PAG Bulletin

Food Texture Symposium

CommoditiesFruits and VegetablesDough, Pasta and

Baked F'roductsFats and OilsDairy ProductsMeat and Meat ProductsConfectioneryEmulsionsStarch

NecrologyNews has just been received from Ottawa of the death of

Annand B. Swackhammer on October 16, 1973. Armand Swack­hammer was one of the Founding Members of the Ottawa Section.He was always very active in the Section affairs; he was theChairman in 1966-67 and subsequently a National Director. M;.Swackhammer was the Chief of the Pesticide Division of theHealth Protection Branch of the Dept. of National Health andWelfare. In his private IHe, he was a dedicated member of theCity View United Church and an ardent amateur Horticulturist.He gained an enviable reputation as a friendly, tolerant, andpatient mano He wilJ be sadly missed by the Section and his manyother friends. Our sympathies are extended to Mrs. Swackhammerand his family.

W.J,E.

Reply from Agriculture MinisterIn reviewing your letter of November 19 to the Editor of the

Canadian Institute of Food Science <md Technology Journal, 1was interested in the points you have raised.

The inspection of food processing facilities under the juris­diction of Agriculture Canada is pedormed by the most qualifiedexperts in their field. Although we are proud of our record inthe field, we are continually l'eviewing and updating our policiesand procedures regarding in-plant inspections. This review is toassure us that we are fulfilling the demands of the food systemas a whole. In many cases this means constant in-plant impectionand, where deemed necessary this has been the procedure formany years. Again this is a topic that we are constantly reviewing.

As to federal funding of special scholarships for food tech­nology, there is a Canadia!I1 Food Industry Scholarship Fund thatawards twenty-five scholarships annually. This fund is financedby industry and the federal government through the Departmentof Industry, Trade and Commerce, with each level accepting fiftypercent of the costo The universities involved in this programare Laval, Guelph, Manitoba, Alberta and British Columbia, andthe program is administered by the Agriculture, Fisheries andFood Products Branch, federal Department of Industry, Tradeand Commerce.

1 reassure you that the areas you have highlighted are oíkey interest to liS and 1 thank you for your concem and interest.

Yours sincerely,Eugene F. WhelanMinister of Agriculture

Book ReviewICE CREAM - By K. A. Hyde and J. RothwelJ, ChurchiIJLivingstone, Edinburgh and London (in Canada, LongmanCanada Ltd., Toronto) 1973. 264 pages. F'rice $18.00.

Through the use of certain terminology, ingredients, andstandards of composition, the book is slanted more to U.K. amIContinental than North American application. However, theequipment and procedures are of a sufficiently universal natureto make the book interesting and instructive to readers of variedgeographic origino The history of the ice cream industry has beenwell researched as have been processing temperatures and bac­teriological standards throughout the world. Methods of mixcalculation offel' nothing new ayer those pl'esented in bookspreviously published. The same can be said fol' most ingl'edientsand their contribution to the mixes. However, the sections onprocessing, packaging, and hal'dening eqllipment are presentedfrom a contempol'ary point of vicw and, therefore, are a valuablesource of information. There are also interesting sections on thenutrition and quality control of ice cream and related foods. Thebook wOllld be a good addition to any food science Iibl'ary.

A. M. Pearson.

An International Symposium on Advances in Food TexturewiIJ be held at the University of Guelph, August 28-30, 1974.Emphasis will be placed on updating the participants' knowledgeof food texture and its application to specific problems. Fourteenacknowledged experts from five different countries shalJ considerthe following:

TopicsMechanical Properties of FoodMicrostructure of FoodInstrumental Measurement

of TextureInterpretation of

Measurement DataEngineering Food TextureSensory Measurement

of TexturePsychophysical FunctionsConsumer Concepts

Registration material wilJ be sent out by April 15, 1974.Until that time inquiries may be directed to: OfHce of ContinuingEducation, Johnston Hall, University of Guelph, G'uelph, Ontario,NIG 2Wl, Canada.

At a recent meeting of the Guelph section of the CanadianInstitute of Food Science and Technology held at the FoodS::icn2e Department at the University of Guelph, the speaker wasMrs. Elizabeth Larmond of the Food Research Institute in Ottawa,who spoke on "Sensory Evaluation of Food". Mrs. Larmond isNational Treasurer of the Institute. She is shown here withEJizabeth GulJett, Acting Chairman of the Department of Con­sumer Studies and Dr. T. W. Humphreys of Labatt Breweries,G'uelph Section Chairman.

The ProteÍlIl Advisory Group of the United Nations Systemhas recently published the Winter 1973 F'AG BulJetin. Artieles ofinterest to Food Scientists in this volume inelude the report ofthe working group 0iIl single celJ protein which discusses sllchtopics as the sllitability of SCP for human consumption, feasibilityof SCP production in developing countries and data on Nationalacceptance of SCP. Other papers deal with food and nlltritionconsiderations in National economic planning, a note on requiredlegllme research, and food patterns and habits in Indonesia. ThePAG Bulletin is sent without charge to persons, organizations andcompanies with an active interest ÍJIl proteins. Requests to beadded to the mailing Iist for the PAG B'ulletin should be addressedto the Director of Secretariat, Protein Advisory Group of theUnited Nations System, United Nations, N.Y. 10017, U.S.A.

Can. Inst. Food Se!. Technol. J. Vol. 7, No. 2. 1974 A2!)