Department of Food Science. Com- panies who exhibited current products of interest were H.L. LaRoche, Delisle Foods, Norda International, Firmenich of Canada Ltd., Griffith Labs, Atkemix Inc., Zymaize Company and Interbake Foods Limited. Three graduate students provided summaries of their research projects for PhD. degrees. Members were given a theoretical and practical demonstration of the concentration and fractionation techniques of reverse osmosis and ultrafiltration by Arthur Hill. Michael Hinks described the ap- plication of the fibre optic method of measuring surface colour related to squid and tomato. Chris Findlay ex- plained the uses of a computerized dif- ferential scanning colorimeter. At another Guelph Section meeting, Dr. Sanderson of Kelco Specialty Col- loids Ltd., San Diego, California described applications of the versatile alginate and xanthan gums in food ap- plications. He provided explanations for many common situations such as get- ting the red pimento inside an olive, fin- ding an effective stabilizer for a whip- ped topping or how to solve the pro- blem of exploding potato croquettes. Prof. Joe-Marie Powers, Hotel and Food Administration, University of Guelph, supplied xanthan stabilized dips to ac- company a selection of Canadian wines at the conclusion of the meeting. More than 100 members of the Mon- treal Section attended a Valentine's Gala where they dined and danced through the evening. For their annual meeting, Mr. Pierre Desjardins, President of Labatt Ltee, spoke on "The Prospects for the Alcoholic Beverage Industry in the Year 2000". The New Brunswick Section started off its winter schedule with a general meeting at Chateau-Gai Wines. A one hour presentation on the principles of sensory evaluation was given by Dr. Aurea Cormier and Lori Leger. Follow- ing a tour of the plant, members had the opportunity to gain some practical experience in the area of sensory evaluation led by John Hall, Plant Manager of the Scoudouc plant. In an attempt to evaluate the need for a Bachelor of Food Science program in New Brunswick, Dr. Aurea Cormier of Universite de Moncton, has been busy contacting various food companies throughout the province. Her objective has been to approach plant owners and production managers on an individual basis and to help them identify the benefits of having a qualified food technologist on staff. Section members were briefed on the proposal and were encouraged to give feedback. xiv / Affaires de l'lnstitut The New Brunswick Section has been receiving inquiries regarding CIFST from individuals in Prince Edward Island. Instructors from the Fisheries Technology College in Summerside are hoping to generate more interest throughout the island's farming and fishing industries. Although PEI does not have a section as of yet, interested individuals have been partaking of CIFST activities with the New Brunswick Section. The Okanagan-Kootenay Section was given a tour of Roger's Flour Mill located between Vernon and Arm- strong, B.e. As well, the section has been busily preparing a gift for the Na- tional CIFST Office. It will be a framed collage with product labels and trademarks from all food processing operations in the section. Dr. Maurice Brossard, Vice-President, Biotechnology, National Research Council, Ottawa, spoke at a joint meeting of the Saskatchewan Section and the local chapter of the Chemical In- stitute of Canada. Dr. Brossard dis- cussed the evolvement of biotechnology in Canada as seen by the National Research Council. The future for biotechnology appears bright, and new developments could have an impact on many disciplines, including food science. At the spring social and business meeting, Saskatchewan mem- bers were given a slide presentation by Mort and Mark Satin of Pro-Star Mills (1982) Ltd. and their recent visit to China. With hors-d' oeuvres reflecting the oriental theme, members were also treated to a complementary selection of premium liquors and imported beer by Mr. Richard J. McGratten, Area Manager for Peter Mielzynski Agencies Ltd., purveyors of fine wines and spirits. The Newfoundland and I.ilbrador Section reports the Executive Members for this year are: D. Whitaker, Chairman; M. Voigt, Past Chairman; A. Martin, Secretary; T. Patel, Chairman elect; R. Botta, Membership; R. Beams, Finance; P. Power, Treasurer; J.F. Ang, Student Representative, Memorial University of Newfoundland; P. Walsh, Student Representative, College of Fisheries. Members of the Newfoundland Sec- tion joined with students in selling 'Screech Liqueur-filled Chocolates' in November and December, to help raise funds for student's scholarships. At a meeting on October 26, Dr. Mary A. Mackay, Extension Services, Memorial University of Newfoundland, spoke on 'Imported Food Supply and the Problems Associated with the Supply of Quality Products to Remote Communities in Labrador' and on 'Country Food Uses in Makkovik, Labrador'. Dr. J. Vanderstoep, National President, CIFST, was guest speaker at a meeting on November 22. The main topic was 'Effect of Processing on Nutri- tional Values of Foods'. On December 7, Dr. Ernest Reimer, Instrumar, St. John's, spoke on the topic of 'Potential Application of New Instrumental Sen- sing Devices for Food Quality Measure- ment'. 'Control of TMAO Breakdown in Postmortem Fish Muscle' was presented by Dr. Herbert O. Hultin, Professor and Director, Marine Foods Laboratory, Dept. of Science and Nutri- tion, University of Massachusetts, on February 8 and at the same meeting, Dr. Thomas A. Gill, Associate Pro- fessor, Canadian Institute of Fisheries Technology, Technical University of Nova Scotia (TUNS) spoke on 'Fisheries Research at Tuns'. Marketing and Public Relations representative for Andres Wine Ltd., Mrs. Joy Ann Rands, spoke on 'Wine Making: The Andres Way' at a meeting on February 22. The President's banquet was held on November 22 at the Bonaventure Ave- nue Lion's Club. The occasion was a complete success where members and non-members alike enjoyed delicious international foods. A pot-luck supper was held prior to the meeting on February 8, in the Food Science Laboratory, MUN, for members and others interested in Food Science Technology and Nutrition. The student section has been very ac- tive during this period and its contribu- tion to the different activities has been fundamental to their success. New Members: Professional & Associate Alberta Section Biswal, Rabindra, University of Alberta Guyn, Gregory, Palm Dairies Ha"ison, Rupert, West Agro Canada Inc. Hatanaka, Maureen, Alpha Milk Co. Onciul, Ralph, Agriculture Canada Pawlowski, Paul, Alberta Honey Producers Co-Op Ltd. Peake, Adeline, Agriculture Canada Siebert, Horst, Gainers Inc. Atlantic Section Aboud, Helen, St. Francis Xavier University J. Inst. Can. Sci. Technal. Aliment. Vol. 17. No. 3, 1984
Transcript
Department of Food Science. Companies who exhibited current productsof interest were H.L. LaRoche, DelisleFoods, Norda International, Firmenichof Canada Ltd., Griffith Labs, AtkemixInc., Zymaize Company and InterbakeFoods Limited. Three graduate studentsprovided summaries of their researchprojects for PhD. degrees. Memberswere given a theoretical and practicaldemonstration of the concentration andfractionation techniques of reverseosmosis and ultrafiltration by ArthurHill. Michael Hinks described the application of the fibre optic method ofmeasuring surface colour related tosquid and tomato. Chris Findlay explained the uses of a computerized differential scanning colorimeter.
At another Guelph Section meeting,Dr. Sanderson of Kelco Specialty Colloids Ltd., San Diego, Californiadescribed applications of the versatilealginate and xanthan gums in food applications. He provided explanations formany common situations such as getting the red pimento inside an olive, finding an effective stabilizer for a whipped topping or how to solve the problem of exploding potato croquettes.Prof. Joe-Marie Powers, Hotel and FoodAdministration, University of Guelph,supplied xanthan stabilized dips to accompany a selection of Canadian winesat the conclusion of the meeting.
More than 100 members of the Montreal Section attended a Valentine's Galawhere they dined and danced throughthe evening. For their annual meeting,Mr. Pierre Desjardins, President ofLabatt Ltee, spoke on "The Prospectsfor the Alcoholic Beverage Industry inthe Year 2000".
The New Brunswick Section started offits winter schedule with a generalmeeting at Chateau-Gai Wines. A onehour presentation on the principles ofsensory evaluation was given by Dr.Aurea Cormier and Lori Leger. Following a tour of the plant, members hadthe opportunity to gain some practicalexperience in the area of sensoryevaluation led by John Hall, PlantManager of the Scoudouc plant.
In an attempt to evaluate the need fora Bachelor of Food Science program inNew Brunswick, Dr. Aurea Cormier ofUniversite de Moncton, has been busycontacting various food companiesthroughout the province. Her objectivehas been to approach plant owners andproduction managers on an individualbasis and to help them identify thebenefits of having a qualified foodtechnologist on staff. Section memberswere briefed on the proposal and wereencouraged to give feedback.
xiv / Affaires de l'lnstitut
The New Brunswick Section has beenreceiving inquiries regarding CIFSTfrom individuals in Prince EdwardIsland. Instructors from the FisheriesTechnology College in Summerside arehoping to generate more interestthroughout the island's farming andfishing industries. Although PEI doesnot have a section as of yet, interestedindividuals have been partaking ofCIFST activities with the NewBrunswick Section.
The Okanagan-Kootenay Section wasgiven a tour of Roger's Flour Milllocated between Vernon and Armstrong, B.e. As well, the section hasbeen busily preparing a gift for the National CIFST Office. It will be a framedcollage with product labels andtrademarks from all food processingoperations in the section.
Dr. Maurice Brossard, Vice-President,Biotechnology, National ResearchCouncil, Ottawa, spoke at a jointmeeting of the Saskatchewan Section andthe local chapter of the Chemical Institute of Canada. Dr. Brossard discussed the evolvement of biotechnologyin Canada as seen by the NationalResearch Council. The future forbiotechnology appears bright, and newdevelopments could have an impact onmany disciplines, including foodscience. At the spring social andbusiness meeting, Saskatchewan members were given a slide presentation byMort and Mark Satin of Pro-Star Mills(1982) Ltd. and their recent visit toChina. With hors-d'oeuvres reflectingthe oriental theme, members were alsotreated to a complementary selection ofpremium liquors and imported beer byMr. Richard J. McGratten, AreaManager for Peter Mielzynski AgenciesLtd., purveyors of fine wines andspirits.
The Newfoundland and I.ilbrador Sectionreports the Executive Members for thisyear are: D. Whitaker, Chairman; M.Voigt, Past Chairman; A. Martin,Secretary; T. Patel, Chairman elect; R.Botta, Membership; R. Beams,Finance; P. Power, Treasurer; J.F. Ang,Student Representative, MemorialUniversity of Newfoundland; P. Walsh,Student Representative, College ofFisheries.
Members of the Newfoundland Section joined with students in selling'Screech Liqueur-filled Chocolates' inNovember and December, to help raisefunds for student's scholarships.
At a meeting on October 26, Dr. MaryA. Mackay, Extension Services,Memorial University of Newfoundland,spoke on 'Imported Food Supply andthe Problems Associated with theSupply of Quality Products to Remote
Communities in Labrador' and on'Country Food Uses in Makkovik,Labrador'. Dr. J. Vanderstoep, NationalPresident, CIFST, was guest speaker ata meeting on November 22. The maintopic was 'Effect of Processing on Nutritional Values of Foods'. On December7, Dr. Ernest Reimer, Instrumar, St.John's, spoke on the topic of 'PotentialApplication of New Instrumental Sensing Devices for Food Quality Measurement'. 'Control of TMAO Breakdownin Postmortem Fish Muscle' waspresented by Dr. Herbert O. Hultin,Professor and Director, Marine FoodsLaboratory, Dept. of Science and Nutrition, University of Massachusetts, onFebruary 8 and at the same meeting,Dr. Thomas A. Gill, Associate Professor, Canadian Institute of FisheriesTechnology, Technical University ofNova Scotia (TUNS) spoke on 'FisheriesResearch at Tuns'. Marketing andPublic Relations representative forAndres Wine Ltd., Mrs. Joy AnnRands, spoke on 'Wine Making: TheAndres Way' at a meeting on February22.
The President's banquet was held onNovember 22 at the Bonaventure Avenue Lion's Club. The occasion was acomplete success where members andnon-members alike enjoyed deliciousinternational foods.
A pot-luck supper was held prior tothe meeting on February 8, in the FoodScience Laboratory, MUN, for membersand others interested in Food ScienceTechnology and Nutrition.
The student section has been very active during this period and its contribution to the different activities has beenfundamental to their success.
New Members:Professional & Associate
Alberta Section
Biswal, Rabindra, University ofAlbertaGuyn, Gregory, Palm DairiesHa"ison, Rupert, West AgroCanada Inc.Hatanaka, Maureen, Alpha MilkCo.Onciul, Ralph, AgricultureCanadaPawlowski, Paul, Alberta HoneyProducers Co-Op Ltd.Peake, Adeline, AgricultureCanadaSiebert, Horst, Gainers Inc.
UNIVERSITE D'OTIAWA~ UNIVERSITY OF OTTAWAOTTAWA ONTARIO
CANADA
ASSISTANT PROFESSEUR - FOOD BIOCHEMISTRYThe nutrition program in the department of biochemistry invites applications for a full-time tenure track position at assistant professor
level for January 1st, 1985 or until position is filled. Responsibilities include teaching food biochemistry courses and developing an independent research program in food and nutrition.
Qualifications: Ph.D. in food, nutrition or related discipline required; postdoctoral research experience preferred; knowledge of Englishand French essential.
Salary dependent on experience.Deadline for application August 1, 1984.Please submit application with curriculum vitae, publication list, brief summary of research interests, and names of three referees to: Dr.
Morris Kates, Chairman, Department of Biochemistry, University of Ottawa, Ottawa, Ontario K1N 9B4. In accordance with Canadian immigration requirements, this advertisement is directed to Canadian citizens and permanent residents.
PROFESSEUR ADJOINT - BIOCHIMIE ALIMENTAIRELe Departement de biochimie de I'Universite D'Ottawa recherche un professeur adjoint aplein temps pour son programme de nutrition; iI
s'agit d'un poste permanent. La date d'entree en fonction est le le, janvier 1985 ou quand le poste sera comble. Le titulaire sera notammentcharge d'enseigner la biochimie alimentaire et de concevoir un programme autonome de recherche en alimentation et en nutrition.
Exigences: Ph.D. avec specialisation en alimentation, en nutrition ou dans une discipline connexe, experience souhaitable de la rechercheau niveau post-doctoral; maitrise du fran9ais et de I'anglais.
Traitement fixe en fonction de I'experience.Date Iimite de la mise en candidature le le, aoOt, 1984.Les personnes interesses sont priees de soumettre une demande aM. Morris Kates, Ph.D., Directeur, Departement de biochimie, Univer
site d'Ottawa, Ottawa (Ontario) K1N 9B4, en prenant soin d'inclure un curriculum vitae, une liste de publications, un sommaire des interetsde recherche, ainsi que les noms de trois personnes pouvant fournir des references. Conformement aux exigences canadiennes en matiered'immigration, cette annonce s'adresse aux citoyens canadiens et aux residents permanents.
Can. Inst. Food Sci. Technol. J. Vol. 17. No. 3. 1984 Institute Affairs / xv
If you are considering evaluating your products for its NutritionalContent then let ILC do the lab work for you!
Our team of highly qualified professionals will assist you indeveloping Nutritional Profiles on your products.
Call today for an estimate on your specific analytical requirement.
NUTRITIONAL '=ANALYSES
Hooper, Donald, Fritzsche Dodge& Olcott Canada Ltd.Hsieh, Dick, Research foods Ltd.lohnson, lill, Burger King CanadaInc.Kaert, Linda, Brockley Fine FoodsInc.Kelly, Marion, Norda International Ltd.Laureano, Marilou, Nelson'sDairy Ltd.Lee, Phillip, Robin HoodMultifoods Inc.Letta, Arthur, The Canadian SaltCo. Ltd.MacCulloch, Stephen, Kist International Inc.McKinley, Albert, Food in CanadaMeyers, loan, CIFST JournalPatel, Dakaha, Freeze-Dry FoodsPause, David, Chocolate ProductsLtd.Purvis, Ursula, Health & WelfareCanada, HPBRaymond, Suzanne, PillsburyCanada Ltd.Spanjers, Wm. N., The BordenCompany Ltd.Stock, Deborah, Foods & FlairIne.Zaharchuk, Sandra, Gold PakMeats
Western Ontario Section
1984-85 Speakers List
Each year the Speaker's Bureau Committee updates and prepares a list ofspeakers who have been approachedand have expressed their willingness toaddress Regional Section Meetings;contingent of course upon the absenceof conflict with ongoing and scheduledresponsibilities. This list is thereforeprovided as a reference guide and service to Sections for the preparation andenrichment of their technical programs.Regional Sections wishing to invite aparticular speaker should do so directly with the person concerned, preferably several months in advance of the
proposed meeting date to confirmavailability and facilitate schedulingarrangements.
In recognition of the geographicalspread of both Sections and speakers,the Bureau also administers a modestannual budget of $3000 to help Sectionsdefray travel and accommodation costsfor invited speakers. Grants up to amaximum of $600 are available, subjectto the following restrictions:
• Grants are limited to ONE perSection per calendar year and willbe allocated on a "first come first served" basis. (Please notethat funds will only be reserved
Richardson, lames, Essex CountyBd. of Education
Unaffiliated
Ortiz-Velazquez, Leticia, Mexico
Reclassified Members
The Institute welcomes the continuedassociation of Institute members whohave upgraded their membership fromAssociate to Professional (15) and fromstudent to Associate (5).
New Student Members
A breakdown of each university andthe number of new student membersis listed below. The Institute extends aparticular welcome to them and hopesthey will remain members for manyyears to come after their graduation.
AVAILABLE SERVICES
Vitamin & MineralAnalyses
Amico Acid Profiles
MicrobiologicalTesting
Mycotoxins & Peb's
INDUSTRIAL LABORATORIES OF CANADAUniversity of Alberta (6)University of British Columbia (2)University of Guelph (4)University of Manitoba (1)Universite de Montreal (2)UniversiM de Quebec (6)University of Toronto (18)
