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· ted out that "commodities are produced in the West and shipped to parts of Canada or the World and only then processed into Food- ot ;, " Efforts should be made, he stated, to regularize the freight rates so slU"s. . h b' h h t raw materials can be processed In the West and t ere y Improve t e for Western Canada and make it better for the consumer in all arts of our country and the world. .. P We wish Dr. H. M. Henderson of the Dep\. of Food SCience: Um- .. versity of Manitoba, success and pleasure on his one year sabbalIcal In Kenya. . . h Ch' 1975 Stuart Law of the Freshwater InslItute IS te airman lor ; Mrs. Beverley Thompson of the Can. Inter. Grains Ins\. is the new Secre- tary and Kjell Talgoy of Charles Tenant, IS the Programme Chairman. 'THE ALBERTA SECTION have elected Dr. P. Jelen of the Dept. of Food Science, University of Alberta, as their Chairman for the coming season and Mr. L. M. McKnight as their Secretary. . The 1975-76 Chairman for the ATLANTIC SECTION IS Mr. Ralph H. Davies of the Fisheries Inspection Lab., Halifax, and Mr. Fred Dolbet of The Twin Cities Co-operative Dairy, is the Secretary. THE OTTAWA SECTION held their second Annual Seafood Soiree on April 4 at the Government Conference Centre. The Minister of State-Fisheries, Romeo LeBlanc, opened the sOITee on behalf of EnVI- ronment Canada and Dr. C. M. Blackwood on behalf of the Ottawa Sec- tion. From accounts received, the display of fish and seafood products covered almost every conceivable type. However, I must admit that, In the extensive list submilled by Dr. Doug Chapman, I did not find ref- erence to "squid". However, it was a mouth-watenng Its\. There IS no doubt about it, the first Seafood Soiree was well remembered. tried to limit this affair to 300 people, but almost 500 showed up. 1\ IS to be hoped that they had enough fish to go all around. From the TORONTO SECTION we learn that AI Crawford, a long- time stalwart of our Institute, has been promoted to Vice-President, Mar- keting and Sales for Griffith Laboratories Ltd.; that Ross Ralph has joined Ashner Food Products Ltd.; that Donna McIlmoyle and Elaine Petreiw were each presented WIth Amencan Can Food-Processing $500 Scholarships; and that Clara Brak, one of their Student Members, re- cently became Mrs. Marinus. Although these achievements are qUlle var- ied, we offer our congratulalIons and send our best Wishes for success. W.J.E. CONFERENCES AND SYMPOSIA International Association of Milk, Food and Environmental Sani- tarians Incorporated. 62nd Annual Meeting, August 10-14: in Toronto. (Contact Mr. G. G. Ward, Milk Industry Branch. Ontano Ministry of Ag- riculture and Food, Parliament' Buildings, Toronto, Ontario. (416) 965- 2411.) Department of Food Science, University of Guelph and Guelph Sec- tion CIFST. Enrichment and Fortification of Foods. November 19, In Gu;lph. (Contact Dr. Ian Gray, Department of Food Science. University of Guelph, Guelph, Ontario. (519) 824-4120).. .. Commission Internationale des Industnes Agncoles et Altmentalres. 15th International Symposium on The Application of the Mess Spectrom- eter and Nuclear Magnetic Resonance to the Food Industry, October 16- 17, in Bologna, Italy. (Contact Secretary, CIIA, 24 rue de Te'ho'van, 75008 Paris. France, or M. Pallotta, Institut des Industnes Agncoles. 7 via San Giacomo, 40126 Bologna, Italy.) BOOK REVIEW lACTIC ACID BACTERIA IN BEVERAGES AND FOOD. Proceed- ings of a Symposium. England. 1973. Edited by J. G. Carr. C. V. CUlling and G. C. Whiting, Academic Press Inc., III Fifth Avenue. New York. N.Y. 100m, 1975, p. 415, $28.50. This special technical publication brings together .in one volume all of the papers presented at the Symposium on LaCIIC ACId Bactena In Bev- erages and Food. held at the Long Ashton Research Station .. University of Bristol, September 19-21, 1973. Included are papers diSCUSSing the role of lactic acid bacteria in the processing of vanous food products and bev- erages. Of particular interest are the sections on malo-lactic fermentation. Although this book is a collection of conference papers and IS, therefore. a lillie patchy. it provides the reader wllh a great deal of valuable up to date information on lactic acid bacteria in foods. C. L. Duitschaever Can. Insl. Food Sci. Technol. J. Vol. 8, No.3, 1975 1976 - PRELIMINARY CALL FOR PAPERS I) The prestige of any scientific and professional organization de- pends greatly on the contribution of the members to the further develop- ment and progress in the areas encompassed by the assocIatIOn. 2) We urge all our members to give serious consideration to submitt- ing papers, covering your current and/or planned work, for the 1976 Conference, Ottawa, May 30 to June 2. 3) The Institute Call for Contributed Papers and the Official Abstract Form will appear in the October issue of the Journal. CIFSTIICSTA ANNUAL MEETING HALIFAX, NOVA SCOTIA June 1-4, 1975 Conference For 473 people the Halifax Conference is history, however, for oth- ers who are readers of the Journal this is a brief. informal summary of the events. We normally begin a conversation by discussing the weather. The cool, damp, foggy weather that had delayed the arrival of some of the planes on Sunday, changed very.suddenly .Monday. morning and caught the Nova Scotia Hotel by surpnse. The air conditIOning had been diS- connected the previous week to warm the guests up. The weather became so warm that one person remarked that he had not been so warm since he left Egypt. One quoted Shakespeare and said "It was hke unto the lasting bonfire". The Hotel was able to get the air conditIOning back Into service and it ended. up as an excellent conference. The 1975 Conference experimented with a full day on Wednesday differing from previous occasions which ended at noon. The ball used to halt the inevitable exodus was to stage a Lobster Party on Wednesday evening. 270 people donned aprons and studied the delicate art of dissecting the succulent creatures to recover every choice morsel. At the end of the operation Ralph MacKeivie, with much oratory. brought on the Halifax High School Jazz Band. a group that won top honours In Canada Wide competitions in 1973 and 1974 for High School Bands. The excellent en- tertainment will be talked about for many conferences to come both by those who listened and those who found room to dance. The Ladies Program was well organized by the Co-Chairman, Mrs. Georgie Maclennan and Mrs. Willie Simpson. Events included a bus tour of the city and a demonstration on the art of fish cookery by Mrs. Odelle David of the Federal Fisheries and Marine Services. The historic and the new look of Halifax can best be seen from a boat tour of the North West Arm and the Harbour. Perfect weather con- ditions helped make this a highlight of the Conference for many of the 72 spouses who visited Halifax. A luncheon in the Armdale Yacht Club and a gift of a piece of Nova Scotia pottery gave the ladles an opportunlly for good fellowship with opportUnIlIeS to do some explonng on their own. There was good enthusiasm among the students,. who were 40 In number, which was good representation when. one considers that there IS not a Food Science Department in the ManlIme UnlversllIes. Dr. Dan Cumming, Student Program chairman, nationally and for the Conference, co-ordinated the arrangements for the Students Booth and the Students Luncheon. These events and [he students themselves brought home to the members at large the important contribution of stu- dents to the life of the organization. The students themselves were en- riched by having the opportunity to meet and share with students from across the country. The Annual Meeting endorsed two new Institute awards. (I) the best undergraduate paper and (2) the. best .graduate. paper. Details of the awards will be developed and publIshed In future Issues of the Journal. The affairs of the Institute were reported to be healthy from every standpoint. This was reflected in the tone of the well-allended annual meeting. A sense of confidence and trust In the officers prevailed through- out the meeting. . . . The annual Provincial Luncheon complete wllh bagpipes differed somewhat from previous ones in that the Minister of Agriculture. The Hon. Jack Hawkins, chaired and hosted the luncheon on behalf of the province. His remarks were brief in which he ,?ointed out the importance of agriculture and the supporting proces.slng Industnes to the Province. All were cordially welcomed to the Province. Honorary memberships to A56
