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January 16-20: Pizza Expo '89.Las Vegas, NV. Sponsored by theNational Association of Pizza Operatorsand Pizza Today Magazine. For furtherinformation contact: Vera Adkins at1-800-528-4518.
February 8-12, 1989: ISM InternationalSweets and Biscuits Fair 1989.Cologne, Germany. For further information contact: Helmut Hellmig, Postfach 210760, 0-5000 Koln 21, Germany (or call 0221-8212352).
February 12-17, 1989: Fats for theFuture 11: An International Conferenceon Oils, Fats and Waxes.Auckland, New-Zealand. For furtherinformation contact: Chemistry Department, University of Auckland, PrivateBag, Auckland, N.Z.
February 20-24, 1989: InternationalConference "Biotechnology and Food- Lebensmittel und Biotechnologie".Stuttgart, West Germany. Sponsoredby IUFoST. For further information contact: Universitat Hohenheim (1 50),Postfach 70 0562, 0-7000 Stuttgart70, FRG.
February 26-28: Catering Expo '89.Nashville, TN. Sponsored by CateringToday Magazine. For further information contact: Vera Adkins at 1-800528-4518.
March 3-6, 1989: Foodplas VI.Orlando, Florida. For further information contact: Plastics Institute ofAmerica, Stevens Institute of Technology, Castle Point Station, Hoboken, NJ07030 (or call 201-420-5552/3).
March 6-10, 1989: 1989 PittsburghConference and Exposition.Atlanta, Georgia. For further information contact: The Pittsburgh Conference in Analytical Chemistry andApplied Spectroscopy, Inc., 12 FederalDrive, Suite 322, Pittsburgh, PA15235.
March 12-15, 1989: 70th Annual Conference of the Dairy and Food Industries Supply Association.
Can. Inst. Food Sel. Teehnol. J. Vo!. 21. No. 5, 1988
Ft. Lauderdale, Florida. For furtherinformation contact: DFISA, 6245Executive Boulevard, Rockville, MD20852 (or call 301-984-1444).
ApriI23-28, 1989: 7th InternationalMeeting in Radiation Processing.Noordwijkerhout, The Netherlands. Forfurther information contact: Mr. E.Franken, 7th Int'! Meeting on RadiationProcessing, P.O. Box 4240,6710 EEEde, The Netherlands.
ApriI25-27, 1989: Vision '89.Chicago, Illinois. For further information contact: Maria Nowakowski, Society of Manufacturing Engineers (SME),P.O. Box 930, Dearborn, Michigan48121 (or call 313-271-1500, Ext.376),
May 28-June 3, 1989: 5th International Congress on Engineering andFood.Cologne, West Germany. For furtherinformation contact: Secretariat, 5thInternational Congress on Engineeringand Food, Federal Research Centre forNutrition, Engesserstr. 20,0-7500Karlsruhe 1, FRG.
June 5-12, 1989: International Symposium on Tropical Fruit PostharvestHandling and Technology.Honolulu, Hawaii. For further information contact: Dr. R.E. Paull, College ofAgriculture and Human Resources,University of Hawaii, 3190 Maile Way,Honolulu, HI 96822.
June 14-15, 1989: 5th InternationalControlled Atmosphere Conference.Wenatchee, Washington. For furtherinformation contact: Or. E. Kupferman,Washington State University Tree FruitResearch and Extension Center, 1100N. Western Ave., Wenatchee, WA98801 (or call 509-663-8181).
June 25-29, 1989: 1FT 50th Anniversary Meeting and Food Expo andIFTIIUFoST Basic Symposium.Chicago, Illinois. For further information contact: 0, Weber, Institute ofFood Technologists, 221 N. LaSalleSt., Chicago, IL 60601.
July 2-7, 1989: 10th (Jubilee) International Symposium of the World Associ-
ation of Veterinary Food Hygienists(WAVFH).Stockholm, Sweden. For further information contact: WAVFH, K.G. Undholm, Box 22067, S-104 22 Stockholm, Sweden.
July 5-7, 1989, 6th InternationalFlavour Conference on Recent Advances in Flavour Science and Technology.Rethymno, Crete, Greece. For furtherinformation contact: C.J. Mussinan,IFF in R&R, 1515 Highway 36, UnionBeach, N.J. 07735 (or call 201-8882401).
September 18-20, 1989: InternationalSymposium: "New Aspects on theBenefits, Hazards and Uses of DietaryLipids".Gotebi:irg, Sweden. For further information contact: Secretariat, IUFoSTSymposium on Dietary Upids, clo SIK,P.O. Box 5401, S-402 29 Gotebi:irg,Sweden.
September 23-28, 1990: WorldRenewable Energy Conference.Reading, UK. For further informationcontact: Prof. A.A.M. Sayigh, Congress Chairman, Dept. of EngineeringUniversity of Reading, Whiteknights,P.O. Box 225, Reading Berkshire, RG62AY, UK.
September 29-0ctober 4, 1991: 8thWorld Congress of Food Science andTechnology.
Toronto, Canada. For further information contact: 8th World Congress(IUFoST), 3340 Orlando Drive, Mfssissauga, Ont L4V 1C7 (or call416-678-1220).
The University of Manitoba, FoodScience, is offering the following shortcourses for 1989.
Detection of Extraneous Matter inFoods. February 13-14.
Methods in Water Analysis. February15-16.
Food Microbiology I. General Microbiology. April 24-26.
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Cottage Cheese - Manufacture andQuality Testing. May 8-12.
Food Microbiology 11. Food Sanitation. May 15-17.
Food Microbiology Ill. Food Safety.June 5-7.
A one-year certificate program inQuality Assurance Management bycorrespondence study. For furtherinformation on this course contact:Management Education Complex,The University of Manitoba, Winnipeg, Man., R3T 2N2 (or call204-474-9921 ).
January 9-13, 1989: Down StreamProcessing and January 16-20, 1989:Control in Biotechnology. Advanced
Ad-hoc Committee onHuman Resource Planning
Prior to 1984, the Planning Committee explored, with the Canada Employment and Immigration Commission(CErC), various matters relating to manpower planning. The commission wasinterested in entering into an agreement with the Institute to study theneed for and availability of humanresources for the food industry. Council, in 1984, approved in principle, thedevelopment of such an agreement.The 1984-85 Planning Committee continued discussions with CEIC andrecommended to Council at its 1985meeting that a Memorandum of Agreement be approved. It further recommended that an Ad-hoc Committee beformed to oversee the planning, development and execution of activitiesunder this agreement. Council adopted this proposal and approved the following terms of reference for thiscommittee:1. To implement the provisions of theMemorandum of Understanding on Human Resource Planning between CIFSTand CEIC;2. Under the umbrella of theMemorandum, to identify specificprojects, and to develop proposals bywhich to achieve the objectives ofthese projects, for Councils consideration;3. To function as the coordinator ofthe specific activities associated withapproved projects;4. To evaluate and report to Councilon CIFST's participation in activitiesprovided for by the Memorandum andto advise Council on the future statusof the Memorandum.
post-graduate courses.Delft, The Netherlands. For furtherinformation contact: BiotechnologyDelft Leiden (BDL), Education Affairs,Laboratory for Biotechnology,Julianalaan 67, 2628 BC Delft, TheNetherlands.
March 27-30, 1989: Application ofSensory Evaluation in Food Product
Development.University Park, Pennsylvania.Presented at the Department of FoodScience, Pennsylvania State University. This course, although introductory, will provide a solid background inthese sensory activities that would bekey elements in either a sensory orproduct development program. Suita-
The Ad-hoc Committee was struckand oversaw the final preparation ofthe Memorandum, which was signedon behalf of the Institute by Dr. DanCumming and Mr. Bob Cross on December 5, 1985. A copy of this Agreement was presented in the June 1986issue of the Journal (Vol. 19, No. 3).
The membership of the Ad-hoc Committee is as follows: Ms. L. Elworthy,Department of Regional IndustrialExpansion, Ottawa, Ont.; Dr. 0.8.Cumming, Agriculture Canada, Summerland, B.C.; Dr. B.J. Skura, University of British Columbia, Vancouver,B.C.; Dr. G.E. Timbers, AgricultureCanada, Ottawa, Ont.; Dr. J. Vanderstoep, University of British Columbia,Vancouver, B.C.; Mr. R.C. Cross (Ex·Officio), CIFST, Ottawa, Ont.; Mr. G.Rochow (Ex-Officio), Employment andImmigration Canada, Ottawa, Onto
During 1986 and 1987, the Ad-hocCommittee considered how the provisions of the Memorandum might be explored. It soon became apparent thatthe food science and technologyprofession is not well characterized inhuman resource planning circles andany activity relative to human resourceplanning would be fraught with illdefined nomenclature and classification.
The surveying of the CIFST membership (occupational classification, employment classification, educationalbackground, salary levels, etc.) seemedlike an excellent way to develop the appropriate descriptions. The development of an appropriate questionnaireand the actual surveying of the membership is being funded under an Assessment Incentive Agreement with
ble for food scientists working eitherarea and companies wishing to initiateor expand activities in either area.Limited enrollment; course fee is$400.00. For further information contact: J.H. MacNeil, 120C Borland LabPenn State University, University Park:PA 16802 (or call 814-863-1824).
September 28-29, 1989: IndustrialProcess Control Technology Throughthe Application of Expert Systems.Toronto, Ontario. For further information contact: Dr. H.G. McAdie, OntarioResearch Foundation, Sheridan ParkResearch Community, Mississauga,Onto L5K 1B3 (or call 416-822-4111,Ext. 534).
the Department of employment and Immigration under its Industrial Adjustment Service. This provides for thereimbursement of 50% of the cost incurred by an approved project. The remaining 50% is the responsibility of theInstitute, but can be contributed inkind. This program required the appointment of an Adjustment Committee, chaired by an impartial chairman.Ms. Marilyn Knox, formerly of GPMC,now with the Ontario Premier's Council on Health Strategy, has agreed to bethe Chairman. Mr. Jack Meyers ofStange Canada Inc. and Mr. PercyGitelman of U.F.L. Foods Inc., bothwell-known Institute members, are the"employer" representatives, while Drs.Skura and Vanderstoep are the "employee" reps on this Adjustment Committee. To date, we have worked withthe CEIC staff to develop a surveyquestionnaire. Several Institute members tested this during the Annual Conference in Winnipeg, after which it wasrevised and finalized for mailing to allmembers of the Institute. The resultsof this survey should assist the Institute in designing its services to members. It will also enable us to properlyaddress the matter of balance betweensupply and demand for technicallytrained personnel in the food industry.
Members are urged to assist the Adhoc Committee by completing thequestionnaire when they receive it. Itis the starting point for further activitythat will enable us to initiate strategiesto ensure that our industry has an appropriate supply of suitably trainedtechnical people.
J. Inst. Can. Sci. Technal. Aliment. Vol. 21, No. 5, 1988