every opportunity we can find to enlighten the minds of the consuming public on the role of the Food Scientist and Technologist in providing the World's burgeoning population with soundly nutritional and sufficiently adequate foodstuffs.

A tour through the wineries of Andres Wines Ltd. in Winona and an address on wine-making techniques, and, of course, a wine-tasting session were a preliminary part of the Annual Dinner and Business Meeting of the Guelph Section. During the business portion of the meeting, the following Officers were elected for the 1979-80 season.

Chairman Chairman-Elect Secretary Treasurer Membership Chairman Directors

Student Directors Graduate Undergraduate

National Directors

Don Irvine Jack Roser VicAmur Harold Sullivan Maria Nazarowic AI Grant Jim Bailey Fred van de Voort Les Sparling

Gary Thiesen Heather Miller Bob Tiffin Don Irvine

The Saskatchewan Section for its February Meeting ventured into what was for them a new form of meeting. Bernie Zuk of the Saskatchewan Research Council, arranged and chaired a meeting at which representatives of two local food processors gave background information on their particu­lar processing field, their processing facilities and their products. This was followed by an open session when the audience was able to sample some of the products and have informal discussion with the speakers who were Don Loewan and Bruce Gunn of CSP Foods, Saskatoon (Cereals, Grains, and Oilseed Processors) and Stuart Garven, an independent consultant, repre­senting Crawford Foods of Wynyard (Poultry Processors). The meeting proved to be very successful and it is expected that such a meeting will become an annual feature.

In March, Elizabeth Larmond, a former National Secretary, and an active member of the Ottawa Section, was in Saskatoon to direct a Sensory Evaluation Workshop sponsored by the College of Home Economics of the University of Saskatchewan. The Section took advantage of this situation and arranged their March Meeting to fit her schedule. She spoke on the Food Research Institute of the Canada Dept. of Agriculture in general, and in particular on the principles of sensory evaluation and the methods used to measure various organoleptic qualities in foods.

In April, the Section held its Annual Wine and Cheese Party. It was held at the Dairy Pool in Saskatoon. On this occasion Father Bob Ogle, who has travelled widely throughout the world, gave an interesting and informa­tive talk about world food. His talk was illustrated with slides on life in India. At this meeting the following Officers were elected to govern the affairs of the Section during 1979-80:

Chairman Vice Chairman Secretary-Treasurer National Director Directors

Student Representative Regina Representative

Bill Wolfe Mike Ingledew Jan Groot-Wassink Sharon Fleming John Cross Bernard Chen Marilyn Steel To be elected Jim Laturnas

Past Chairman Tom Burke reaffirms that the Newfoundland Section had six successful meetings throughout the 1978-79 Season. All but the April meeting have been referred to in earlier issues of this column. The April Meeting was the Annual Business Meeting and as well as listening to year end reports and electing new Officers, they had an Address from G. Herzberg on "Diet and Obesity." The report does not indicate to whom the address was directed. However, it is clear that the following Officers were elected for the 1979-80 season:

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Norman F. Haard Lloyd C. Kane Tom Burke Tom Kennedy W. Kung Dennis U. Williams Michael N. Voight

Chairman Chairman Elect Past Chairman Secretary Treasurer

Directors W.J.E.

NATIONAL COMMITTEES Finance Committee Report

Fee increases were authorized by the 22nd Annual Meeting of CIFSl on May 30, in Quebec City. National fees for members and associates wit' now be $35 and $10 for student members. This motion was brought forwar~ from the pre-conference meetings only after full debate satisfied counci members that rising costs of the management of institute affairs in the exist. ing framework required substantially more income. Council agreed tha' annual conferences henceforth should budget for a profit to help abate rising institute costs.

Major changes in budget strategy promise to offer mpre streamline< service to CIFST members in the immediate future. A contract has beel signed with Pergamon Press to publish the CIFST journal. Pergamon wit provide a sub-editor to assist the newly formed CIFST Journal Publishinl Committee and will begin publication with the next volume. They wil solicit advertising, print the journal and the directory and will maintain th, mailing list. A fixed cost per member assures the Institute of financia. stability of the journal. Content and arrangement of material in the journal remains the prerogative of CIFST.

The second major budget change was the appointment of this year's Institute Award winner Art Greene, as CIFST's first Executive Director. This will be a part-time position which Art will assume on June 1, 1979. He will supervise the transition of management functions from John Doherty and Co. to the new format of a CIFST national office.

The Finance Committee members named to date for this year are: Marion Vaisey-Genser, Chairman, Martin Stauvers and Jack Meyers.

Awards Committee

Marion Vaisey-Genser Chairman

The Awards Committee of Cl FST was established in 1963 to select recipients for "an award in recognition of service to Food Tt:chnology in Canada" and "for other types of awards". Since that time six "types of awards" have been established and they are the W. J. Eva, Gordon Royal Maybee, Institute, Member Emeritus, Undergraduate Student and Grad· uate Student Awards. The call for nominations and the terms of reference for each of these are published in the October issue of the CIFST Journal: a reminder also appears in the January issue. The Committee rely on individ­ual members or local section executives to send nominations for each award. After the deadline for receiving the nomination forms, a secret vote is taken among the committee members (5) to select the awardees. This selection is usually done 8 weeks at least before the Annual Conference where the awards are officially presented at the opening ceremony and at the Student Luncheon. For the Graduate Student Award however, the final decision is kept until the Annual Conference since the oral presentation is also part of the selection process.

Liaison Committee

Jacques Goulet Chairman

The Liaison Committee continues to function as our link to various other related national and international groups. A report in the No. 4 Issue of our CIFST Journal Volume 11 described this function and the various groups with which we interact. The past year has been a busy one for most of our committee members since they each function as specific representa­tives to some of the major groups and societies with which we exchange input.

We are developing a closer relationship with IUFOST. As was reported last year, Joe Hulse has become the President of IUFOST. He is very interested in fostering greater rapport between CIFST and IUFOST. To this end, we are corresponding officially with IUFOST for their newly founded Newsletter (through the chairman of this committee) as well as maintaining our official delegate and a representative to the IUFOST Education and Training Committee (Bill Powrie). Upcoming we may see a Symposium featuring internationally recognized food scientists, to be held in conjunction with our 23rd Annual Conference in Toronto next year. This is currently under negotiation and should our joint efforts prove successful, you as CIFST members will be advised as soon as possible. The next Congress is to be held in Dublin, Ireland, in 1983. Thoughts and recommen­dations on desirable subjects are invited by Dr. K. Vas, Central Food Research Institute, Herman Otto ut 15, Budapest, Hungary.

Closer to home we have seen an active year for SCITEC. Our repre­sentative, Rene Riel, has reported directly to the Journal on this from time to time. One of the highlights of the year was a very successful "Science and Engineering Week" held in Ottawa in October of 1978. An estimated

Can. Inst. Food Sci. Techno!. J. Vo!. 12, No. 3, July 1979

.w 000 people were involved in experiencing the various events and the Agriculture, Food and Nutrition Day was well attended. Plans are under­way for a similar event to be held in Halifax in 1979. A motion was a proved in principal for a "Parliamentary and Scientific Assistant Pro-~am" to provide MP's with access to knowledgeable scientists on a contin­

~ous basis ~nd !o provi?~ insight .into th~ parliamentary process to.a group of senior sClenttsts. PolIttcal parttes are In favor but feel that fundIng (est. $200,000) must come from non-government sources.

Dave Clark continues to represent us with the Canada Committee on Food. In fact, essentially all members of CCF and its subcommittees are members of CIFST. Dave serves to bring into focus the viewpoint of the CIFST as a comprehensive representative organization which encompasses the broad interests of the people who work within the Canadian food system at all its various levels and in all its diverse fields of endeavor. The CCF seems to have a very real effect on policy regarding the food system in Canada. It is interesting to note the CCF struck a subcommittee on "Infor­mation Transfer and Publication" (chaired by Dr. Norm Tape). We have been operating our Regional Communicator system in conjunction with 1FT for some time now. It appears that other groups including several of the member societies of the Canadian Science Committee on Food and Nutri­tion and SCITEC are planning some definite moves toward programs designed to inform the public more fully and factually about their food, its origins, processing and handling right to the table.

The Liaison Committee anticipates a busy year with the possibility of cooperative efforts with both 1FT and IUFOST as well as the normal responsibilities of keeping in close contact with many other related food oriented bodies at home and abroad. The members of the Liaison Commit-tee are:

D. S. Clark (CCF) T. W. Humphreys (1FT) R. R. Riel (SCITEC) J. N. Clark (CSCFN) D. B. Cumming (Chairman and IUFOST)

Should any members be aware of other groups with which we should be interacting the committee would be most pleased on behalf of the Institute to consider their suggestions.

Dan Cumming Chairman

SUMMERLAND FOOD PROCESSING SECfION-50TH ANNIVERSARY

Apple blossom time in B.c. 's Okanagan brought together 130 people, members of C.I.F.S.T., Food Processors and old timers from the food industry. The occasion was the 50th Anniversary of the founding of the Food Processing Section at Agriculture Canada's Summerland Research Station. The two day celebration began at I :00 PM, Friday, May 11 with a technical tour of the newly expanded plant of Casabello Wines, Penticton, B.C. This tour covered the complete operation of the winery from grape crushing area to bottling room and concluded in Casabello's new wine shop.

CIFST members and guests tour Casabello Wines with tour leader Terri MacDonald.

J. Inst. Can. Sci. Techno!. Aliment. VD!. 12, No. 3, Juillet 1979

Summerland Research Station Director, Dr. G1enn Russell introduces Dr. A. A. Guitard, Director General (Western) Research Branch, L-R Councillor Rita Hermiston, Summerland Municipality, John Kitson, Head Food Processing Section, Dr. Russell, Dr. Guitard, Dr. R. R. Riel, Agriculture Canada's Food Research Coordinator.

Next on the program was a look at the asparagus canning operation of the Mrs. D. L. Milne Cannery in Summerland. Following this Casabello wines hosted a wine and cheese tasting at the Research Station's conference center.

Dugal MacGregor, Tom Klopp and Earl Campbell discuss asparagus canning with Milne Co. president Wm. (Bill) Bandeen (L) Sue MacGregor and Eric Smith in background.

At an evening banquet in Penticton, a special presentation was made to F. E. (Ted) Atkinson, Agriculture Canada's first food technologist who founded the Food Processing section in 1929, Ted recalled some humorous episodes from his early years in Food Processing research in a short talk to the group. Feature speakers of the evening were Dr. A. A. Guitard, Director General Western Headquarters, Research Branch, Agriculture Canada and Dr. R. R. Riel, Food Research Coordinator.

Dr. Guitard emphasized the role of the Summerland Research Station and the Food Processing Section in particular in the Department's commit­ment to research in food production and distribution. He dealt in detail with the highlights of the section's history mentioning early research in dehydra­tion, fruit juices, candied fruits and more recently the development of several hundred new or improved products and processes.

Dr. Riel described how Summerland's approach to industry coopera­tion and technology transfers in research and development has influenced the department's policy across Canada. He also mentioned how the influence of Food Research at Summerland has spread worldwide both

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