1
Institute Affairs 1973 Annual Conference Plans are now well under way for the 1973 National Con- f rence scheduled to take place during May 29 - June 1 at the famous Bayshore Inn in Vancouver, B.C. This will be the first Conference to be held in B.C., and for those of you who have already visited our Pacific Coast, we can assure you a pleasant return visit. For those of you planning to attend our fair city for the first time, we assure you a warm welcome in the customary "Western hospitality" tradition. The theme of the Conference will be "Science and Tech- nology, Partners in Progress". A;s wi}l be no.ted in the attached Program outline, heavy emphaSiS wiIl be given to New Prod- uct Development, and in particular to the technical aspects of this important field. The Program will be planned to cover as many general interest areas as possible in an effort to provide something of interest for all attendants. We plan to have excellent press coverage, which we hope will serve to provide the community with a better understanding of the role of the Food Scientist and Food Technologist, and the high degree of responsibility assumed by the food industry. As you will see from the attached brochure, we wiIl have excellent facilities provided in one of the finest hotels in Canada, and we are looking forward to your attendance. Additional information wiIl be forwarded to you at a later date. In the meantime, please make your plans now to attend. We look forward to seeing you in Vancouver in 1973. Sincerely yours David H. Barbour, Chairman 1973 National Conference. Something for the Girls! Hi Gals! 'Ve hope that we can entice you to accompany your husband and come along to Vancouver when he attends the 1973 C.LF.S.T. National Conference May 29 - June 1. Indeed, the warmth of Spring in British Columbia is matched by the warmth of the welcome that awaits visitors to Vancouver. The Ladies Arrangements Committee is awaiting the opportunity to extend true Western Hospitality, and to introduce to you our scenic beauty and places of interest in a variety of ways to delight all. Come and enjoy the North Shore Mountains, Gas- town, Nitobe Gardens at the University, Harbour Tour, special Breakfast (courtesy of a Company), Luncheon and time for shopping and visiting friends. If these do not please you, we will arrange or suggest things to you to do on your own. Our Hospitality Room will be available during each day of the Conference, for you to meet and relax over a cup of coffee and a friendly chat. Hostesses will be on hand to assist in every way to make your stay more enjoyable. We have given you just a peek at the proposed Ladies Program. Later on we wiIl give you information on the weather, shopping aids, clothing needs, available beauty salons and baby sitting arrangements, if required. We do look forward to meeting you in Vancouver in 1973. Do come! Yours sincerely May E. Milling, Chairman Ladies Arrangements Committee. The Program The Program Committee has to date developed a four part Symposium on New Product Development. The first part of this Symposium - New Product Innovation and Marketing, will consist of 3 short sessions: Strategy for the Development of a New Product - Marketing a New Food Product - Team Approach. This will come immediately after the We1come and Opening Remarks and the Keynote Speaker "Impact of New Product Development on the Supermarket Scene", on the morning of the first day of the conference. That evening, the second part of the Symposium - Case Histories of New Food Products - will consist of displays of new food products. J. Inst. Can. Sci. Techno!. Aliment. Vol. 6, No 1, 1973 Affaires de I'lnstitut (1) Food product development for foreign markets. (2) Sugar-captured flavour granules. (3) Frozen particulate egg products. (4) Soluble iron-containing whey. (5) Others to be arranged. The morning of the second day will be taken up with the third part of this Symposium which will be on Ingredients for New Food Products. Talks will be given on Gums, Starches, Emulsifying Agents, Proteins and Flavouring Ingredients. The last part of the Symposium will be given on the morning of the third day and will be on the subject of Consumer Aspects of New Food Production. Talks will be given on Consumer Acceptance of Nutrients in our Diet? - Nutrition Canada, and Packaging for Safety and Convenience. Call for Papers C.LF.S.T. members are invited and encouraged to present papers reporting original research in the fields of food science or technology or reviews of subjects of topical interest to members of the Institute. Presentations wiIl be 20 minute3 in- cluding time for discussion. Intent to submit a paper should be sent to the Program Chairman as soon as possible. This will enable your committee to plan a well balanced technical program. Please send the title and authors of each proposed paper to the Program Chairman by January 15, 1973. Authors will be contacted later for a copy of the abstract and for equip- ment needs. W. D. Powrie, Chairman, Program Committee, C.I.F.S.T. 1973 Conference, University of B.C., Vancouver 8, B.C. Student Pl'ogram Greetings Fellow Students: What's your excuse for not attending the 1973 GLF.S.T. annual Conference in Vancouver? If you have one I hope this letter might influence your priorities - and I think it will. For the first time students have been given the opportunity to prepare a program of their own choice; to function on par with other conference committees. For the first time we are being treated as we should: a responsible group of future members whose past and future input into conferences has always and will always be of benefit to all who attend these meetings. In emphasis, we are being treated as a responsible group - please don't let yourselves down by not attending, just because of past apathy. The professionals are making a conscious effort this year to improve student involvement, so we must not let them down either. Your vice chairmen of student affairs for the Conference, Mr. Tom Beveridge and Mr. Darrel Wood, and myself have prepared the following program. We hope it wiIl entice you to come - we welcome any suggestions which will improve the program. Student Luncheon A luncheon organized and directed by students. Professional members are invited to promote student-professional interaction. The program wiIl be thought provoking; discussion will be open. Student Rap Session A discussion meeting to air our views on such subjects as: student involvement at conferences, student chapters of the Institute, student representation at the local and national levels, or anything else we as a group feel is pertinent today. The meeting will be conducted one evening with the aid of refresh- ments - the type we all enjoy. Other regular functions usually only attended by professionals - such as the banquet, the businessmen's luncheon, the harbour cruise etc. All these functions will be available to students at a substantially reduced price (better than 50% off regular price if bought as a whole Conference package and about 50% off if events are bought separately). This is an exceptional A5
