Can. Inst. Food Sri. Technol. J. Vol. 15, No. 2, pp. i-xxii, 1982Pergamon Press Ltd. Printed in Canada.

INSTITUTE AFFAIRS - AFFAIRES DE L'INSTITUT

From the President's Desk

One way to measure the pulse of the Institute is to lookat the activities within the sections. Our By-Laws stipulatethat the President visits all the sections during the term ofoffice. By the time this letter goes to print I will have visitedevery section in the land. Most of my visits (11) were carriedout early (Fall 1981) and provided me, and therefore thenational executive, with such a yardstick. Let me share someof the observations with you.

In the Maritimes, all three sections are doing their utmostin order to provide the membership with good programs andother suitable activities. Some difficulties are seen in com­munication. Otherwise, I found New Brunswick, Atlanticand Newfoundland sections bubbling with ideas and re­sponding well to national programs.

The prairie sections, Alberta, Saskatchewan and Mani­toba, were equally receptive. All of them wanted a technicalpresentation besides the general remarks and involved mewith their excellent Food Science Departments.

All four Ontario sections had their own technical pro­grams and therefore made my task that much easier. Quebec,of course, was as friendly as ever, both in Quebec City andMontreal.

British Columbia, no doubt, will be no different. How­ever, copy submission dates prevent further comment at thistime.

In total I have addressed and met with more than 700members of the Institute and with all the executives of eachsection. Our discussions and dialogue were most stimulating.We are proud of our Institute. Our concerns are genuine andits diversity adds remarkable strength. The enthusiasm ofmany of our newer members is delightful.

We note that our membership is changing rapidly. Latelythis has been recorded at 15-20% a year. We would like tokeep every member and will attempt to measure our poten­tial. However, good standing is paramount if the Institute isto grow and is to face the many elements of change in ourmodern society. Your commitment and contribution toCIFST therefore is most welcome.

We had a very productive mid-term Executive Meetingin Ottawa at the end ofJanuary. The Institute is in fine shape.For three years we have been able to hold the line on mem­bership fees. Our Finance Committee, after a detailed indepth look, indicates a modest fee increase for 1983. In realterms we will be paying less than in 1979 and that should belooked upon as an achievement by the treasury.

Let me conclude that the message that the 25th Con­ference of the Institute is around the corner. The organizingcommittee, under the direction of Dr. E. Idziak, is hard atwork and has come up with an excellent theme - Expansion

of Food Technology and Trade in the World. It will takeplace May 30th to June 3rd, 1982, in Montreal. We arelooking forward to seeing as many of you as possible.

M. Stauvers

Letter to the Editor

To the Editor:The July, 1981 article on the "Evaluation of Burbot (Lota

Iota) Acceptability for Processing" by R. C. Lindsay, D. A.Stuiber, B. Stewart and V. L. Carlson mistakenly stated thatthis species was being rejected on a religious basis and wastherefore "unacceptable to the Jewish trade" according toRegenstein and Regenstein, 197~.

To clarify the kosher status of burbot: as a gadoid fish, itwould be presumed to have acceptable scales. In our morerecent booklet "Old Laws in a New Market, the KosherDietary Laws for Seafood Processors," (New York SeaGrant Institute, January, 1981) the official Union ofOrtho­dox Rabbis' listing of kosher fish quite clearly includesburbot (page 27). We hope that this potentially useful fish isnot overlooked because of a mistaken understanding con­cerning its kosher status.

SincerelyJoe M. and Carrie E. Regenstein

Cornell UniversityIthaca, New York 14853

News from the Sections

People in the NewsJean-Gilles Noel est passe de S. Coorsh & Sons, Mont­

real, cl Bilopage Inc., Quebec.... Gilles Doyon a quittetemporairement son poste cl Agriculture Canada, Ottawa,pour faire sa maitrise au departement de sciences et tech­nologie des aliments, Universite Laval. ... Darry Brown,formerly Supervisor, Market Development for British Co­lumbia Ministry of Agriculture and Food Markets Branch,has taken the position of General Manager of WesternProtein Foods.... Congratulations to Sandra Murray, a1981 UBC Food Science graduate, who was awarded secondprize in the 1FT Undergraduate Research Paper Competi­tion. Sandra was also recipient of the Wilfred Sadler GoldMedal as Head of the Graduating Class in Agriculture in1981. ... Richard Smith has left employment at Harrisons& Crosfield (Canada) Ltd. to use his knowledge of cleanersand sanitizers at Fraser Valley Milk Producers' Associa­tion.... Dr. Clare Youngs has recently retired from thePrairie Regional Laboratory of the National Research Coun-

0315-5463/ 82/02000i-22S3.00/ 0Copyright © 1982 Canadian Institute of Food Science and Technology

Bernice MillsNorman PitreGeorges A. RobinsonBill Thompson

cil in Saskatoon after 33 years of service.... Dr. Don Grantof the Department of Chemistry and Chemical Engineering(U niversity of Saskatchewan), and a member of the facultyof the Interdisciplinary Food Science Program, has beennamed Head of the Department of Chemistry and ChemicalEngineering for a three year term, effective July I, 1981.... The British Columbia Section will miss Gail Christy, whorecently accepted the position of Assistant Plant Superin­tendent for Palm Dairies in Calgary.... Jyoti Sahasrabudhehas been appointed the Research Chemist for Calona Wines.She successfully completed her M.Sc. degree in Food Sci­ence in April, 1981. ... Russ Webb has been appointedProduct Manager for Dairyland brand name products atFraser Valley Milk Producers' Association.... British Co­lumbia Chairman-Elect Gail McBride accepted a positionwith the Ministry of Industry and Small Business Develop­ment for the Province of British Columbia.... Dr. GeorgeKhachatourians, formerly of the Department of Micro­biology (U niversity of Saskatchewan) has joined the Depart­ment of Dairy and Food Science at the University ofSaskatchewan. His research interests include Applied Mi­crobial Genetics and Industrial Microbiology.... RichardBourdeau est passe de la Direction du developpement in­dustriel (MAPA) au Service du developpement des marchesd'exportation.... Jean-Claude Gilbert a quitte la Directionde la recherche, Direction generale des peches maritimes,pour la FAO, au Benin, Afrique.... Dr. Graham Jones hasbeen named Head of the Department of Dairy and FoodScience at the University of Saskatchewan, succeeding Dr.Eiler Humbert, who will remain chairman of the Interdis­ciplinary Food Science Program.... Dr. Doug Gibson hasreturned to the Department of Dairy and Food Science(U niversity of Saskatchewan) after five years as Dean of theCollege of Home Economics at the University of Saskatche­wan.... Claude Lambert est passe du poste de directeur al'lnspection des produits laitiers, a celui de vice-presidentexecutif au Conseil de I'lndustrie laitiere du Quebec....Gaetan Busque est passe du poste de coordonnateur auxproduits laitiers a celui de directeur a l'Inspection desproduits laitiers, a la Direction de la normalisation desaliments.... Gerald Pinton has left employment at the Min­istry of Industry and Small Business to take a position withCaesar Canning. Gerald will head the Marketing and ExportTrade Department. The company plans to increase sales toEuropean and Japanese markets.... Dr. Basil S. Kamel hasleft his post doctoral position at the Food Science Depart­ment at the University of Guelph to take up the position ofLaboratory Manager at Atkemix Inc.

The Montreal Section reports the following new membersand wishes them well in their endeavours:

L. Whissel CambiotiDiane CharetteGilles CharleboisClaude Lapointe

News BitsThe Dairy Judging Competition was held in Atlanta,

Georgia, on November 16th, 1981. The University of AlbertaFood Science students again represented Canada as the onlyteam. The best result this year was eighth place in the YogurtCompetition. The trip was a very valuable learning experi­ence, as it also included visits to the USDA Research Centerat the University of Georgia, Athens, the Center for DiseaseControl in Atlanta, and the Department of Food Science atthe University of Minnesota. Contributions toward expenseswere again received from local dairy companies (Lucerne,NADP, Palm and CADP). Many thanks for the continuedsupport. ... La section de Montreal lance cette annee une

ii/ Affaires de I'Institut

campagne de recrutement qui se veut la premiere etape envue de devenir, d'ici deux ans, la section la plus importanteau Canada. Actuellement, la section compte des effectifsd'environ 400 membres et I'objectif pour cette annee est deporter ce nombre a500.... Nous desirons vous annoncer quele Departement des vivres se nomme maintenant de Departe­ment de sciences et technologie des aliments.... East Chilli­wack Co-Op recently purchased Westvale Foods. The exist­ing plant is being expanded and will eventually process juicesand concentrates, in addition to frozen berries.... The RightHonorable Peter Lougheed officially opened the Universityof Alberta's new Agriculture and Forestry Centre on Octo­ber 16, 1981. The new centre houses the Dean of Agricultureand Forestry's offices, the Department of Animal Science,Food Science and Plant Science.... A University bf Albertafood scientist, Dr. Buncha Ooraikul, and fellow researchershave developed a soy-like product made without soybeans.The new sauce made from canola (rapeseed) meal looks,smells and tastes like the conventional sauce made from soy­beans and can be made for only a fraction of the cost. Whilemost rapeseed meal is used as animal feed, this new technol­ogy could be used to convert large quantities of rapeseedmeal into food for human consumption.... Last year,Purdy's Chocolates Ltd. introduced a new English Toffee.The product was an overwhelming success, especially inVictoria, where it became part of the "English Tradition."Purdy's will be moving to larger facilities in February....Another success story, J.D. Sweid Ltd. has outgrown its oldlocation at 7th Avenue and is now settling into a new 57,000square foot plant in Burnaby. The company, which currentlyemploys over sixty people, will continue to supply pro­cessed meats and maintain a large cold storage facility.

Student A wardsThe top four students in the University of Ottawa's Food

and Nutrition Program, established in 1976 within theDepartment of Biochemistry, received $1,000 scholarshipsprovided by Ault Foods Ltd., Winchester, Ontario, a sub­sidiary of John Labatt Ltd., through a $20,000 donation tothe University's Achievement Fund. The scholarships - twoto the top second-year biochemistry students entering theFood and Nutrition Program, and two to the top third-yearstudents in the Food and Nutrition Program entering thehonors year - are to be awarded for five years.

Left to right: Josephine Deeks, Josee-Marie Provost, ProfessorNicole Begin-Heick, Dr. IIlimar Altosaar, Anna Marie Harmathy,Maureen Coatta, Mr. John Halleran of Ault Foods Ltd., and Vivi­anne Martin, who was awarded the Ottawa Section $100 Book Prizefor 1981.

J. Inst. Can. Sci. Technol. Aliment. Vo!. 15. No. 2. 1982