fI as was possible, all the foodstuffs served during the dinner were Mani­,II'a own. The special feature was rainbow trout from the newly devel­~n~sh farming industry. Farmers with ponds on their properties were'~plied with fingerlIngs In the spring. These grew to mature sIze by the~I when they were harvested. And, of course, along with the rainbow

~t went Manitoba wild rice. It was a very enjoyable evening.tJO Mr. F. W. Ramsay, Director of Quality Control and Product develop­ment for Campbell Soup Company, was the speaker at the March meet­in and the Annual Meeting will be held in April.

gThose who know him, and most of the older members do. will be in­terested to know that "fire-ball", Ben Berck, is still very active in manyareas of Food Science and Technology: chemical additives. economicpests, waste products, and air. water, and soil pollution. It is doubtful ifmany have been more successful in obtaining funds to pursue his proj­ects, and probably no one has applied them more faithfully and fruitfullythan has our Ben Berck. DUring the last four years. he has had employ­ment grants totalling $821,000, of which 80.1 % came from Federalsources (OFY and LIP), 19.3% from Provincial sources. and 0.6% from in­dustry. We congratulate him on his achievements.

We also congratulate G. Joe Mazza, who was a graduate student inthe Department of Food Science in the University of Manitoba. on hisappointment as Scientist II with the Alberta Horticultural ResearchCentre in Brooks, Alta. We wish him success and pleasure in his newwork.

Past Presidenl George Andrich presenls Miss Agnes Phillips of the Mani­toba Section with her Member-Emeritus Certificate.

.The B.C. SECTION also seems to be having a good season. An inter­~stIng topic was up for panel discussion at their January meeting. Panel­ISts Dr. Jim Richards. Dr. Chris McCleary. Professor L. G. R. Crouch.and Brent Skura, a student in the Dept. of Food Science. tackled theproblem "Should there be a Code of Ethics for Food Science and Tech­~ology". This was their "Students' Night" and one can well imagine theInterest that was developed during this controversial discussion. Februarysaw the 1FT Lecturer. Guy Livingstone, present a paper on "Tech­nol?gical Advances in Food Services". Their March meeting was on thetOpIC of the Packaging and Labelling Act. and their Annual Banquet andDance is set for the Seymour Golf and Country Club on April 12.

Usually the TORONTO SECTION is very good at supplying infor­matIon on their activities. but only one Notice of Meeting has been re­ceived. Let us hope that it is due to the postal difficulties rather than to awanmg interest in this column. So. all that can be said about Toronto isthat in February they heard Mr. Bill Brittin of Stange Co., Chicago. speakOn Food Colour Regulations and that there was a technical session inMarch on "Hydrolyzed Vegetable Proteins".

Peter Worozbyt has just made it. The copy for the April issue wasaThbout to be mailed when his news from the GUELPH SECTION arrived.

e GUelph Section had what appeared to be an excellent meeting inFebruary: Mr. Brian Cooper. President of the Canadian Restaurant Asso­CIatIon, spoke on "Future Trends in the Demand of the Food Service In­d~stry". This is a specialized field that is making remarkable growth andIlh~s a compliment to our Institute that it is abreast of the developments int IS branch of the industry. You may remember that it was reported in

Can. Inst. Food Sci. Technol. J. Vol. 8. No.2. 1975

the January issue that the Ottawa Section had the Director of the Educa­tion and Sanitation Program of the Canadian Restaurant Associationspeak to them on the Sanitation Code for the Food Service Industry, andin this issue it may be noted that the B.C. Section had the I.F.T. Lecturerspeak at their February meeting on "Technological Advances in the FoodServices".

At the meeting in Guelph, Mr. Cooper predicted that within a veryfew years the number of purchased meals will equal those prepared athome. The growth of the business has been phenomenal: many of theleading food service outlets are less than five years old. This is placing agreat pressure on Technical Colleges to attract and train young Cana­dians for positions as chefs, supervisors. and managers. which in turncreates a demand for Food Scientists and Technologists to carry out thenecessary training programs. Also Mr. Cooper made special reference tothe sanitation program that is now tinder way to implement the Sani­tation Code of the Canadian Restaurant Association.

On April 25. the Toronto Section will journey to Guelph for the An­nual Joint Meeting. An interesting program has been developed for thehalf-day session:

Future Prospects for the Canadian Meat IndustryMetric Conversion in the Food IndustryRecent Developments in the Identification of Staphylococcus Enter­

otoxinCurrent Trends in the Food and Dairy Industry of Australia. Those

attending will be rewarded by a Cheese and Wine Party at the CuttenGolf and Country Club.

W. J. E.

"SMILING FACES"And so they should be! The students in this photograph received bur­

sary cheques for $150 to $300; the others were involved in the MontrealBranch of the Food Service Executive Association (FSEA)awards presen­tation at the Queen Elizabeth Hotel in January.

The recipients were 24 University and CEGEP students. The awardsare made in an effort to give financial support to deserving candidatesand to assure the continuing development of qualified food service man­agement.

The winners of the 1974 bursary awards were Susan Baker. KarenMuggah and Peter Muir from John Abbott College; Brenda McLaughlinfrom Ryerson Polytechnical Institute; Deborah GobeiL Helen Kollar. Ar­lene Murphy, Pamela Nutter. Nicole Osadchuck. Barbara Rhode andCary Silber from Macdonald College: and Alain Tousigant. SolangeMartel, Francois Pigeon. Suzanne Gagnon, Jean-Dudes Renaud, RenePoulin. Johanne Duval. Denis Deziel. Martin Munger. Marie Hebert.France Maheux, Marielle Boudreau and Francois St-Onge from the Insti­tut de Tourism de D'Hotellerie du Quebec.

This year there was a 100% increase in scholarship applications overthe past year. bearing testimony to the continuous growth in the numberof Canadian University and CEGEP students interested in food servicemanagement.

The Montreal branch of the International Food Service Executive As-

A24

sociation has demonstrated for the fourth consecutive year its concern forthe encouragement and support of these students through the continuousexpansion of this scholarship fund. The growth rate in the number ofFSEA donors parallels the 100% student increase presently including 37food service companies from across Canada. To date, FSEA membershave donated $15,000 to this scholarship fund and are confident that theirdonor list and scholarship fund will grow in proportion to increasing re­quirements, enabling them to continue their support in this area of educa­tion on an annual basis.

The 37 donor companies that contributed $100 to form the 1974 fundare:Atlific Inns Inc.Aux CascadesA & W Coffee ShopsBeauchemin & AssociatesBrisk CorporationCara OperationsCassidys Ltd.Coca Colac.P. HotelsCommercial Kitchen Services Ltd.T. Eaton Co. Ltd.Crawley & McCrackenHilton of CanadaPepsi Cola Canada Ltd.Refco Industries Ltd.Quality Inn-MontrealRuby Foos RestaurantSilver Provisions

Hobart Manufacturing Co. Ltd.Hotel & Restaurant Suppliers Ass.Kitchen SpecialtiesIndustrial Caterers Ltd.La Brasserie LabattLondon House CoffeeMacy's Terminal EnterprisesMaisonneuve Food Services Inc.Martican CoffeeMetropolitan Stores Ltd.McCains FoodsNash CateringA. Poupart & Cie LteeSterling Teas & CoffeesSeven-up Montreal Ltd.Versafood Services Ltd.Woolworth Co. Ltd.Berkel Products Co. Ltd.

The guest speaker for the evening was Mr. Robert Prevost, MinistreAdjoint, Ministry of Tourism, Fish and Game. In his address, Mr. Prevoststressed the ever-increasing importance of the tourist industry in Quebec'sgrowing economy and reiterated his strong support of specialized voca­tional training. He also detailed measures undertaken by the Province ofQuebec and its investors to assure the future strength of the Industry.

The Canadian Institute of Food Science and Technology joins theMontreal Branch in congratulating the recipients of these awards for1974. We also commend FSEA for providing this encouragement to stu­dents interested in Food Science Management, and the 37 donor com­panies who made these awards possible.

Editor's comment.Information of this kind is welcomed for inclusion in the Institute Af­

fairs section of the Journal, not only for its news value, but also for therecognition that a branch of the "Food Industry" is giving prospectiveemployees.

11 is hoped that by publishing this information, other companies willbe encouraged to donate funds in future years, and that other branches ofFSEA will seek similar support for students in their areas.

Students in Food Science at Universities across Canada also have theopportunity of receiving substantial financial support from the CanadianFood Industries Scholarships endowed jointly by the Canadian Food In­dustry and the Federal Department of Industry, Trade and Commerce. 11~> hoped that information on these scholarship awards will be availableor publication in the Institute Affairs section in a future issue.

M.E.S.

A25

FOOD TECHNOLOGY FOR MANKINDT. R. HILLIARD

Deputy Minister, Ontario Ministry of Agriculture and Foodpresented to the

North Bay Chapter, Association of Professional Engineers of OntariQ

JANUARY, 1975Editorial Note: The North Bay Chapter of the Association of ProfessionllEngineers selected as its topic for its Fifth Annual Engineers Day "FoOdTechnology for Mankind". The following are exerpts from the addrea.given by T. R. Hilliard at this one-day session. Mr. H~lIiard noted thatthiS Chapter of the Assoclallon had few members wllh direct professionlilinvolvement in the Agriculture and Food Industry and commended theChapter for the theme they had selected.

Throughout history mankind has struggled to feed itself. On a globalbasis this struggle. tended to become less and less severe as the develop-,ment and adaptatIOn of new technology Increased the labour productiVity'of those engaged in food production. At the turn of the century, a Cana.dian farmer was able to feed five persons, while today he is able to feedfifty people. Concurrent with this increase in agricultural labour produc.tivity has been an exodus of people from farming and the development ofour modern complex society.

Despite such remarkable increases in productivity in Canada andother developed nations, mankind has not increased food production tokeep up with the population increases that have occurred. Each week 1.4million new babies increase the world's population. Will food productionkeep pace with this continuing population explosion? Given a fixed landbase for food production, is it possible for increases in food production tokeep up with increases in population? Must man control his populationor starve?

The consensus from the Ontario Agricultural College Centennial Sym.posium "Agriculture in a Whirlpool of Change" was that the objective ofproviding all the people of the world with an adequate diet would not bemet in the near future. The past few years have seen drought in Africaand Asia causing widespread famine, while erratic weather in most grain·producing areas has caused serious reduction in surplus grain production.Global food reserves have dropped from enough to feed humanity for 69days in 1970 to enough for only 27 days this year.

11 is questionable whether people in the developed nations such asCanada can really appreciate the situation of those for whom hunger iscommonplace and the prospect of starvation is a fact of life. Developingnations are looking to the developed nations for help, and, in the longrun, developed nations must assist the less developed, less fortunate, ifchaos and starvation are to be avoided.

The solution to the problem of an adequate supply of food is complexand involves many more issues than the provision and application ofFood Technology on a global scale.

What can we in the developed nations do? In the short run, we cancontribute food to the extent that we are able to produce surplus to ourown needs.

One of the major difficulties with such programs has been actuallygetting the relief food in the mouths of the starving. Thus, one of the firstpriorities in any future aid program has to be the organization and mobi·lization of a transportation and distribution system in the recipient coun­tries. Food must be moved safely and quickly in large quantities - bulkhandling, dehydrated products, condensed and powdered products, etc.

The question of the economic cost associated with food aid programSis an issue that the food industry alone cannot resolve. It must be dealtwith on a much broader basis - perhaps on a global scale.

Obviously, direct food aid is only a stop-gap measure; developingcountries must learn to solve their own problems. Proven food technologymust be introduced and adopted in developing countries and developedcountries have a responsibility to assist in the establishment of a modern.viable agricultural and food base from which to develop a more indus­trialized society.

In a situation like this, it is tempting to try to replace the developingnation's man and animal power technologies directly with the atomic agetechnologies of the developed nations. Experience has shown this will notwork.

Developed countries have often failed to recognize the significance ofhow their own technologies developed. New innovations were inventedand used locally, with their widespread acceptance and utilization comingabout only after the benefits were clearly demonstrated at the practicallevel. New ideas and practices, which were accepted, tended to be only

J. Insl. Can. Sci. Technol. Alimenl. Vol. 8. No.2. 1975