news on the organization of the 4th international congress of food science and technology

After sorne thought on the matter, I would suggestthat anyone interested in filIing the office of eitherCo-ordinator or Assistant Co-ordinator (now held bySharon Fleming, U. of Sask.) forward a letter to meindicating interest in the position. AH student memberspresent at the Montreal Conference wiII be asked to voteon the matter. IdeaHy, the interested individuals shouldbe present in Montreal, but this may not be possible andshould in no way hamper anyone's opportunity to beconsidered. A brief indication of background, qualifica­tions, and views regarding student affairs should beincluded in your letter. Remember, jf you cannot bepresent at the Montreal Conference this letter wiII bethe only way that those asked to vote on nominationswiII be able to assess a candidate's suitability.

I look forward to a good response to this request.As Student Members, we can play an important part inthe affairs of the Institute. The Offices of Co-ordinatorand Assistant Co-ordinator provide a means of makingstudent input more effective.

Yours truly,Dan CummingsC.I.F.S.T. National Co-ordinatorDept. of Food ScienceUniversity of British ColumbiaVancouver 8, B.C.

The Students connected with the Saskatchewan Sectionrecently made an interesting and instructive tour of sorne of theFood Processing Plants in their Province, according to ArmandThompson, one of the Student members. Twenty Food ScienceStudents and sorne oI the Faculty of the Dept. of Dairy and FoodScience went on a 550 mile motor tour of the Province. Theyvisited Poultry Processing Plants, a DistilIery, a Brewery, and aBakery. This must have been a most enjoyable and highlyinstructi'Ve exercise.

Please note that the last date for receiving items for thiscolumn in the July issue wiII be June 3.

W. J. Eva

News on the Organization oí the4th International Congress oíFood Science and TechnologyA. ROUND-TABLE MEETINGS

As it has already been announced, the scientific programmeof the Congress wiII indude two types of sessions: those devotedto the presentation of research papers, and seven round-tablemeetings. Titles and chairmen of the latter have been definitiveiysettled as follows:I. Current experience of waste treatment in the food industry.

Dr. A. l. Morgan, Director, Westem Utilization Laboratory,U.S. Department of Agriculture, U.S.A.

2. Techniques in the forecasting of food research needs. Prof. J.Hawthom, Head, Department of Food Science and Nutrition,University of Strathclyde, U.K.

3. Recent achievements in the utilization of vegetable protein:a) oilseed protein, b) cereal protein, c) leaf protein amIprotein from other sources. Prof. N. S. Scrimshaw, Head,Department of Nutrition and Food Science, MassachusettsInstitute of Technology, U.S.A.

4. Education and training in Food Science and Technology:'curricula and text books. Dr. J. F. Kefford, Assistant ChiefC.S.I.R.O., Division of Food Research, Australia.

5. Criteria for the evaluation of theconsumer's needs as a basisfor the planning of research and development in Food Tech­nology. Dr. A. S. Clausi, Vice-President, Corporate ResearchDepartment, General Foods Corporation, U.S.A.

Can. Inst. Food Sci. Technol. J. Vol. 7, No. 2. 1974

6. Documentation and Information6a. Current problems of the Food Science and Technology

joumals.

6b. Documentation and information in food industry.Dr. G. Dardenne, General Secretary, French Committecfor Science, Technology and Economy of the FoodIndustries, France.

7. Co-operation between research centres and internationalorganizations for transfer of technology to develop foodindustries. Dr. H. A. B. Parpia, Senior Officer, AgriculturalServices Division, F.A.O. Headquarters (Rome, Italy).Round-table meetings wiII start by a broad presentation of

the topic by the Chairman, followed by the presentation of thespecific aspects to be treated, each by the corresponding reporterappointed by the Chairman, jf he thinks it necessary. Thesepresentations wiII take up about one hour and a haH. A free dis­cussion wiII follow for the rest of the time - one hour and a haHmore.

AlI round-table meetings wil! be open to any congressistinterested, and each of them wiII last a whole moming or after­noon session, with the possibility to go on in an informal meetingif necessary, for which the Congress Organizers wiII give aHkind of facilities.

B. PRELIMINARY PROGRAMMEThe Congress Preliminary Programme has just been pub­

Iished, and can be requested from the Congress Secretariat. Itgives, in detaiJ, a description of the different aspects of theprogramme, from which we enumerate beiow the most importantpoints.

In the scientific aspect, four days are devoted to the workingsessions, consisting of the presentation and discussion of theselected research papers, and the round-table meetings; attendantswishing wiII also be able to participate in several technical visits.

From the social programme, stand up the official reception

(cocktail and concert), the performance of the "Antonio Gades"Spanish Ballet, and the closing banquet with dance and enter­tainments; one day has been left free so that attendants can takepart in one of the programmed excursions to different places oftouristical interest near Madrid (Toledo, El Escorial, Aranjuez,and La Granja).

Accompanying persons wiII participate too in the social pro­gramme described aboye, besides being offered sorne acts speciallyorganized for them: mannequin parade of fur a:nd suede garments,and several visits in Madrid.

Once the Congress is over, those persons interested can jointhe trips that have been prepared, either for the weekentl(Cuenca, La Mancha, Granada or Extremadura) or for 4 to 7days (route of Andalucia, route of the Northwest, route ofCastilla).

Finally, the publication we are informing here about, willinelude instructions and forms for registration and hotel reserva­tion, the deadline to send the forms completed to the CongressSecretariat being 31st of May next.

If interested in receiving the Preliminary Programme, pIeasewrite to:

Secretaria deIV Congreso Intel1llacional de Cienciay Tecnologia de AlimentosCI Jaime Roig, IIValencia-lOSPAIN

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