IN MEMORIAM Dr. M.A. IIVic ll Amer Dr. M.A. "Vie" Amer, Senior Vice-President, Science and Tech- nology, of the Dairy Bureau of Canada, died after a short, tragic ill- ness on February 1, 1989. He was chairman of the Dairy Nutrition Information Center of the Dairy Bureau and auxiliary Professor in the Department of Food Science and Agricultural Chemistry at Mac- donald College of McGill University. "Vie" was born in Egypt in 1944 and received the bachelor of science degree in 1964 and postgraduate diploma in food and agricultural studies in 1966 at Cairo University. He studied food technology on a scholarship at the Nuess School of Food and Agriculture in West Ger- many before receiving his degrees in Cairo. Soon after leaving Cairo, he completed the M.Sc. degree in food science and technology at the University of Guelph in Ontario in 1969 and a Ph.D. in nutrition-lipid biochemistry at McGiII University in 1971. Dr. Amer had a persistent interest in the scientific and medical aspects of fats. In 1973, he and his col- leagues produced a new milk with reduced levels of saturated fats. He also did significant work on new types of foods, such as spreads combining butter and vegetable oils. He was currently discovering new uses of fractions of milk fats and working to increase the calcium in pasta as an inexpensive calcium-rich food for the world's poor. His innovative work will play an impor- tant role in the development of new foods in the future. One of his most distinguished achievements was the development of an unparalleled program of med- ical and technological research for the Dairy Bureau of Canada, a non- profit organization of the nation's dairy farmers. He initiated the pro- gram in the early 1980's and carried it through to its current world- renowned level of success and productivity. The research program, which will carry on, is the most important program of research on the preventive medical aspects of dairy foods in the world. Can. Inst. Food S6. Technol. J. Vo!. 22, No. 2, 1989 SECTION NEWS On November 8, 1988, the CIFST National President, Mr. Henriot Sabou- rin, addressed the members of the Newfoundland and Labrador section congregated for a dinner at the Marine Institute in St. John's. Mr. Sabourin spoke on Institute Affairs, the 1989 National Conference, and then made a special presentation on the Role of the Food Engineer in the Food Industry, Mr. Sabourin also presented two awards of $500,00 each to students enrolled in the Food Science and Food Technology programs at Memorial University of Newfoundland and the Marine Insti- tute, respectively. These students, one from each program, were selected on the basis of academic performance and participation in the CIFST local section activities. These awards have been made possible by fund raising activities conducted by members of the section, The students honored were Ms. Rhonda Dillon, third-year Food Science student at Memorial, and Mr. Franklin Murphy from St. Vincent and the Grenadines, a third-year Food Technol- ogy student at the Marine Institute. Mr. Sabourin was made an honorary New- foundlander by means of the traditional "screech-in ceremony". The Ottawa section has been busy with a meeting every month. Our guest speaker for the October meeting was Dr. Chris Findlay, Director of Research and Development for Protein Foods Group, Inc., Ontario. Dr. Findlay introduced us to a new product called Biobone, which makes use of the bone waste from mechanically deboned meat. The porous, ground up bone is used as a support material on which to immobilize milk-clotting enzymes for use in a continuous rennetting process for cheese manufacture. After Dr. Find- lay's presentation, the meeting atten- dants were able to compare 6-month old cheddar made by the conventional batch method with cheese made from the continuous process using Biobone. In November, our National President, Mr. Henriot Sabourin, Sercodev, Que- bec, visited our section. Mr. Sabourin's talk focused on the role of food engineering in the Canadian food processing industry. Following the presentation, there was an open dis- cussion of CIFST on a national perspec- tive, with the members in attendance voicing both their satisfaction and con- cerns. At the end of the evening, Mr. Sabourin enticed us all to attend the upcoming 1989 conference in Quebec City, with a computerized colour adver- tisement put together by the confer- ence committee. Our annual "Purely Social" Wine and Cheese was held in December. Despite the bad weather, approximately 60 members and guests partook of some Christmas cheer. Fifteen CIFST mem- bers from across Canada, who were participating in a meeting of publicity- funded food research and development organizations, were able to join us for the evening. The Montreal Section held its first suppliers night recently at the Laval Sheraton, with sixty-three exhibitors present and a total attendance exceed- ing three hundred visitors. The organiz- ing committee, headed by Manon Daoust (Hoffmann-LaRoche) and Nathalie Rivard (Parma Foods) worked hard to organize and promote the event. Members and non-members alike were contacted by phone and The University of The West Indles SI. Augustine Trinidad, West Indles Applications are invited for the post of Professor / Senior Lecturer in Food Technology in the Depart- ment of Chemical Engineering. While no area of specialization is specified, preference may be given to applicants with interests and experience in Fruit and Vege- table Processing and/ or Quality Control/Food Engineering. SALARY RANGE: TI$91,788 - 111,372 per annum. Pension. Passages. Housing. Applications detailing qualifica- tions and experience and naming three referees should be sent to: Registrar. University of the West Indies. SI Augustine. Trinidad. West Indies Further particulars sent to all applicants. lA / 93
Dr. M.A. "Vie" Amer, SeniorVice-President, Science and Technology, of the Dairy Bureau ofCanada, died after a short, tragic illness on February 1, 1989. He waschairman of the Dairy NutritionInformation Center of the DairyBureau and auxiliary Professor in theDepartment of Food Science andAgricultural Chemistry at Macdonald College of McGill University.
"Vie" was born in Egypt in 1944and received the bachelor of sciencedegree in 1964 and postgraduatediploma in food and agriculturalstudies in 1966 at Cairo University.He studied food technology on ascholarship at the Nuess School ofFood and Agriculture in West Germany before receiving his degreesin Cairo. Soon after leaving Cairo, hecompleted the M.Sc. degree in foodscience and technology at theUniversity of Guelph in Ontario in1969 and a Ph.D. in nutrition-lipidbiochemistry at McGiII University in1971.
Dr. Amer had a persistent interestin the scientific and medical aspectsof fats. In 1973, he and his colleagues produced a new milk withreduced levels of saturated fats. Healso did significant work on newtypes of foods, such as spreadscombining butter and vegetable oils.He was currently discovering newuses of fractions of milk fats andworking to increase the calcium inpasta as an inexpensive calcium-richfood for the world's poor. Hisinnovative work will play an important role in the development of newfoods in the future.
One of his most distinguishedachievements was the developmentof an unparalleled program of medical and technological research forthe Dairy Bureau of Canada, a nonprofit organization of the nation'sdairy farmers. He initiated the program in the early 1980's and carriedit through to its current worldrenowned level of success andproductivity. The research program,which will carry on, is the mostimportant program of research onthe preventive medical aspects ofdairy foods in the world.
On November 8, 1988, the CIFSTNational President, Mr. Henriot Sabourin, addressed the members of theNewfoundland and Labrador sectioncongregated for a dinner at the MarineInstitute in St. John's. Mr. Sabourinspoke on Institute Affairs, the 1989National Conference, and then made aspecial presentation on the Role of theFood Engineer in the Food Industry, Mr.Sabourin also presented two awards of$500,00 each to students enrolled inthe Food Science and Food Technologyprograms at Memorial University ofNewfoundland and the Marine Institute, respectively. These students, onefrom each program, were selected onthe basis of academic performance andparticipation in the CIFST local sectionactivities. These awards have beenmade possible by fund raising activitiesconducted by members of the section,The students honored were Ms.Rhonda Dillon, third-year Food Sciencestudent at Memorial, and Mr. FranklinMurphy from St. Vincent and theGrenadines, a third-year Food Technology student at the Marine Institute. Mr.Sabourin was made an honorary Newfoundlander by means of the traditional"screech-in ceremony".
The Ottawa section has been busywith a meeting every month. Our guestspeaker for the October meeting wasDr. Chris Findlay, Director of Researchand Development for Protein FoodsGroup, Inc., Ontario. Dr. Findlayintroduced us to a new product calledBiobone, which makes use of the bonewaste from mechanically debonedmeat. The porous, ground up bone isused as a support material on which toimmobilize milk-clotting enzymes foruse in a continuous rennetting processfor cheese manufacture. After Dr. Findlay's presentation, the meeting attendants were able to compare 6-monthold cheddar made by the conventionalbatch method with cheese made fromthe continuous process using Biobone.
In November, our National President,Mr. Henriot Sabourin, Sercodev, Quebec, visited our section. Mr. Sabourin'stalk focused on the role of foodengineering in the Canadian foodprocessing industry. Following thepresentation, there was an open discussion of CIFST on a national perspec-
tive, with the members in attendancevoicing both their satisfaction and concerns. At the end of the evening, Mr.Sabourin enticed us all to attend theupcoming 1989 conference in QuebecCity, with a computerized colour advertisement put together by the conference committee.
Our annual "Purely Social" Wine andCheese was held in December. Despitethe bad weather, approximately 60members and guests partook of someChristmas cheer. Fifteen CIFST members from across Canada, who wereparticipating in a meeting of publicityfunded food research and developmentorganizations, were able to join us forthe evening.
The Montreal Section held its firstsuppliers night recently at the LavalSheraton, with sixty-three exhibitorspresent and a total attendance exceeding three hundred visitors. The organizing committee, headed by ManonDaoust (Hoffmann-LaRoche) andNathalie Rivard (Parma Foods) workedhard to organize and promote theevent. Members and non-membersalike were contacted by phone and
The University ofThe West Indles
SI. AugustineTrinidad, West Indles
Applications are invited for thepost of Professor / Senior Lecturerin Food Technology in the Department of Chemical Engineering.While no area of specialization isspecified, preference may begiven to applicants with interestsand experience in Fruit and Vegetable Processing and / or QualityControl/Food Engineering.
SALARY RANGE: TI$91,788 111,372 per annum. Pension.Passages. Housing.
Applications detailing qualifications and experience and namingthree referees should be sent to:
Registrar.University of the West Indies.SI Augustine. Trinidad.West Indies