1973 annual conference

Institute Affairs1973 Annual Conference

Plans are now well under way for the 1973 National Con­f rence scheduled to take place during May 29 - June 1 atthe famous Bayshore Inn in Vancouver, B.C. This will bethe first Conference to be held in B.C., and for those of youwho have already visited our Pacific Coast, we can assure youa pleasant return visit. For those of you planning to attendour fair city for the first time, we assure you a warm welcomein the customary "Western hospitality" tradition.

The theme of the Conference will be "Science and Tech­nology, Partners in Progress". A;s wi}l be no.ted in the attachedProgram outline, heavy emphaSiS wiIl be given to New Prod­uct Development, and in particular to the technical aspects ofthis important field. The Program will be planned to coveras many general interest areas as possible in an effort to providesomething of interest for all attendants. We plan to haveexcellent press coverage, which we hope will serve to providethe community with a better understanding of the role of theFood Scientist and Food Technologist, and the high degree ofresponsibility assumed by the food industry. As you will seefrom the attached brochure, we wiIl have excellent facilitiesprovided in one of the finest hotels in Canada, and we arelooking forward to your attendance.

Additional information wiIl be forwarded to you at a laterdate. In the meantime, please make your plans now to attend.

We look forward to seeing you in Vancouver in 1973.Sincerely yours

David H. Barbour, Chairman1973 National Conference.

Something for the Girls!Hi Gals!

'Ve hope that we can entice you to accompany yourhusband and come along to Vancouver when he attends the1973 C.LF.S.T. National Conference May 29 - June 1.

Indeed, the warmth of Spring in British Columbia is matchedby the warmth of the welcome that awaits visitors to Vancouver.The Ladies Arrangements Committee is awaiting the opportunityto extend true Western Hospitality, and to introduce to you ourscenic beauty and places of interest in a variety of ways todelight all. Come and enjoy the North Shore Mountains, Gas­town, Nitobe Gardens at the University, Harbour Tour, specialBreakfast (courtesy of a Company), Luncheon and time forshopping and visiting friends. If these do not please you, we willarrange or suggest things to you to do on your own.

Our Hospitality Room will be available during each day ofthe Conference, for you to meet and relax over a cup of coffeeand a friendly chat.

Hostesses will be on hand to assist in every way to makeyour stay more enjoyable.

We have given you just a peek at the proposed LadiesProgram. Later on we wiIl give you information on theweather, shopping aids, clothing needs, available beauty salonsand baby sitting arrangements, if required.

We do look forward to meeting you in Vancouver in 1973.Do come!

Yours sincerelyMay E. Milling, Chairman

Ladies Arrangements Committee.

The ProgramThe Program Committee has to date developed a four

part Symposium on New Product Development.The first part of this Symposium - New Product Innovation

and Marketing, will consist of 3 short sessions: Strategy for theDevelopment of a New Product - Marketing a New FoodProduct - Team Approach. This will come immediately afterthe We1come and Opening Remarks and the Keynote Speaker"Impact of New Product Development on the SupermarketScene", on the morning of the first day of the conference.

That evening, the second part of the Symposium - CaseHistories of New Food Products - will consist of displays ofnew food products.

J. Inst. Can. Sci. Techno!. Aliment. Vol. 6, No 1, 1973

Affaires de I'lnstitut(1) Food product development for foreign markets.(2) Sugar-captured flavour granules.(3) Frozen particulate egg products.(4) Soluble iron-containing whey.(5) Others to be arranged.The morning of the second day will be taken up with the

third part of this Symposium which will be on Ingredients forNew Food Products. Talks will be given on Gums, Starches,Emulsifying Agents, Proteins and Flavouring Ingredients.

The last part of the Symposium will be given on themorning of the third day and will be on the subject of ConsumerAspects of New Food Production. Talks will be given onConsumer Acceptance of Nutrients in our Diet? - NutritionCanada, and Packaging for Safety and Convenience.

Call for PapersC.LF.S.T. members are invited and encouraged to present

papers reporting original research in the fields of food scienceor technology or reviews of subjects of topical interest tomembers of the Institute. Presentations wiIl be 20 minute3 in­cluding time for discussion.

Intent to submit a paper should be sent to the ProgramChairman as soon as possible. This will enable your committeeto plan a well balanced technical program.

Please send the title and authors of each proposed paperto the Program Chairman by January 15, 1973. Authors willbe contacted later for a copy of the abstract and for equip­ment needs.

W. D. Powrie, Chairman,Program Committee,

C.I.F.S.T. 1973 Conference,University of B.C.,Vancouver 8, B.C.

Student Pl'ogramGreetings Fellow Students:

What's your excuse for not attending the 1973 GLF.S.T.annual Conference in Vancouver?

If you have one I hope this letter might influence yourpriorities - and I think it will.

For the first time students have been given the opportunityto prepare a program of their own choice; to function on parwith other conference committees. For the first time we are beingtreated as we should: a responsible group of future memberswhose past and future input into conferences has always andwill always be of benefit to all who attend these meetings.

In emphasis, we are being treated as a responsible group ­please don't let yourselves down by not attending, just becauseof past apathy. The professionals are making a conscious effortthis year to improve student involvement, so we must not letthem down either.

Your vice chairmen of student affairs for the Conference,Mr. Tom Beveridge and Mr. Darrel Wood, and myself haveprepared the following program. We hope it wiIl entice you tocome - we welcome any suggestions which will improve theprogram.

Student LuncheonA luncheon organized and directed by students. Professional

members are invited to promote student-professional interaction.The program wiIl be thought provoking; discussion will be open.

Student Rap SessionA discussion meeting to air our views on such subjects as:

student involvement at conferences, student chapters of theInstitute, student representation at the local and national levels,or anything else we as a group feel is pertinent today. Themeeting will be conducted one evening with the aid of refresh­ments - the type we all enjoy.

Other regular functions usually only attended by professionals- such as the banquet, the businessmen's luncheon, the

harbour cruise etc. All these functions will be available tostudents at a substantially reduced price (better than 50% offregular price if bought as a whole Conference package and about50% off if events are bought separately). This is an exceptional

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