The Student Affairs Committee members are alwaysopen to new ideas to encourage student participation. Whynot contact us?

Oavid McPeakMacdonald Campus of McGill University

FRI Scientist Attends Meat Research CongressDr. D. F. Wood of Agriculture Canada's Food Research

Institute presented a paper at the 27th European MeatResearch Workers Congress in Vienna, Austria. The con­ference was attended by some 300 scientists from thirty-fivedifferent countries and offered a unique opportunity to meetand discuss meat research with some of the world's leadingmeat researchers. After the conference Or. Wood spent aweek touring Austria, Switzerland and the Black Forestregion in Germany. Or. Wood also reports that a thoroughcheck was made of the technological advances made in Rhineand Moselle wine areas as well as the performance of theGerman Hotel-Restaurant Food Service System. Both re­ceived high marks.

D. B.C.

In MemoriamJohn Grant Armstrong

The Institute regrets the passing of Or. John GrantArmstrong. Dr. Armstrong was a founding member of theToronto section of the CIFST and was National Presidentfrom 1952-1953. He was the winner of the Institute Award in1978 for his contributions to the Institute. He will be missedby his many friends and colleagues in the CIFST.

1982 CIFST Annual Conference

The tenor for our Silver Anniversary congress will be setduring our first major symposium on Monday morning ­"Blueprint for Expansion." Speakers will include the Hon.M. Eugene Whelan, Minister of Agriculture; Mr. Heney,Director General, Foods Branch, LT. and c.; Mr. EverettHolmes, V.P. Planning, A. C. Neilson Co.; and two promi­nent Canadian businessmen who have led their companiesthrough successful major expansion programs.

Our second major symposium, "International Trends inFood Science and Technology," will be chaired by Dr. J.Hulse and we will hear Dr. J. K. Kefford from CSIRO, Aus­tralia; Dr. Masao Fujimaki, Japan; Prof. A. Rutkowski,Poland; Dr. Guy Oardenne, APRIA, France; Or. R. H.Moretti, Brazil; and Or. R. H. Hall, u.s. A. Other conferenceorganized symposia will deal with "Applied Biotechnology"and "Ultrafiltration and Reverse Osmosis," with speakersfrom Canada, France, England and Switzerland.

The membership, through their interest groups, haveprepared symposia on "Use and Misuse of Sensory Evalua­tion," "Protein Opportunities," "Expanding Horizons inFood Microbiology," "Extrusion," "The Elderly and Ex­panding Population," "Highlights of Canadian Dairy Com­mission Contract Research," and "Food PreservationThrough Water Activity." These symposia, coupled withapproximately 100 technical papers, will form the basis fortechnological and scientific exchange.

Our exhibit area is fully booked and you will be able tosee and discuss the latest developments in equipment design,technology and literature from forty-five companies.

For relaxation and after hour discussions, join us for theOompahpah of the Bavarian Band at the opening mixer,cheer for the Expos as they meet the Houston Astros onMonday night, dance and marvel at Daniel Oorice and LesGirls Floor Show at the President's Banquet on Tuesday

ivj Affaires de l'Institut

night, and if you wish, wind down with your colleagues atsupper on Wednesday night.

While we are busy working, our spouses and companionswill be whisked away for a tour of Montreal, see the latestfashions by John Warden and, of course, join with us at themixer and banquet. For their participation, each will receivea beautiful hand made doll dressed in an authentic folkloriccostume.

Students have been very active and have organized astudent-staff mixer on Sunday afternoon, a luncheon onMonday, and a special student symposium. A record numberof research papers have been submitted for the GraduateStudent Award.

Your conference committee has worked diligently to pre­pare a scientifically stimulating and socially pleasing pro­gram for you. Please show your support by attending.

For further information please contact: Dr. E. S. Idziak,1982 Conference Chairman, School of Food Science, Box285, Macdonald College, Ste. Anne de Bellevue, QuebecH9X ICO, or telephone (514) 457-2000, extension 270.

Sensory Interest Group Workshop

The Sensory Interest Group will be holding a sensoryworkshop on Sunday, May 30th, at the University ofMontreal, during the CIFST Annual Conference. The morn­ing session, which will be in French, is entitled "Analysesensorielle et au controle de la qualite" and the main speakerswill be Dr. A. Cormier and Mme J. L. Woolgar. Theafternoon session, conducted in English, will address thetheme "Consumer Testing," with Mr. J. Sidel as the mainspeaker. The Sensory Interest Group invites all interestedCIFST members to attend the workshop and make it asuccess.

R. Robichaud

National Committee Reports

A wards CommitteeThe function of the Awards Committee is to seek de­

serving individuals to be honoured with the Awards of theInstitute. Over the years, the number of Awards admin­istered by the Committee has gradually increased to includecurrently: Institute Award, W. J. Eva Award, UndergraduateStudent Award, Graduate Student Award, Gordon RoyalMaybee Award, Member Emeritus, Givaudan CentennialAward and the CIFST Prize awarded at the Canada-WideScience Fair. All CIFST members are informed of thecriteria for the Awards through the Call for Nominations,which is published twice in the CIFST Journal, and by amailing to regional Sections and food science departments.

Under the direction of Mr. Jim Sisler, the AwardsCommittee has, during the past year, introduced severalsignificant modifications into the structure of the AwardsProgram. At the 1981 Cl FST Conference, the recipient ofthe W. J. Eva Award presented a short address during thepresentation ceremony. Requirements of the Graduate Stu­dent Award were modified to consist of a 1,500 wordextended abstract rather than the previously required fulltext. Judging by the large number of graduate studentparticipants (nine) in this competition, it is evident that thischange was very well received by our graduate studentmembers. The Givaudan Centennial Award (Prix GivaudanCentenaire) was presented for the first time at the 1981Conference. The response of undergraduate students to thiscompetition was indeed enthusiastic, with eight competitorsfrom five food science departments writing the examination.A motion was passed at the 1981 pre-Conference CIFSTCouncil meeting whereby the total preregistration fee for the

J. Inst. Can. Sci. Technol. AlimenJ. Vol. 15, No. 2, 1982