidies with respect to student membership fees, and registration costs for local and national conferences. This year, our committee has continued work on this project, to provide the Institute with a system to identify the number of student members who progress to professional status. We have also cooperated with the Awards Committee in improving student awards, as well as providing assistance with travel expenses for the winner of the undergraduate student paper. The committee encourages all student members to participate in this year's National Conference, which will be held in Montreal between the 30th of May and the 3rd of June. To provide a student flavour to this year's theme of Expansion, the student symposium will be centred on Canadian opportunities for food science students. Emphasis will be placed on such topics as the increasing need for food technologists in health institutions, as well as the increased opportunities arising from Canadian and imported food technology. The symposium will be coupled with informal meetings with industrial and governmental sectors, and with numerous social activities. The registration costs, which include social activities, will once again be offered to students at very reasonable prices. Low cost accommodation will be available to students at McGill student residences (a ten minute walk from the Queen Elizabeth Hotel). Why not take up our invitation and visit the City of Montreal? This year the members of the Student Affairs Committee are as follows: Michael Hincks (University of Guelph) Gilles Doyon (Universite Laval) Eilleen Nell (Professional Member) Mirella Cerrone, Vice-Chairman (University of Alberta) David McPeak, Chairman (McGiIl University)
Institute Affairs/ iii
The Student Affairs Committee members are always open to new ideas to encourage student participation. Why not contact us? Oavid McPeak Macdonald Campus of McGill University
FRI Scientist Attends Meat Research Congress Dr. D. F. Wood of Agriculture Canada's Food Research Institute presented a paper at the 27th European Meat Research Workers Congress in Vienna, Austria. The conference was attended by some 300 scientists from thirty-five different countries and offered a unique opportunity to meet and discuss meat research with some of the world's leading meat researchers. After the conference Or. Wood spent a week touring Austria, Switzerland and the Black Forest region in Germany. Or. Wood also reports that a thorough check was made of the technological advances made in Rhine and Moselle wine areas as well as the performance of the German Hotel-Restaurant Food Service System. Both received high marks. D. B.C.
In Memoriam John Grant Armstrong The Institute regrets the passing of Or. John Grant Armstrong. Dr. Armstrong was a founding member of the Toronto section of the CIFST and was National President from 1952-1953. He was the winner of the Institute Award in 1978 for his contributions to the Institute. He will be missed by his many friends and colleagues in the CIFST.
1982 CIFST Annual Conference The tenor for our Silver Anniversary congress will be set during our first major symposium on Monday morning "Blueprint for Expansion." Speakers will include the Hon. M. Eugene Whelan, Minister of Agriculture; Mr. Heney, Director General, Foods Branch, LT. and c.; Mr. Everett Holmes, V.P. Planning, A. C. Neilson Co.; and two prominent Canadian businessmen who have led their companies through successful major expansion programs. Our second major symposium, "International Trends in Food Science and Technology," will be chaired by Dr. J. Hulse and we will hear Dr. J. K. Kefford from CSIRO, Australia; Dr. Masao Fujimaki, Japan; Prof. A. Rutkowski, Poland; Dr. Guy Oardenne, APRIA, France; Or. R. H. Moretti, Brazil; and Or. R. H. Hall, u.s. A. Other conference organized symposia will deal with "Applied Biotechnology" and "Ultrafiltration and Reverse Osmosis," with speakers from Canada, France, England and Switzerland. The membership, through their interest groups, have prepared symposia on "Use and Misuse of Sensory Evaluation," "Protein Opportunities," "Expanding Horizons in Food Microbiology," "Extrusion," "The Elderly and Expanding Population," "Highlights of Canadian Dairy Commission Contract Research," and "Food Preservation Through Water Activity." These symposia, coupled with approximately 100 technical papers, will form the basis for technological and scientific exchange. Our exhibit area is fully booked and you will be able to see and discuss the latest developments in equipment design, technology and literature from forty-five companies. For relaxation and after hour discussions, join us for the Oompahpah of the Bavarian Band at the opening mixer, cheer for the Expos as they meet the Houston Astros on Monday night, dance and marvel at Daniel Oorice and Les Girls Floor Show at the President's Banquet on Tuesday ivj Affaires de l'Institut
night, and if you wish, wind down with your colleagues at supper on Wednesday night. While we are busy working, our spouses and companions will be whisked away for a tour of Montreal, see the latest fashions by John Warden and, of course, join with us at the mixer and banquet. For their participation, each will receive a beautiful hand made doll dressed in an authentic folkloric costume. Students have been very active and have organized a student-staff mixer on Sunday afternoon, a luncheon on Monday, and a special student symposium. A record number of research papers have been submitted for the Graduate Student Award. Your conference committee has worked diligently to prepare a scientifically stimulating and socially pleasing program for you. Please show your support by attending. For further information please contact: Dr. E. S. Idziak, 1982 Conference Chairman, School of Food Science, Box 285, Macdonald College, Ste. Anne de Bellevue, Quebec H9X ICO, or telephone (514) 457-2000, extension 270.
Sensory Interest Group Workshop The Sensory Interest Group will be holding a sensory workshop on Sunday, May 30th, at the University of Montreal, during the CIFST Annual Conference. The morning session, which will be in French, is entitled "Analyse sensorielle et au controle de la qualite" and the main speakers will be Dr. A. Cormier and Mme J. L. Woolgar. The afternoon session, conducted in English, will address the theme "Consumer Testing," with Mr. J. Sidel as the main speaker. The Sensory Interest Group invites all interested CIFST members to attend the workshop and make it a success. R. Robichaud
National Committee Reports A wards Committee The function of the Awards Committee is to seek deserving individuals to be honoured with the Awards of the Institute. Over the years, the number of Awards administered by the Committee has gradually increased to include currently: Institute Award, W. J. Eva Award, Undergraduate Student Award, Graduate Student Award, Gordon Royal Maybee Award, Member Emeritus, Givaudan Centennial Award and the CIFST Prize awarded at the Canada-Wide Science Fair. All CIFST members are informed of the criteria for the Awards through the Call for Nominations, which is published twice in the CIFST Journal, and by a mailing to regional Sections and food science departments. Under the direction of Mr. Jim Sisler, the Awards Committee has, during the past year, introduced several significant modifications into the structure of the Awards Program. At the 1981 Cl FST Conference, the recipient of the W. J. Eva Award presented a short address during the presentation ceremony. Requirements of the Graduate Student Award were modified to consist of a 1,500 word extended abstract rather than the previously required full text. Judging by the large number of graduate student participants (nine) in this competition, it is evident that this change was very well received by our graduate student members. The Givaudan Centennial Award (Prix Givaudan Centenaire) was presented for the first time at the 1981 Conference. The response of undergraduate students to this competition was indeed enthusiastic, with eight competitors from five food science departments writing the examination. A motion was passed at the 1981 pre-Conference CIFST Council meeting whereby the total preregistration fee for the J. Inst. Can. Sci. Technol. AlimenJ. Vol. 15, No. 2, 1982
A griculture Canada Research Branch Management Meeting In July 1981, the Management of the Research Branch of Agriculture Canada met for a week in Western Canada. The meeting included tours of the Saskatoon, Swift Current and Lethbridge Research Stations, at which excellent presentations and tours of the agricultural research programs were presented. The group travelled from point to point in buses in which continuing descriptions of the regions' agriculture were given. The managers clearly saw the needs of research in dry land farming and the accomplishments which Agriculture Canada has attained. Following the tours, a two day meeting on biotechnology, food processing, energy, communications and management procedures was held at Lethbridge. The group was most appreciative of the excellent arrangements and content of the meeting organized by the Western Region. John Holme Food Research Institute Ottawa
L'industrie de la peche (France-Quebec) Un groupe de Quebecois entre dix-huit et trente-cinq ans visitait en mai dernier, pour une periode de deux semaines, des entreprises frantyaises en matiere de peche. Ce stage qui fut rendu possible grace a deux etudiants de I'Universite Laval et a 1'0ffice Franco-Quebecois pour la Jeunesse, regroupait plusieurs membres de I'U niversite Laval, du gouvernement provincial et de l'entreprise privee. II est inutile, je pense, de vous decrire la richesse a tout point de vue, d'un tel voyage. Je m'arreterai plutot au but ultime de notre voyage, c'est-a-dire, l'etude de I'industrie de la peche frantyaise comparativement it la notre, et ce surtout au niveau de la transformation. A premiere vue, il nous apparait evident que I'industrie de la peche frantyaise est structuree d'une fatyon autre que la notre et ce surtout pour le marche du poisson frais. On sait que ce marche tient une place preponderante en France en raison du bassin de population de Paris et de ses environs (10 millions). Au niveau industriel, quoique plusieurs de leurs industries se comparent aux notres, d'autres par contre, les surpassent de beaucoup. Prenons par exemple les usines de salage et de fumage. Malgre ma petite experience en la matiere, je me permets de dire que nulle part aux iles ou en Gaspesie, je n'ai goute it des produits aussi diversifies. Pour ce qui est des plats cr.•.•ines, les Frant;ais se permettent, meme avec des problemes d'approvisionnement en matiere premiere, de transformer leur poisson en soupe, en croquettes et en toutes sortes de plats delicieux. L'augmentation du nombre de repas collectifs, I'emancipation de la femme et plusieurs autres raisons justifient une telle transformation du produit. Au niveau de la recuperation des dechets de poisson, les concentres proteiques ont beaucoup plus de valeur que la farine traditionnelle. Les Frantyais le savent bien puisqu'ils ont decide d'etablir a Terre-Neuve une telle usine.
Can. Insl. Food Sei. Technol. J. Vol. 15. No. 2. 1982
Suite a un tel voyage, une question me vient a I'esprit. Nous qui sommes privilegies par l'etendue et la proximite de nos eaux, qu'attendons-nous pour donner une plus-value a notre produit? J'avoue que beaucoup de volonte et de desir ont ete manifestes dernierement au Quebec. Cependant, il reste a esperer que ces bonnes intentions ne s'estompent pas avec le temps tout comme le poisson se deteriore rapidement au solei\. Leonard Poirier Sciences et technologie des aliments Universite Laval
Student Affairs Report The student affairs committee is formed by four students and one professional member to ensure student involvement in the operation of the Institute's affairs. The main objective of our committee has been to encourage student participation and to ensure student representation in local and national activities. Through the use of newsletters, posters, and a tape/ slide presentation, students have been notified of various CIFST activities (e.g., Awards, National Conference, etc.). Student members have also benefited from local and national conferences which provide for a positive exchange of ideas in the field of food science. In addition to these activities, students have expressed their appreciation of the support that industrial and governmental sectors have provided with respect to educational tours. We sincerely hope that industrial and governmental institutions continue this support in the coming year. In past years, the involvement of Student Affairs Committees with the Institute have included such projects as determining the number of student members who progress to professional status in the CIFST. Their reports have indicated good conversion ratios to professional status and provide strong support for student subsidies with respect to student membership fees, and registration costs for local and national conferences. This year, our committee has continued work on this project, to provide the Institute with a system to identify the number of student members who progress to professional status. We have also cooperated with the Awards Committee in improving student awards, as well as providing assistance with travel expenses for the winner of the undergraduate student paper. The committee encourages all student members to participate in this year's National Conference, which will be held in Montreal between the 30th of May and the 3rd of June. To provide a student flavour to this year's theme of Expansion, the student symposium will be centred on Canadian opportunities for food science students. Emphasis will be placed on such topics as the increasing need for food technologists in health institutions, as well as the increased opportunities arising from Canadian and imported food technology. The symposium will be coupled with informal meetings with industrial and governmental sectors, and with numerous social activities. The registration costs, which include social activities, will once again be offered to students at very reasonable prices. Low cost accommodation will be available to students at McGill student residences (a ten minute walk from the Queen Elizabeth Hotel). Why not take up our invitation and visit the City of Montreal? This year the members of the Student Affairs Committee are as follows: Michael Hincks (University of Guelph) Gilles Doyon (Universite Laval) Eilleen Nell (Professional Member) Mirella Cerrone, Vice-Chairman (University of Alberta) David McPeak, Chairman (McGiIl University)
Institute Affairs/ iii
The Student Affairs Committee members are always open to new ideas to encourage student participation. Why not contact us? Oavid McPeak Macdonald Campus of McGill University
FRI Scientist Attends Meat Research Congress Dr. D. F. Wood of Agriculture Canada's Food Research Institute presented a paper at the 27th European Meat Research Workers Congress in Vienna, Austria. The conference was attended by some 300 scientists from thirty-five different countries and offered a unique opportunity to meet and discuss meat research with some of the world's leading meat researchers. After the conference Or. Wood spent a week touring Austria, Switzerland and the Black Forest region in Germany. Or. Wood also reports that a thorough check was made of the technological advances made in Rhine and Moselle wine areas as well as the performance of the German Hotel-Restaurant Food Service System. Both received high marks. D. B.C.
In Memoriam John Grant Armstrong The Institute regrets the passing of Or. John Grant Armstrong. Dr. Armstrong was a founding member of the Toronto section of the CIFST and was National President from 1952-1953. He was the winner of the Institute Award in 1978 for his contributions to the Institute. He will be missed by his many friends and colleagues in the CIFST.
1982 CIFST Annual Conference The tenor for our Silver Anniversary congress will be set during our first major symposium on Monday morning "Blueprint for Expansion." Speakers will include the Hon. M. Eugene Whelan, Minister of Agriculture; Mr. Heney, Director General, Foods Branch, LT. and c.; Mr. Everett Holmes, V.P. Planning, A. C. Neilson Co.; and two prominent Canadian businessmen who have led their companies through successful major expansion programs. Our second major symposium, "International Trends in Food Science and Technology," will be chaired by Dr. J. Hulse and we will hear Dr. J. K. Kefford from CSIRO, Australia; Dr. Masao Fujimaki, Japan; Prof. A. Rutkowski, Poland; Dr. Guy Oardenne, APRIA, France; Or. R. H. Moretti, Brazil; and Or. R. H. Hall, u.s. A. Other conference organized symposia will deal with "Applied Biotechnology" and "Ultrafiltration and Reverse Osmosis," with speakers from Canada, France, England and Switzerland. The membership, through their interest groups, have prepared symposia on "Use and Misuse of Sensory Evaluation," "Protein Opportunities," "Expanding Horizons in Food Microbiology," "Extrusion," "The Elderly and Expanding Population," "Highlights of Canadian Dairy Commission Contract Research," and "Food Preservation Through Water Activity." These symposia, coupled with approximately 100 technical papers, will form the basis for technological and scientific exchange. Our exhibit area is fully booked and you will be able to see and discuss the latest developments in equipment design, technology and literature from forty-five companies. For relaxation and after hour discussions, join us for the Oompahpah of the Bavarian Band at the opening mixer, cheer for the Expos as they meet the Houston Astros on Monday night, dance and marvel at Daniel Oorice and Les Girls Floor Show at the President's Banquet on Tuesday ivj Affaires de l'Institut
night, and if you wish, wind down with your colleagues at supper on Wednesday night. While we are busy working, our spouses and companions will be whisked away for a tour of Montreal, see the latest fashions by John Warden and, of course, join with us at the mixer and banquet. For their participation, each will receive a beautiful hand made doll dressed in an authentic folkloric costume. Students have been very active and have organized a student-staff mixer on Sunday afternoon, a luncheon on Monday, and a special student symposium. A record number of research papers have been submitted for the Graduate Student Award. Your conference committee has worked diligently to prepare a scientifically stimulating and socially pleasing program for you. Please show your support by attending. For further information please contact: Dr. E. S. Idziak, 1982 Conference Chairman, School of Food Science, Box 285, Macdonald College, Ste. Anne de Bellevue, Quebec H9X ICO, or telephone (514) 457-2000, extension 270.
Sensory Interest Group Workshop The Sensory Interest Group will be holding a sensory workshop on Sunday, May 30th, at the University of Montreal, during the CIFST Annual Conference. The morning session, which will be in French, is entitled "Analyse sensorielle et au controle de la qualite" and the main speakers will be Dr. A. Cormier and Mme J. L. Woolgar. The afternoon session, conducted in English, will address the theme "Consumer Testing," with Mr. J. Sidel as the main speaker. The Sensory Interest Group invites all interested CIFST members to attend the workshop and make it a success. R. Robichaud
National Committee Reports A wards Committee The function of the Awards Committee is to seek deserving individuals to be honoured with the Awards of the Institute. Over the years, the number of Awards administered by the Committee has gradually increased to include currently: Institute Award, W. J. Eva Award, Undergraduate Student Award, Graduate Student Award, Gordon Royal Maybee Award, Member Emeritus, Givaudan Centennial Award and the CIFST Prize awarded at the Canada-Wide Science Fair. All CIFST members are informed of the criteria for the Awards through the Call for Nominations, which is published twice in the CIFST Journal, and by a mailing to regional Sections and food science departments. Under the direction of Mr. Jim Sisler, the Awards Committee has, during the past year, introduced several significant modifications into the structure of the Awards Program. At the 1981 Cl FST Conference, the recipient of the W. J. Eva Award presented a short address during the presentation ceremony. Requirements of the Graduate Student Award were modified to consist of a 1,500 word extended abstract rather than the previously required full text. Judging by the large number of graduate student participants (nine) in this competition, it is evident that this change was very well received by our graduate student members. The Givaudan Centennial Award (Prix Givaudan Centenaire) was presented for the first time at the 1981 Conference. The response of undergraduate students to this competition was indeed enthusiastic, with eight competitors from five food science departments writing the examination. A motion was passed at the 1981 pre-Conference CIFST Council meeting whereby the total preregistration fee for the J. Inst. Can. Sci. Technol. AlimenJ. Vol. 15, No. 2, 1982