- Email: [email protected]
University of Guelph Inservice Training Courses
a new food is to replace milk as a major constituent of the diet for children, or if it is to take the place of the meat course in a meal, its composition must be similar to the replaced food. New food products should be developed only in the light of a careful consideration of all nutritional aspects involved.
Acknowledgement The views expressed in this paper are a result of discussions with officers of the Food and Drug Directorate and many others having knowledge in this field. The author is particularly indebted to Dr. T. K. Murray, Chief, Nutrition Research Division and to members of the Food Advisory Committee under Dr. D. G. Chapman.
References Tape, N. W., and Sabry. Z. I. 1969. The Marriage of Food Technology and Nutrition, in World Review of Nutrition and Dietetics. Ed. G. Bourne (in press). Improvement of Nutritive Quallty of Foods, 1968. Council on Foods
Book Reviews POTATO PROCESSING By W. F. Talburt and Ora Smith in collaboration with a group of specialists. AVI Publishing Company, Inc. U.S.A., $13.00, elsewhere $17.00. In 21 chapters the subject is dealt with from the history of potato processing to the disposal of waste. The material can be divided in 3 parts, the first contams the chapters on history on potato processing, structure and composition of the tuber, varieties, effect of cultural and environmental conditions, tuber diseases, sprout inhibition, effect of transit and storage conditions and nutritive value. The second and largest group includes chapters dealing with peeling, potato chips, frozen potato products, dehydrated mashed potatoes, potato flakes, dehydrated diced potatoes, starch, flour, canned potatoes, pre-peeled potatoes and miscellaneous products. The last chapters deal with potatoes for livestock feed and waste disposal. The book provides a wealth of information for all food technologists interested in the various industrial uses of the potato. J. M. deMan. LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS AVI Publishing Company, Inc. Volume: U.S.A. $11.50, elsewhere $12.50; Volume 2: U.S.A. $14.50, elsewhere $15.50. These shelf size volumes put out as a third edition by the National Canners Association replace the large single volume first and second editions of the same publication. Another difference is that these standard laboratory and plant reference books have been brought up to date. They contain a wealth of practical information written in an easy to understand style. Those who have used the previous publications will find such up-to-date additional information as chapters on "Evolutionary Operation", Evaluating Sanitation" and "Festicide Residues and Additives" as important adjuncts to this publication. These two books are put out by the Avi Publishing Company Incorporated, \Vestport, Conn. and can be obtained through the National Canners Association Research Laboratory, 113320th St. N.W., Washington, D.C. 20036. R. B. Marshall. THE SAFETY OF FOODS Edited by H. D. Graham, Avi Publishing Co. Inc., Westport, Conn., 367 pages, 1968, U.S. $15.00, elsewhere $16.00, is a collection of papers presented at a conference in Mayaguez, Puerto Rico in 1967. The conference was organized by the Toxicology Study Section of the U.S. Public Health Service and the Biology Department of the University of Puerto Rico at Mayaguez. The contributors are, with a single exception, from North and South America. Professor H, D, Graham of the J.
Inst. Can. Techno!. Aliment. Vol. 2, No
4,
1969
and Nutrition. J. Amer. Med. Assoc., 205: 160. Canada's Food Guide, 1969. Nutritlon Division, Department of NaUonal Health and Welfare, Ottawa. Recommended Allowances, 7th Ed., 1968. Food and Nutrition Board, National Academy of Sciences, Washington, D.C. Composition of Foods, 1963. Agriculture Handbook, No.8. Agricultural Research Service, U. S. Dept. of Agriculture. Hartman, A. M., and Dryden, L. P. 1965. Vitamins in Mllk and Milk Porducts. Amer. Dairy Sci. Assoc., Champaign, Ill. Herting, D. C., and Drury, E. J. E. 1969. Vitamin E Content of Ml1K, Milk Products and Simulated Milks: Relevance to Infant Nutriticn. Amer. J. CUn. Nutr., 22: 147. CampbeU, J. A. 1960. Evaluation of Protein in Foods for Regulatory l'urposes. Agr. Food Chern., 8: :523. Hurdle, A. D. F., Barton, D., and Searles, I. H. 1968. A Method for Measuring Folate in Food and its Appllcation to a Hospital Dlet. Amer. J. Clin. Nutr., 21: 1202. Mitchell, H. S., Rynbergen, H. J., Anderson, L., and Dibble. M. V. HlbS. Cooper's Nutntion in Health and Disease, 15th Ed. J. B. Lippincott and Co., Philadelphia. Watt, B. K. 1969. Personal Communication. Received June 27, 1969. University of Puerto Rico and eight additional editors, all authorities in diverse fields of food SClence, reflect the diverse nature of the contents of this book. 1 he presentations are divided into the fOllowmg seven sectlGns: (1) lntrO(JudlOn; (2) FOOli regUlations in the Americas; (3) Food toxicants; (4) Microbial toxins; (5) Food spoilage and food-borne infections; (6) Adequate food supply; and (7) Unintentional food adliitives. The 41 contributors present a selection which ofters somethmg for even the casual student of tood science. Yor those with oraad interests, there is a great deal of high,y readable in!ormation. H. Pivnick
University of Guelph Inservice Training Courses Do you find inservice training very costly and time consuming? Most industries do owing to the continued need and the small number of employees at anyone stage in their training program. Home study courses have been developed by the University of Guelph to assist the food industry to overcome these high costs. Courses are presently available in General Microbiology, Plant Sanitation for the Meat Packing Industry. Quality Control in Milk Processing and Fruit and Vegetable Storage. Some of these courses are designed for a specific industry and yet quite appropriate for other segments. A manager of a large diversilied food manulacturing plant is recommending the course "Plant Sanitation for the Meat Packing Industry" for all his technicians although his firm is not mvolved in meat processing. This particular course concerns itself with types of spoilage; food poisoning; plant construction, layout and materials and the chemicals and procedures required to control contamination under the various conditions. Although the correspondence courses are complete in themselves the ultimate combination for effectiveness is a combination 'of home study and classroom contact. The students study the course material and then meet periodically to discuss the assignments before sending their wntten work for corrections and comments. In this way the student is better prepared to participate in the classrooms discussions and yet the classroom contact is kept to a minimum with no loss in effectiveness; in fact it is usually increased. Some industries will have the qualified staff to do their own inservice training, but the costs involved to continually train new staff are staggering. The material in these home study courses is pertinent and extensive enough (8 - 100 hours per course) to give any student a better insight into his chosen field. Additional information on these courses can be obtained from: Office of Continuing Education, Room 153, University of Guelph, Guelph, Ontario.
A75
Acknowledgement The views expressed in this paper are a result of discussions with officers of the Food and Drug Directorate and many others having knowledge in this field. The author is particularly indebted to Dr. T. K. Murray, Chief, Nutrition Research Division and to members of the Food Advisory Committee under Dr. D. G. Chapman.
References Tape, N. W., and Sabry. Z. I. 1969. The Marriage of Food Technology and Nutrition, in World Review of Nutrition and Dietetics. Ed. G. Bourne (in press). Improvement of Nutritive Quallty of Foods, 1968. Council on Foods
Book Reviews POTATO PROCESSING By W. F. Talburt and Ora Smith in collaboration with a group of specialists. AVI Publishing Company, Inc. U.S.A., $13.00, elsewhere $17.00. In 21 chapters the subject is dealt with from the history of potato processing to the disposal of waste. The material can be divided in 3 parts, the first contams the chapters on history on potato processing, structure and composition of the tuber, varieties, effect of cultural and environmental conditions, tuber diseases, sprout inhibition, effect of transit and storage conditions and nutritive value. The second and largest group includes chapters dealing with peeling, potato chips, frozen potato products, dehydrated mashed potatoes, potato flakes, dehydrated diced potatoes, starch, flour, canned potatoes, pre-peeled potatoes and miscellaneous products. The last chapters deal with potatoes for livestock feed and waste disposal. The book provides a wealth of information for all food technologists interested in the various industrial uses of the potato. J. M. deMan. LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS AVI Publishing Company, Inc. Volume: U.S.A. $11.50, elsewhere $12.50; Volume 2: U.S.A. $14.50, elsewhere $15.50. These shelf size volumes put out as a third edition by the National Canners Association replace the large single volume first and second editions of the same publication. Another difference is that these standard laboratory and plant reference books have been brought up to date. They contain a wealth of practical information written in an easy to understand style. Those who have used the previous publications will find such up-to-date additional information as chapters on "Evolutionary Operation", Evaluating Sanitation" and "Festicide Residues and Additives" as important adjuncts to this publication. These two books are put out by the Avi Publishing Company Incorporated, \Vestport, Conn. and can be obtained through the National Canners Association Research Laboratory, 113320th St. N.W., Washington, D.C. 20036. R. B. Marshall. THE SAFETY OF FOODS Edited by H. D. Graham, Avi Publishing Co. Inc., Westport, Conn., 367 pages, 1968, U.S. $15.00, elsewhere $16.00, is a collection of papers presented at a conference in Mayaguez, Puerto Rico in 1967. The conference was organized by the Toxicology Study Section of the U.S. Public Health Service and the Biology Department of the University of Puerto Rico at Mayaguez. The contributors are, with a single exception, from North and South America. Professor H, D, Graham of the J.
Inst. Can. Techno!. Aliment. Vol. 2, No
4,
1969
and Nutrition. J. Amer. Med. Assoc., 205: 160. Canada's Food Guide, 1969. Nutritlon Division, Department of NaUonal Health and Welfare, Ottawa. Recommended Allowances, 7th Ed., 1968. Food and Nutrition Board, National Academy of Sciences, Washington, D.C. Composition of Foods, 1963. Agriculture Handbook, No.8. Agricultural Research Service, U. S. Dept. of Agriculture. Hartman, A. M., and Dryden, L. P. 1965. Vitamins in Mllk and Milk Porducts. Amer. Dairy Sci. Assoc., Champaign, Ill. Herting, D. C., and Drury, E. J. E. 1969. Vitamin E Content of Ml1K, Milk Products and Simulated Milks: Relevance to Infant Nutriticn. Amer. J. CUn. Nutr., 22: 147. CampbeU, J. A. 1960. Evaluation of Protein in Foods for Regulatory l'urposes. Agr. Food Chern., 8: :523. Hurdle, A. D. F., Barton, D., and Searles, I. H. 1968. A Method for Measuring Folate in Food and its Appllcation to a Hospital Dlet. Amer. J. Clin. Nutr., 21: 1202. Mitchell, H. S., Rynbergen, H. J., Anderson, L., and Dibble. M. V. HlbS. Cooper's Nutntion in Health and Disease, 15th Ed. J. B. Lippincott and Co., Philadelphia. Watt, B. K. 1969. Personal Communication. Received June 27, 1969. University of Puerto Rico and eight additional editors, all authorities in diverse fields of food SClence, reflect the diverse nature of the contents of this book. 1 he presentations are divided into the fOllowmg seven sectlGns: (1) lntrO(JudlOn; (2) FOOli regUlations in the Americas; (3) Food toxicants; (4) Microbial toxins; (5) Food spoilage and food-borne infections; (6) Adequate food supply; and (7) Unintentional food adliitives. The 41 contributors present a selection which ofters somethmg for even the casual student of tood science. Yor those with oraad interests, there is a great deal of high,y readable in!ormation. H. Pivnick
University of Guelph Inservice Training Courses Do you find inservice training very costly and time consuming? Most industries do owing to the continued need and the small number of employees at anyone stage in their training program. Home study courses have been developed by the University of Guelph to assist the food industry to overcome these high costs. Courses are presently available in General Microbiology, Plant Sanitation for the Meat Packing Industry. Quality Control in Milk Processing and Fruit and Vegetable Storage. Some of these courses are designed for a specific industry and yet quite appropriate for other segments. A manager of a large diversilied food manulacturing plant is recommending the course "Plant Sanitation for the Meat Packing Industry" for all his technicians although his firm is not mvolved in meat processing. This particular course concerns itself with types of spoilage; food poisoning; plant construction, layout and materials and the chemicals and procedures required to control contamination under the various conditions. Although the correspondence courses are complete in themselves the ultimate combination for effectiveness is a combination 'of home study and classroom contact. The students study the course material and then meet periodically to discuss the assignments before sending their wntten work for corrections and comments. In this way the student is better prepared to participate in the classrooms discussions and yet the classroom contact is kept to a minimum with no loss in effectiveness; in fact it is usually increased. Some industries will have the qualified staff to do their own inservice training, but the costs involved to continually train new staff are staggering. The material in these home study courses is pertinent and extensive enough (8 - 100 hours per course) to give any student a better insight into his chosen field. Additional information on these courses can be obtained from: Office of Continuing Education, Room 153, University of Guelph, Guelph, Ontario.
A75