Friday, June 1, 1973Symposium - Part IV -

9:00 a.m. Consumer Aspects of New Food ProductsConsumer Acceptance of New Foods -Professor M. Vaisey, Dept. of Foods and Nutrition,University of Manitoba.

9:30 Building-in Nutrition - Dr. S. Sabry, President,Nutrition Research, Toronto.

10:00 Nutritional Fortification and Labelling -Dr. J. A. Campbell, Act;ng Director, NutritionBureau, Health Protection Branch, Ottawa.

10:30 Packaging for Safety and Convenience -Mr. S. Sacharow, Reynolds Aluminum, New York.

Protein enrichment of foodstuffs for proteindeficient areas. Milo Don Appleman, MiloDon Appleman Jr. and Maria Duarte Apple­man, Daylin Laboratories, Inc., California.Village level protein enrichment of gari withcoconut. Roy E. Morse and Nduka Uraih, Rut­gers University.New cottonseed and soya proteins for the foodindustry. J. A. Ohren, Grain FrocessingCorporation, Muscatine, Iowa.Compositional and nutritional aspects of ready­to-eat meat products manufactured in Canada.B. Gorenstein, Agriculture Canada, Ottawa.Texturizing pea protein into meat analogs.A. K. Sumner, C. G. Youngs and L. M. Leinan,University of Saskatchewan.Coffee Break.N.R.C. Nuffield Lecture - Pre- and post­slaughter treatment and quality of muscle. M.Ingram, Meat Research Institute, England.Studies on the muscle proteinases of floundersfrom the northeast Pacific. D. E. Kramer andL. J. Gardner, Fisheries Research Board ofCanada, Vancouver.Rheology of pre- and post-rigor muscle tissue.D. W. Stanley, W. A. Gillis and J. M. deMan,University of Guelph.

A rapid precise method for the collection andanalysis of headspace volatiles. T. A. Gill,A. C. Noble and ]. M. deMan, University ofGuelph.A gas chromatographic examination of thelipids of the coffee bean and submerged coffeecell cultures. Fred van de Voort, University ofBritish Columbia.A gas chromatographic study of the coffeeroasting process. Jim Kocal, University of Brit­ish Columbia.A rapid method for the determination of addedsweeteners in frozen desserts. A. M. Pearson,University of Guelph.Some chemical components of kelp. J. N. C.White, Fisheries Research Board of Canada,Vancouver.Coffee breakRefractometry as a response system in starchprocessing. Brian T. Lawton and Edward J.Derlatka, General Foods Ltd., Cobourg.Determination of SH- and SS-groups in pro­teins. Tom Beveridge, Sadig Toma and ShuryoNakai, University of British Columbia.Preparation and properties or mung bean pro­tein isolate. L. U. Thompson, L. Chau andM. Low, University of Toronto.Stability of desulfurized k-casein to heat treat­ment. Sadiq Toma and Shuryo Nakai, Uni-versity of British Columbia.

Technical Session A - Program

Wednesday, May 30th, 2:00 - 4:30 p.m.Location: Stanley RoomTopic: Protein Systems and Muscle Science

Paper No.12:'()0

Technical Session B - Program

Wednesday, May 30th, 2:00 - 4:30 p.m.

Location: Park RoomTopic: Food Chemistry

Paper No.

2:15 2

2:30 3

2:45 4

3:00 5

3:15 - 3:303:30 6

4:00 7

4:15 8

2:00 9

2:15 10

2:30 11

2:45 12

3:00 13

3:15 - 3:303:30 14

3:45 15

4:00 16

4:15 17

a.m.9:00

9:30

Thursday, May 31, 1973Symposium - Part III ­Ingredients for New Food ProductsGums - Mr. B. Messina, Marketing Manager,Kelco, San Diego.Starches - Dr. G. A. Henderson, Group Leader,Research, General Foods Ltd., Cobourg, Ontario.Emulsifying Agents - To be announced.Proteins - Dr. Paul Melnychyn, Vice-President,Bio-Research Laboratories Ltd., Pointe CJaire,Quebec.FJavoring Ingredients - Miss Beth Harper,Technical Director, Firmenich, Bramalea, Ontario.

10:0010:30

11:00

1973C.I.F.S.T. Annual Conference

PROGRAMFour-Part Symposium on New Product DevelopmentWednesday, May 30, 19739:30 a.m. Welcome and Opening Remarks9:50 Keynote Speaker

"Impact of New Product Development on theSupermarket Scene"Symposium - Part I -New Product Innovation and Marketing

10:20 Effective Management of Research and Develop­mentMr. Robin Smith, Manager, Research and Quality

Control, Panco Poultry Ltd., Surrey, B.C.10:50 Strategy for the Development of a New Product

Dr. John Holme, Director, Food Research andDevelopment, John Labatt Ltd., Montreal.

11:20 Marketing a New Food ProductMr. John Heggie, Marketing Director,Monarch Fine Foods Ltd., Toronto.

4:30 - Symposium - Part 11 - Case Histories and6:00 p.m. Displays of New Food Products

Refreshments will be servedShort presentations on:1. Food product development for foreign markets.

Mr. W. Parkinson, Chief, Grocery ProductsDivision, Dept. of Industry, Trade and Com­merce, Ottawa.

2. Sugar-captured flavor granules.Mr. John Kitson, Acting Head, Food ProcessingSection, CD.A. Station, Summerland.

3. Frozen particulate liquid products.Dr. Gordon Timbers, Food Process Engineer,C.D.A., Ottawa.

4. Soluble iron-contain;ng whey.Dr. S. Nakai, Department of Food Science,University of B.C.

5. New packaging material for food products.Mr. S. Sacharow, Reynolds Aluminium, NewYork.

6. New convenience foods for food service industry.Mr. H. Davis, Thomas J. Lipton, Ltd., Toronto.

A3G J. Inst. Can. SeL Teehno!. Aliment. Vol. 6, No 2, 1973

Thin layer sample presentation technique forcolor measurement of translucent foods. E. A.Gullett, University of Guelph.A quantitative method for determining whit­ening power of coffee creamers. R. P. Aneja,G. Blankenagel and E. S. Humbert, Universityof Saskatchewan.Color classification of honey using reflectancemeasurement. L. H. Sievert and E. A. Gullett,University of Guelph.Caracteristiques rheologiques de melanges a­queux de proteines pour la fabrication d'analo­gues de viande. F. Castaigne, R. R. Riel etM. Boulet. Universite Laval.Some rheological properties of heterogeneousfoods. Gail C. Evans and J. M. deMan, Uni­versity of Guelph.Coffee break.Consumer attitudes toward pork and their po­tential for change. Michael E. Stiles, Sheila C.McFadyen and Linda J. Ewanyk, Universityof Alberta.A study of consumer opinions about fresh po­tatoes. Linda J. Ewanyk and Michael E. Stiles,University of Alberta.Obiective and sensory evaluation of cannedwhitefish treated with antioxidants. C.Schwartz, M. Vaisey and N. A. M. Eskin, Uni­versity of Manitoba.Factors influencing consumer acceptance ofselected beef cuts. Sheila C. McFadyen andMichael E. Stiles, University of Alberta.Invert/sucrose blends vs sucrose in canningfruit. Lynne Alien and Elizabeth Larmond,Redpath Sugar and Agriculture Canada, Otta­wa.

A solution for daily standardization of auto­matic Milko-testers. M. S. Hunt and W. V.Larisch, Kemptville CoJlege of AgriculturalTechnology.Membrane processing of cottage cheese whey.B. M. Perzow, A. G. Sargant; R. J. Flaniganand K. J. Sorensen, Silverwood Dairies Ltd.,London.Concentration of milk proteins by ultrafiltra­tion. S. J. Thompson and J. M. deMan, Uni­versity of Guelph.A cultured dairy spread manufactured fromcheese whey solids. R. R. Pereira, Universityof Manitoba.Preparation of ferric whey protein by heating.G. F. Amantea, G. M. Kason, S. Nakai, D. B.Bragg and D. H. Emmons, University of Brit­ish Columbia and Agriculture Canada, Ottawa.Coffee break.Possible re-use of physico-chemically purifeddairy effluents. R. K. Rastogi, K. Zutrum andR. A. Gallop, University of Manitoba.Packing plants waste water treatments in thecity of Edmonton. V. Machander, P. H. Bou­thilJier, R. R. Coutts and D. Hadziyev, Uni­versity of Alberta and City of Edmonton.The food potential of plant cell cultures. P. M.Townsley, University of British Columbia.Dairy Technology Group Meeting.

2:00

Technical Session E - ProgramThursday, May 31st, 2:00 - 4:45 p.m.

Location: Park RoomTopic: Physical Properties and Sensory Analysis

Paper No.36

2:15 37

2:30 38

2:45 39

3:00 40

3:15 - 3:303:30 41

3:45 42

4:00 43

4:15 44

4:30 45

Technical Session F - ProgramThursday, May 31st, 2:00 - 4:45 p.m.

Location: Discovery RoomTopic: Dairy and By-product TechnQlogy

Paper No.462:00

2:15 47

2:30 48

2:45 49

3:00 1)0

3:15 - 3:303:30 51

3:45 52

4:00 53

4:15

Composition of liver phospholipids from ratsfed cis or trans octadecenoic acids. J. C.Alexander and L. S. S. Guo, University ofGuelph.The composition of essential oils of some spicesand herbs grown in Alberta. M. Embong andD. Hadziyev, University of Alberta.Total fat and essential fattv acids in humanfat-based foods. M. A. Amer and G. J. Bris­son, Gay Lea Foods, Guelph and Universityof Laval.A new liquid frying: shortening from Canbraoil. W. G. Mertens and B. F. Teasdale. Cana­da Packers Ltd., Toronto.The efficiency of emulsifiers in toppings. JensAndreasen, A/S Grindstedvaerket, Denmark.Coffee break.Lipid oxidation products and problems in theirmeasurement. H. Buttkus, Fisheries ResearchBoard, Vancouver.Lipid oxidation in peas induced by seed im­bibition. M. Haydar and D. Hadziyev, Uni­versity of Alberta.Influence de differents antioxydants sur la sta­bilite des huiles Interesterifiees. X. Vovan etRene R. Riel, Universite Laval.Measurement of fat consistency by the pene­tration method. J. M. deMan and D. W. Stan­ley, University of Guelph.

Utilization of wort carbohydrates by Saccha­romyces carlsbergensis. G. B. Patel and W. M.Ingledew, University of Saskatchewan.The fermentation of cheese whey for the pro­duction of L-glutamic acid. G. Blank and R. R.Pereira, University of Manitoba.Develo~ment of alcoholic products from lowbush blueberry in Quebec. R. E. Simard andS. Guerch, University of Lava!.Morel mushroom mycelium growth in wastesulfite liquors as source of protein and fJavor­ing. A. LeDuy, N. Kosaric and J. E. Zajic,University of Western Ontario.Bacteriological quality of raw refrigeratedground beef. C. L. Duitschaever, D. R. Ar­nott and D. H. Bullock, University of Guelph.Coffee break.A method for the microbiological decontamina­tiono£ gelatin with epoxides. Ken R. Mc­Millan, Gladys V. Hearns and Ronald M.Knight, General Foods Ltd., Cobourg.Carbon tetrachloride, ethylene dichloride andethylene dibromide residues of commerciallyfumigated wheat and of flour, bran, middlingsand bread derived from the fumigated wheat.B. Berck, Agriculture Canada, Winnipeg.Heat stress of Staphylococcus aureus and itseffects on plating and enrichment procedures.D. L. CoJlins-Thompson, B. Aris and H. Piv­nick, Health Protection Branch, Ottawa.Effect of sodium nitrite on Clostridium botu­linum in commercially processed canned lunch­eon meat. P.-G. Chang and H. Pivnick, HealthProtection Branch, Ottawa.Microbiology Group Meeting.

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2:00

Technical Session C - ProgramWednesday, May 30th, 2:00 - 4:30 p.m.

Location: Discovery RoomTopic: Lipid Systems

Paper No.18

2:00

2:15 19

2:30 20

2:45 21

3:00 22

3:15 - 3:303:30 23

3:45 24

4:00 25

4:15 26

Technical Session D - ProgramThursday, May 31st, 2:00 - 5:00 p.m.

Location: Stanley RoomTopic: Fermentations and Microbiology

Paper No.27

4:30

2:15 28

2:30 29

2:45 30

3:00 31

3:15 - 3:303:30 32

3:45 33

4:00

4:15

Can. Inst. Food SeL Teehnol. J. Vol. 6. No. 2. 1973 A37

News on the 4th International Congressof Food Science and Technology

There will be two different kinds of sessions, those for thpresentation of research papers, and round-table discussions.

To select the topics both for the general papers sessions an<the round-table discussions, present trends in research work wer'analyzed, taking as a basis the intemational bibliography on th,subject. A preliminary list of topics so elaborated was submitte<to a great number of scientists all over the world. Eighty percenanswered, including in their answers valuable suggestions, whiclresulted in a second list which was submitted to the IUFoS1Executive Committee at the meeting held in Budapest, Septembe1972. The opinions of the members of this Committee wendecisive for the final selection of topics, which are the followinlfor the general papers sessions:1. Chemistry & Biochemistry of Foods

a) Chemical constituents of foods in relation to Havor, colortexture and other sensory properties.

b) Chemistry and biochemistry of food deterioration.c) Histo-chemistry of food raw materials and finished prod

ucts.d) New or improved food additives.

2. Physical Properties of Fooda) Raw materials.b) Finished products.

3. Sensory Properties of Foodsa) Methodology.b) Instrumental methods and their validation.

4. Microbiology of Foodsa) Microbial processes for producing foods.b) Spoilage of foods by microbes.c) Human infections and intoxications due to microbes as­

sociated with foods.5. Food Processing

a) New preservation methods.b) Newer methods for aroma recovery and their preservation.

6. Food EngineeringHeat and Mass Transfer.

7. Food Science & Nutritiona) Retention of nutritive value of food during processing

and preservation.b) New food sources of key nutrients.c) Exploiting local food raw materials.d) Synthetic and near synthetic foods.

8. Food Safety & Sanitationa) Toxic substances in food, including analysis.b) Newer methods for food plants sanitation.

9. Environmental PollutionSimilarly, the following themes have been decided for round­table discussions:1. Current experiences of waste treatment in the food industry.2. Techniques in the Forecasting of Food Research Needs.3. Agricultural pollutants in foods: how to fight them.4. Education and training in Food Science and Technology:

Curricula and text books.5. Evaluation of consumer's needs in relation to price and

quality.6. Food science and technology joumals.7. Need for cooperation between Research Centers and Inter­

national Agencies for Industrial Development: a) Scientificaspects, b) Technological aspects - Technology Transfer inFood Processing Industries.

Guidelines and dates for the submission of papers will beannounced in the near future.

C.D.A. Convention, June 10-14, 1973, Montreal, QuebecThe Canadian Dietetic Association's Convention "FOODS

OF THE 70'S" will be held JUNE 10-14, 1973 at the QUEENELIZABETH HOTEL, in MONTREAL, Queb~c.Some of the speakers and topics are:Dr. Jean Mayer "Labelling and enrichment policies"Dr. H. K. Bleibtreu "Nutritionists as agents of change"Mrs. Esther Peterson "Giant Food Nutritional Labelling

experience"Professor Briggs "Cost of Malnutrition in the 70's"

The rolc of ascorbate in short time doughdevelopment methods of bread baking. D. R.Grant, University of Saskatchewan.An improved dough extensometer. C. G.Evans, J. M. deMan, V. Rasper and P. W.Voisey, University of Guelph and AgricultureCanada, Ottawa.Effect of dough conditioners on soy-glutenbreads. S. E. Fleming and F. W. Sosulski,University of Saskatchewan.Investigations on some functional properties ofnon-wheat flour substitutes in composite flours.V. Rasper, J. Rasper and G. L. Makey, Uni­versity of Guelph.Microstructure of rapeseed and decorticatedrapeseed. D. W. Stanley, G. Perry and J. M.deMan, University of Guelph.Freeze-thaw process for potato granules. Bun­cha Ooraikul, University of Alberta.

Effect of processing variables on the texturalcharacteristics of strawberries. A. V. Rao, Uni­versity of Toronto.Methode de detem1ination des isothermes desorption d'aliments en poudre. E. Liber etJ. P. Julien, Universite Lava!.Rehydration rates of freeze dried beef. E. L.Watson and Y. W. Ni, University of BritishColumbia.A comparative study of certain selected healthfoods and their commercially processed equiv­alents. L. J. Gray, D. J. Laskin and A. V.Rao, University of Toronto.Synergistic effect of cadmium and lead ongrowth, absorption and translocation in theradish. L. Allen, T. Hutchison and A. V. Rao,University of Toronto.The dehydration and destruction of microor­ganisms in poultry litter by microwave energyfor recycling purposes. H. Foo and R. R.Pereira, University of Manitoba.

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2:00

Technical Session G - ProgramFriday, June 1st, 2:00 - 3:30 p.m.

Location: Stanley RoomTopic: Cereal Science and Technology

Paper No.54

2:15 55

2:30 56

2:45 57

3:00 58

3:15 59

2:00

Technical Session H - ProgramFriday, June 1st, 2:00 - 3:30 p.m.

Location: Park RoomTopic: Food Process Science and General Topics

PaDer No... 60

2:15

2:30

2:45

3:00

3:15

The Miles 1973 SymposiumTHE ASSESSMENT OF NUTRITIONAL STATUS

presented byThe Nutrition Society of Canada

June 25, 1973at

University of Saskatchewan. Saskatoon

The program includes the following presentations:General approaches to the assessment of nutritional status.

Dr. W. T. C. Berry.Dietary assessment of nutritional status.

Dr. Estelle Mongeau.Biochemical assessment of nutritional status.

Dr. Myron Brin.Clinical assessment of nutritional status.

Dr. William J. McGanity.Statistical considerations in the assessment of nutritional status.

Dr. A. Fetrasovits.Nutritional services in health care delivery.

Dr. W. G. French.Survey and service systems in nutritional surveillance.

Dr. Z. I. Sabry.

A38J. Inst. Can. Sel. Teehnol. Aliment. Vol. 6. No 2. 1973