ence and technology through outstanding research and service.Qualifications: A candidate must be a member of the Canadian Instituteof Food Science and Technology, and must have contributed significantlyto food science and technology in Canada.Procedure for nomination: Nomination forms can be obtained from theChairman of the Awards Committee.Deadline for submission: May 1st, 1978.

Gordon Royal Maybee AwardPurpose: A eLF.S.T. achievement award in recognition of an out­standing applied development by a Canadian company or institution inthe fields of food production, processing, transportation, storage or qual­ity control.

The individual(s) responsible for the achievement will receive publicrecognition in the presentation and announcement of the award, but theaward itself will be given only to the company or institution sponsoringthe development.Qualifications: A recipient of the award can be any registered Canadiancompany (Canadian-or foreign-owned), crown corporation, universityor government agency. If any of the developmental work is done outsideCanada, it must be financed by the Canadian company, organization oragency in question. A development would not qualify when developedoutside Canada with foreign capital, even if first applied in Canada.

The development can include (a) a new or improved method of foodprocessing which substantially improves the quality or acceptance of afood, or significantly reduces manufacturing or processing costs, (b) anew food or a new food preparation of major significance, which gains anoutstanding reputation for quality and acceptance, (c) new equipmentwhich revolutionizes the quality of a food or its production rate, or sig­nificantly reduces manufacturing or processing costs, (d) new methods ofpackaging, storing, or transporting foods which vasly improve existingmethods, (e) a new or improved method of measuring a constituent or acontaminant in foods, for use in the fabrication of foods or for quality orsafety control, or (f) a new or improved method of preparing and/orcooking a food which profoundly changes existing consumer or institu­tional procedures for the better.

Consideration for the award will be given to any meritorious devel­opment presently being applied in Canada. To qualify the developmentmust be in use in the food industry or in food research laboratories ofgovernment agencies and universities for at least 7 months prior to appli­cation of the award.Procedure for nomination: Nomination forms can be obtained from theChairman of the Awards Committee.Deadline for submission: May 1st, 1978.

Graduate Student AwardPurpose: To award the graduate student who presents the best paper atthe Annual CIFST Conference with a $100.00 cash award.The applicant: The term "graduate" refers to any student who is presentlyenrolled at a university in a program leading to a Master's or PhD. degreein food science or a related area. These are restricted to Canadian univer­sities but the applicant need not be a Canadian citizen to win but must bea member of CIFST. There are no restrictions on the number of appli­cants accepted per department.Criteria for application: The paper is to be based on research work thatthe student has done for the graduate degree and must be written by thestudent under the direction of the supervisor.Text of paper: This paper is intended for presentation in a 20 min. timeslot-15 min. presentation, 5 min. discussion. There is usually time for sixor seven slides only. The paper should consist of 10-15 double-spacedtypewritten pages and should include all aspects of the scientific method.Figures should be on separate pages and must have a title and be clearand concise. Photos which are to be part of the paper should be includedas black and white prints for purposes of the application only-colorslides would, of course, be desirable in the award winning presentation atthe technical session. Note: 3 copies required.Abstract: Since each paper must first be accepted for presentation at theConference, the abstract will have to be sent at the time of "Call for Pa­pers" to the 1978 Conference.Selection: The award will be based both on technical merit and excel­lence in p~esentation, and acknowledgement will be given at the Confer­ence.Deadline for submission: May 1st, 1978.

Undergraduate Student AwardPurpose: To award the undergraduate student who submits the winning

A14

Ipaper, a prize of $200 and in addition, pay up to $300 for his/her ex- Ipenses to attend the Annual CIFST Conference and present the winning I

paper. Note: "Expenses" will be outlined upon notification of award re­ception.The applicant: The term "undergraduate" refers to any student who ispresently enrolled in a university, technical school or other institute andwho will receive a graduate degree or certificate in a food science or re­lated area. The Committee will accept only one application per depart_ment. These are restricted to Canadian universities and institutes but theapplicant need not be a Canadian citizen to win but must be a CIFSTmember.Criteria for application: The paper is to be based on research work thatthe student has done. This work may have been part of a class require­ment, an undergraduate thesis or may have been done during summeremployment. The paper should have been written by the student, underthe direction of a professional in the field.Text of paper: This paper is intended for presentation in a 20 min. timeslot-15 min. presentation and 5 min. discussion. There is usually time forsix or seven figures/tables only. This paper should consist of 10-15double-spaced, typewritten pages and should include all aspects of thescientific method. Figures should be on separate pages and must have atitle and be clear and concise. Photos intended as part of the paper shouldbe included as black and white prints for purposes of the applicationonly-color slides would, of course, be desirable for the presentation.Note: 3 Copies of the paper should be sent with the application.Abstract: Type on one single sheet of paper. Use a title that indicates thecontent of the paper. Capitalize the first letter of each work, except prep­ositions and articles. The author's name should be typed in capital letters.Place an asterisk after the name of the author presenting the paper. Eachauthor should be listed by Institution, Department, City and Province. Anabstract should contain a concise statement of I) the problem under in­vestigation 2) the essential results obtained in summary form 3) con­clusions; do not state that "the results will be discussed".Selection: The papers will be received by a 5 member selection com­mittee and all applicants will be notified by June 1st, 1978.Deadline for submission: May 1st, 1978.

PRIX INTERNATIONAL DE VALIMENTATIONMODERNEINTERNATIONAL PRIZE FOR MODERNNUTRITION

L'Union centrale des producteurs suisses de lait decernera il nouveauen septembre 1978 aussi bien qu'en septembre 1979 un prix de 15.000francs suisses il un savant originaire d'un des pays faisant partie de la Fe­deration Internationale de Laiterie, soit:

Afrique du Sud, Republique federale d'Allemagne, Argentine, Au­triche, Australie, Belgique, Bresil, Bulgarie, Canada, Danemark, Espagne,Finlande, France, Inde, Irlande, Israel, Italie, Japon, Kenya, Luxem­bourg, Norvege, Nouvelle-Zelande, Pays-Bas, Pologne, Royaume-Uni,Suede, Suisse, Tchecoslovaquie, URSS.

Theme du prix 1978: L'importance et la valeur du lait et des produitslaitiers dans l'alimentation des personnes agees.

Delai de presentation des travaux: 15 fevrier 1978.Theme du prix 1979: Aspects sociaux et psychologiqJes du choix des

aliments.Le besoin de consommer des aliments nuisibles a la sante provient

souvent des efforts que fait un individu pour surmonter une situation dif­ficile dans sa vie. II yale danger que les mauvaises habitudes soient prisespour toujours. Afin de rendre plus efficace les efforts faits dans Ie do­maine de la prevention primaire des maladies nutritionnelles, il est im­portant d'appliquer les connaissances acquises dans la medecine preven­tive aux modeles d'attitude et de comportement qui regissent Ie choix desaliments quotidiens.

En divulgant des maintenant Ie theme du prix 1979, Ie donateur en­tend stimuler les travaux de recherche orientes vers un but educatif enmatiere d'alimentation.

Delai de presentation des travaux: 15 fevrier 1979.Ces prix sont ouverts a toutes les personnalites ayant effeCtue des re­

cherches dans ces domaines.Les candidats sont invites a faire parvenir au president du jury:M. M. Demole, professeur, chemin Castoldi 4, CH - 1208 Geneve, un

dossier comprenant les pieces suivantes. en trois exemplaires, avant I'expi­ration des delais precites:

a) Curriculum vitaeb) Liste des publications

J. Inst. Can. Sci. Technol. Aliment. Vol. I I, No. I, Janvier 1978

H. O. HultinDepartment of Food Science

University of Massachusetts

c) Tires-a-part de 2 a 3 travaux consacres au theme du prix et pu­blies au cours des cinq dernieres annees (pas de manuscrits dacty­lographies).

Ces dossiers seront rediges en fran~ais, en anglais ou en allemand ouaceompagnes de leur traduction dans une de ces trois langues.

BOOK REVIEWSA MANPOWER STUDY OF THE FOOD PROCESSING AND BEV­ERAGE INDUSTRY IN ONTARIO. R. M. Myron. 1977. 114pp. Avail­able at Government Bookstore, 880 Bay Street, Toronto, Ont.

This report represents a manpower study based on a survey of 1,800food processing .and beverage indu~tries in Ontario. An example of thetype of informatIOn the report contams IS the forecast that the number ofersonnel in research and product development in Ontario food process­

kg and beverage industry is expected to increase by more than 32% overthe 1975 figure by the end of 1977. Also it is projected that hiring diffi­culties will become more severe in the technical areas due to a lack ofqualified personnel. Data of this sort should prove useful to those in thefood industry, whether from Ontario or not.

D. W. Stanley,Department of Food Science

University of Guelph.

UNDERSTANDING NUTRITION. Eleanor Whitney and May Ham­ilton. Food & Nutrition Press. $15.00.

In a preliminary note to the student the authors forewarn "We makeno apologies: this is a science book, a book that presents the realities asthey are understood, as they really are."

The organization of the book is unusual, the chapters being reservedfor "solid information" and "more speculative material" being presentedin sections called 'highlights' printed on beige pages inserted between thechapters. The choice of some material relegated to the 'highlights' sec­tions (for example, the Krebs cycle) is surprising. In addition there are'digressions', containing 'flag signs' and 'caution signs', which deal withquestionable sources of nutritional information. Also interspersed in thetext are sections on 'suggested activities' and at the end there is an exten­sive appendix containing food composition data, Sh\lctural formulas andother information. Definitions and technical terms are given in the mar­gins.

The book is written for a readership with a broad range of interestsand backgrounds. Knowledgeable students may be offended by some ofthe cartoons and phonetic spellings (edema = uh-DEE-muh). There aresome of the usual first-edition errors (for example, that other forms ofvitamin E are converted to a-tocopherol in the body). The intermixture ofchapters, highlights and digressions makes for uneven reading. Never­theless, the sections on food faddism, dieting and food composition makethis a valuable reference for students of foods and nutrition.

H. H. DraperDepartment of Nutrition

University of Guelph

ENZYMES IN FOOD AND BEVERAGE PROCESSING. R. 1. Oryand A. 1. St. Angelo, eds.. American Chemical Society, Washington, D.C.1977. 325 pp. $20.00.

"Enzymes in Food and Beverage Processing" is one of the ACSSymposium series offering rapid publication of recent symposia on timelytOpiCS. The editors state that the participants in this symposium were cho­sen to provide a well balanced program covering the major beverages andboth plant and animal foods and also to highlight some of the newer ap­plications of enzymes. Although the topics covered do not encompass thewhole use of enzymes in the food processing industry, the topics on thewhole were well chosen and cover 18 interesting areas, although onemight wish to have seen other subjects included such as enzymes in freshmeat processing, new developments in brewery technology, etc. The pa­pers cover a variety of subjects and represent a variety of approaches tothe use of enzymes in food processing. Enzymes involved in citrus prod­ucts, tea, coffee, dairy products. oil seeds and grains, fish, sausage, fruitsand vegetables are covered. Immunochemical approaches, immobilizedenzymes, enzymes as biological indicators and enzymes involved in as­sessing quality are among the topics.

. The individual chapters are almost without exception of extremelyhigh quality. Succinct summaries of the status of the field is followed byUp-to-date and accurate discussion of current status. and, in some cases, aforecast of future applications. I found that there was a wealth of materialIn the book which was new and interesting to me. I can highly recom­mend this book to research workers dealing with enzymes in food prod-

Can. Inst. Food Sci. Techno!. J. Vol. II. No. I. January 1978

ucts. If your particular topic is not covered, the book will still be of valueas there are enough general approaches described and discussed that willhave useful applications in other fields. It would also make a good sup­plementary book for a course. It lacks the organization for a simple textbook but with additional readings and organization by the instructor itcould be usefully employed in teaching. I can recommend the book to theprofessional food biochemist, students in food science and technology,and to enzymologists who may have an interest in how results of basic en­zymic studies can be employed in the food field. The editors, who organ­ized the Symposium, are to be commended for providing an up-to-date,thought-provoking book on a subject whose importance will be increas­ingly recognized.

FOOD SCIENCE. G. C. Birch, A. G. Cameron, M. Spencer, PergamonPress, 1977, 2nd Edition, 192 pp, $8.50 flexicover.

This is a second edition of a popular English textbook written origi­nally as an attractively compiled primer for food science to be used by aneducated layman.

Authors, staff members of the National C.ollege of Food Technology,University of Reading, intended to rewrite the new edition to be easilyunderstandable to the 'liberal sciences' students who want to comprehendhow the basic sciences of chemistry and physics are used and dovetailedtogether in exploring the realms of food science.

The 10 chapters follow in rather humorous manner the nature offood and what happens to it when digested. Chapters 6-8 follow basicallyan account of the stages by which food progresses from pri",mary industryto the processing stages. There is an interesting chapter (10) devoted tothe greatest problem of today-to provide food to satisfy a growing andhungry developing world. Quite a substantial account refers to changes infood during its storage and preparation (chapter 7) with emphasis givento losses due to food spoilage.

The book is precisely cross-indexed and literature references follow­ing each chapter are quite sufficient and fairly updated considering theextent of the publication. The book can be useful as an auxiliary intro­duction to food science for a non-chemistry student at a primary collegelevel.

S. PichaScarborough

FOOD ENGINEERING OPERATIONS. 2nd. ed. J. G. Brennan, 1. R.Butters, N. D. Cowell, and A. E. Lilly. Applied Science Publishers, Lim­ited, 22 Rippleside Commercial Estate, Barking, Essex, England.

This second edition published in 1976 is designed as was the first edi­tion for use as a textbook at the undergraduate level. It is clearly a text forseniors who have completed their calculus and physics courses. The mate­rial included makes this an excellent reference for both food engineeringand food processing courses.

There are nineteen chapters and three appendices in the new edition.There is one additional chapter, Solid-liquid Extraction and Expressioncontaining sections on hydraulic, roller and screw expression, and extrac­tion equipment and food industry application of same. Some of the mate­rial has been pulled together from other chapters in the first edition. Thechapter on dehydration has a new section on reconstitutability of driedfoods including the factors affecting reconstitutability, instantizers usedfor reconstitution, and procedures for improving reconstitutability. Thechapter on freezing has added to it a short section on thawing. The au­thors have accomplished a major up-dating of the first edition as evi­denced by the increase in literature cited from 289 references in editionone, to 430 references in edition two.

The format of the first edition involved beginning each chapter withan introduction containing basic information followed by a mathematicaldescription of the processes. This system has been continued in the sec­ond edition. Descriptions are clear and concise, figures are very welldrawn and presented, and schematic flow diagrams are excellent. Thesecond edition is as acceptable as the first edition and revision is well jus­tified. The price of $30.00 appears high for undergraduate use but whenthe reference characteristics of the book are considered the price is notout-of-line with current book costs.

D. R. ArnottDepartment of Food Science

University of Guelph

PRINCIPLES OF FOOD CHEMISTRY. John M. DeMan. AVI Publish­ing Co., Westport, Conn., U.S.A. 1976.426 pp. $15 soft cover, U.S. ($16')ther countries), $30 cover, U.S. ($31 other countries).

A15