Institute Affairs~w CIRCULATION MANAGER[;~l'iAMED TO JOURNALr·~};t.

The Canadian Institute of Food Science and Technology Journal ispleased to announce the appointment of Mr. Ian Campbell as CirculationManager. Mr. Campbell steps into the vacancy created when Mr. GordonTimbers was nominated as the National Secretary of the Institute. Mr.Timbers served as Circulation Manager for five years and during this timehe devoted many hours to improving the Journal circulation and han­dling subscription problems.

Mr. Campbell graduated in 1964 from U.B.C. with a B.S.c. (Agr) inFood Science and Technology. He served the then Food and Drug Di­rectorate as an inspector in the Vancouver area and subsequently servedas an inspector in Edmonton, Sudbury and Toronto. In 1969 he trans­ferred to the Food Composition Section of the new Health ProtectionBranch where he is engaged in developing standards of composition forfOOds under the Food and Drug Regulations as well as assessing food in­gredients and components in terms of acceptability for food use.

Please note that all correspondence relating to subscriptions and cir­culation should now be addressed to the Circulation Manager:

. Mr. Ian Campbell,Food Composition Section

Health Protection BranchTunney's Pasture

Ottawa, Ontario KIA OL2

NEws FROM THE SECTIONSIt is difficult to build a house without some construction materials and

it.is equally difficult to write a column headed "News from the Sections"With a very limited supply of information on the activity of our Sections~d its members. Perhaps in many respects, the situation is improving:eight of the English-speaking Sections responded to my call for materialfor the April issue. This is by far the best response we have had so far.However, too many just merely state that such and such meeting was heldand that so and so meetings have been arranged. The latter informationco~ld be useful, if we could only get our Journal out on time. Our trav­elhng members could sometimes use that information to their benefit. It isalso true that the topics selected by the various Sections for their meetingsCan be very helpful to program chairmen in other Sections in developing

Can. Inst. Food Sci. Technol. J. Vol. 9, No.2, 1976

Affaires de I'lnstitutuseful and stimulating programs for their own Sections. However, itseems to me that it is a poor meeting that does not bring out at least a fewpoints that could be of vital interest to the membership at large. The Jour­nal is not the place for detailed accounts of Section meetings. However,from the speakers at the meetings, the discussions that take place andfrom any general business that may arise, there is surely something that isworth passing along. Be that as it may, one of the main purposes of thiscolumn is to enable the Sections to realise that they are an important seg­ment of the Institute and for the members to understand that the Instituteis made up of people. One should not place the entire blame for lack ofnews upon the Newsgatherers, they need the active support of the indi­vidual members themselves. So get "with it" and make this column alive.

If we were to make an award for the best submission from the Sec­tions (and perhaps we should provide such an incentive even though it ishorrible to think that such could be necessary), the prize this quarterwould go to the Alberta Section. They have some really live people ontheir executive and cannot fail to be one of the most active Sections. TheB.e. and Manitoba Sections are not too far behind. So what do you Cen­tral and Eastern Sections think when the evidence shows that the actionlies in the West? And do not think that living in Manitoba, I look at theWest with rose-coloured glasses: my heart and mind is still with theMontreal Section, where, in my opinion, it all really started. Now forwhat we have from the Sections.

The Manitoba Section has so far had an excellent season, its meetingshave been well attended, the topics useful and stimulating and good dis­cussions have developed spontaneously. In January, there was a jointmeeting with the A.A.e.e., at which Dr. Anna McLeod, of the HerriotWatt University in Edinburgh, Scotland, spoke on the .training of bio­chemists for the brewing industry and also the relationship between aca­demics and technological personnel in industry. At this meeting, Chair­man Stuart Law with the assistance of Dr. Reg. Gallop, Head of the FoodScience Dept. University of Manitoba and Dr. Jim Daun, Chairman ofthe Scholarship Committee, presented Certificates for the Canadian FoodIndustries Scholarships to Valerie Hindle, Valerie Thompson, ElmerSachvie, Patricia Smith, Susan Muller, and Valerie Bull. They had re­ceived their cash awards at an earlier meeting.

The members really let themselves go at the Annual Dinner andDance on February 14. The ladies were presented with corsages by cour­tesy of Northern Sales (1962) Ltd., the cocktail hour was garnished withcheese from the Holland Cheese Importer Association, spiced andsmoked meats from J. M. Schneider Ltd., smoked fish from the Fresh­water Institute, and the music and spot prizes went on till the early hoursof the morning. Believe it or not, their balance sheet showed a small sur­plus thanks to the generosity of a number of interested food concerns inthe city.

An interesting news item comes from the News Letter of the OntarioVeterinary College through the good thinking of one of our earliest mem­bers, Dr. Ed Rigby, Member Emeritus. It seems that our first President,Dr. Earl Chamberlayne, who is now an Honorary Member of our Insti­tute and who is the Special Assistant to the Director of the National Insti­tute of Allergy and Infectious Diseases, received a Superior Service Ho­nour Award from the U.S. Health, Education, and Welfare's NationalInstitute of Health. This Award was presented at the Seventh Annual Ho­nours Award Ceremony on June 9, 1975, for "his innovations in scientificcommunications, including NIAID Scientific Memoranda and his highlyefficient discharge of responsibilities in regard to quarantine regulations."We offer congratulations to our first President, Dr. Earl Chamberlayne.

Aside from the fact that I am on the mailing list for their Meeting No­tices, little can be said of the Toronto Section on this occasion. But nonews is good news and it is safe to assume that all is well with the TorontoSection.

The Alberta Section realizing the difficulties in mainta.ining personalcontact with its far flung membership (they cover the whole of the prov­ince) are publishing a very informative Newsletter, and they are certainly'laying it on the line' to the members in the Southern half of the province.They are anxious to resuscitate the Southern Alberta group but this groupmust also be willing to work for it. It is interesting to note that the SectionExecutive is backing up the sincerity of its efforts to promote a betterawareness of the Institute in that area by setting up a contingency fund of$200 for this purpose.

It would appear that the membership drive has paid some dividendsnot only to the Section but also to those who brought in new members. Itseems that the first ten of those already on the roster to bring in a new

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member (Professional or Associate) were to receive each a bottle of wine,those members bringing in two or five new members were to have a re­fund of the Section or National Dues. By early February the followingmembers had each received a bottle of wine: R. Harrison, D. Hadziyev,P. Brogdon, G. Stinson, F. Brinklund, C. Davidson, J. Thorsby, P. Jelen,and G. Mazza who also won a refund of his Section Dues. The fact is thatby early February, their membership stood at 95 Professional and Associ­ate members and 36 Student members. We welcome the following newProfessional' and Associate Members: W. Lau, C. Grest, S. Chan, P.Brackenridge, E. Hughes, W. Burns, L. Harrison, F. Lazerenko, A. Spar­ham, and B. Goraikul, and the following new Student Members: D. Hart,K. Moledina, V. Cheong, G. Gilback, and T Karpa of the Dept. of FoodScience, U. of Alta, and H. Martin, A. Smith, C. Steedman, and S. Wil­son of the School of Household Economics, U. of Alta. Also the Sectionhas welcomed W. Franchetto and D. Morihira from the B.C. Section; D.Hladun from Manitoba; J. Johnson from Toronto; A. Siegel from Ot­tawa, and D. Paradis from Manitoba.

Several changes in their Section By-Laws were almost unanimouslyadopted in a mail vote, which yielded a 57% response. The Sectionseemed a little disappointed at the response. However, if they were tolook around at other mail surveys they would soon find out the over 50%is quite good. I wonder whether the Sections swap By-Laws with eachother? Such action could prove beneficial.

Not available for the last issue but still worthy of recording is the re­port of the Awards' Night held last November. Six University of AlbertaStudents received various Scholarship Awards. They are shown andnamed in the accompanying photograph (Fig. I). On the same occasionthe Alberta Section instituted an Annual Scholastic Achievement Awardfor a student graduating from the University of Alberta. The first award isto be made this Spring. Also, at this meeting, four members who had al­ready qualified for a membership drive award received their bottles ofwine. Fig. 2 shows Pat Brogdon, the Chairperson of the MembershipCommittee receiving hers. The meeting was in the form of a dinner,which was very well attended. The after-dinner speaker was Dr. T. P.Labuza, of the Food Science Dept. of the University of Minnesota, whogave an interesting talk on "The Intermediate Moisture Foods and theirspecial Dietary and Technological Applications." Following a practice es­tablished last year of holding an Ethnic Food Luncheon Meeting a ca­pacity crowd attended a luncheon in the Troyanda Ukrainian Restaurantin Edmonton in January. After the luncheon, Dr. D. L. Gibson, Univer­sity of Saskatchewan, spoke on "Canadian Food Help in Africa (orWhere Does Your Money Go?)". From all accounts, this was an out­standing talk given by someone who knew what he was talking about: Dr.Gibson has spent 3 years in Uganda, 2 years in India, and shorter periodsin Malawi, Swaziland, and Lesota.

The Western Ontario Section is planning for a big meeting on May 7.It is to be a joint affair with the Great Lakes Chapter of the I.F.T Firstly,there will be a luncheon with two speakers. Then at 2:00 pm, there is tobe a tour of Hiram Walkers Distilleries in Walkerville. After the tour,there will be a question and answer period with one of the Hiram WalkerQuality Control personnel. By then, everybody will surely be ready forthe Hospitality Hour. June Ford, the Secretary-Treasurer, reports thatthey are well pleased with the enthusiasm of their Student Members fromSt. Clair College in Windsor. She also reports that although the actualdate has not been set, the Annual Meeting will not be held until earlyJune.

The B.C. Section continues to have a good season. Even though theirmembership has increased significantly over the past few months, theyare not satisfied they have covered all the areas for potential members.They are urging their members to look closely at their bosses, their staffsand their associates and to invite those of them who are not members toattend one or more of the meetings as guests. This is clearly a sound wayof developing a membership drive.

The Section had a good meeting in January with 80 members presentto hear Dr. Marcus K. Karel, an 1FT Lecturer for 1975-76, speak on"Water Activity and Intermediate Moisture in Foods". A most lively anddiverse discussion took place after the talk, because no corner of ourbroad industry can escape some involvement with water. With due atten­tion to the future of the industry and our own Institute, the B.C. Sectionheld its Annual Students' Night on February 24. This is a meeting entirelyorganized by the Student Members, who departed from the usual formatand place by arranging for a Beer and Pizza Night at the Students Activ­Ity Building at the B.C. Institute of Technology, and appropriately had abrewmaster as the speaker. The 86 members who attended agreed that itwas one of the better meetings and a real credit to the students who or­ganized it.

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The B.c. Annual Meeting is set for April I folloWing a tour of Andr .Wines in Port Moody. We hope that there is no significance in the :fa'chosen for that meeting. Their season will wind up with the Annual B;;;tiquet and Dance at the Seymour Golf and Country Club on April 24.

As explained in this column in the January issue of the Journal, t~New Brunswick Section had decided to hold two meetings in the Fall a .two meetings in the Spring. Hence there is little to report at this tim'However, Elspeth King, the Secretary-Treasurer of the Section did send!along the date of the meeting when Dr. Dave Clark, our PreSident, will litmaking his official visit. This now set for March 26 in Saint John. She.also advises that the Annual Meeting will be in Moncton in April and Will'be combined with a Wine and Cheese Party. The New Brunswick Sectionhas had difficulties in the past because of its small and scattered member~

ship, but it does seem to be pulling itself together very nicely. Perhapsthey need a greater awareness of belonging to a big and strong natiOnalorganization. It would be very helpful and much appreciated by them ifCIFST members who find themselves in that Province made contact ~itheither Paul Dean, the Chairman and or Elspeth King. They are both withMcCain Foods Ltd. in Florenceville. Or if you are in another town at aplant connected with the food industry, ask if there are any members ofthe Institute in the plant. Indeed, it seems to me that a scheme like thatmight be advantageously carried out anywhere in Canada.

A report from the Atlantic Section shows that they have been quiteactive throughout the Winter. In October, Dr. Chris Axworthy, the guestspeaker, enlightened the members on Consumer Law and how it relatesto both the individual consumer and the food processing and marketingbusiness. This proved to be a topic of vital concern to the many memberspresent. It was also quite evident from the attendance, and the durationand enthusiasm of the question period that the Panel Discussion at theNovember Meeting was of great interest to the members. Dr. Bill Parker,a clinical pharmocologist with Dalhousie University and the Halifax In­firmary, and Mrs. Margaret Liiva, a dietitian-nutritionist with the HalifaxInfirmary, were the panelists for the discussion on the Interaction of Foodand Drugs. A Wine and Cheese Party in January was a delightful socialevening. However, their minds were brought to bear on some of the grimrealities of life among the less fortunate people of our planet: Dr. Gra·ham Bligh showed slides of his recent tour of India and Thailand. Whilehis slides show some most pleasant sights and scenery, they also illustratethe vast difference that exists between our life style and theirs, and makesone wonder how it is all going to work out in coming years.

Fig. I. Six students from the University ofAlberta, Department ofFood Sci·ence, received their 1975-76 scholarship diplomas at the Awards meetingnight. First row (left to right): M. E. Funnell (recipient of the GriffithSLab Scholarship, $10(0), Pat Olson (N.A. Larson Memorial Scholarship,$250), Brenda Brindle (I.T.c. - $10(0), Ivy Chung (N.A. Larson, $250),Glen Kilback (Molson - I.TC., $1000), Lori Sullivan (General Foods,$1(00), and Dr. H. Jackson, Chairman, Food Science Department. Sec­ond row (left to right): Dr. P. Jelen, Chairman, CIFST-Alberta Section;Clayton Bullis, Regional Representative of the I.TC.; Sean Kenny(Griffiths Lab, Western Canada Rep.); Tony Catchick (CADP Dair~,

Red Deer, the Sponsor of the N.A. Larson Scholarship), and R. DenmsRobinson (General Foods Representative). .

J. Insl. Can. Sci. Technol. Alimenl. Vol. 9, No.2, 1976

Fig. 2. Ms. Pat Brogdon, Alberta Section Membership Chairperson, is re­ceiving one of the four bottles of wine awarded in the membership drivecontest (only fi~st ten section members sponsoring a new CIFST profes­sional or associate member are ehglble for this special pnze).

Fig. 3. School of Hotel and Food Administration, University of Guelph.

The Guelph Section met Feburary 18 in the Macdonald Stewart Hall,University of Guelph. There was good attendance to hear two speakersfrom the food industry and to tour the new home of the School of Hoteland Food Administration (Fig. 3). The members enjoyed two fine illus­trated talks having practical application to the industry. Alan Nicholls,Atlas Chemicals Limited, provided an informative insight into the "Ap­phcation of Emulsifiers in the Food Industry". David Tolman, StaleyCanada Limited and a Guelph section member discussed "Starches asStabilizers in Foods". Afterwards the section members toured the labora­tory and classroom facilities of Macdonald Stewart Hall which was offi­cially opened October 25, 1975. These fine facilities were made availablefor the School of Hotel and Food Administration through the generosityof the Hospitality Industry and the Macdonald Stewart Foundation. Afterthe tour refreshments were enjoyed by all.

. On January 22 there was a good turn out for "Graduate StudentNight". Four graduate students discussed their research with the au­dience. Dr. Colin Jones described his work on antibiotic residues in meatproducts. Judy Whitwell described her research on measurement of colorof cooked pork and its relation to consumer acceptance. Larry BurgessdISCussed the production and application of textured vegetable proteinsand Bob Roy discussed peanut production as a potential Ontario crop.

W. J. E.De La Section de Montreal - La Section a connu une saison activ'e,

les reunions mensuelles, la reunion de gala de Noel connut un fort succes.Durant I'annee Ie cours sur la Technologie des Produits Alimentaires

fut present it Saint-Hyacinthe. Le sujet, "La Salmonelle" a ete bien dis-

Can.lnsl. Food Sci. Technol. J. Vol. 9, No.2, 1976

cute et les reunions etaient des plus interessantes. La degustation de vinset fromages vint apporter la cloture it cette assemblee tres bien organisee.

Les assemblees mensuelles offrirent des sujets aussi interessants et va­ries que "Lois sur l'Emballage et I'Etiquetage", "Pourquoi Tant d'lnteretaux Proteines", "La Salubrite" et Ie President National, Dave Clark, pre­senta une soiree sur les affaires de I'Institut.

Le mois d'avril voit la Reunion Annuelle de la Section et la nomina­tion de l'executif pour l'annee 1976-77. Le Comite de nomination suggereles membres suivants pour faire partie du comite executif - Rene Carrere,B.L. Cayen, J.O. Wells, M. Stauvers, F. Sault, P. DeRuyter, P. Duchesne,P.R. Brisebois, G. Gluck, Dr. T. Beveridge.

Durant l'annee quelques uns de nos membres ont change d'emploi etnous citons John Clark it Hoffman La Roche, Brian Wexler it Lido Bis­cuits, Pierre Brisebois it Atlas Chemicals et Redacteur de "L'APERITIF",Jean-Guy Meunier it Trebor Candies, Gilles Paquin it Starnopak Inc.,Chris Finlay it Steinberg, Jim Wells it Chorney Chemicals.

Nous secondons Ie Redacteur de "L'APERITIF" qui concluait dansson exemplaire du mois d'avril en remerciant chaleureusement Rene Car­rere et son equipe pour leur devouement durant cette annee et souhaitonsla bienvenue au nouvel executif.

J.R.H.A

STUDENT ACTIVITIESBC Student Activities

The BC students have been very active this year and our membershiphas significantly increased. A large proportion of new student membershas come from the BC Institute of Technology group where nearly all thestudents are now members of CIFST.

We now have two student directors (one representing the students ofBCIT and the other the students of UBC) on the BCFT executive. Thishas proved to be of great benefit to all students.

All meetings of the BCFT this year have been well attended by stu­dents especially the most recent meeting when the 1FT Scientific Lec­turer, Dr. Marcus Karal spoke on "Moisture Activity in Foods". Thismeeting was attended by over twenty student members. Good attendanceat meetings can be allributed in part to the introduction of a 50% subsidyfor student members for which we are very grateful to the executive.

The next meeting to be held on February 24th is the annual StudentNight. This year we are holding a "Beer and Pizza night" at the BC Insti­tute of Technology. The speaker will be the Brewmaster from Molson'sBrewery who will be talking on "Recent Developments in the BrewingIndustry". We hope that this meeting will prove to be as successful as theother student meetings held by the BCFT.

Jane Ruddick (UBC)Candy Stanoyev (BCIT)

(Student Directors.)

Manitoba Student ActivitiesMr. Caryl Ward completed his Master's degree in December, '75, and

since has returned to Jamaica. He carried out research on foam-mat de­hydration of tropical root crops, while he was here.

John F. Logan has just completed his thesis on "Post-harvest Micro­biological Studies on Manitoba Wild Rice".

Andrij Brygidyr is in the process of writing his thesis on "Foam-MatDehydration of Tomato Paste by Microwave Energy," and is also in theprocess of completing the job opportunity survey for Food Science stu­dents.

I am conducting the last phase of my research on the development ofprocessing systems for Manitoba wild rice.

We had a joint meeting with the A.A.C.C. (American Association ofCereal Chemists) here on Jan. 20, 1976. Our annual social is scheduledfor Feb. 14, 1976, and we hope everyone will come out and have a goodtime.

These are the most interesting things happening right now. We shallinform you if something else comes up.

Janet Panford

ARCHIVESI wish to bring to your allention the archives; the importance of keep­

ing them up to-date and to ask that if you have any material you thinkshould be in the archives, please send it to me.

The latest Council resolutions, I can find re archives are dated June

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