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the costs for the courses appreciate the low registration fees - compared to those conducted from hotel rooms with a fee three or four times that of the Food Science short courses. Com- ments have been that "the courses can't be any good - the fees are too low". The fees are kept low, deliber- ately, to encourage staff from all sizes and levels of producers to attend. Also, enrollment is kept low to provide "hands-on" instruction. Combine these two factors, and courses often tend to be over-subscribed. A major "plus", too, of Food Science courses is that they provide classroom, labora- tory and pilot plant (production on a small scale) aspects - the only Univer- sity location in Canada able to provide such a combination of facilities. The short courses draw on the knowledge of all staff members of the Department, as well as colleagues in government and industry. The short courses are seen as an ongoing rela- tionship between the Department of Food Science, government agencies and industry. As needs are being iden- tified, courses can be and are, deve- loped. IUFoST NEWS IUFoST World Food Con- gr... { 1991 sounds a long way into the future. For most people, it is. For those IUFoST Congress VIII Committee mem- bers who attended Congress VII in Sin- gapore, it is beginning to seem like the day after tomorrow. Planning has been proceeding steadily for two years with the interim focus being a good show- ing in Singapore, promoting our own congress. Congress VIII will be held in Toronto, September 29 - October 4, 1991 . A total of 8 committee members with 5 companions, (as we are prone to call them these days), were able to attend Singapore and actively work doing promotion and information gathering. In total, 44 Canadians were present at the Singapore World Food Congress and it was truly gratifying that every one of them was able to pro- vide assistance, in one form or another, to our cause. Many people manned our promotional booth which was an integral part of the Industrial Exhibition. Interestingly, among our delegates, 8 Past Presidents of CIFST were in atten- 8 I lA CIFST Past Presidents in attendance at Con- gress VII (left to right): Gordon Timbers (1982-1983), Tom Keefe (1965-1966), Joe Hulse (1958-1959) Jack Meyers (1979-1980), John Vanderstoep (1983-1984), Dan Cumming (1985-1986) and Martin Stauvers (1981-1982). Present at Singapore, but missing from the photo, was Jim Richards (1972-1973). dance. Only 1FT, with 9, had more former Presidents at Congress VII. One of our Past Presidents, Joe Hulse, is also a Past President of IUFoST. Singapore entertained a total of about 950 registrants, a good many of whom were wearing "Toronto" stickers or Maple leaf pins before they went home. Interest was high for Toronto and our committee members came home feeling very encouraged. Numbers for our 1991 World Food Congress are a bit of a guessing game at this time but with the enthusiasm expressed in Singapore and the prox- imity of the U.S.A., we feel that our Congress will see in excess of 2000 delegates. That means a lot of work for a lot of people. Congress VIII will be twice as large as any CIFST Confer- ence yet run. The overall budget will exceed $1,000,000. While the main Congress Committee will continue to CIFST, Congress VIII promotional exhibit. In attendance: Jack Meyers, Congress VIII Chairman (Toronto) - far left, Les Carvhallo (Manitoba) - 2nd right and Feradoun Shahidi (Newfoundland) - far right. be the center of activity for a little while yet, more and more, other Institute members will have to become involved if the 1991 meeting is to be a success. We have the ability to carry this off in fine style but we should also remem- ber that in only 1 2 months from May/June 1991 through the same time in 1992, CIFST will run 3 major Con- ferences - CIFST (Montreal), World Food Congress VIII (Toronto) and CIFST (Ottawa). Council clearly under- stood this when it decided to bid for the 1991 Congress. Council also believed that our members were the kind of peo- ple that could pull off such a series of tasks. When you are asked to be a part of any of these major meetings, please do whatever you can. Singapore provided some of us a clear insight to what lies ahead as well as a tremendous enthusiasm. Canadian delegates were treated to a reception at the home of Canadian High Com- misssion Commercial Counsellor, Otch von Finckenstein. Most of the 44 Cana- dians in attendance took advantage of their invitations and a wonderful time was had by all thanks to the von Finc- kensteins and to Alpha Laval and Stange Canada who picked up the costs for the evening. The Singapore Institute of Food Science and Technol- ogy put on an excellent meeting giving everyone a chance to experience Sin- gapore as well as participate in a world class scientific meeting. From the opening social evening at Sentosa Island, through the technical program and official activities to the final ban- quet, the organizers paid superb atten- tion to detail and delivered a most worthwhile and pleasurable experience to all delegates. We must aim to do no less! Congr8. Mondial d' Alimentation Pour plusieurs, 1991 semble assez loin dans I'avenir. Pour la piupart d'entre nous, c;:a I'est. Mais, pour les membres du comite du Congres VIII de I'IUFoST, qui ont assiste au Congres VII a Singapour, il semble que 1991 soit apres-demain. Les preparatifs progres- sent regulierement depuis deux ans. La premiere etape etait de faire bonne impression a Singapour, pour y pro- mouvoir notre congres. Le Congres VIII se deroulera a Toronto du 29 septem- bre au 4 octobre 1991. En tout, 8 membres du comite, avec 5 compa- gnons, ont pu se rendre a Singapour et ont pu y faire activement de la promo- J. Inst. Can. Sci. Technal. Aliment. Vol. 21, No. I, 1988
