- Email: [email protected]
Toronto Section
Technology, by sponsoring an award at the recent 26th annual Canada-Wide Science Fair, has given such encouragement to a young scientist studying the effects of aspartame. Ken Ozard, a 13 year old student from Victoria, British Columbia, won a $100 cash award from the Canadian Institute of Food Science and Technology for his project, "Does Aspartame Affect Fruit Flies?" Ozard researched the affect of aspartame and methanol on common fruit flies to determine whether or not aspartame produced changes in their behaviour, reproduction, or structure. He hypothesized that aspartame would cause a reduction in the number of offspring, bring about an increase in inactivity, and cause insensitivity to light in the common fruit fly. Ozard found that aspartame and methanol affect the rate of growth and reproduction of fruit flies, but he did not witness any structural changes. The 1987 Canada-Wide Science Fair, held May 10-17 in Mississauga, Ontario, was the final stage of competition for 400 students representing 76 regions across Canada. Having participated in science fairs at the local and regional levels, these aspiring young scientists gathered to compete nationally for over $60,000 in cash, awards, and scholarships. Each year, the Fair is sponsored by the Youth Science Foundation - a national, non-profit organization funded by federal government grants, and individual and corporate donations.
Ken Ozard, center, with Nicole Rodrigue and Bob Carswell.
SECTION NEWS Mar-treat Section The Montreal Section has scheduled a meeting to be held March 2, 1988, hosted by the Food Science and Agricultural Chemistry Department of Can. Insf. Food Sci. Technof. J. Vol. 20. No.4, 1987
Macdonald College, McGill University. The theme of the meeting is "The University/Industry Interface: Making Contact" . Macdonald College has in place a newly structured Food Science Department, with a definite commitment to providing industry and government with qualified manpower to ensure a profitable, technologically sound and safe food supply. This meeting of the Montreal Section of the Canadian Institute of Food Science and Technology is designed to introduce the industry to the new Food Science Department, it's faculty, students, facilities and research capabilities. In addition, two government agencies which provide mechanisms and means for cooperation and interaction between the industry and university will be represented. An industry representative will present the industry's view of the academic and government roles relative to research and development in the Food Industry. This will be an important meeting for both the new Department of Food Science and the Montreal Section of the CIFST. Program 10:00 - 10:30 - Registration and Coffee 10:30 - 12:00 - Introduction, goals and objectives of the Department Dr. R.B. Buckland Dean and Vice Principal of Macdonald College Dr. F.R. van de Voort - Chairman, Department of Food Science Staff Introductions 12:00 - 1:30 - Bar and luncheon 1:30 - 2:30 - Student guided tours of the Department of Food Science 2:30 - 3:00 - Mr. Monty Squire Industrial Research Assistance Program 3:00 - 3:30 - Coffee Break 3:30 - 4:00 - Mr. Paul Latour Industry-U niversity Programs 4:00 - 4:30 - Mr. Don van Horne Lallemand Inc. 4:30 - 5:00 - Panel Discussion F.R. van de Voort, Moderator 5:00 - 6:00 - Cocktails. For further information contact: Dr. F.R. van de Voort, Chairman, Food Science and Agricultural Chemistry Department, P.O. Box 187, Macdonald College, Ste. Anne de Bellevue, Quebec, H9X 1CO (or call 514-398-7898).
Saskatchewan Section The February meeting of the Saskatchewan Section featured Awards Presentations and a MiniPoster Session. The guest of honour was the Charter Chairman of the Section, Mr. Jack Reynolds. Jack became a Member Emeritus of CIFST at the National Meeting in Calgary in 1986. The first presentation, the John Blake Memorial Scholarship, was made to Ms. Elizabeth Kay, a Ph.D. student at the University of Saskatchewan. John Blake was the lipid chemist at POS and an active member of CIFST at the time of his death in 1983. The scholarship was established by his friends and colleagues out of respect and in recognition of his contributions as a research scientist to the food industry. The scholarship, which was presented by Mrs. Virginia Blake, is awarded on the basis of high academic performance and quality of the proposed research program. Students undertaking the post-graduate program at the University of Saskatchewan in food science with emphasis on process technology of oils and fats are eligible for this scholarship. There were several mini-poster sessions available for viewing throughout the evening; the posters represented contributions from academia and industry, both at the professional and student levels. New Section members were formally introduced and presented with their membership certificates.
Toronto Section The Toronto Section had a very successful year, starting with the Annual Sports Tournament, held at the Castlemore Golf & Country Club, in September. We had six technical sessions covering a wide range of topics. The first, in conjunction with the Guelph Section, featured Dr. Malcolm Bourne of Cornell University who spoke on Food Texture. The October Session covered freeze dried food technology by Dr. Bill Mickleberry of Oregon Freeze Dry. Mr. Charlie Sheppard of Consumer & Corporate Affairs and Dr. Bruce Lauer of Health and Welfare gave presentations on Food Additive Legislation. Our Christmas Wine & Cheese in the festive atmosphere of the Lion's Pine Point Community Centre drew record numbers. In January, a panel consisting of Paul Robertson and Bob McGregor of Campbell Soup, Bob IA / 183
Stewart of Creative Research and Gordon Brown of General Mills, discussed how to "Improve the Communication link between Marketing and Research and Development." Dr. Trevor Watts, our National President, visited with us in February. He spoke on Product Development - Need of the Future. Dr. Les Ferrier, also of the University of Guelph, spoke about Food Irradiation. The March technical session featured the New Product Display by the students of Humber College. All the entries were excellent and the judges found it hard to choose the winners. Starch Technology was presented by Bob Murray of Nacan. The year ended with the Annual General Meeting, followed by the Chairman's Dinner Dance.
Guelph
Se~tion
UNIVERSITY NEWS
The Guelph Section has established a scholarship for Food Science and Consumer Studies students. In April, 1987, a presentation was made to Ph.D. student, Mr. Bashir Manje, of the Department of Food Science, University of Guelph. Mr. Manje is working under Dr. Y. Kakuda on the gelation of milk protein by UHT. The value of the award was $450.00 and was presented during the Section Annual Meeting.
Universite. Laval-STELA
Le groupe STELA dirige par Monsieur Paul Paquin, est compose de 10 professeurs-chercheurs, 5 professionnels de recherche et pres de 25 etudiants-chercheurs. Au cours des trois prochaines annees, I'equipe envisage de collaborer directement avec les plus grandes societes quebecoises et canadiennes oeuvrant dans Ie domaine des produits laitiers. Des projets importants, qui devraient generer plus d'une vingtaine de nouveaux emplois dans Ie domaine de la recherche, seront egalement realises avec des PME directement ou indirectement reliees I'industrie laitiere. Le fractionnement en continu de la matiere grasse du lait, la • production de levure de boulangerie partir de lactoserum, la production de FACW «Fermented Ammoniated Condensed Whey» partir de permeats de lactoserum ou de lait, la mise au point d'un bio-reacteur avec cellules immobilisees, la mise au point d'un programme d'optimisation de la standardisation du lait de fromagerie et du rendement fromager ainsi que la selection de souches lactiques d'interet industriel sont Dr. Basil Kamel, Guelph Section Chair- parmi les principaux projets qu' envisaman, presents award to Mr. Bashir ge de poursuivre Ie groupe de recherche. Manje.
a
a
a
Transfer of the gavel from Bob Carswell (past Chairman) to new Chairman, Linda Thomson
Treloar can help you with these important steps in your product development project 1.
Develop product objectives.
8.
Prepare production-scale formulation.
2.
Evaluate options and assess manufacturing feasibility.
9.
Produce test quantity products for consumer research.
3. 4. 5. 6. 7.
Assess competitive products.
10. 11.
Prepare test kitchen products.
Conduct production trials. Troubleshoot manufacturing start-up.
Source and evaluate ingredients. Estimate product formula cost. Develop processing and quality assurance requirements.
Treloar develops food products and systems for manufacturers large and small.
Contact Margaret Treloar Ph. D. Treloar Product Development Inc., P. 0. Box 1327, Station B, Oshawa Ontario L1J 6P8 (416) 683-3231
Treloar PRODUCT DEVELOPMENT INC.
Circle Reply Card No. 65
184/IA
J. InSl. Can. Sci. Techno!. Aliment. Vol. 20, No.4, 1987
Ken Ozard, center, with Nicole Rodrigue and Bob Carswell.
SECTION NEWS Mar-treat Section The Montreal Section has scheduled a meeting to be held March 2, 1988, hosted by the Food Science and Agricultural Chemistry Department of Can. Insf. Food Sci. Technof. J. Vol. 20. No.4, 1987
Macdonald College, McGill University. The theme of the meeting is "The University/Industry Interface: Making Contact" . Macdonald College has in place a newly structured Food Science Department, with a definite commitment to providing industry and government with qualified manpower to ensure a profitable, technologically sound and safe food supply. This meeting of the Montreal Section of the Canadian Institute of Food Science and Technology is designed to introduce the industry to the new Food Science Department, it's faculty, students, facilities and research capabilities. In addition, two government agencies which provide mechanisms and means for cooperation and interaction between the industry and university will be represented. An industry representative will present the industry's view of the academic and government roles relative to research and development in the Food Industry. This will be an important meeting for both the new Department of Food Science and the Montreal Section of the CIFST. Program 10:00 - 10:30 - Registration and Coffee 10:30 - 12:00 - Introduction, goals and objectives of the Department Dr. R.B. Buckland Dean and Vice Principal of Macdonald College Dr. F.R. van de Voort - Chairman, Department of Food Science Staff Introductions 12:00 - 1:30 - Bar and luncheon 1:30 - 2:30 - Student guided tours of the Department of Food Science 2:30 - 3:00 - Mr. Monty Squire Industrial Research Assistance Program 3:00 - 3:30 - Coffee Break 3:30 - 4:00 - Mr. Paul Latour Industry-U niversity Programs 4:00 - 4:30 - Mr. Don van Horne Lallemand Inc. 4:30 - 5:00 - Panel Discussion F.R. van de Voort, Moderator 5:00 - 6:00 - Cocktails. For further information contact: Dr. F.R. van de Voort, Chairman, Food Science and Agricultural Chemistry Department, P.O. Box 187, Macdonald College, Ste. Anne de Bellevue, Quebec, H9X 1CO (or call 514-398-7898).
Saskatchewan Section The February meeting of the Saskatchewan Section featured Awards Presentations and a MiniPoster Session. The guest of honour was the Charter Chairman of the Section, Mr. Jack Reynolds. Jack became a Member Emeritus of CIFST at the National Meeting in Calgary in 1986. The first presentation, the John Blake Memorial Scholarship, was made to Ms. Elizabeth Kay, a Ph.D. student at the University of Saskatchewan. John Blake was the lipid chemist at POS and an active member of CIFST at the time of his death in 1983. The scholarship was established by his friends and colleagues out of respect and in recognition of his contributions as a research scientist to the food industry. The scholarship, which was presented by Mrs. Virginia Blake, is awarded on the basis of high academic performance and quality of the proposed research program. Students undertaking the post-graduate program at the University of Saskatchewan in food science with emphasis on process technology of oils and fats are eligible for this scholarship. There were several mini-poster sessions available for viewing throughout the evening; the posters represented contributions from academia and industry, both at the professional and student levels. New Section members were formally introduced and presented with their membership certificates.
Toronto Section The Toronto Section had a very successful year, starting with the Annual Sports Tournament, held at the Castlemore Golf & Country Club, in September. We had six technical sessions covering a wide range of topics. The first, in conjunction with the Guelph Section, featured Dr. Malcolm Bourne of Cornell University who spoke on Food Texture. The October Session covered freeze dried food technology by Dr. Bill Mickleberry of Oregon Freeze Dry. Mr. Charlie Sheppard of Consumer & Corporate Affairs and Dr. Bruce Lauer of Health and Welfare gave presentations on Food Additive Legislation. Our Christmas Wine & Cheese in the festive atmosphere of the Lion's Pine Point Community Centre drew record numbers. In January, a panel consisting of Paul Robertson and Bob McGregor of Campbell Soup, Bob IA / 183
Stewart of Creative Research and Gordon Brown of General Mills, discussed how to "Improve the Communication link between Marketing and Research and Development." Dr. Trevor Watts, our National President, visited with us in February. He spoke on Product Development - Need of the Future. Dr. Les Ferrier, also of the University of Guelph, spoke about Food Irradiation. The March technical session featured the New Product Display by the students of Humber College. All the entries were excellent and the judges found it hard to choose the winners. Starch Technology was presented by Bob Murray of Nacan. The year ended with the Annual General Meeting, followed by the Chairman's Dinner Dance.
Guelph
Se~tion
UNIVERSITY NEWS
The Guelph Section has established a scholarship for Food Science and Consumer Studies students. In April, 1987, a presentation was made to Ph.D. student, Mr. Bashir Manje, of the Department of Food Science, University of Guelph. Mr. Manje is working under Dr. Y. Kakuda on the gelation of milk protein by UHT. The value of the award was $450.00 and was presented during the Section Annual Meeting.
Universite. Laval-STELA
Le groupe STELA dirige par Monsieur Paul Paquin, est compose de 10 professeurs-chercheurs, 5 professionnels de recherche et pres de 25 etudiants-chercheurs. Au cours des trois prochaines annees, I'equipe envisage de collaborer directement avec les plus grandes societes quebecoises et canadiennes oeuvrant dans Ie domaine des produits laitiers. Des projets importants, qui devraient generer plus d'une vingtaine de nouveaux emplois dans Ie domaine de la recherche, seront egalement realises avec des PME directement ou indirectement reliees I'industrie laitiere. Le fractionnement en continu de la matiere grasse du lait, la • production de levure de boulangerie partir de lactoserum, la production de FACW «Fermented Ammoniated Condensed Whey» partir de permeats de lactoserum ou de lait, la mise au point d'un bio-reacteur avec cellules immobilisees, la mise au point d'un programme d'optimisation de la standardisation du lait de fromagerie et du rendement fromager ainsi que la selection de souches lactiques d'interet industriel sont Dr. Basil Kamel, Guelph Section Chair- parmi les principaux projets qu' envisaman, presents award to Mr. Bashir ge de poursuivre Ie groupe de recherche. Manje.
a
a
a
Transfer of the gavel from Bob Carswell (past Chairman) to new Chairman, Linda Thomson
Treloar can help you with these important steps in your product development project 1.
Develop product objectives.
8.
Prepare production-scale formulation.
2.
Evaluate options and assess manufacturing feasibility.
9.
Produce test quantity products for consumer research.
3. 4. 5. 6. 7.
Assess competitive products.
10. 11.
Prepare test kitchen products.
Conduct production trials. Troubleshoot manufacturing start-up.
Source and evaluate ingredients. Estimate product formula cost. Develop processing and quality assurance requirements.
Treloar develops food products and systems for manufacturers large and small.
Contact Margaret Treloar Ph. D. Treloar Product Development Inc., P. 0. Box 1327, Station B, Oshawa Ontario L1J 6P8 (416) 683-3231
Treloar PRODUCT DEVELOPMENT INC.
Circle Reply Card No. 65
184/IA
J. InSl. Can. Sci. Techno!. Aliment. Vol. 20, No.4, 1987