1
cessing Industry" was the topic given consideration by Dr. W.W. Ballantyne, Head, Agricultural Processing Development Branch, Marketing Services Division, Al- berta Agriculture. The final address of the morning, "The Needs of Education in the Retail Industry" was given by Mr. Nick Jennery, Director, Quality Control, Miracle Food Mart. The morning's deliberations were followed by a short panel discussion before breaking for lunch. While the morning session established the role of education in the food industry, the afternoon session was concerned with the educational viewpoint: what is available and what directions are the programs taking. Convenor of the afternoon session, Or. John Sterns, Ve- terinary Health Services, Public Health Branch, Ontario Ministry of Health, started the discussion by introducing Or. Ron de Burges, Chairman of the Public Health In- spection Department, Ryerson Polytechnical Institute. Or. de Burges outlined their new degree program which would award a Bachelor of Applied Arts in Environ- mental Health. Next, Dr. W. R. Usborne, Chairman of the Department of Food Science, University of Guelph, outlined the training programs in the food area at the University. Finally, Mr. P.J. Plant, Chief of the Labora- tory Inspection Service in the Ontario Ministry of Health, spoke of the Ministry's experience in certifying medical laboratories. This led to a discussion of possible certification in the food industry. Dr. Winslow came back to wind things up by giving a summary of the day's discussions and throwing questions out to the floor for the final open discussion. A wine and cheese buffet fol- lowed at the nearby Cutten Club with a cheese auction ending the day's activities. NECROLOGY S. V. Brich, a long time member of the Montreal Section, died on September 3. Dr. Brich attended King Charles University in his native Prague where he re- ceived his Doctorate in Chemical Engineering. For a number of years he managed the family business, a chemical manufacturing firm, before coming to Canada in 1951. He joined the staff of Independent Products Canada Ltd. in Montreal in 1957 as Chief Chemist and Product Manager, where his duties included work with natural sausage casings and food flavour for the meat industry. In the past two years he was assigned to special projects connected with the development of novel forms of collagen products. Dr. Brich is survived by his wife Beatrice. NATIONAL COMMITTEES Student Affairs Committee The Student Affairs Committee (SAC) is composed of 3 or 4 student members of CIFST, and one professional member. SAC was first formed five years ago "to ensure that student participation and representation in CIFST are maintained, encouraged and developed to enhance and ensure the viability and continued growth of the Insti- J. Inst. Can. Sci. Technol. Aliment. Vol. 13, No. I. Janvier 1980 tute." Student members comprise 20% of total CIFST membership. Each section of CIFST should have one or more student representatives on the executive who are responsi- ble for communicating with SAC. The names of many of these representatives were published in News from the Sections in Institute Affairs of the July 1979 CIFST JournaL Although many sections do have student repre- sentatives, they are not always aware of the existence of SAC and so communications are not always as well maintained as we would like. One of the present projects of SAC is to improve this situation with the cooperation of the local sections. SAC is involved in the administration of Student Awards and assisting in the planning of student activities and inexpensive accommodation at the annual conference. This year, Student Affairs Committee members are also investigating the feasibility of establishing a Food Science alumni club so that a record is kept of how easily graduating students are finding employment. Other Com- mittee members are working on a project to fine out what proportion of student members change their membership status to associate or professional following graduation. The Committee tape-slide presentation, "Food Science at Canadian Universities" which was shown at the Quebec City conference last May, is now being circulated to each university that participated in the project. The purpose of this is to show the presentation to students, faculty and staff who were unable to attend the conference, and to have the local section student representatives update the material presented. In addition to these activities the Student Affairs Committee also published a CIFST Student Newsletter which was distributed to all student members of the Institute in September. The Committee is open to suggestions from all CIFST members as to how the Institute can be of more benefit to students and also as to how students can better serve the Institute. Students interested in becoming members of the committee are encouraged to contact Linda Jones, De- partment of Food Science, University of British Columbia, 2075 Wesbrook Mall, Vancouver, British Columbia V6T lW5. Members of the Student Affairs Committee, 1979-80: Linda Jones, Chairman (Student members) Joan Elder Therese Duval John Elgar Dr. Sharon Fieming (Professional member) NSTC FISHERIES RESEARCH AND TECHNOLOGY LABORATORY Nova Scotia Technical College, as part of a new thrust in marine research and education, has established a Fisheries Research and Technology Laboratory in Halifax. The facility will offer graduate programs in fisheries engineering and technology as well as providing a research capability to aid the local food processing industry. Dr. E. Graham Bligh, past director of the former Federal Halifax Fisheries Technology Laboratory, and past president of CIFST, has been appointed head of the new research unit. Institute Affairs/AS
