SECTION NEWS

The Montreal Section held a suc­cessful one-day symposium entitled"New and Practical Food IngredientTechnology" on November 16, 1988.Dr. Fred van de Voort, of the FoodScience and Agricultural ChemistryDepartment of Macdonald College,McGill University, was the principalorganizer of the day's events. Dr. Ber­nice Mills of Kraft Ltd. welcomed theone hundred and twenty-five par­ticipants. The program covered presen­tations on "Yeast Applications" by D.van Horne of Lallemand Inc., "Car­regeenins and Pectins" by C. Demersof FoodPro National Inc., "Starch andFlours" by C.C. Lane of Ogilvy MillsLtd., "Phosphates" by J.M. Medelkoof Albright & Wilson Americas, "DairyIngredients" by Jane Rich of Cham­plain Industries Ltd., "Emulsifiers" byDr. B.S. Kamel of Atkemix Inc., and"Sucralose" by V. Melega of RedpathSugar. Gilles Bourque of Labatt Brew­ery Ltd. was the guest speaker at theday's luncheon.

The following events are scheduled for1989:Thursday, February 23 at 7:00 p.m.,a plant tour of Intercontinental PackersLtd., 11th St. W., Saskatoon. Host andSpeaker will be Russ Baker, Intercon­tinental Packers Ltd. and President ofCanadian Meat Council.Thursday, March 16 at 7:00 p.m.,Food & Beverage Showcase '89, anexhibition featuring Saskatchewanfood and beverage processors, sup­pliers, government and researchers.Galleria SEDCO Centre, University ofSaskatchewan campus, Saskatoon.Wednesday, April 5 at 7:30 p.m., theSpring Wine and Cheese Social, Col­lege of Engineering Lounge, Universityof Saskatchewan campus, Saskatoon.Program: Annual Business Meeting.

. The Guelph Section began its tech­~I?~I program this past fall by holdingT JOint workshop and dinner with the:Horonto Section on Idea Generation ­, ow to Unleash Creative Potential.

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Marci Segal, a specialist in the fieldof creativity, was the workshop leaderand she taught members skills in crea­tive thinking and behavior, and howthese skills could be used to lead ideageneration and brainstorming sessionsin the workplace.

In October, the Section memberswent on a day-long bus excursion,firstly, to the newly refurbished Algon­quin Brewery in Formosa, a small com­munity northwest of Guelph. Fromthere, the group travelled further northto the Bruce Nuclear Power Develop­ment on the shores of Lake Huron.After an initial orientation, speakerSam MacGregor discussed the BruceEnergy Centre program which is mak­ing use of surplus steam from thenuclear power plant in the developmentof a greenhouse industry.

The final meeting of 1988 was high­lighted by the visit of CIFST NationalPresident, Henriot Sabourin and hisdiscussion of the role of engineering inthe food industry.

The first meeting of the new year forGuelph Section is traditionally a stu­dent organized event and will onceagain have a Careers theme, where avariety of recent and employed gradu­ates from both the Food Science andConsumer Foods programs are invitedto speak to members on their workexperiences in the food industry andgovernment.

Because at least one-third of the sec­tion's membership is made up of stu­dents, the Section Executive, in recentyears, has made a special effort toencourage student participation in sec­tion activities, as well as offer themsome extra benefits. As part of thiseffort, a Guelph Section Scholarship wasinitiated to provide $200.00 to adeserving student who intends topresent a paper at the Annual CIFSTConference, to assist with travelexpenses to the conference. CarolineMoziar, an undergraduate student inthe Department of Food Science, wasthe award recipient in 1988, and shewent on to win the Undergraduate Stu­dent Award in Winnipeg as well.

Another program in place for severalyears now at the University of Guelph,has been to help sponsor a Caribbeanstudent from the University of theWest Indies to spend one month at theFood Science Department to gainexperience in advanced technique andequipment. Caron Sinanan was thisyear's recipient of $250.00 from oursection. This program is organizedbetween Dr. John deMan's labora­tory and CIFST's sister organization,the Caribbean Institute of Food Scienceand Technology.

COMMITTEE REPORTS

A new committee on food engineer­ing was formed this year under theCanadian Agricultural Services Co­ordinating Committee (CASCC) sys­tem. This committee reports to theCanada Committee on EngineeringServices for Agriculture and Food andhas a close liaison with the CanadaCommittee on Food. Industry is wellrepresented on the committee by Mr.Tim Bliss, VP Engineering for McCains,M. Roland Melanson, VP, Technologyfor Catelli and Mr. Wm. McGill, VP,Operations, Centennial Packers. Aca­demic members are Dr. M. Tung fromthe Technical University of Nova Sco­tia and Dr. L. Diosady from the Univer­sity of Toronto. Mr. L.D. Barker of theFood Product Development Centre atPortage la Prairie, D. LeBlanc (commit­tee secretary) from Agriculture Canadaare the other members of this commit­tee which is chaired by Dr. G.E. Tim­bers of Agriculture Canada.

This committee has the followingterms of reference under which it willoperate:

Terms of Reference

1. To function as a technical advisorybody relating directly to the areaof food engineering.

2. To examine research needs in thearea of food engineering in relationto the Canadian food industry andto recommend priorities in foodengineering research.

3. To encourage research anddevelopment in the area and toencourage the transfer of thedeveloped technologies to theindustry of application.

4. To promote liaison and communi­cation among the various govern­ment departments, universitiesand other interested bodies, spe­cifically:• To act as the contact point

between Agriculture Canadaand the International Associ­ation for Engineering and Foodand provide liaison with thisgroup as required.

• To provide liaison with thefood process engineeringinterest groups of the CSAEand the CIFST, both of whichhave active groups that gener­ally meet in association with

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their respective conferences.• To liaise with the provincial

committees that deal withFood Engineering.

5. To report to the Canada Commit­tee on Engineering Services forAgriculture and food and partici­pate in the Canada Committee onFood and keep them informed onthe activities of the committee andto put forward recommendationson research and non-researchtopics for consideration which, ifapproved would be passed on forconsideration at CASCC.

6. To maintain to the degree possiblethrough the members of the com­mittee, an overview of the foodprocessing industry and potentialareas of concern to this industrywhere input from the engineeringcommunity could prove useful.

The committee would welcome anycomments or suggestions from mem­bers of the CIFST on food engineeringissues, concerns and priorities. Suchinformation will be considered at theannual meeting of the committee. Anysuggestions can be communicated toDr. Gordon Timbers, ESRC, AgricultureCanada, Ottawa, Ont., K1A OC6 (tel.613-995-9671 ).

The mandate of the publishing com­mittee is defined in the By-Laws as"the publisher of the Journal, theNational Directory and other publica­tions as the Institute may from time totime decide to print". This committeeis chaired by a past president of theInstitute and the Executive Director isthe secretary. The Managing Editor ofthe Journal, Carol Mueller, is located inour National Office, where she worksclosely with the Executive Director onall matters pertaining to the Journal andthe Directory.

The publication of the Journal is theprimary function of the PublishingCommittee, and a major responsibilityas the Journal is the primary commu­nication vehicle of the Institute. Care­ful day to day management of the pub­lishing function by the ExecutiveDirector and the Managing Editor isessential to the financial health andwellbeing of the Institute as the Jour­nal and Directory form a substantialpart of the cost (about $164,000) ofoperation of the Institute. This is off­set to a considerable degree by the

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advertising revenue of these publica­tions, the sale of reprints and pagecharges. This revenue totals about$116,000. Of the revenue, sales ofthe journal to some 400 non-membersubscribers such as libraries and com­panies account for about $40,000.

Publication of the Journal would notbe possible without the input of a dedi­cated group of volunteers spearheadedby our three section editors: Dr. TerrySmyrl, scientific, assisted by hisassociate editors; Dr. Inteaz Alii, insti­tute affairs and Dr. Gerry Amantea,applied technology, who is alsoassisted by his associate editors. Thededicated and painstaking work ofthose called upon to review papers isgreatly appreciated. Their efforts areessential to the publication of a credi­ble, peer reviewed scientific journal.

A special thanks is extended to Dr.Rene Riel, the recently retired directorof the Centre de recherche alimentairesde Saint-Hyacinthe, for his untiringcontribution in the translation of theabstracts for the scientific papers overthe last numerous years. We are for­tunate that he will continue to supportthe Journal in this way.

The Institute, and more particularlythe publishing area, is working towardoffice automation in an effort tostreamline operations and have a costeffective, efficient operation. Member­ship lists are now transferred electron­ically from the office computer to theprinting firm for publication of theDirectory. As well we are nowequipped with a Mac 11 and laser printerwith "pagemaker" software as a firststep toward a desktop publishing facil­ity. The latter system was purchasedin association with the organizing com­mittee for the 1991 IUFoST Congress.CIFST will be undertaking to publishproceedings for the congress throughthe national office in Ottawa.

Policy directions for the future pub­lishing of the journal are being studiedas a special project under the leader­ship of Dr. Dave Schroder. Dave will bereporting on the ramifications of impor­tant options such as the possibility ofsplitting the journal into two separatepublications, one a strictly scientificjournal and a second to cover the otheraspects of our publishing. We look for­ward to the results of his deliberations.

As a final note, on behalf of this com­mittee and the Institute, I would like tothank my predecessor, John Clark, forhis efforts during several terms aschairman of this committee.

Gordon TimbersChairman

Publishing Committee

UNIVERSITY NEWS

The Canadian Council of UniversityFood Science Administrators(CCUFSA) held its 12th semi-annualmeeting at the Technical University ofNova Scotia in Halifax, hosted by Dr.Marvin Tung, Director of the newDepartment of Food Science and Tech­nology. Chairmen or representatives ofevery major food science program werepresent and they welcomed to themeeting, Dr. John Lilievre, the newChairman of the food science programbeing initiated at Acadia. A major partof the meeting included updates onwhat is happening around the country,with the highlights being a move intoa new building at UBC, a non-degreeMSc being explored with AgricultureCanada at Manitoba, and a 1.2 milliondollar commitment for a pilot plant atMemorial University. One of the majorinitiatives CCUFSA has been asso­ciated with recently is the federal Net­work Program, as the organization pro­vides an ideal focus for thedevelopment of a research network infood process science. The Universityof Guelph, through Jim Mahone andin cooperation with all the other foodscience directors, have structured aproposal which would give a majorboost to basic food research, if fund­ing can be obtained through the pro­gram. Another area which is beingexplored by the CCUFSA is to developthe concept of "Continuing EducationUnits" in relation to the many foodscience short courses given by thedepartments and as a means of givingstructured credits to those who takesuch courses. The need for continuingeducation was highlighted by the atten­dance of Ann Furgeson, Director ofTraining and Resource Management ofAgriculture Canada. The CCUFSA hasmade a contribution to recent CIFSTconferences in terms of reviewing corefood science courses each year in anattempt to standardize course content,and this year, the subject matter willbe Quality Control led by Dr. InteazAlii of McGiII University. The councilhas also committed to a symposium onfood science education at the 1991IUFoST conference in Toronto. In sum­mary, the CCUFSA serves as a veryuseful forum for updating departmentson developments across the countryand as a coordinating body, it is nowmaturing into a more action andstrategy oriented organization, which

J. Inst. Can. Sci. Technol. Aliment. Vo!. 22, No. I. 1989