Technical sessions are planned for dairy, meat, microbiology, consumerstudies and product acceptance, and possibly other subject groups. Weinvite your contributions to these Technical Sessions. Help us to contrib­ute to Canada's future in developing our full potential for utilizing ourfood resources and supplying the consumer with nutritious and tastyfoods in convenient form.

CALL FOR CONTRIBUTED PAPERSCIFST ANNUAL MEETING HALIFAX, JUNE 1-4, 1975

The Theme - "Today's Food Challenge"We plan an opening symposium on Today's Food Challenge as it affectsyou in the Canadian scene and its interaction with events on the largerworld stage.

in the Niagara Peninsula, surrounded by vineyards and orchards readyfor harvest, provided an ideal atmosphere for this successful meeting.

The plant tour covered all phases of wine making from the arrivaland pressing of the grapes to the final filling and packaging operation.The visitors were then given ample time to sample the finished productsin the hospitality room. The efficient processing equipment, cleanliness ofprocessing areas, and pleasant working environment in this plant was nodoubt the envy of all the visitors and indeed a standard which others inthe food industry should strive to attain. Steaks barbequed to perfectionprovided a fulfilling conclusion to this meeting.

Our thanks go to the Management of Andres Wines and to W. S.Oliver, Plant Manager, (and a Director of Guelph Section) for complet­ing the arrangements for this most impressive meeting.

Abstract:

Authors andInstitutions:

Content ofAbstract:

Presentation ofPaper:

Slides:

Mail AbstractTo:

DEADLINE:

Use a title that indicates the content of the abstract.Capitalize the first letter of each word, except preposi­tions and articles.Author's names should be typed in capital letters. Placean asterisk after the name of the author presenting thepaper. Each author should be listed by Institution, De­partment, City and Province.An abstract should contain a concise statement of: (I)the problem under investigation; (2) the experimentalmethod used; (3) the essential results obtained in sum­mary form; (4) conclusions; do not state "the resultswill. be discussed". Type the abstract single-spaced onthe official abstract form.The maximum time allowed for presentation of a paperis 15 min. with a 5 min. discussion. There is usually timefor six or seven slides only.Facilities for projecting 2 in. x 2 in. slides will be pro­vided. Other facilities must be requested. Material onslides should be kept to a minimum and must be "read­able" at a distance of 70 ft.Dr. W. J. DyerTechnical Chairman, CIFST, 1975Fisheries and Marine ServiceHalifax LaboratoryP.O. Box 429Halifax, Nova Scotia B3J 2R3ABSTRACTS MUST BE RECEIVED BY FEBRUARYIS, 1975

Food and Nutrition. It is divided into sections dealing with the hitory of our food supply, legal regulations, the nature of food and iLgestion, the essentials of nutrition, vitamins, and the future of 01food supply. The book contains a good deal of interesting infonntion about food, with major emphasis on nutrition.

Food Products Formulary. Vol. I. Meats, Poultry, Fish, Shellfish by s.lKomarik, D. K. Tressler, and L Long. AVI Publishing Compo I~

Westport, Conn., U.S.A. 1974.348 pages. Price $38.00, in the U.S'1mm' lThis is the first volume of the AVI Food Products Formulary SeriqIt contains a wide range of practical formulas for commercial prO\essing of a variety of food products. It should be extremely useful f~

the food technologist working in product development.

Compressed Food Bars by M. T. Gillies. Noyes Data Corp., Park Rid]N.J., U.S.A. 1974. 116 pages. Price $12.00.This book brings together recent information on composition, proerties and processing of compressed food bars. The data are 0

tained mostly from U.S. Army studies and patent literature.

Food Additives to Extend Shelf Life by N. D. Pintauro. Noyes DallCorp., Park Ridge, N.J., U.S.A. 1974.402 pages. Price $36.00.The information contained in this book relates to intentional add~

tives use in foods to prolong shelf life and is obtained mostly frompatent literature. The work deals extensively with antioxidants, pre:servatives, vitamins and colors in a variety of foods.

Wine and Must Analysis by M. A. Amerine and C. S. Ough. John Wiley& Sons, Inc., New York and Toronto. 1974. 121 pages. Price $9.50.A compilation of the most common methods of analysis used in thewine industry. Many of the methods are recommended by theA.O.A.C. or the Office International de la Vigne et du Vin.

Advances in Preconcentration and Dehydration of Foods. Edited by ASpicer. Halsted Press, a Division of John Wiley & Sons Inc., NewYork, U.S.A. 1974. 526 pages. Price $60.00.This book contains the proceedings of a symposium organized byIUFoST and is unique in that it contains papers dealing with thefundamentals of traditional processes in dehydration and concentra·tion as well as newer developments such as ultrafiltration and reoverse osmosis. The five sections are devoted to fundamentals, non·membrane concentration, membrane concentration, spray drying,and freeze drying and other novel dehydration techniques. .

Lehrbuch der Lebensmitteichemie. 1. Schormiiller. 2nd revised edition.Springer Verlag., Berlin, Heidelberg, New York. 832 pages. Price$40.00.The completely revised edition of this well-known text book of foodchemistry contains information on food composition, and deals witha great variety of food products. European textbooks are usually:characterized by offering an encyclopaedic supply of information,whereas North American texts emphasize basic principles. The book:should be of good use to the practising food technologist who needsia ready source of information covering a wide range of foods. -

J. M. deMan.

NEW BOOKSFundamentals of Dairy Chemistry - Second Edition. Edited by B. H.

Webb, A. H. Johnson and J. A. Alford. AVI Publishing Compo Inc.,Westport, Conn., U.S.A. 1974.929 pages. Price $40.00, in the U.S.A.$39.00.The second edition of this most useful text on dairy chemistry hasbeen considerably expanded compared to the first edition. It is nodoubt the most complete source of up-to-date information on thechemistry of milk and milk products in existence. An indispensablesource for information for all food scientists interested in dairy prod­ucts.

The Story of Food by I. D. Garard. AVI Publishing Compo Inc., West­port, Conn., U.S.A. 1974. 240 pages. Price $10.00, in the U.S.A.$9.00.A paperback book written as a general introduction to the subject of

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iMICROWAVE POWER SYMPOSIUM 1975 iMay 27-30 1975, University of Waterloo, Waterloo, Ontario, Canada.'Contact: Dr. J. D. Ford, Dept. of Chemical Engineering, University of'Waterloo, Waterloo, Ontario, Canada, telephone: (519) 885-1211, local'2404, or IMPI, Box 1556, Edmonton, Alberta, Canada, T5J 2N7, tele­phone: (403) 432-5147.

COURSE FORHEAT PROCESSING OPERAtIONSAND CONTAINER CLOSURE EVALUATION

The Canadian Food Processors Association and the Meat PackersCouncil have jointly set up a course for Heat Processing Operations andContainer Closure Evaluation. This has been prepared by Mr. Joseph N.

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

tron of S1. Clair College in Windsor and has had a good reception at~ Jfferent sessions to date..The course consists of five days of intensivetdy and some practical laboratory work and on successful completion,

s ~tificates are presented to those in attendance. Both Industry and Gov­c:nment personnel have participated in thiLl)rogram.e A similar course is being offered at the British Columbia Institute ofTechnology in Vancouver and a French version of the course is beingpresented at L'Institut de Technologie Agricole at Saint Hyacinthe, Que-

bec. This kind of technical information is essential as background to meettoday's problems in the Food Processing Industry. It is designed as a re­fresher course for many and to make the technical people aware of haz­ards to be found and'to be avoided for successful processing. ..

More informatIon by those mterested can be obtamed by wntmg toSt. Clair College, School of Continuing Education, in Windsor.

Those who are interested in the Vancouver course could writedirectly to Mr. R. B. Hyde, B.C. InstituteofTechnology, 3700 Will!ngdonAvenue, Burnaby 2, B.C. Any who are mterested m the course given mFrench, could write directly to Mr. Jean Paul LaHaye, C.P. 70, Instituteof Agricultural Technology, St. Hyacinthe, Quebec, J2S 2M2.

Can. Ins!. Food Sci. TechnoL J. Vol. 8. No. I. 1975

INTERNATIONAL UNIONOF NUTRITIONAL SCIENCES

Copies of the Directory of the International Union of NutritionalSciences are available by writing to:-

Dr. Estelle Mongeau,c/o Institut de dietetique et de nutri­

tion,Universite de Montreal, c.P. 6128,Montreal IOI, P.Q.

ARTICLES WANTEDConsumers' Association of Canada invites articles of consumer interest inthe 2,000 to 4,000 word range, for its magazine CANADIAN CON­SUMER, read by over 100,000 Canadians. The Editors cannot guaranteepublication of all articles submitted, nor indicate definite dates of publi­cation, but will give each article careful review. Please send an initial ar­ticle outline, or query if you wish more information, to The Editor, CA­NADIAN CONSUMER, 801-251 Laurier Avenue West, Ottawa,Ontario, KIP 5Z7.

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