b. to examine nutrition-related public issues; andc. to provide an opportunity, on behalf of the professional associ­

ations, for a joint stand on public issues on food and nutrition.The Ministry of State for Science and Technology was asked to partic­

ipate in the undertaking and accepted. The Ministry further supportedthe meeting financially.

Following a presentation of a joint nutrition concept by CIFST, eachsociety expressed its area of concern on nutrition matters, as did the Min­istry. A worthwhile discussion ensued culminating in agreement to formthe committee with the above terms of reference. A working group wasestablished to develop a general statement on nutrition and the mainareas of concern. The working group was established to develop a generalstatement on nutrition and the main areas of concern. The working groupis scheduled to meet in May with the committee meeting in the Fall ofthis year to consider the statement and other matters. It was indicated thatthe Ministry may be able to use the committee on a consultant basis andthereby assist in defraying costs of continuing work and studies.

Members can expect continued efforts by the Institute in discussionsand developing proposals on food and nutrition matters in this multi-dis­ciplinary forum.

A. H. M. Greene

FOOD REGULATIONSOn February 21. 1975 the Heath Protection Branch issued Informationletter No. 435 concerning:

Proposed National Standard for Margarine and Margarine-likeor Butter-like Products.The stated object of this proposed legislation is the establishment of a

national standard for margarine. The standard would ensure more uni­form requirements for margarine sold in Canada and will also recognizethe International Standard developed by the Codex Alimentarius Com­mission of the F.A.O./W.H.O.

Anyone wishing to review or comment on the proposed specificationscan obtain I.L. No. 435. Comments are requested by April 21. 1975, to theAssistant Director-General of the Food Directorate. Health ProtectionBranch.

On February 27. 1975 the Health Protection Branch issued Informa­tion Letter No. 437 concerning:

Nutrient Requirements for Meats, Meat Extenders. Mixtures of Meatwith Meat Extender and Simulated Meats

Amendments have been made to the Food and Drug Regulations re­quiring that:

t. Fresh and cooked sausage products, as well as other similar meatproducts. contain a minimum amount of protein;

2. Meat extenders have a minimum nutritional requirement;3. Mixtures of meat and non-meat source protein be nutritionally

equivalent to the meat product they resemble;4. Simulated meat products be nutritionally equivalent to meat prod­

ucts they resemble;5. Such products to be labelled in a uniform and meaningful manner.

Reference: Compositional aspects contained in Health Protection Branchschedule No. 291. January 28. 1975 by Order in Council P.c. 1975-191.published in the Canada Gazette. Part II of February 12. 1975.

Labelling requirements contained in Consumer and Corporate AffairsSchedule No. 280. lanuary 31. 1975 by Order in Council P.c. 1975-223.published in the Canada Gazette, Part II of February 12, 1975.

Resulting from these regUlations. cooked sausages must not containless than II percent protein: while fresh. uncooked sausage and sausagemeat must nOI contain less than 9 percent protein. Similarly. potted meat.meat paste or meat spread must have a total protein content of not lessthan 9 percent: and meat loaf. meat roll. lunch meat or luncheon meatmay contain dried skimmilk product with reduced calcium content (seeRegulations) and must have a total protein content not less than II per­cent.

. Meat product extenders allowed for use in meat products must con­tam not less than 16 percent total protein when rehydrated. and have aprotein ratmg of not less than 40. Additional requirements for vitaminand mmeral contents, as well as added amino acids are specified.

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Extended Meat Products I Simulated Meat Prod~Minimum

Minimum Total MinimumTotal Maximum Protein % Protein Maxi.....

Protein % Fat% (Rehydrated) Rating Fit'

Mixture of meat productsand meat extenderlsimulated meat product 16 25 16 40 25ditto. resembling fresh sausage 9 40 9 23 40ditto, resembling cooked sausage.meat loaf. meat by-productloaf. meat roll, lunch meat.or luncheon meat II 25 II 28 25ditto, resembling potted meat.potted meat by-products.meat paste, meat by-productpaste, meat spread. or meatby-product spread 9 30 9 23 30ditto. resembling minced orground meat 16 15' 16 40 IS'

30 30ditto. resem bling side bacon 25 20

*if represented by any means as being lean

\Applie~ after March I. 1976 to simulated product that was being sold in Canada prior to these,regulatIons.

Poultry product extenders must also contain not less than 16 percenttotal protein when rehydrated. and have a protein rating not less than 40.

Minimum Maximum MinimumTotal

Protein % Fat % ProteinRating

Poultry product andpoultry product extender 16 15

Simulated poultry product 16 15 40

The new labelling requirements give specifications for labels. Simu­lated products must be called "simulated" ... meat or poultry product,and the statement: "contains no meat" or "contains no poultry" must beclearly shown on the labeL Requirements for vitamin and mineral con­tent labelling are specified, and claims that can be made respecting thedietary value of the vitamin and mineral contents are also specified. Simi­lar specifications exist for labelling of extended meat and poultry prod­ucts.

(Note: these are abstracts from the amended regulations for your gen­eral information only. Full details are given in schedules 280 and 291,as cited. Ed.)

CONFERENCE INFORMATIONCIFST Annual Conference. 1975

at theHotel Nova Scotian

Halifax. Nova Scotia

PROGRAM

Saturday, May 31National Council Meeting

Sunday, June 116:00 - 22:00 Registration19:30 - 22:00 Reception with Jolly Tar

Monday, June 210:00 Opening of Conference

W. E. Maclennan. Conference ChairmanE. Graham Bligh. National President

10:30 Keynote Symposium: "Today's Food Challenge"Chairman: Dr. Colin BroughtonSpeakers: Dr. Frank ShefrinDr. A. E. Hannah

12:00 - 14:00 Awards Luncheon

J. Inst. Can. Sci. Technol. Aliment. Vol. 8. No.2. 1975

Tuesday, June 309:00 Dairy Symposium

Technical Session D. Plant Products

14:15

17:30

18:00

12:00 - 14:00

14:15

Technical SessionsA. DairyB. Meat and FishC. Complementary Proteins

Special Interest Group Meetings

President's Dinner

Provincial Luncheon

Technical SessionsE. MicrobiologyF. Sensory EvaluationG. Dairy

Mini SymposiumRecent Developments in Sensory Evaluation

Chairman: Dr. Mina McDanielDepartment of Food and NutritionUniversity of ManitobaWinnipeg. Manitoba

(I) The Application of Ratio Scaling in Sensory Evaluation.Howard Moskowitz, Pioneering Research Lab., U.S. Army, NatickLabs., Natick.

(2) The Selection and Training of Panel Members.Marion Vaisey. DepartmentofFoodsand Nutrition, UniversityofMani­toba, Winnipeg, Manitoba.

(3) Texture Profiles.Elaine Skinner, General Foods Corporation, White Plains, New York,U.S.A.

H. Nutrition

16:30 Annual CIFST Business Meeting

17:30 - 18:30 Hospitality Hour. Dairy Bar

Wednesday, June 409:00 Mini Symposium: Recent Developments in Sensory Eval­

uation

Technical SessionsI. Sensory EvaluationJ. Meat AnaloguesK. EducationL. Food Contaminants

12:00 - 13:45 Luncheon

14:00 - 17:00 Symposium: "Potential- WhereAreWeandWhereAreWeGoing in Secondary Manufacturing and Marketing of FoodProducts".

SYMPOSIASymposium"Potential- Where Are We and Where We Are Going in Secondary Manu­facturing and Marketing of Food Products"

Room

Chairman: Dr. Herb MacRaePrincipalNova Scotia Agricultural CollegeTruro. Nova Scotia

Speaker I - DevelopmentofFrozen Foods - Expansion into Wide Areas.Mr. Carl Morris. Vice-President. McCains Foods Ltd.

Speaker 2 - Developmentofa Processed LineofPrepared Consumer Prod­ucts from an Essentially Primary Industry. Representative fromNational Sea Products.

Speaker 3 - Views on Secondary Food Industries- I. Fisheries. 2. Agricul­ture. Member from Government.

Speaker 4 - Development of Secondary Food Processing in Relation toour Traditional Primary Industries. Dr. W. A. Jenkins. At­lantic Provinces Economic Council. Halifax, N.S.

Dairy Symposium

Chairman: Dr. J. M. deManDepartment of Food ScienceUniversity of Guelph, Ontario

Low Calorie Spreads in EuropeMr. Jorgen MadsenGrindstedvaerket. Denmark

Canadian States of SpreadsW. (Bill) McLennanTwin Cities Dairies Ltd., Halifax

Nutritional Aspects of SpreadsKeith CowleyOntario Milk Marketing BoardToronto

Can. Insl. Food Sci. Technol. J. Vol. 8. No.2. 1975

TECHNICAL SESSIONS

Technical Session "A"Dairy

Chairman: Mr. F. DobelTwin City Dairies Ltd.Halifax, Nova Scotia

A-I The Shelf Life of Cottage Cheese.L. M. McKnight*. H. M. Mei. HelenChui, L. F. L. Clegg. Alberta Dairy­men's Association Research Unit, Dept. of Food Science. University ofAlberta, Edmonton, Alberta.

A-2 Reduced Washing of Cottage Cheese.D. B. Emmons*, D. C. Beckett, J. N. Campbell, E. S. Humbert, FoodResearch Institute, Research Branch. Agriculture Canada, Ottawa. On­tario. Dairy Producers Coop. Ltd., and Dept. Dairy and Food Science.University of Saskatchewan, Saskatoon. Saskatchewan.

A-3 Effects of Heating of Milk on the Microstructure of Yoghurt.Miloslav Kalab, Alan G. Sargant*, and Douglas B. Emmons, Fooe Re­search Institute. Research Branch,AgricultureCanada,Ottawa, On tario.and Silverwood Industries Limited. London, Ontario.

A-4 Protein-LipidlnteractioninaSurfaceFilmProducedfromSoymilk.C. Farnum and D. W. Stanley*, Dept. of Food Science. University ofGuelph. Guelph. Ontario.

A5a'J.Casein-k-Carrageenan Interactions.B. Skura* and S. Nakai. University of British Columbia. Dept. of FoodScience, Vancouver, British Columbia.

A-6 Solubilization of Heat-Precipitated Cheese Whey Protein.Pavel Jelen* and Thomas Schmidt, UniversityofAlberta, Dept. of FoodScience, Edmonton, Alberta.

A-7 Solubilization of Wheat Flour for Preparing Dairy Substitutes.C. P. Fung*. J. G. Leeand S. Nakai, UniversityofBritish Colu mbia. Dept.of Food Science, Vancouver, British Columbia.

A-8 Preparation of Fruit Juices Containing Milk Solids.G. E. Christy*, C. H. Wu andS. Nakai, University of British Columbia,Dept. of Food Science, Vancouver, British Columbia.

A-9 A New Training Program lor Dairy Plant Workers.O. R.lrvine*, KeptvilleCollegeofAgriculturalTechnology, Kemptville.Ontario. and R. H. Jardine, Milk Industry Branch. Ontario Ministry ofAgriculture and Food. Toronto. Ontario.

Technical Session "B"Meat and Fish

Chairman: Dr. L. W. Regier .Environment Canada, Fisheries and Marine Service, HalifaxLaboratory, Halifax, Nova Scotia.

B-1 Boars as Meat Producing Animals.

J. A. Newell*, Science Bldg., Lethbridge,'and J. P. Bowland, Dept. ofAnimal Science, University ofAlberta, Edmonton, Alberta.

B-2 Thermal ConductivityofMeat Emulsions.G. E.Timbers*,EngineeringResearchService, AgricultureCanada, andC.J. Randall, Food Research Institute, Agriculture Canada, Ottawa, On­tario.

A28

B-3 Ultrastructural Changes in Chicken Liver Lysosomesand Chicken BreastMuscle Induced by Gamma Radiation.MumtazAli' andJ. F. Richards, UniversityofBritish Columbia, Dept. ofFood Science, Vancouver, British Columbia.

B-4 Developments and Problems in Minced Fish Utilization.L. W. Regier',J. R. Dingle, M. B. Wojtowicx, R. Legendre, EnvironmentCanada, Fisheriesand MarineService, HaIi fax Laboratory,Halifax, NovaScotia.

B-5 DevelopmentofRancidityin Frozen Minced Fish Blocks.E. Bilinski, Vancouver Laboratory, Fisheries and Marine Service, Envi­ronment Canada, Vancouver, British Colum bia.

B-6 Essential Fatty Acidsin FisheriesConvenience Foods.R. G. Ackman*, C. A. EatonandJ. C. Sipos, Halifax Laboratory, Fisheriesand MarineService, EnvironmentCanada, Halifax, Nova Scotia.

B-7 Oxidative Rancidity Study in the Skin ofFrozen Mackerel.P. J. Ke, R. G. Ackman, Barbara A. Linke', and D. M. Nash, HalifaxLaboratory, Fisheriesand MarineService, EnvironmentCanada, Halifax,NovaScotia.

B-8 Effect of Food-Approved Antioxidants on Stabilization of HerringOil Treated with Metallic Chlorides.M. H. Chahine, Nova Scotia Research Foundation, Dartmouth. NovaScotia.

B-9 The Down to Earth Facts on the Retort Pouch-Appolo Missions to theCanadian Consumer- Now.J. D. Wharry*, Continental Can Co. ofCanada Ltd .. CustomerTechnicalService Department, Toronto, Ontario.

Technical Session "c"Complementary Proteins

Chairman: Dr. Norman TapeFood Systems BranchAgriculture CanadaOttawa. Ontario

C-I Decolorization and Purification of Spirulina Protein.S. M. Lalla, Research and Productivity Council, Chemistry and FoodScience Department. Fredericton. New Brunswick

C-2 Preparation ofa Fish Protein Isolate with Improved Functional Proper­ties.JohnJaffray*, Food Science Department. CanadoreCollege, North Bay.Ontario, and David W. Stanley. Dept. of Food Science, University ofGuelph, Guelph, Ontario.

C-3 Detoxifying Oilseed Proteins with Microwave Energy.D. L.Armstrongand D. W.Stanley'. Dept.ofFoodScience, UniversityofGuelph. Guelph. Ontario.

C-4 Isolation and Functional Properties of Protein from the Whey of Acid­Treated Gluten.B. Dosanjh*.S. NakaiandW. D. Powrie. UniversityofBritish Columbia.Dept. of Food Science. Vancouver, British Columbia.

C-5 EtudesdesChangementsde ViscositedesFractions 7Set II Sde Proteinesde Soya dans des Conditions Denaturantes.Oubonn', Diep et Boulet. Marcel. Departement des Vivreset Centre deRecherches en Nutrition. Universite Laval. Quebec.

C-6 Discoloration of Cooked Pastes from Fababean Flour Fractions.M. Vaisey* and B. E. McDonald. UniversityofManitoba. Dept. ofFoodsand Nutrition, Winnipeg, Manitoba.

C-7 Processing Systems for Manitoba Lake Paddy Wild Rice.1. K. Chung' and M. B. McConnell. University of Manitoba. Dept. ofFood Science, Winnipeg, Manitoba.

C-8 Water Soluble Non-Starch Polysaccharides of some Tropical WheatFlour Substitutes in Composite Flours.S. Sefa-Dedeh*. V. F. Rasper, Dept. of Food Science. University ofGuelph. Guelph, Ontario.

Technical Session "D"Plant Products

Chairman: W. G. SimpsonAgriculture Canada. Research Station.Kentville. Nova Scotia

A29

0-1 Comparison of Methods to Extract Pectins from Sunflower Hea .E.S. Humbert', Dept. Dairyand Food Science, and F. W .Sosulski,D "CropScience,UniversityofSaskatchewan,Saskatoon,Saskatchewan~

0-2 Textural Characteristics of Waterchestnuts-Isolation, Purification iIIICharacterization of Pectins.A. V.Rao', L. Lam,and R. Wong, UniversityofToronto. FacultyofFocScience, Toronto, Ontario.

0-3 Foam Mat Drying of Tropical Root Crops.C. L. E. Ward' and M. B. McConnell. University of Manitoba, FoeScience Department, Winnipeg. Manitoba.

0-4 An Evaluation of Blanch, Lye and Freeze Peel Methods forTomato PeRemoval.W. M. Thomas', D. R. Arnott and D. W. Stanley. DepartmentofFo(Science, University of Guelph, Guelph. Ontario.

0-5 Ascorbic Acid Oxidation in Raw Potato Tubers.L. Steele', S. J. Jadhav and D. Hadziyev. Department of Food Science.,Umverstty of Alberta, Edmonton. Alberta. :~

0-6 VitaminC LossesDuringProductionofDehydrated Mashed Potatoes. jS. J. Jadhav*, L. Steele and D. Hadziyev, Department of Food Science.University of Alberta, Edmonton, Alberta. '

0-7 The Quantitative, Differential DeterminationofAscorbic Acid and Ery.thorbic Acid in Foods by Polarography.C. Ratzkowski' and J. Korol, Hoffman-La Roche Limited, Vaudreuil~~. .

0-8 The Aromatic Character of Herbs and Spices.II - Pepper and Ginger.Henry Heath, Bush Boake Allen Ltd.. London. England.

Technical Session "E"Microbiology

Chairman: Dr. H. PivnickDepartment of Health & Welfare.Ottawa, Ontario

E-l The New National Microbiological Monitoring Laboratory.G. W. Riedel, National Microbiology Monitoring Laboratory,Health Protection Branch, Halifax, Nova Scotia.

E-2 General Aerobic Microflora Studies of Wild Rice.J. F. Logan* andM. B. McConnell. UniversityofManitoba. Food ScienceDepartment. Winnipeg, Manitoba.

E-3 An Amphibian Virus-Fish Cell Culture System for Viral DepurationStudies of Shellfish.M. F. Li and SheilaClyburne', Halifax Laboratory. Fisheriesand MarineService, Environment Canada, Halifax. Nova Scotia.

Technical Session "F"Sensory Evaluation

Chairman: Dr. Elizabeth GullettDepartment of Consumer Studies.University of Guelph,Guelph, Ontario.

F-l Characterizing the Flavour of Wild Rice by Sensory Evaluation.J. K. Chung*. M. R. McDaniel and M. B. McConnell. University ofManitoba. Food Science Dept.. Winnipeg, Manitoba.

F-2 Quality Comparison of Cream Style Corn Processed in Rigid andFlexible Containers.M. A. Tung. M. R. Garland*. University of British Columbia, Dept.of Food Science, Vancouver. B.C., and W. E. Campbell. Royal CityFoods Ltd .. Burnaby. British Columbia.

F-3 Unpleasant Odors of Rapeseed Oil Heated to Frying Temperatures.J. E. Dobbs' and M. Vaisey. Department of Foods and Nutrition.University of Manitoba. Winnipeg. Manitoba.

F-4 A Rheological Template Method for Power-Law Fluid Foods.P. Haugen and M. A. Tung, University of British Columbia. Dept. ofFood Science. Vancouver. British Columbia.

F-5 The Effect of Non-Wheat Starches on the Rheology of CompositeDoughs. .V. F. Rasper* and J. M. deMan, Department of Food Science. Uni­versity of Guelph, Guelph. Ontario.

J. Inst. Can. Sci. Technol. Aliment. Vol. 8. No.2. 1975

fechDical Session "G"

o.JrYCMinnan: Dr. V. Amer

Gay Lea Foods Ltd.,Guelph, Ontario

(l-1 The Biochemical Characterization of Rennin from Thermoactino­R1Yces vulgaris.C. Judy Kendall and H. Michael Henderson', Dept. of Food Sci­ence, University of Manitoba, Winnipeg, Manitoba.

0-2 The Suitability of Rennet Substitute from Thermoactinomyces vul­garis for Making Cheddar Cheese.C. B. Gupta and R. R. Pereira', University of Manitoba, Food Sci­ence Department, Winnipeg, Manitoba.

0-3 Cheddar Cheese Made with Bovine Pepsin. I. Quality during ripen­ing.D. B. Emmons' and D. W. Stanley, Food Research Institute, Re­search Branch, Agriculture Canada, Ottawa, Ontario, and Dept. ofFood Science, University of Guelph, Guelph, Ontario.

0-4 Cheddar Cheese Made with Bovine Pepsin. II. Texture-micro­structure-composition relationships.D. W. Stanley', Dept. of Food Science, University of Guelph,Guelph, Ontario, and D. B. Emmons, Food Research Institute, Agri­culture Canada, Ottawa, Ontario.

G-5 Surface Ultrastructure of Cheddar Cheese Made with Calf Rennet.Bovine Pepsin, and Porcine Pepsin.M. F. Eino', D. A. Biggs and D. W. Stanley, Department of FoodScience, University of Guelph, Guelph, Ontario.

G-6 Cheddar Cheese Yields as a Function of Milk Composition.M. F. Eino, D. A. Biggs' and D. M. Irvine, Dept. of Food Science.University of Guelph, Guelph. Ontario.

G-7 Effect of pH and Temperature on Ultrafiltration Fluxes with Ched­dar Cheese Whey.l Goulet and J. P. Julien', Departement des Vivres, Universite La­val, Quebec.

Technical Session "H"Nutrition

Chairman: Dr. Virginia CampbellAcadia University,Wolfville, N.S.

H-I Fortification of Wheat Protein with Amino Acids.Shin'lchiro Ohtsuka, Orie Sato, Life Sciences Labs.. Ajinomoto Co ..Inc., Yokohama, and Tadao Ueda', Amino Acids and Pharma­ceutical Dept., Ajinomoto Co. Inc., Tokyo, Japan.

H-2 Rapeseed: An Alternative Source of Protein in the Human Diet.Gottfried Haase, Alberta Department of Agriculture, Food Labora­tory, Edmonton, Alberta.

H-3 Effect of Feeding Rapeseed Flours During Gestation and Lactationin the Female Rat.L. Harris, G. H. Anderson, A. V. Rao', Department of Nutritionand Food Science, University of Toronto. Toronto, Ontario. and J.D. Jones, Food Research Institute, Ottawa, Ontario.

H-4 Evaluation Nutritionnelle de Proteines Texturees par Procede de Fi­lage.l Amiot et M. Boulet, Departement des Vivres et Centre de Recher­ches en Nutrition, Universite Laval. Quebec.

H-5 Comparison of the Costs of Different Methods of Protein Analysis.Patricia Blair, Joe H. Hilliard' and L. L. Diosady, Cambrian Pro­cesses Limited, Mississauga, Ontario.

H-6 Sodium, Other Minerals. Protein and Fats in Retail Fishery ProductsToday.W. J. Dyer, Doris F. Hiltz', Halifax Laboratory, Fisheries and Ma­nne Service. Environment Canada, Halifax, and E. R. Hayes and V.G. Munro, Saint Mary's University. Halifax, Nova Scotia.

H-7 Influence of Wavelength on Photo-Chemical Changes in Edible Oilsand Fats.A. Sattar and J. M. deMan', Dept. of Food Science. and J. C. Alex­ander, Dept. of Nutrition. University of Guelph, Guelph, Ontario.

Can. Inst. Food Sci. Technol. J. Vol. 8. No.2. 1975

Technical Session "."Sensory Evaluation

Chairman: To be named

I-I Magnitude Estimation Versus Category Scaling in Food PreferenceTesting and Food Quality Rating.M. R. McDaniel, Department of Foods and Nutrition, University ofManitoba, Winnipeg, Manitoba, and F. M. Sawyer, Department ofFood Science and Nutrition, University of Massachusetts, Amherst.Massachusetts, U.S.A.

1-2 Performance Factors Associated with the Instron Testing Machine inthe Measurement of Food Texture.Peter W. Voisey'. Engineering Research Service, Research Branch,Agriculture Canada, Ottawa, Ontario.

1-3 Relationships Between Consumer Acceptability and Indicators of FatContent of Pork as Determined by In-Home Trials.Maria Nazarowec' and Ruth Diamant, Department of Foods andNutrition, University of Manitoba, Winnipeg, Manitoba, and R. L.Cliplef, Agriculture Canada, Research Station, Brandon, Manitoba.

1-4 Some Techniques for Measuring Food Deformation in Texture Tests.Peter W. Voisey, Engineering Research Service, Research Branch, Ag­riculture Canada, Ottawa, Ontario.

1-5 Textural Evaluation of Extruded Products.T. J. Maurice, L. Burgess and D. W. Stanley'. Department of FoodScience, University of Guelph, Guelph. Ontario.

Technical Session "J"Meat Analogues

Chairman: Dr. J. M. deManDepartment of Food ScienceUniversity of Guelph,Guelph, Ontario

J-I The Role of Processing Variables in the Thermal Extrusion of Text­urized Soy Protein. I. The influence of temperature, screw speed andfeed moisture.T. J. Maurice and D. W. Stanley', Department of Food Science, Uni­versity of Guelph, Guelph, Ontario.

J-2 The Role of Processing Variables in the Thermal Extrusion of Textur­ized Soy Protein. II. The influence of protein and moisture level.T. J. Maurice and D. W. Stanley', Department of Food Science. Uni­versity of Guelph, Guelph, Ontario.

J-3 Rheological Properties and Microstructure of Rapeseed Protein Dis­persions.T. A. Gill' and M. A. Tung, University of British Columbia, Depart­ment of Food Science. Vancouver, British Columbia.

J-4lntermediate Textured Soy Products: Is There a Need?R. F. Bennett' and J. A. Ohren, Technical Service Department, GrainProcessing Corporation, Muscatine, Iowa, U.S.A.

J-5 Freeze Texturization of Protein Products.J. M. deMan', M. Beyeler and D. W. Stanley, Department of FoodScience, University of Guelph, Guelph, Ontario.

J-6 Diffusion des Solides Solubles de la Fibre Coagulee au Cours du La­vage.F. Castaigne, R. R. Riel et M. Boulet, Departement des Vivres, Uni­versite Laval, Quebec et Centre de Recherches en Nutrition, Quebec.

Technical Session "K"Education

Chairman: To be named

K-l The Challenge of Food Education in High Schools.Jane E. Ruddick' and J. F. Richards, University of British Colum­bia, Department of Food Science, Vancouver, British Columbia.

K-2 A Three-Year Program in Food Sciences Technology is Running atCanadore College in North Bay, Ontario.

A30

John Jaffray, Canadore College of Applied Arts and Technology,North Bay, Ontario.

Technical Session "L"Food Contaminants

Chairman: Dr. E. G. BlighHalifax Laboratory,Fisheries and Marine Service,Environment Canada,Halifax, Nova Scotia

L-l Aflatoxin Production on Cous-cous.E. S. Boutrif and Roy E. Morse', Department of Food Service, Rut­gers The State University, Cook College, Box 231. New Brunswick.New Jersey, U.S.A.

L-2 Lead in Wheat Samples Near Highway 401 in Ontario.M. S. Mankotia', Department of National Health and Welfare,Scarborough, Ontario and J. M. deMan, Department of FoodScierce, University of Guelph, Guelph, Ontario.

L-3 A survey of Fish Products for Volatile N-Nitrosamines.J. R. Iyengar', T. Panalaks, W. F. Miles and N. P. Sen, Food Re­search Laboratories, Health Protection Branch, Health and WelfareCanada, Ottawa, Ontario.

L-4 Rapid Method for the Determination of Mercury in Fish.M. R. Hendzel', Department of the Environment, Winnipeg, Mani­toba, and D. M. Jamieson. Falcon Motor Hotel, Falcon Lake, Mani­toba.

L-5 Bioenergetics: A New Concept for Predicting the Presence of FoodToxicants.Robert L. Squibb', Department of Food Science and Bureau of Bio­logical Research, Rutgers University, New Brunswick, New Jersey.U.S.A.

L-6 "Zero Discharge" Designs for Food Industries.R. A. Gallop'. A. Hydamaka and P. Stephen, Food Science Depart­ment, University of Manitoba, Winnipeg, Manitoba.

OTHER CONFERENCESI. Health Protection Branch Symposium. May 12, 13. 14, in Ottawa.

HEALTH EFFECTS OF CHEM IC ALS IN FOODS(Contact Mrs. Jean R. Renaud. Technical Secretariat Health ProtectionBranch. Health and Welfare Canada. Ottawa.)

The Health Protection Branch of Health and Welfare Canada cele­brates a Century of Health Protection in 1975. From the Inland RevenueAct of 1875 "to impose license duties on compounders of spirits and toprevent the adulteration of food, drink and drugs". health protection hasexpanded to the Health Protection Branch of today. consisting of sevendirectorates:

AdministrationFood DirectorateDrugs DirectorateEnvironmental Health DirectorateLaboratory Centre for Disease ControlNon-Medical Use of Drugs DirectorateField Operational Directorate

(Abstracted from Dispatch # 36. Educational Services. Heaith Protec­tion Branch.)2. Canadian Home Economics Association - Mini-Convention. June 20.

21 in Montreal.The CH.E.A. has traditionally held its conferences biennially. This

year IS the first In their move to an annual Convention.The "Mini" Convention will be held in Montreal. at McGill Univer­

si.t\. June 20 and 21. There will be study sessions and tours in area of(onsumerism, Housing Design. Textiles and Clothing. Of particular in­terest to people interested In Foods and Nutrition will be tours to. and in­lonnatlon on. the Olympic Feeding Program and the Montreal Diet Dis­pensan.

The Conference will also take note of 1975 bein o InternationalWomen's Year C

3. 1FT '75. J~ne 8-1 I. Chicago. "FEEDING OUR PLANET".and 1FT Food Safety Short Course, June II, 12, 13, Chicago.

A31

A NEW BIBLIOGRAPHICAL REFERRALSERVICEThe National Science Foundation is developing an information retrievalsxstem. This is now in operation and is called CAN/OLE (Canadian On.LIne EnqUiry). It IS beIng operated by Concordia U nJversIly Librariesand is located in the Science and Engineering Library on the Sir GeorgeWilliams Campus in Montreal.

This system has the capability of retrieving current information in­stantly from large bibliographical data banks. It covers the fields of Bioi.ogy, Chemistry, Computer Science, Engineering, Physics, and Tech_nology. The data bases include Biographical Abstracts PreviewsChemical Abstracts Condensates, Computerized Engineering Index, andInformation Service in Physics, Electrotechnology, Computers and Con.trol.

The terminal in the library is linked to the computer centre at theN.R.C. via Bell Canada's new communications system. Dataroute.Searches resulting in 25 or more relevant references are usually printedoff-line in Ottawa and mailed out within 24 hours.

The fee for this service to academic libraries is $15 per request. To allothers, except the Concordia University faculty and graduate students,who are allowed to use this service free of charge, the cost is $25 perrequest. Those requiring additional information should write to:

Concordia UniversityThe Science & Engineering Library,1455 Maisonneuve Blvd .. West,Montreal, P.Q. H3G IM8

W.J.E.

BOOK REVIEWSMICROORGANISMS IN FOODS, VOLUME 2: Sampling for Micro­biological Analysis; principles and specific applications. InternationalCommission on Microbiological Specifications for Foods. University ofToronto Press, Toronto. 1974.213 pp. $25.00.

In the past, the most perplexing problem confronting microbiologistsin appraising the microbiological quality of lots of food was the task ofobtaining a sample which truly reflected, without bias. the microbialquality of the food. Some of the numerous sampling methods and proce­dures which are being implemented at present are often not derived fromsound statistical principles and invariably lead to unsatisfactory decisionsbeing made on the acceptance or rejection of the food. Due to the greatliabilities and/or catastrophic consequences which can result from ac­cepting foodstuffs which should actually have been rejected. a more com­prehensive method of sampling is urgently needed. This need has ade­quately been fulfilled by the present volume.

The book was prepared after five years of collaboration. study. andconsultation among members of the International Commission on Micro­bial Specifications for Foods and recognized authorities in the field of sta­tistics. Although the present text by no means attempts to present solu­tions to all of the problems in this subject. it nevertheless represents themost serious effort and comprehensive text on the market today.

The book is divided into two parts. Part I devotes attention to theprinciples of sampling. This section. comprising of six chapters. dealSwith the following topics:

Fundamentals of probability and sampling plan. The associatedrisks involved in the selection of sampling plans.Principles involved in obtaining a representative sample from a lotof foodstuffs. The question of what comprises a lot is discussed.Types of sampling plans available and the suggested choice ofsampling plan which should be employed under a given situation.Particular emphasis on sampling plans for detecting the presenceof health hazard causing microorganisms is presented.In view of the fact that samples selected provide one with frac­tional information on how the food was processed or handled. thesubject of "in-plant" control by emphasising the need to adhere toGood Manufacturing Practices is discussed.

Part II of this text includes ten chapters and focuses attention on thesubject of appropriate sampling plans. methods of drawing a sample. andthe test procedures for the following foods.

Fish and fishery products including shellfish.Fresh and processed vegetable products.Dehydrated foods.Milk and dairy products.

J. Insl. Can. Sci. Techno!. Alimenl. Vo!. 8. No.2. 1975