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