THE WORLD FOOD CRISIS

THE WORLD FOOD CRISISGeorge Borgstrom

Michigan State UniversityPart n. The Third Dimension of the Food Issue - Waste, Spoilage andUtilization.

One third to one half, in some cases even more, of food production islost between harvesting and consumption. Such measures could be tied toplans for contingency storage. Man's competitors in the shape of rodents,birds, insects and microorganisms take an unreasonable toll. In the well­to-do world, we allow more than one-fourth of the milk protein produced

In the last issue (CIFST 8 (3) A44), abstracts of the first part of a paper byGeorge Borgstrom were published. The second and concluding part ofDr. Borgstrom's paper presented at the Health Protection Branch sym­posium is included in this issue. In the meantime, the CIFST Conferencesymposium "Today's Food Challenge", gave interesting information onCanadian involvement and responsibility in meeting the demands of theworld food crisis. As a result, abstracts of papers presented by FrankShefrin, Director of the International Liaison Service for Agriculture, andA. E. Hannah, Food Systems Branch of Agriculture Canada are also in­cluded. Frank Shefrin gives interesting information on Canada's involve­ment in meeting world food needs. A. E. Hannah highlights Canada's po­tential to become involved, but addresses himself to the politico­economic constraints on Canada's greater involvement.

DEADLINE FOR SUBMISSION ISFEBRUARY 2, 1976

Please forward five clear copies of both summary and abstract tothe Technical Organizing Committee Chairman:For authors from Europe and MricaAntoine R. van de CapelleDepartment of Electrical EngineeringDivision Microwaves and Lasers (MIL)Katholieke Universiteit LeuvenKardinaal Mercierlaan 94'B-3030 HeverleeBELGIUMPhone: 016/237 542Telex: 23674 kulucl bFor authors from North America, South America and AsiaRobert V. DecareauP.O. Box 247Amherst, NH 03037U.S.A.

THE INTERNATIONAL MICROWAVE POWER INSTITUTE'S11th Annual Microwave Power Symposium will be held at the KatholiekeUniversiteit Leuven, Leuven (Lou vain), Belgium on July 27-30,1976. TheSymposium will include technical sessions as well as a short course on mi­crowave power.

Original and review papers are being solicited which describe newtechnical contributions in non-communication areas of microwavepower, such as:Industrial Microwave SystemsMicrowave Instrumentation for Industrial ProcessesMicrowaves in the Food IndustryMedical and Biological ApplicationsBiological Effects of MicrowavesEquipment Safety and InterferenceMicrowave ApplicatorsMicrowave Ovens and Heating SystemsEngineering Economics and Marketing ResearchMicrowave Power Generation, Transmission and RectificationMicrowave Chemical and Plasma Processes

Authors are invited to submit an abstract of less than 40 words and asummary of less than 500 words and no more than 2 figures (no photo­graphs).

Summaries should be typed double-spaced on 81/2 x II inch paperwith I" margins. The summary must include specific information sincepapers will be selected on the basis of summary content. The authors'names, affiliation, complete return address and telephone number mustappear on the first page. The summaries must be prepared in block lettersand figures.

J. Name and address of company, institution or government agency2. Name of product and/or process3. Description of prodUct or process4. Reasons for considering this achievement as meritorious5. List of individual(s) responsible for the achievement and a statement of

their individual contributions.6. Date of commercial utilization7. Six copies of reprints and/or six samples of the product would be help-

ful in evaluating the merits.Name of company, institution or government agency: .Address: .Nominator: (must be a CIFST member)Address: .City & Province: ..

PLEASE ATTACH THIS FORM TO SUPPORTING DOCUMENTS

Contact: Dr. Joe ClaytonOffice: (413) 545-2367Home: (413) 665-4477

FIRST INTERNATIONAL CONGRESS ON ENGINEERINGAND FOOD: The CIFST will be a Cooperator in this conference tobe held at the Statler-Hilton Hotel in Boston, August 9-13, 1976, TheFirst International Congress on Engineering and Food: The Last Quar­ter of the 20th Century . .. and Beyond will be dedicated to a compre­hensive assessment of the present and future roles of engineering inhelping to solve world food problems.

To better identify and focus attention on the roles that engineers canand must play in providing adequate food for the world's populationwhere and when it is needed and in forms that are culturally and aes­thetically acceptable, a program has been planned which includesworking sessions and round tables on: (I) engineering in food produc­tion; (2) storage and aging of unprocessed foods; (3) processing andpreserving food; (4) energy use and conservation in food production,processing, and distribution; (5) food plant waste management; (6)food packaging; (7) food distribution systems; (8) engineering proper­ties of foodstuffs; (9) generation, storage, retrieval of information rele­vant to food engineering; and (10) food engineering education.

Some working sessions will emphasize "state of the art" technology,but others will deal with primary and intermediate level technologyand/or the revival of earlier technology, recognizing the constraintsimposed in a given country or in a given region of the world.

Plenary sessions papers will be invited and will be given by severalparticipants who are geographically distributed throughout the world.These sessions will address broad, pervasive questions relating to engi­neering and food, in the contexts of both conventional and non-con­ventional systems and the needs of both developed and developingcountries, such as: (I) enlarging the world's food supply; (2) energeticsin food production, processing, and distribution; and (3) food engi­neering education.

Contributed papers are being sought for all program segments. Pro­spective contributors should request an author's kit immediately. De­cember 15, 1975 is the deadline for receipt of abstracts of proposed pa­pers.

The Congress is being sponsored by the American Society of Agri­cultural Engineers in association with the American Society of Me­chanical Engineers, the International Union of Food Science andTechnology, the Institute of Food Technologists, and the American In­stitute of Chemical Engineers. The CIFST is listed as a cooperatingbody along with seven other national or international organizations.

In addition a host of liaison persons throughout the world are ac­tively promoting the congress and its objectives.

For additional information, including requests for Author'S Kits, andrequests to be placed on the mailing list for future announcements,write to the:

SecretariatInternational Congress on Engineering and FoodDepartment of Food and Agricultural EngineeringUniversity of MassachusettsAmherst, Massachusetts 01002U.S.A.or

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Can. Inst. Food Sci. Technol. J. Vol. 8. No.4. 1975 A84