University of Ottawa — Food and Nutrition Program
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ble bonds are entirely eliminated and the resulting product is a hard brittle solid at room temperature. Hydro- generation conditions can be varied by the manufacturer to meet physical and chemical characteristics desired in the food product. Many fats are processed and/or consumed as emulsions, that is, dispersions of immiscible liquids such as water and oil, e.g., milk, mayon- naise, ice cream, icings and sausage. Shortenings, margarines, butter, salad and cooking oils, mayonnaise, salad dressing, French dressing, Italian and other specialty salad dressings, and confectioners' coatings are some of the widely available products based entirely on fats and oils, or which contain fat or oil as a principal ingredient (see Table 3 for the fatty acid composition of typi- cal margarines). Many of these products also are sold as specialized formulations to food processors, snack food manu- facturers, bakeries, restaurants and institutions. Table 3. Fatty Acid Composition of Some Typical Margarines* Fatty Acid Margarine Type (%w/w) Soft Tub** Medium Brick Soft Tub** 16:0 14 9 11 18:0 5 10 6 18:1cis 17 33 24 18:1trans 0 35 13 18:2 58 6 44 18:3 1 3 2 *By laboratory analyses (2) "Different processing techniques used in manufature of these two products. Dietary fats have been categorized into what are termed "visible" and "invisible" sources of fat. Visible fats are defined for statistical reporting pur- poses as those that have been isolated from animal tissues, oilseeds or vegeta- ble sources and are used in such products as shortenings, margarine and salad oil. Invisible fats are those that have not been isolated from the animal tissues, oilseeds or vegetable sources, and are consumed as part of animal tis- sues or vegetables in the diet. In the Canadian diet, meat fats are a major source of saturated and unsaturated dietary fatty acids. References 1) Kuksis, A., Editor, 1978 Handbook of Lipid Research, vol. 1, Plenum Press, New York. 2) Clandinin, M. T. Personal communication. 3) Selected periodicals dealing with research on fats and oils; Advances in Lipid Research; American Journal of Clinical Nutrition; Chemistry and Physics of Lipids; Journal of the American Oil Chemists' Society; Journal of Lipid Research; Journal of Nutrition; Lipids; Progress in the Chemistry of Fats and Other Lipids. Article by T. Clandinin, Ph.D. University of Toronto which appeared in Meat Probe, Vo!. 1 No. 3, 1984. xviii / Affaires de l'Institut News University of Ottawa - Food and Nutrition Program The Food and Nutrition Program in the Department of Biochemistry, University of Ottawa was initiated in 1978 to conduct undergraduate and postgraduate teaching as well as research in food science and nutrition. Based in the School of Medicine as well as the Science and Engineering Faculty, the Program approaches agricultural, industrial and clinical problems at a basic molecular level. For example, var- ious laboratories are currently studying lipids, proteins, carbohydrates, hor- mones, and metabolic disorders. A number of specialized techniques, instruments and laboratory facilities are available for collaborative purposes, as is shown by the number of outside research contracts in progress. If you have any queries please address them to the Chairman, address below. Food and nutrition courses in the pro- gram allow undergraduates to pursue B. Sc. degree options leading to careers or further training in food biochemis- try, nutrition or professional dietetics. Our commitment to the agri-food sec- tor has recently been strengthened by a new position for an additional food chemistry professor. We are therefore seeking an individual with postdoctoral research experience in any fundamen- tal aspect of food chemistry, be it in food enzymology, pharmacology, tox- icology, immunology, carcinogenicity, biodeterioration or in any molecular phenomena occurring during food storage or processing. Interested individuals should correspond with the Chairman of the Department: Dr. Morris Kates, Biochemistry Depart- ment, University of Ottawa, 40 Somerset St. East, Ottawa, Ontario KIN 9B4. Outlook Conference On December 10 and 11, 1984, Agriculture Canada will host the Cana- dian Agricultural Outlook Conference at the Government Conference Centre, Ottawa. The Conference is celebrating its 50th anniversary and this year's theme is "Canadian Agriculture in a Changing World". The Minister of Agriculture for Canada will give the opening speech. Three other speakers will round out the first morning with addresses on inter- national agricultural developments and their implications for Canada. During the afternoon, addresses will cover developing countries, centrally planned economies and finance. Fi- nally, a panel will discuss what impli- cations all these topics have for Canada. The second day of the Conference will begin with addresses on Canada's agricultural outlook. The afternoon will see simultaneous sessions on six agricultural topics. Guests will then be treated to a dialogue with the Minister of Agriculture. FIRMENICH OF CANADA, LIMITED ANNOUNCEMENT Robert W. (Rob) Kowal Audrey A. Sibbald, Manager, Sales/ Marketing, Flavour Division of Firmenich of Canada, Limited, is pleased to announce the appointment of Mr. Robert W. (Rob) Kowal to the position of Account Manager, Flavour Division. Rob brings to Firmenich three years of working experience in the food industry. He obtained his technical background at Durham College during a three year tenure; graduating with a diploma in "Food and Drug Technology". Upon completion of his studies, Rob joined Hostess Foods as a Q.A. Technologist, continuing on into ResE!arch and Develop- ment as a Research Technologist. Rob will be responsible for flavour ac- counts in the Toronto area. R.J. (Jim) Carmichael will continue to handle flavour accounts in the Montreal and Toronto areas. Firmenich of Canada, Limited is an in- ternationalleader in the highly specialized field of natural and synthetic flavours and fragrances, including all branches of the food and beverage industry, as well as the field of perfumery, cosmetics, and soap manufacture. J. Inst. Can. Sci. Technol. Aliment. Vol. 17, No. 4, 1984
Transcript of University of Ottawa — Food and Nutrition Program
ble bonds are entirely eliminated andthe resulting product is a hard brittlesolid at room temperature. Hydrogeneration conditions can be varied bythe manufacturer to meet physical andchemical characteristics desired in thefood product. Many fats are processedand/or consumed as emulsions, that is,dispersions of immiscible liquids suchas water and oil, e.g., milk, mayonnaise, ice cream, icings and sausage.
Shortenings, margarines, butter,salad and cooking oils, mayonnaise,salad dressing, French dressing, Italianand other specialty salad dressings, andconfectioners' coatings are some of thewidely available products based entirelyon fats and oils, or which contain fat oroil as a principal ingredient (see Table3 for the fatty acid composition of typical margarines). Many of these productsalso are sold as specialized formulationsto food processors, snack food manufacturers, bakeries, restaurants andinstitutions.
Table 3. Fatty Acid Composition of Some Typical Margarines*
Fatty Acid Margarine Type
(%w/w) Soft Tub** Medium Brick Soft Tub**
16:0 14 9 1118:0 5 10 618:1cis 17 33 2418:1trans 0 35 1318:2 58 6 4418:3 1 3 2
*By laboratory analyses (2)"Different processing techniques used in manufature of these two
products.
Dietary fats have been categorizedinto what are termed "visible" and"invisible" sources of fat. Visible fatsare defined for statistical reporting purposes as those that have been isolatedfrom animal tissues, oilseeds or vegetable sources and are used in suchproducts as shortenings, margarine andsalad oil. Invisible fats are those thathave not been isolated from the animaltissues, oilseeds or vegetable sources,and are consumed as part of animal tissues or vegetables in the diet. In theCanadian diet, meat fats are a majorsource of saturated and unsaturateddietary fatty acids.
References
1) Kuksis, A., Editor, 1978 Handbook of Lipid Research,vol. 1, Plenum Press, New York.
2) Clandinin, M. T. Personal communication.3) Selected periodicals dealing with research on fats and
oils; Advances in Lipid Research; American Journal ofClinical Nutrition; Chemistry and Physics of Lipids;Journal of the American Oil Chemists' Society; Journalof Lipid Research; Journal of Nutrition; Lipids; Progressin the Chemistry of Fats and Other Lipids.
Article by T. Clandinin, Ph.D. Universityof Toronto which appeared in Meat Probe,Vo!. 1 No. 3, 1984.
xviii / Affaires de l'Institut
News
University of Ottawa Food and Nutrition Program
The Food and Nutrition Program inthe Department of Biochemistry,University of Ottawa was initiated in1978 to conduct undergraduate andpostgraduate teaching as well asresearch in food science and nutrition.Based in the School of Medicine as wellas the Science and Engineering Faculty,the Program approaches agricultural,industrial and clinical problems at abasic molecular level. For example, various laboratories are currently studyinglipids, proteins, carbohydrates, hormones, and metabolic disorders.
A number of specialized techniques,instruments and laboratory facilities areavailable for collaborative purposes, asis shown by the number of outsideresearch contracts in progress. If youhave any queries please address themto the Chairman, address below.
Food and nutrition courses in the program allow undergraduates to pursueB.Sc. degree options leading to careersor further training in food biochemistry, nutrition or professional dietetics.
Our commitment to the agri-food sector has recently been strengthened bya new position for an additional foodchemistry professor. We are thereforeseeking an individual with postdoctoralresearch experience in any fundamental aspect of food chemistry, be it infood enzymology, pharmacology, toxicology, immunology, carcinogenicity,biodeterioration or in any molecularphenomena occurring during foodstorage or processing. Interestedindividuals should correspond with theChairman of the Department: Dr.Morris Kates, Biochemistry Department, University of Ottawa, 40Somerset St. East, Ottawa, OntarioKIN 9B4.
Outlook ConferenceOn December 10 and 11, 1984,
Agriculture Canada will host the Canadian Agricultural Outlook Conferenceat the Government Conference Centre,Ottawa. The Conference is celebratingits 50th anniversary and this year'stheme is "Canadian Agriculture in aChanging World".
The Minister of Agriculture forCanada will give the opening speech.Three other speakers will round out thefirst morning with addresses on international agricultural developments andtheir implications for Canada.
During the afternoon, addresses willcover developing countries, centrallyplanned economies and finance. Fi-
nally, a panel will discuss what implications all these topics have for Canada.
The second day of the Conferencewill begin with addresses on Canada'sagricultural outlook. The afternoon willsee simultaneous sessions on sixagricultural topics. Guests will then betreated to a dialogue with the Ministerof Agriculture.
FIRMENICH OF CANADA,LIMITED
ANNOUNCEMENT
Robert W. (Rob) Kowal
Audrey A. Sibbald, Manager,Sales/ Marketing, Flavour Division ofFirmenich of Canada, Limited, is pleasedto announce the appointment of Mr.Robert W. (Rob) Kowal to the position ofAccount Manager, Flavour Division.
Rob brings to Firmenich three years ofworking experience in the food industry.He obtained his technical background atDurham College during a three yeartenure; graduating with a diploma in"Food and Drug Technology". Uponcompletion of his studies, Rob joinedHostess Foods as a Q.A. Technologist,continuing on into ResE!arch and Development as a Research Technologist.
Rob will be responsible for flavour accounts in the Toronto area. R.J. (Jim)Carmichael will continue to handle flavouraccounts in the Montreal and Torontoareas.
Firmenich of Canada, Limited is an internationalleader in the highly specializedfield of natural and synthetic flavours andfragrances, including all branches of thefood and beverage industry, as well as thefield of perfumery, cosmetics, and soapmanufacture.
J. Inst. Can. Sci. Technol. Aliment. Vol. 17, No. 4, 1984
