use of this biologically available fructose with which we takeissue. In recent years several studies have shown that diets highin fructose or sucrose cause an increase of serum lipids, morefrequently the triglycerides and sometimes cholesterol (1). Thisphenomenon is seen in several species, including man, and isattributed, even when sucrose is consumed, to the metabolicpathway by which fructose is utilized by the body (2).

It seems to us that rather than using this plant as a sourceof a carbohydrate which has a potential of perturbating theincidence of coronary heart disease a more fruitful line of inves­tigation would lead to ways of enhancing its use as a veg~~able

in the Canadian diet. Jerusalem artichoke has many nutrItIonalattributes (Table 1). First of all, it is low in digestible caloriesbecause of our inability to digest inulin. This is certainly adesirable food in a country in which at least 50% of its adultinhabitants are overweight (3). Its protein content is 11% of thedry weight, contains trace amounts of fat and contains minerals,especially iron and B vitamins in good supply.

Producers and manufacturers contemplating the need for afructose crop would do well to question the desirability of in­creasing fructose and sucrose intakes in our diet.

G. H. Anderson,Associate Professor of NutritionZ. I. Sabry,President,Nutrition Research Consultants Ltd.

Nutrient Content of Jerusalem Artichoke (4)Nutrients Amount/l00 g raw

Food energy (calories) 71Protein (g) 2.3Fat (g) 0.1Carbohydrates (g) 16.7Ash (g) 1.1Calcium (mg) 14Phosphorus (mg) 78Iron (mg) 3.4Vitamin A (I.U.) 20Thiamine (mg) 0.2Riboflavin (mg) 0.06Niacin (mg) 1.3Vitamin C (mg) 41 Due to some conversion of inulin to fructose during storage

the energy value will increase aocordingly.References(1) Shreeve, W. W. 1974. Physiological Chemistry of Carbo­

hyrates in Mammals, p. 309. Ed. E. J. Masoro. W. B.Saunders Company, Toronto.

(2) Herman, H. R., D. Zakim and F. B. Stifel. 1970. Effect ofdiet on lipid metabolism in experimental animals andman. Federation Proceedings 29:1302-1307.

(3) A report by Nutrition Canada. National Survey. Nutrition- A national priority. Department of National Healthand Welfare, Canada.

(4) Watt, B. K. and A. L. Merrill. 1963. Composition of Foods- Raw, Processed, Prepared. U.S. Dept. Agr. Handbook8.

Book ReviewThe Microbiological Safety of Food - edited by Betty C. Hobbs

and J. H. B. Christian. Academic Press, London and NewYork, 1974. 487 pages. Price £7.50; $21.00The proceedings of the Eighth Symposium on the Micro­

biological Safety of Foods held at the University of Reading,England in September 1972 are recorded in this volume. The listof contributors is international with specialists presenting theirfindings and views in their respective areas of study. The organi­zation of the material in 5 sections is comprehensive and includesinvestigations on food poisoning and food-borne infections, de­tection technfques, and legislation and education. The approachto each area of investigation is contemporary and varied andtherefore a valuable source of information. Each paper presentedis followed by discussions, which are carefully recorded and adda critical assessment of the material covered. The book is arecommended addition to any food science library.

C. L. Duitschaever.

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NecrologyThe Institute, the Ottawa Section and especially the Cana­

dian Food Industry has suffered a severe blow in the death ofDr. Bernd Weinberg in Ottawa on March 14, 1974. At the time

of his death he was a member of the Grains Marketing Officeof the Dept. of Industry, Trade and Commerce. Dr. Weinberggraduated from Sir George Williams College in Montreal, andthen took further graduate studies in Bonn University in Gennany.After obtaining a PhD from Bonn, in 1957, he returned to Canada,where he spent a year as a Post Doctoral Fellow at the N.R.C. inOttawa. From 1958 to 1964 he was a member of the Researchteam at Canada Packers in Toronto as as specialist in edible oilsand fats. He then joined the Canada Department of Industry,where he became an internationally recognized expert in the Rape­seed Industry. His leadership is responsible in great measure forthe development of the Rapeseed Industry in Canada and theimportant role of Rapeseed in the Agricultural Economy. In 1970,he organized an International Congress on Rapeseed, whIChbrought to Canada representatives from 19 different countriesof the world. Dr. Weinberg has represented Canada at manyInternational Meetings and he will be sorely missed by his ma!lyinternational friends who valued his good counsel. He was m­strumental in developing the establishment of Pilot Plant facilitiesat Saskatoon for the crushing, and processing of the products ofWestern Oil seeds, and he has a lasting memorial in the manypapers he has published on Fats and Oils.

Dr. Weinberg is survived by his wife, Traute, daughterKaren, age 11 and son Mark, age 8, to whom the Institute sendsits most sincere condolences.

W. J. E.In Memory of BERND WEINBERG .

From memories shared by Bart Teasdale and Leon Rubmwith family and friends - Ottawa, March 17, 1974.

Bernd Weinberg studied chemistry at Sir George WilliamsCollege, and there obtained his first degree. He returned toGennany in 1950 to continue his studies at Bonn University, andwas awarded the degree of Diplom-Chemiker. He pursued hisstudies for the doctoral degree at the same University in thecarbohydrate field under Prof. B. Helferich, one of the mostillustrious students of Emil Fischer. He received his PhD in1957.

On returning to Canada, Bernd spent one year at the NRCas a post-doctoral fellow under Dyson Rose. He came with anexcellent recommendation from Dyson to the Research Labora­tories of Canada Packers in 1958 to work in the field of ediblefats and oils.

During these six years he increased his contacts and dissemi­nated his expertise throughout Canada and the United States byattending meetings and by publishing scientific papers.

During his days at Canada Packers he had become veryinterested in the work then underway in Western Canada todevelop rapeseed as a major domestic source of edible oil andprotein. In July, 1964 Bernd joined the Federal Government.

In Ottawa, he was instrumental in fonnulating and adminis­tering the Rapeseed Untilization Assistance Program. ThisProgram funded many research projects to obtain new knowledgeneeded to overcome problems which arose in the developmentand utilization of rapeseed in Canada.

J. Inst. Can. Sci. Technol. Aliment. Vol. 7, No.3, 1974

In 1970 he arranged and managed a very large and success­ful four-day conference on the Science, Technology and Market­ing of Rapeseed and Rapeseed Products. Speakers and partici­pants from 19 countries were there.

Due in considerable measure to Bernd's efforts Canadabecame the largest exporter of rapeseed in the world and changedthis country from being a net importer of oilseeds and fats andoils to a net exporter. This development alone has had dramaticeconomic ramifications from coast to coast.

Many years ago Bernd saw the need for pilot plant facilitiesfor crushing oil seeds and processing their products. This facilityis now being built.

Although rapeseed and its products remained his majorinterest, Bernd expanded his interests into other areas. Only lastSeptember at the Canadian Committee on Fats and Oils meetingBernd presented a paper entitled "Trends in Canadian MargarineLegislation" which provoked considerable thought and discussion.

Bernd's. interests were always wide. He by no means ignoredthe other aspects of fat chemistry and technology, the ones inwhich he did not work directly. He was never known to wearintellectual blinkers. In brief, his broad knowledge of thechemistry, technology, and economics of the fat field wouldhave been difficult to ma~ch.

Bernd Weinberg will be remembered and missed by hiscolleagues in the Canadian Institute of Food Science andTechnology.

News from the SectionsAs is usual at this time of the year, association activities

slacken off. So it is not surprising that there is almost nothing toreport in this column. There are a couple of items that came toolate to get even into the "Stop Press" part of the April issue.

Professor Watson of the B.C. Section reported briefly on theexcellent meeting held by the Section last January. This is a longtime ago, but it is still worth recording in our Journal. Themeeting was somewhat unique in that it was organized as the"Food Science Students' Night". A panel discussion on thepreparation of students for a career in Food Science and Tech­nology was moderated by Mr. Dan Cummings, a graduate studentin Food Science at U.B.C., and the National Student Co-ordinator.The Panel Members were Dr. W. D. Powrie, Chairman of theDept. of Food Science, U.B.C.; Mr. John Walters, ProductionManager, Nabob Foods Ltd.; Mr. John Sandbrook, WesternRegional Director, Health Protection Branch; and Mr. Van derMeer, Food Science Student at U.B.C. A very healthy exchangeof views took place, that proved not only valuable to the studentsbut also to the educators and future employers. Periodic meetingsof this type cannot fail to be of immense value to the total effortof that most important facet of life: Food.

The J.F.T. Lecturer, Dr. Morley R. Kare, Prof. of Physiologyand Director of Morell Chemical Senses Centre, U. of Penn­sylvania, spoke to the Section at their February Meeting. Dr.Kare spoke on the subject of "The Sensation of Taste". Thisproved to be a most interesting lecture. Although there is noactual report available to me, the B.C. Section had two othermeetings in the Spring: one of them of good Scientific interestand the other purely hedonistic in its character. The formersaw Mr. John Kitson tell all about the "New Product Develop­ments and Research Projects at Summerland Research Station,while the latter was the Section's Annual Spring B'anquet andDance. This festive occasion climaxed a very successful year.

The other item that was received too late for inclusion inthe April issue was from our very active National Student~o-ordinator, Mr. Dan Cummings. In keeping with their soundIdea of getting Students in Food Science and Technology fullyinvolved in their chosen career, he and Sharon Fleming, theAssistant National Student Co-ordinator, tried to develop a listof students in the various Canadian Schools of Food Science, toact as information officers on student involvement. Unfortunate­ly, the response was not as good as they had hoped for, how­ever, they did have six names they wished to announce.

Can. Inst. Food ScI. Techno! .J. Vol. 7, No.3, 1974

Larry Burgess - University of Guelph - Grad. StudentRep.Doug Gill - University :>f Toronto -

Pres. Food and Dairy Science ClubAlexandra Skinner - University of TorontoBoris Kowalishen - University of SaskatchewanJane Ruddick - University of British ColumbiaRoy Cloutier - Canadore College.

This list is now somewhat old, at least 4 months by thetime the July issue is out and furthermore, we are in the off­season for organized student activities. However, its publicaionwill perhaps remind those listed, and some who are not butought to be listed, to get an up-to-date listing for the Octoberissue.

The Toronto Section and especially Editor Don Hartman,Pore to be congratulated for the continued publication of theSection's News Letter "Sci Tech". The March issue gives a verygood picture of the activities of the Section. Two pages are de­voted to showing what happened to the membership roster dur"ing the year. They have enlisted 13 new Professional, 8 newAssociate, and 17 new Student Members. It also shows that 19Professional and Associate Members were transferred to theToronto area and 7 were tarnsferred to other Sections. It wasalso noted with regret that 14 members resigned. Our congra­tulations go to the Section Executives and the members of theMembership Committee for their zeal in keeping good track ofthe membership. Our congratulations also go to Peter Day andBeverley Buck on their reclassification to the Professional Statusand to Paul MacArthur, Debbie Laskin and M. Kandiah, whohave been promoted from the Student Classification to that ofAssociate Membership.

The March issue of "Sci Tech" also lists the following pro­motions: - Emerson Mascol to the position of Manager ofOperations for McGuinness Distillers Ltd.; AI Buck to Produc­tion Manager and Jim McCurley to Quality Assurance Managerfor Adams Brands Ltd.; Stan Turner to Manager of PurchasingDept. of Kellogg-Salada Ltd.; and the appointment of Paul Vander Wei to the position of Manager of Customer Service Labora­tory for Griffiths Canada Ltd. Our congratulations go out tothese members and best wishes for success in their new jobs.

It was very interesting to read of the new treatment by Dr.Tibor Fuleki for obtaining improved flavour quality in winesmade from Canadian Concord Grapes, which are notorious forimparting a "foxy" flavour to Canadian Wines. Dr. Fuleki, along-time member of our Institute, is a Research Biochemist atthe Vineland Horticultural Research Institute. Actually, Dr.Fuleki is a member of the Guelph Section, but it was theToronto Section's "Sci Tech" that copied the news release.

From the Manitoba Section comes the news that Mr. T. C.McEwen has completed his Doctorate Programme under Dr.Walter Bushuk, in the Dept. of Plant Science, University ofManitoba, and has accepted the position of Research Directorwith Northern Sales (1963) Ltd. of Winnipeg. We send ourcongratulations and best wishes for success and happiness in hisnew position.

w. J. Eva

Food Texture SymposiumThe final program has been set for the Advances in Food

Texture Symposium to be held at the University of Guelph,August 28 - 30. Registration information can be obtained fromthe Office of Continuing Education, Room 145, Johnston Hall,University of Guelph, Guelph, Ontario, NIG 2Wl.

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