world food day

1
Ilk.·rch in food science and illustrates the growing recogni- an of the C/FST Journal. ER. V. IVFoST First Decade Editorial Note: The following letter was sent by Marion Vaisey-Genser on behalf of CIFST to IUFoST on their tenth anniversary. ER.V. On behalf of the Canadian Institute of Food Science and Technology I wish to offer congratulations to IUFoST on the completion of its first decade of activities. Our twenty- (our hundred CIFST members join me in wishing you continued success in extending the network of food scientists and food technologists throughout the world. The Canadian Institute of Food Science and Technology is the only national association of industrial, academic and governmental personnel concerned with the Canadian food system. It was established in 1951 and through the inter- vening years has established thirteen sections across Canada. While each section is autonomous in its local program, we enjoy a strong national orientation fostered by common membership, a mobile population, an annual national meet- ing and the quarterly publication of our Cl FST Journal. The journal carries technical papers as well as news of Institute is now in its t.hirteenth volume and enjoys a growing mternatlOnal reputatIOn. Further linking across our wide country is achieved by broad representation on our national council and by custom of the elected president visiting each sectIOn dunng the year of office. Also our national meetings vary in geographical location. A permanent nation- al office and our Executive Director provide the focal point for ongoing administration. . As a young and healthy organization, CIFST is active in Its goal of promoting food science and technology. T.he lIfe of the socIety has seen the establishment of recog- departments of food science at seven Canadian univer- sIties. Currently the national concern for increased research and makes it evident that advanced degrees for more f?od sCIentIsts are a necessity. Relating technical truths to socIety at large remains a continuing commitment; we enc.ourage local responses wherever possible and also have regIOnal communicators who actively contact the media in their regions. We have liaison with the 1FT Committee on PU.blic. Information; through this group we distribute the SCIentIfic Status Summaries on topics of current concern that are prepared by the 1FT Expert Panel on Food Safety and Nutrition. World Food Day October 16th has been declared World Food Day in Canada. A motion passed in the House of Commons reads as follows: "Canada, in recognition of her responsibilities within the community, and her membership within the Food and Agnculture Organization of the United Nations, prepares to observe World Food Day annually, on October 16th starting with this year of 1981." , Agriculture Canada is playing a major role in organizing World Food Day in Canada. World Food Day was instituted by the United Nations Food and Agriculture Organization (FAO) to raise public awareness of the long term food problems in the world and to encourage agricultural production in all countries. In addition, the department has created a World Food Can. Inst. Food Sci. Technol. J. VoL 15. No. I. 1982 Day Secretariat to coordinate and distribute information on the food situation and to help local and provincial orgamzatlOns plan and organize their activities. Canadian Named WHO Consultant Dr. Alex B. Morrison, Assistant Deputy Minister of the Health Protection Branch (HPB), Health and Welfare Can- has accepted the invitation of the World Health Organ- IzatIOn (WHO) to act as consultant on health care concerns in the Third World. Head of the HPB since 1972, Dr. Morrison has been a frequent consultant to WHO for six years. He will spend a and making to the Organ- IzatIOn s DIrector General on eXlstmg health programs in- essential drugs, health resources, health technology, pnmary health care and the Water Decade, a ten year push for good water. At the end of the year, Dr. Morrison will return to his position as Assistant Deputy Minister of the HPB. Dr. Morrison is the first Canadian asked to undertake a year long study for WHO at this senior leveL Dr. Morrison will be replaced by Dr. A. J. Liston, Direc- tor General of the Drugs Directorate. Magnus Pyke Receives Honorary Doctorate Dr. Magnus Pyke, distinguished food scientist, was pre- sented the degree of Doctor of Science, honoris causa, by the Macdonald Campus of McGill University. Or. Pyke was born in London, England, and received his early at St. Paul's SchooL He subsequently spent seven years In Canada, during which time he received from McGill University first the Diploma in Agriculture in 1929 and then the B.Sc. (Agr.) degree in 1933. Following his return to England, he obtained his Ph.D. from University College, London, in 1936. Dr. Pyke began his professional career as chief chemist wi.th the London firm called Vitamins Limited - an appro- pnate chOIce for a budding nutritionist. During World War 11 he served as principal scientific officer (Nutrition) in the Scientific Advisers Division of the Ministry of Food. He was Nutrition Adviser in Vienna to the Allied Commission for Austria in 1945-46, returning to the Ministry of Food from 1946-48. In Or. Pyke assumed the position of manager of the Glenochtl Research Station in Menstrie, Scotland where his particular concern was with the quality of factured foods. In 1973, he joined the British Association for the Advancement of Science, where he has served as secre- tary and chairman of council to the present time. Dr. Pyke's early training in agriculture and chemistry has provided a sound basis for his intense interest over the years in nutrition and food science. He has been a strong and proponent of both these fields, as attested by his wIllIngness to speak at meetings international, national, or q.uite local in origin and by his voluminous writings. The titles of some of his writings may provide an indication of the approach taken by Dr. Pyke in enticing the public to become aware of the facts about nutrition and food science - "Indus- trial Nutrition; Townsman's Food; Nothing Like Science; The Science Myth; What Scientists Are Up To: The Human Predicament; Man and Food; Food, Glorious Food; Tech- nological Eating; Success in Nutrition." Both his spoken and written words have been character- ized as at least novel and often provocative. As a conse- quence, Dr. Pyke is widely sought for radio and television performances. His strong desire to make the world of science more understandable has resulted in his giving enthusiastic presentations which both fascinate and inform the listener. Institute Affairs/ v

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Page 1: World Food Day

Ilk.·rch in food science and illustrates the growing recogni­an of the C/FST Journal.

ER. V.

IVFoST First Decade

Editorial Note: The following letter was sent by MarionVaisey-Genser on behalf of CIFST to IUFoST on their tenth

anniversary.ER.V.

On behalf of the Canadian Institute of Food Science andTechnology I wish to offer congratulations to IUFoST onthe completion of its first decade of activities. Our twenty­(our hundred CIFST members join me in wishing youcontinued success in extending the network of food scientistsand food technologists throughout the world.

The Canadian Institute of Food Science and Technologyis the only national association of industrial, academic andgovernmental personnel concerned with the Canadian foodsystem. It was established in 1951 and through the inter­vening years has established thirteen sections across Canada.While each section is autonomous in its local program, weenjoy a strong national orientation fostered by commonmembership, a mobile population, an annual national meet­ing and the quarterly publication of our ClFSTJournal. Thejournal carries technical papers as well as news of Institute~ffairs; i~ is now in its t.hirteenth volume and enjoys a growingmternatlOnal reputatIOn. Further linking across our widecountry is achieved by broad representation on our nationalcouncil and by t~e custom of the elected president visitingeach sectIOn dunng the year of office. Also our nationalmeetings vary in geographical location. A permanent nation­al office and our Executive Director provide the focal pointfor ongoing administration.. As a young and healthy organization, CIFST is active inIts pr~mary goal of promoting food science and technology.T.he lIfe of the socIety has seen the establishment of recog­~I~ed departments of food science at seven Canadian univer­sIties. Currently the national concern for increased researchand develop~en~ makes it evident that advanced degrees formore f?od sCIentIsts are a necessity. Relating technical truthsto socIety at large remains a continuing commitment; weenc.ourage local responses wherever possible and also haveregIOnal communicators who actively contact the media intheir regions. We have liaison with the 1FT Committee onPU.blic. Information; through this group we distribute theSCIentIfic Status Summaries on topics of current concernthat are prepared by the 1FT Expert Panel on Food Safetyand Nutrition.

World Food Day

October 16th has been declared World Food Day inCanada. A motion passed in the House of Commons readsas follows:

"Canada, in recognition of her responsibilities within theglo~al community, and her membership within the Food andAgnculture Organization of the United Nations, preparesto observe World Food Day annually, on October 16thstarting with this year of 1981." ,

Agriculture Canada is playing a major role in organizingWorld Food Day in Canada.

World Food Day was instituted by the United NationsFood and Agriculture Organization (FAO) to raise publicawareness of the long term food problems in the world andto encourage agricultural production in all countries.

In addition, the department has created a World Food

Can. Inst. Food Sci. Technol. J. VoL 15. No. I. 1982

Day Secretariat to coordinate and distribute information onthe w?rl~ food situation and to help local and provincialorgamzatlOns plan and organize their activities.

Canadian Named WHO Consultant

Dr. Alex B. Morrison, Assistant Deputy Minister of theHealth Protection Branch (HPB), Health and Welfare Can­~da~ has accepted the invitation of the World Health Organ­IzatIOn (WHO) to act as consultant on health care concernsin the Third World.

Head of the HPB since 1972, Dr. Morrison has been afrequent consultant to WHO for six years. He will spend a~ea~ st~dying and making recom.m~ndations to the Organ­IzatIOn s DIrector General on eXlstmg health programs in­c1~ding essential drugs, health resources, health technology,pnmary health care and the Water Decade, a ten year pushfor good water.

At the end of the year, Dr. Morrison will return to hisposition as Assistant Deputy Minister of the HPB. Dr.Morrison is the first Canadian asked to undertake a yearlong study for WHO at this senior leveL

Dr. Morrison will be replaced by Dr. A. J. Liston, Direc­tor General of the Drugs Directorate.

Magnus Pyke Receives Honorary Doctorate

Dr. Magnus Pyke, distinguished food scientist, was pre­sented the degree of Doctor of Science, honoris causa, by theMacdonald Campus of McGill University.

Or. Pyke was born in London, England, and received hisearly educat~on at St. Paul's SchooL He subsequently spentseven years In Canada, during which time he received fromMcGill University first the Diploma in Agriculture in 1929and then the B.Sc. (Agr.) degree in 1933. Following hisreturn to England, he obtained his Ph.D. from UniversityCollege, London, in 1936.

Dr. Pyke began his professional career as chief chemistwi.th the London firm called Vitamins Limited - an appro­pnate chOIce for a budding nutritionist. During World War11 he served as principal scientific officer (Nutrition) in theScientific Advisers Division of the Ministry of Food. He wasNutrition Adviser in Vienna to the Allied Commission forAustria in 1945-46, returning to the Ministry of Food from1946-48. In 194~, Or. Pyke assumed the position of managerof the Glenochtl Research Station in Menstrie, Scotlandwhere his particular concern was with the quality of manu~factured foods. In 1973, he joined the British Association forthe Advancement of Science, where he has served as secre­tary and chairman of council to the present time.

Dr. Pyke's early training in agriculture and chemistryhas provided a sound basis for his intense interest over theyears in nutrition and food science. He has been a strong ando~t~poken proponent of both these fields, as attested by hiswIllIngness to speak at meetings international, national, orq.uite local in origin and by his voluminous writings. Thetitles of some of his writings may provide an indication of theapproach taken by Dr. Pyke in enticing the public to becomeaware of the facts a bout nutrition and food science - "Indus­trial Nutrition; Townsman's Food; Nothing Like Science;The Science Myth; What Scientists Are Up To: The HumanPredicament; Man and Food; Food, Glorious Food; Tech­nological Eating; Success in Nutrition."

Both his spoken and written words have been character­ized as at least novel and often provocative. As a conse­quence, Dr. Pyke is widely sought for radio and televisionperformances. His strong desire to make the world ofsciencemore understandable has resulted in his giving enthusiasticpresentations which both fascinate and inform the listener.

Institute Affairs/ v