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Institute Affairs - Affaires de I'lnstitut New Associate Editor Named to Journal Staff Dr. Marvin Tung The Canadian Institute of Food Science and Technology Journal is pleased to announce the appointment of Dr. Marvin A. Tung, Depart- ment of Food Science, University Of British Columbia, as Associate Edi- tor (Institute Affairs). He steps into this position previously held by Dr. Michael E. Stiles, School of Household Economics, University of Alberta. Marvin Tung was born in Canwood, Saskatchewan and attended elementary and secondary schools in Vernon, B.C. He received a B.S.A. m Agricultural Mechanics at the University of B.C. in 1960 and a teach- mg certificate the following year. After four years of high school teaching, he returned to graduate studies at U.B.C. for an M.S.A. in Agricultural Mechanics in 1967 and a Ph.D. in Food Science in 1970. In September, 1970, Dr. Tung joined the Department of Food Sci- ence at U.B.C. as Assistant professor and was promoted to Associate Pro- fessor in 1975. He teaches two undergraduate courses in food process sci- ence and a unique course in structural bromatology which combines the disciplines of food microstructure and food rheology. At the graduate level, he offers a course in biorheology. Dr. Tung's major research interests include rheological and micro- structural studies of food systems, and in this field he has directed re- search on wheat starch and gluten, and rapeseed and egg proteins. His in- terests in thermal processing and food packaging were combined in research on retort pouch foods and his wo:k contributed to the commer- Can.lnst Food Sci. Technol. J. Vol. 10, No.3, July 1977 cial introduction of retort pouch foods in Western Canada in 1974. He is co-author of more than twenty scientific publications in journals and books. Dr. Tung is an active member of the Canadian Institute of Food Sci- ence and Technology, serving as membership chairman for the B.C. Sec- tion; and as a member of the Institute of Food Technologists, serves as councillor representing the B.C. Section of LF.T. and chairman of the nominating committee, Food Packaging Division. He also holds member- ships in the Institute of Food Science and Technology (U.K.), the Society of Rheology, the Packaging Institute (U.S.A.) and other technical associ- ations. He is a Professional Agriculturalist (P.Ag.) and has served as a member of the legislative committee of the British Columbia Institute of Agrologists. News From The Sections Most Sections appear to hold their final and Annual Business Meet- ings in April and then what? Only five of the eleven English Sections re- sponded to the call for news for the July Issue. Perhaps, because of the change of the date of the Annual Conference from June to August, they have folded up early. However, let us hope that the newly elected and in- stalled Executives have done their homework and completed their plans for the '77-'78 Season. It is also to be hoped that they are going to heed the challenge put forth by President Greene, by taking firm steps to in- form the public on the aims and objectives of our Institute. In this con- nection, the Toronto Section's Sci Tec raises the question loud and clear. The April Issue of Sci Tec has a strong attack on those people who are downgrading food science and technology as applied in the food processing industry. In particular, attention was drawn to an article by Dr. Ross Hume Hall, in the October 1976 issue of the "Canadian Con- sumer". In this article, Dr. Hall is quoted as saying "Natural processes, of course, embarrass modern food technologists and need to be suppressed if fabricated foods are to be successful." Sci Tec states that "it is little wonder that consumer confidence in the food industry is decreasing when articles such as the one by Dr. Hall are allowed to go unchallenged. By neglecting to tell our story to consumers in terms they can comprehend, we are allowing the feelings of mistrust to spread and multiply". Sci Tec goes on to add that "we may be experts-the professionals, but if we don't start now to defend publicly our position, poorly informed consumers may soon be dictating the future of our food industry". That is a vital fact to bring to the attention of our members. In his ac- ceptance speech last June, (reported in the July, 1976 issue of our jour- nal), President Art Greene challenged the Section Chairmen "to develop, and individual members to support, a program to inform the general public of our Institute and its capabilities, and to attempt to answer food problems that are amenable to solution by the application of Food Sci- ence and Technology.... Let us strive to do our best to communicate the C.LF.S.T. objectives and concerns regularly to the public". Quite fortui- tously, in the same issue of our journal, in the preamble to the "News from the Sections", it was suggested that Local Sections could develop the confidence of the consumer in the integrity of our Institute and its mem- bers by inviting such groups as local citizens groups, Home and School Associations, Church Auxiliaries, etc., to well-planned meetings that would deal with such important subjects as the safety and value of proc- essed foods, the necessity for and advisability of using certain socalled ad- ditives, etc., etc. Sci Tec also quoted Dr. Leon Rubin, who responded to A46
