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THIS IS THE LAST' CALL FOR CONTRIBUTED PAPERS. THERE WILL BE NO SEPARATE MAILING TO MEMBERS RE- GARDING SUBMISSION OF ABSTRACTS. READ YOUR JOUR- NAL. Government Regulations and Survival in the Market Place This short course, sponsored by the Institute of Food Technologists will be held on October 4, 5, 6, 1977 at the Scheman Continuing Education Building, Iowa State University, Ames, Iowa and on November 8, 9, 10 at the Ramada Inn, Phoenix, Arizona. The course fee is $125 and the remit- tance should be sent to 1FT, Lock Box 94332, Chicago, Illinois 60690 be- fore September 15, 1977 The Center for Professional Advancement A series of intensive short courses will be presented over the next few months and which are of interest to the food technologist. Courses of- fered include: Food Fats and Oils Technology, October 19-21, 1977, Chi- cago, Illinois; Food Microbiology, October 24-26, 1977, Academic Cen- ter, East Brunswick, New Jersey; Food Rheology and Extrusion Technology, October 24-26, 1977, Chicago, lllinois; Texture Profiling No- vember 1-4, 1977, Academic Center, East Brunswick, New Jersey; Qual- ity Control for Meat Processing, November 11-16, 1977, Academic Cen- ter, East Brunswick, New Jersey. Further information on these and other regularly offered courses can be obtained from Mrs. Edith Webb, Regis- trar, The Center for Professional Advancement, P.O. Box H, East Bruns- wick, New Jersey 08816. Canadian Restaurant and Foodservices Association The first meeting of the recently reorganized Canadian Restaurant and Foodservices Association has been tentatively scheduled to take place November 3-7, 1977 at the Empress Hotel, Victoria. Further details can be obtained from Maureen Martinuk, Nu-West Centre, 80 Bloor Street West, Suite 904, Toronto, Ontario, 416/923-8416. Nutrition Toronto, University of Toronto Sesquicentennial Events Two sesquicentennial events, sponsored by the Faculty of Food Sciences and Household Science Alumnae Association will be held on November 4-5, Medical Sciences Auditorium, University of Toronto. Information and registration forms are available from Faculty of Food Sciences, Uni- versity of Toronto, 157 Bloor Street West, Toronto, Ontario M5S lAI. International Symposium on Protein Utilization The University of Guelph, in cooperation with the Federal Ministry of Industry, Trade and Commerce, is sponsoring an International Sym- posium on Protein Utilization to be held in Guelph August 13-16, 1978. This conference is aimed at bringing together the best possible informa- tion on protein utilization and proposing feasible alternatives for expand- ing the supply of protein materials. Marketing and management tech- niques for assuring the acceptance of new protein foods will be examined as well as the quality of the scientific and technical programs aimed at im- proving protein processing. The Symposium will have a limited enrollment. For further informa- tion contact the Office of Continuing Education, University of Guelph, Guelph, Ontario, Canada, NIG 2WI (519-824-4120, Ext. 3958). NEW JOURNAL Irish Journal of Food Science and Technology. This journal will publish original and review papers and short communi- cations on all aspects of food science and technology as well as book re- views. The subscription rate is £ 1.00 (Irish Pound per issue) (two issues per year). Subscriptions should be placed with the Editor, Dr. E. B. Cul- lerton, An Foras Taluntais, 19 Sandymount Avenue, Dublin 4, Eire. BOOK REVIEWS CONVENIENCE FOODS, RECENT TECHNOLOGY. P. M. Robbins, Noyes Data Corporation, Park Ridge, New Jersey, U.S.A. 1976. 338 pp. $39.00. This book, number 37 in the Food Technology Review series, consists of summaries of U.S. patents issued since 1972 that deal with convenience foods. The publication of such a book at this time is very appropriate in view of the fact that ready-to-eat, "instant" and synthetic foods are now commonplace in our society. The popularity of such foods initiated much research into the development of newer and better processes for their A86 preparation. This has led to a preponderance of patents concerning til production of convenience and snack-type foods. The author has presented a well organized review of patents perla' ing to convenience foods. The sequence of ingredients, processes, ment, product development and nutritional supplementation formation to readers interested in problems associated with production of such foods. The book is divided into thirteen well-defin sections and includes details on foods derived from cereals, potato, fi ' popcorn and egg. Associated with these chapters are details of the tec . nological processes involved. Other sections deal specifically with eth .' and speciality food items, food bars, coating preparations and filled r. products. . One important aspect of this book is that it is aware of the nutritionaQ concern over, to use the author'S words, the "empty calories" of foods. This concern has initiated much research into nutritionally en.l hancing convenience foods. Patents alluding to such research and tech.! nology are described. Also included in the book are patents alluding ta the use of cheaper and more abundant sources of proteins as "synthetic substitutes" in the preparation of snack items. For example, included is a patent which details the use of waste fish material as the protein source in the preparation of edible fish stick. The book, though not presenting any fully comprehensive reading, on the chemistry and technology of convenience foods, will be a very·! valuable asset to food scientists interested in research in this field. As indio cated in the foreword, this book "presents an advanced, technically ori- ented review of the commercial preparation of convenience foods." J. I. Gray Department of Food Science University of Guelph FOOD PROTEINS-IMPROVEMENT THROUGH CHEMICAL AND ENZYMATIC MODIFICATION. R. E. Feeney and 1. R. Whitaker (Eds.) American Chemical Society, Washington, D.C. 1977. 312 pp, $23.00. Food scientists realize that the ever increasing demand for protein throughout the world must be met in various ways. Certainly we will con- tinue to utilize conventional sources and explore nonconventional sources of protein but another strategy is to modify problems chemically or enzy· matically so they will fulfill new roles. Proteins can be modified to im- prove their nutritional quality (e.g. increasing digestibility, inactivating toxic or inhibitory substances or attaching essential nutrients to the pro- tein), to prevent or retard deterioration reactions (e.g. inhibition of the Maillard reaction) and to improve functional properties (e.g. changing the interaction of a protein with water to influence solubility). All of these subjects. are covered in this book which is an Advances in Chemistry Series representing a symposium sponsored by the Division of Agricul- tural and Food Chemistry held in 1975. Drs. Feeney and Whitaker and the other contributors cover these topics as well as speculating as to thelf potential significance to the food industry. Specific areas covered Iysinoalinine, soy proteins, functional properties of protein and protem derivatives, the plastein reaction, changes in protein following enzymatic modification yeast cell wall degradation and enzymatic removal of natu- rally occurring toxicants. Protein modification is of great interest cur- rently to food scientists and they will not be disappointed in this volume. D. W. Stanley Department of Food Science University of Guelph LABORATORY MANUAL IN FOOD CHEMISTRY, A. E. Woods and L. W. Aurand, AVI Publishing Company, Inc., Westport, Connecticut, 1977,72 pp. . While many food chemistry texts have been produced in the past few years, there has been a noticeable lack of appropriate laboratory manualS pertaining to the same subject. The authors have produced this text as a supplement to their text book, Food Chemistry, and included a number of experiments which are designed to develop a student's understanding of modern food chemistry. One of the major problems in producing a laboratory food chemistry text is the almost unavoidable overlapping with food analysis and food biochemistry. This text is no exception. ThIS reviewer defines food chem- istry as the study of the composition of foods and of the reactions which lead to changes in their constitution and characteristics as a result of the environmental and processing stresses. Therefore, a laboratory manual of food chemistry should be designed to illustrate and determine the factors which lead to changes in the various food components. It is obvious that while standard analytical methodology must be used to monitor these changes, the major thrust in food chemistry is the understanding of the J. Inst. Can. Sci. Techno!. Aliment. Vo!. 10. No.4. October 1977
