Mr. William f. Eva
University News
The Food Science Department,University of Manitoba, is attemptingto develop a group of short coursesfocusing on specific title areas anddesigned to serve as upgrading andrefresher activities. The courses varywidely in scope with some having considerable technical depth in certain narrow topics while other courses arestructured to cover a broad area. Todate, very supportive course evaluations and successful repeat offeringsindicate that such courses fulfill a realneed for both industry and regulatorypersonnel.
Courses in place include the Detection of Extraneous Matter in Foods (2days duration), Operation of Pasteurization Equipment (3 days) plus threemodular programs in Dairying each of6 weeks duration. Completion of allthree of these modules (ie. 18 weeks)results in the awarding of a Diploma inDairying, probably the only diploma ofthis type currently available in Canada.In 1986 planned course offeringsinclude an Introduction to GeneralMicrobiology (3 days), Food Sanitationand Sanitizers (3 days), MicrobialAspects of Food Safety and FoodPoisoning (3 days) and Characterizationof Food Proteins (5 days). Courses nowbeing planned and developed arePrevention of Extraneous Matter inFoods, Advanced Pasteurizer Operation, Characterization of Food Carbohydrates, Business Management in DairyProcessing Operations and StatisticalQuality Control Methods. Initial offering of these courses is planned for1987/88.
All courses are structured to containboth lecture room presentations andpractical sessions in laboratories and/orpilot plants. This particular type ofstructure is especially well received bycourse participants. Anyone wishing tobe placed on the mailing list to receiveinformation about these courses shouldcontact the Food Science Dept., University of Manitoba, Winnipeg, ManitobaR3T 2N2 (204474-9601).
The Master of Agriculture (M. Agr.)program offered in the Food ScienceDepartment at the University of Guelphprovides advanced instruction to persons in the food industry or government who wish to update their
recently retired Executive Director, Mr.Art Greene.
Art said of Bill that "he providedadvice to the National Office wheneverit was asked for." He said that, "Billhad a complete knowledge of the totaloperation and the direction he perceived the Institute should take."
Art went on to say of Bill that, "hewas a sincere, dedicated, kindly personwho worked tirelessly for the Institute.He was like a father to us all. I neverheard him speak a harsh word or ill ofa person. He was an ideal man to leadus through our developing years."
I have no doubt that those of us whoknew Bill well and worked with himwould fully agree with Art Greene'sassessment of Bill.
At the time of the Toronto NationalConference last year, Bill was bedridden and unable to attend. A large-sizedGet Well card was signed by some 200members wishing Bill well, many withpersonal comments. Bill was deeplytouched and reassured that his effortsfor the Institute were well appreciated.
Bill Eva passed away this past February in his 85th year. His name will longbe remembered by the presentation ofthe W.]. Eva Award in his honor.
George W. Andrich
The William]. Eva Award is one ofthe most prestigious awards of ourInstitute. Its purpose is to honor afood scientist who has made an outstanding contribution to the foodindustry in Canada.
This award' was first presented in1967 and eighteen members of our Institute have since received this welldeserved honor of excellence.
The award is named after Mr. W.].(Bill) Eva, who can be considered thecorner stone of our Institute by thosewho have had the privilege of knowinghim. He was one of our founding members in 1951 and its fourth NationalPresident. For the next 25 years, Billwas deeply involved in the affairs of theInstitute as Secretary-Treasurer, Business Manager and Institute AffairsEditor.
Bill was Chief Chemist of the WesternDivision of Ogilvie Flour Mills. In hislittle office in Winnipeg, he carried ourInstitute, in the early 50's, over a verydifficult period of time. On a voluntarybasis, and practically single-handedly,he did all the essential office work tokeep our membership together.
In 1968, the National Office of theInstitute moved from Bill's office inWinnipeg to Ottawa. This responsibility was shortly taken over by our
iv / Affair~s de l'Institut J. InSI. Can. Sci. Technol. Alimenl. Vol. 19, No.4, 1986
POSITION AVAILABLE
Closing date for applications is November 3D, 1986.
SUbject to final budgetry approval.
Egg Quality
Insights
Consumer concern over egg qualityhas prompted a crackdown on Agriculture Canada.
In a co-operative program withprovincial departments of agriculture,provincial egg marketing boards andgrading stations, federal inspectors arenow examining eggs from suspectquality birds prior to grading.
If they don't meet the required standards, they won't qualify as table-qualityGrade A eggs. Watery whites andincreased breakage at the retail levelbecause of thin shells, have becomemore common in recent years and eggsthat should have been used forprocessed foods were getting to thetable egg market, giving rise to consumer complaints.
New technology is partly to blame.Today's high-speed egg grading systems can quickly size eggs, but are notprecise in judging shell quality.
1986-87 Executive as follows:President: Ernie ReimerVice-President: Chinnia V. ChandraSecretary: Maureen NewmanMembership: R. BearnsDirectors: R. Whitaker
T.R. PatelThose elected who are not members
have indicated their willingness to jointhe Institute. Dr. A.M. Martin will substitute for Dr. N. F. Haard as theRegional Communicator.
UNIVERSITY OF GUELPH EGG PRODUCERS' CHAIR
Endowed Chair in Egg Products
The University of Guelph is seeking an Associate Professor or Professor in the area of EggProducts Utilization and Egg Technology. The position is funded by an Endowment fromthe Ontario Egg Producers' Marketing Board. In addition to supplying an appropriate salary,funds will be provided for technical assistance and research. The Chair has been established by the egg producers of Ontario to develop new and further uses of eggs and eggproducts.
The applicant should be an innovative researcher with the expertise to investigate egg composition and use from a chemical, physical and/or nutritional standpoint. This person mustbe able to interact with faculty, staff and graduate students in various disciplines therebyserving as a catalyst to increase research activity in the area of egg products.
The Chair is essentially aresearch position and the incumbent will be expected to develop aprogram that includes the supervision of graduate students, technical help and post-doctoral fellows. In addition to research funds provided by the endowment, the incumbent will beexpected to seek other outside funding to strengthen and expand the research program.
The position will be housed in the Department of Animal and Poultry Science and will report to the Chairman of the department. Excellent facilities are available in the Departmentof Animal and Poultry Science and, in addition, the incumbent will have access to facilitiesin other university units as the program requires. There are excellent opportunities to liaisewith all on-campus departments allied to this area as well as with the industry. Applicationsshould include a complete resume and the names of four people to whom we may write forreference.
Send to: Or. G.K. Macleod, ChairmanDepartment of Animal and Poultry ScienceUniversity of GuelphGuelph, Ontario, N1 G 2W1
Award Recipients, Donors, Program participants. ClFST Alberta Section StudentNight held in February at Labatts Brewery.
.S(!ction lJpdate0\ . \~~~
knqwledge in various aspects of foodtechnology, including food chemistry,food microbiology and food processing.Students also have the opportunity toupgrade or acquire new skills in relatedareas of science and technology, orexpand into new areas, includingmanagment and business. The traditional research thesis of most graduateprograms is not required. In its placestudents take more courses and complete a special project which involves indepth study of a topic of personalinterest to the student. Each student'sprograms is tailored to his/her needsand background.
The program is a demanding one,especially designed for highly motivated persons who wish to preparethemselves for senior positions in thefood industry or government. It shouldbe especially appealing to individualswho wish to upgrade their knowledgein food science and add to it skills inrelated scientific areas such as computertechnology, toxicology, microbiology,statistics or analytical chemistry. Alternatively, candidates may wish to combine courses in the food science areawith management studies, economicsor marketing. Graduates from the program will be well prepared to assumesenior technical or managerial positionsin science-based food and related companies, government regulatory agencies, and a variety of other professionalroles.
Preference for admission to the program is given to students with at leasttwo years of relevant experience in thefood industry or government.
Students normally will enter the program in early September and completetheir program by Christmas of the following year. The time required to complete the program is tailored to theneeds and background of the individualstudent involved. Courses takeninclude graduate and senior undergraduate courses in the Department ofFood Science and in other relevantareas of instruction. At least eight of thecourses taken by each student must beat the graduate level. The needs andbackground of the student are takeninto account in decisions on courserequirements. In addition, each studentis required to complete a special project,on a topic of particular interest to thestudent and acceptable to his/her supervisory committee.
The Newfoundland and Labrador Sectionof the Canadian Institute of FoodScience and Technology has elected its
Can. Insf. Food Sci. Technol. J. Vol. 19, No.4, 1986 Institute Affairs / v
