1
Stewart of Creative Research and Gor- don Brown of General Mills, discussed how to "Improve the Communication link between Marketing and Research and Development." Dr. Trevor Watts, our National President, visited with us in February. He spoke on Product Development - Need of the Future. Dr. Les Ferrier, also of the University of Guelph, spoke about Food Irradia- tion. The March technical session fea- tured the New Product Display by the students of Humber College. All the entries were excellent and the judges found it hard to choose the winners. Starch Technology was presented by Bob Murray of Nacan. The year ended with the Annual General Meeting, fol- lowed by the Chairman's Dinner Dance. Transfer of the gavel from Bob Car- swell (past Chairman) to new Chair- man, Linda Thomson Guelph The Guelph Section has established a scholarship for Food Science and Consumer Studies students. In April, 1987, a presentation was made to Ph.D. student, Mr. Bashir Manje, of the Department of Food Science, Univer- sity of Guelph. Mr. Manje is working under Dr. Y. Kakuda on the gelation of milk protein by UHT. The value of the award was $450.00 and was presented during the Section Annual Meeting. Dr. Basil Kamel, Guelph Section Chair- man, presents award to Mr. Bashir Manje. UNIVERSITY NEWS Universite. Laval-STELA Le groupe STELA dirige par Monsieur Paul Paquin, est compose de 10 professeurs-chercheurs, 5 profession- nels de recherche et pres de 25 etudiants-chercheurs. Au cours des trois prochaines annees, I' equipe envi- sage de collaborer directement avec les plus grandes societes quebecoises et canadiennes oeuvrant dans Ie domaine des produits laitiers. Des projets impor- tants, qui devraient generer plus d'une vingtaine de nouveaux emplois dans Ie domaine de la recherche, seront ega- lement realises avec des PME directe- ment ou indirectement reliees a I'indus- trie laitiere. Le fractionnement en continu de la matiere grasse du lait, la production de levure de boulangerie a partir de lactoserum, la production de FACW «Fermented Ammoniated Con- densed Whey» a partir de permeats de lactoserum ou de lait, la mise au point d'un bio-reacteur avec cellules immo- bilisees, la mise au point d'un program- me d' optimisation de la standardisation du lait de fromagerie et du rendement fromager ainsi que la selection de sou- ches lactiques d'interet industriel sont parmi les principaux projets qu' envisa- ge de poursuivre Ie groupe de re- cherche. 10. Conduct production trials. 11. Troubleshoot manufacturing start-up. Prepare production-scale formulation. Produce test quantity products for consumer research. PRODUCT DEVELOPMENT INC. Treloar Treloar develops food products and systems for manufacturers large and small. Treloar can help you with these important steps in your product development project 1. Develop product objectives. 8. 2. Evaluate options and assess manufacturing 9. feasibility. 3. Assess competitive products. 4. Prepare test kitchen products. 5. Source and evaluate ingredients. 6. Estimate product formula cost. 7. Develop processing and quality assurance requirements. Contact Margaret Treloar Ph. D. Treloar Product Development Inc., P. 0. Box 1327, Station B, Oshawa Ontario L1J 6P8 (416) 683-3231 184/IA Circle Reply Card No. 65 J. InSl. Can. Sci. Techno!. Aliment. Vol. 20, No.4, 1987

Guelph Section

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Stewart of Creative Research and Gor­don Brown of General Mills, discussedhow to "Improve the Communicationlink between Marketing and Researchand Development." Dr. Trevor Watts,our National President, visited with usin February. He spoke on ProductDevelopment - Need of the Future.Dr. Les Ferrier, also of the Universityof Guelph, spoke about Food Irradia­tion. The March technical session fea­tured the New Product Display by thestudents of Humber College. All theentries were excellent and the judgesfound it hard to choose the winners.Starch Technology was presented byBob Murray of Nacan. The year endedwith the Annual General Meeting, fol­lowed by the Chairman's DinnerDance.

Transfer of the gavel from Bob Car­swell (past Chairman) to new Chair­man, Linda Thomson

Guelph Se~tion

The Guelph Section has establisheda scholarship for Food Science andConsumer Studies students. In April,1987, a presentation was made toPh.D. student, Mr. Bashir Manje, of theDepartment of Food Science, Univer­sity of Guelph. Mr. Manje is workingunder Dr. Y. Kakuda on the gelation ofmilk protein by UHT. The value of theaward was $450.00 and waspresented during the Section AnnualMeeting.

Dr. Basil Kamel, Guelph Section Chair­man, presents award to Mr. BashirManje.

UNIVERSITY NEWS

Universite. Laval-STELA

Le groupe STELA dirige par MonsieurPaul Paquin, est compose de 10professeurs-chercheurs, 5 profession­nels de recherche et pres de 25etudiants-chercheurs. Au cours destrois prochaines annees, I'equipe envi­sage de collaborer directement avec lesplus grandes societes quebecoises etcanadiennes oeuvrant dans Ie domainedes produits laitiers. Des projets impor­tants, qui devraient generer plus d'unevingtaine de nouveaux emplois dans Iedomaine de la recherche, seront ega­lement realises avec des PME directe­ment ou indirectement reliees a I'indus­trie laitiere. Le fractionnement encontinu de la matiere grasse du lait, la

• production de levure de boulangerie apartir de lactoserum, la production deFACW «Fermented Ammoniated Con­densed Whey» apartir de permeats delactoserum ou de lait, la mise au pointd'un bio-reacteur avec cellules immo­bilisees, la mise au point d'un program­me d'optimisation de la standardisationdu lait de fromagerie et du rendementfromager ainsi que la selection de sou­ches lactiques d'interet industriel sontparmi les principaux projets qu'envisa­ge de poursuivre Ie groupe de re­cherche.

10. Conduct production trials.

11. Troubleshoot manufacturing start-up.

Prepare production-scale formulation.

Produce test quantity products for consumerresearch.

PRODUCTDEVELOPMENTINC.

TreloarTreloar developsfood products and systemsfor manufacturerslarge and small.

Treloar can help you with these important stepsin your product development project1. Develop product objectives. 8.2. Evaluate options and assess manufacturing 9.

feasibility.

3. Assess competitive products.

4. Prepare test kitchen products.

5. Source and evaluate ingredients.

6. Estimate product formula cost.

7. Develop processing and quality assurancerequirements.

Contact Margaret Treloar Ph. D.Treloar Product Development Inc., P. 0. Box 1327, Station B, Oshawa Ontario L1J 6P8 (416) 683-3231

184/IACircle Reply Card No. 65

J. InSl. Can. Sci. Techno!. Aliment. Vol. 20, No.4, 1987