The basic purpose of quality assurance, therefore, is to educate andmotivate people throughout the organization, to instill in them a sense ofcommitment, a feeling that they are part of it and that they can and mustpersonally contribute to the quality of the company's products and ul­timately to the well being of the company and its reputation amongst itscustomers and within the industry.

People who do not actively participate, but only passively obey therules and regulations are really only trying to stay out of trouble, and willnever enjoy the satisfaction of having contributed to the quality and ac­ceptance of their company's products, nor will they be able to point withpride to a product on a supermarket shelf and say: "This is our productand it's top grade. I know, because I helped to make it so!"

Technical Infonnation and Industrial Engineering ServicesG. E. PhillipchukAlberta Research Council

Role of the Provincial Food Laboratory in Food Quality AssuranceV. W. Kadis, DirectorProvincial Food Laboratory

Both of these papers gave infonnation on the services available tosmall food industries through these two Provincial agencies. The AlbertaResearch Council is affiliated with the National Research Council, andcan obtain technical information on selected topics for food processingindustries requiring this help. In addition, the technical engineering serv­ice will assist food industries to design and plan the upgrading of theirplants, and to make use of modern technical information.

The Provincial Food Laboratory has evolved from a dairy testinglaboratory in 1925, to a food laboratory in 1976 that is capable of per­forming a wide range of chemical and microbiological analyses. The lab­oratory has also become involved in product development and improve­ment. The purposes of the laboratory are to ensure the safety of Albertafoods for the consumer and to provide quality control checks on Albertafood exports; to assist the Alberta food industry in quality control andproduct development; and to provide analytical services for other Provin­cial Agencies. These analytical services are intended to assist Alberta foodprocessors in their quality control, but not to replace the need for qualitycontrol in the food processing plants, so processors cannot expect routinefood quality analyses to be carried out by the food laboratory.

Establishing a Quality Assu...nce Program -. Case HistoriesT. Catchick, Alpha Milk, Red DeerV. Jones, Swift Canadian Co., Edmonton

The Alpha Milk Plant in Red Deer established a quality control lab­oratory some 9 years ago, and it has grown to the point where about180,000 tests are being conducted a year for approximately $150,000. Thepresentation by Mr. Catchick was received with interest and enthusiasmbecause it related not only the difficulties and problems of establishing aquality assurance program in a food industry, but also because it relatedthe successes in quality improvement and product development that hadresulted from the quality assurance program.

At Swift Canadian, quality assurance has long been part of their in­dustry, however Mr. Jones traced the development of their quality assur­ance program through Quality Inspection (check and ship), Quality Con­trol (check and report), Statistical Quality Control (random sampling),Acceptable Quality Levels (establishing acceptance and rejection criteriafor specific attributes of the product); and Continuous EnvironmentalSurveillance (the on-going, every day activity for all quality assurancepersonnel).

The employees were cited as the primary targe. _. ~..cern and theneed for personal hygiene and care in the individual's handling of theproduct is stressed. Cross-contamination control is emphasized in theplant, in particular from the raw product areas to the processed productarea.

DISCl}SSIONDiscussion was encouraged at the end of each presentation, and

again at the end of the day. The principal theme of the presentations anddiscussion was that without a firm commitment of management to qualityassurance nothing would be achieved. The cost of quality assurance pro­grams was discussed. Although a direct cost of quality assurance can bedetermined, its net worth to the food industry is invaluable.

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CONFERENCES AND SYMPOSIA

1977 AIC-CIFST CONFERENCEUniversity of GuelphAugust 14-18, 1977

A Professional Partnership In FoodUne association professionnelle de l'alimentation

An unique joint conference of Canada's leading professional foodorganizations is planned for 1977. Apres avoirs discute les possibilitespendant 6 ans, les deux instituts rencontront a Guelph pour discuter uneStrategie 2000.

Two meetings in one conference are planned - joint symposia, butseparate technical sessions. The theme is Strategy 2000. What policies andprograms are required to better meet Canada's domestic and world foodneeds in the year 2000?

CIFST technical sessions will be held. Please submit papers on all as­pects of food science and technology.

Send/Envoyez the abstracts aMrs. Elizabeth LarmondFood Research InstituteAgriculture CanadaOttawa, Ontario, KIA OC6The Joint Conference Committee chaired by Dr. Doug Orrnrod

encourages CIFST Sections and AIC Branches to discuss the theme dur­ing the coming winter.

Envoyez vos commentaires au comite du programme ­Dr. Norman Tape (Chairman) - Agriculture CanadaDr. A. E. HannahDr. W. PigdenDr. Clay SwitzerMrs. Eltzabeth LarmondDr. Neil Stoskopf

Bicentennial Quality Control ConferenceFor quality-minded persons, the Chicago Section of the American

Society for Quality Control is presenting the Bicentennial Quality ControlConference. This event scheduled for October 25-29 at Chicago's Mu­seum of Science and Industry, will offer a series of lectures by prominentauthorities such as Chuck Carter's People Progran¥: The Future of Qual­ity, Reliability, and Safety, A. H. Jaehn's An Effective Approach to Reduc­ing People Errors, G. W. McElrath's Quality by Whose Objectives? andHoward Jones' Financial Audits. In addition there will be displays ofmeasuring devices and films concerning quality.

To obtain details and registration forms, contact John Blazjak, 782Burr Oak Drive, Westmont, Illinois 60559 (312) 325-3312.

International IUFoST SymposiumPHYSICAL, CHEMICAL AND BIOLOGICAL CHANGES IN

FOOD CAUSED BY THERMAL PROCESSING to be arranged inOslo, Norway, August 23rd - 27th, 1976. According to guidelines givenfor international IUFoST symposia, the participants will be present by in­vitation only and in a limited number. The total participation w~ll be re­stricted to 100 persons, and the official language of the SymposIUm willbe English only.

First World CongressThe first world meat congress will be held in Buenos Aires, Argen­

tina August 3-6, 1976. It will be organized by entities connected with live­stock production, industry and commerce, under the auspices of the Ar­gentine Meat Board, and OPIC (International Permanent Meat Office).For registration information contact the Secretaria del Congreso AvdaRoque Saenz Pena 1110 - 2 Piso 1035 Buenos Aires, Argentina.

International Union of Food Science and TechnologyPresident Art Greene has provided this Journal with the most recent

IUFoST newsletter, excerpts of which are given here.The Secretary General, Prof. E. von Sydow (Sweden), reported in his

status report that thirty-two countries were members of the Union at thetime of the meeting and that great interest for membership has beenshown lately by Brazil, Bulgaria and the German Democratic Republic,of which Brazil now has become a member.

The Secretary General also reported discussions with the Secretary

J. Inst. Can. Sci. Technol. Aliment. Vol. 9, No.3, 1976

General of the International Union of Nutritional Sciences (IUNS)towards the establishment of a joint secretariat with IUNS. Since thetermS of office of the Secretary General in both organizations will end in1978, both were faced with the same management problems. The Secre­tary General was invited to continue these discussions and to seek con­crete solutions to the problems arising in 1978. The President pointed outthat apart from administrative matters he felt that external circumstancesand trends were slowly but steadily bringing the two unions closer to­gether.

The Congress Advisory Committee reported about the proposals tohold the 1978 Congress in Kyoto, Japan. The Executive Committeepointed out that assurances of visa must be given by the Japanese author­ities to all citizens of member countries wishing to attend the congressand general assembly.

"Proposals on purpose, programme and style of future IUFoST con­gresses" given by the Congress Advisory Committee and the commentshereto from Members of the Executive Committee and the AdheringBodies were thoroughly discussed. The Executive Committee decided toamalgamate the material into a discussion report, without definite sugges­tions for actions to be taken. The report is enclosed to the ExecutiveCommittee, the Committee chairman, and the delegates to the IUFoSTGeneral Assembly, and can also be ordered from the secretariat.

Reports were also given by the committees on Constitution, Finance,Education and Training, Information and Documentation, InternationalLiaison Committee and the Scientific Activities Committee. The follow­ing working parties gave their reports: Critical Examination of Purity Cri­teria of Food Additives (Joint IUPAC-IUFoST working party), Workingparty on the utilization of rice, Working party on triticale, Working partyon data on physical properties of foodstuffs.

Mr. J. H. Hulse, Agriculture Food and Nutrition Sciences, Inter­national Development Research Centre, Ottawa, has accepted the chair­manship of the Committee on the Needs of Developing Countries.

The first meeting of the committee was held on September 9-10, 1975in London. The President of IUFoST, Professor J. Hawthorn, outlinedthe terms of reference of the committee as follows:

"To study and recommend upon the appropriateness of existing re­search and training systems and facilities for the development of foodprocessing industries in developing countries."

Problems of the food industries and the sources of research and tech­nological assistance available in Africa, the Near East and Latin Americawere described. The committee decided to explore the possibilities offorming working groups and training centers for food scientists and tech­nologists in developing countries. A working party was set up to considerand report upon the best form of research and other technological sup­port for food industries in developing countries.

Nutrition Interest GroupApproval for the formation of the Nutrition Interest Group of the

C.I.F.S.T. was obtained at the Post-Conference Council Meeting in Ot­tawa, June 2nd, 1976.

All persons interested in becoming members of this group shouldcontact the Secretary:

Jane RuddickDepartment of Food Science

University of British ColumbiaVancouver, British Columbia V6T lW5

from whom further information can be obtained.

NEW JOURNALSFood and NutritionFood and nutrition, published in English, French and Spanish by theFood and Agriculture Organization of the United Nations, is a quarterlyreview of current information on world development in food policy andnutrition, with particular reference to the work of FAO. Food and nutri­tion is prepared by the Food Policy and Nutrition Division, which is partof the Economic and Social Policy Department of FAO.

Subscriptions and inquiries are to be addressed to: Distribution andSales Section, FAO, Via della Terme di Caracalla, 00100 Rome, Italy.

Journal of Food ProtectionThe first issue of the Journal ofFood Protection will appear in Janu­

ary, 1977. This international monthly journal in the English language will

Om. Inst. Food Sci. Technol. J. Vol. 9, No.3, 1976

publish research and review papers on all topics in food science and onthe food aspects of the animal (dairy, poultry, meat, seafood) and plant(cereals, fruits, vegetables) sciences.

Major emphasis of the journal will be on: (a) cause and control of allforms (chemical, microbial, insects, rodents, etc.) and its control in rawfoods and in foods during proceSSing, distribution, and preparing andserving to consumers, (c) causes of food spoilage and its control throughprocessing (low temperatures, high temperatures, preservatives, drying,fermentation, etc.), (d) food quality and chemical, microbiological andphysical methods to measure the various attributes of food quality, (e) thefoodservice industry, and (I) wastes from the food industry and means toutilize or treat the wastes.

The Journal of Food Protection is published by the International As­sociation of Milk, Food, and Environmental Sanitarians. The new journalreplaces the Journal of Milk and Food Technology that was published for39 years by the same association.

Inquiries about manuscripts for publication should be addressed tothe Editor; Dr. Elmer H. Marth, Department of Food Science, Universityof Wisconsin, Madison, Wisconsin 53706, U.S.A. Information about sub­scriptions and advertising can be obtained from the Managing Editor,Mr. Earl O. Wright, P.O. Box 701, Ames, Iowa 50010, U.SA

BOOK REVIEWSMEAT ANIMALS. GROWTH AND PRODUCTIVITY. D. Lister, D.N. Rhodes, V. R. Fowler and M. F. Fuller. Plenum Press, New York andLondon. 1976. 541 pp. $51.00.

This volume is the eighth in the Life Sciences series of books. pUb­lished by Plenum Press in cooperation with the NATO Scientific AffairsDivision. It reports the edited proceedings of a symposium on the growthand productivity of meat animals held in England early in December1974: As the title indicates, the contents relate primarily to the productionof fresh meat from animals but three of the total of 28 chapters by differ­ent authors are concerned with vegetable and single cell protein alterna­tives. For the agricultural scientist concerned with meat production it isan excellent book in an area where comparable comprehensive textbooksare scarce. For the food scientist interested in meat technology it will. pro­vide an excellent reference source, particularly because the scientificproblems relating to meat quality are given special consideration. There isa useful subject index.

Although the book is published in both the U.K. and the U.SA andthe 'Subject matter is obviously universal in importance, the materialstems primarily from U.K. scientists. All four editors and 36 of the 47listed participants of the symposium appear to work at government oruniversity laboratories in the U.K. Although much of the data presentedby the participants is based on experiences in the U.K. the general scien­tific conclusions have a much wider validity and there is also an excellentchapter considering the genetic potential of meat animals throughout theWorld on a comparative basis. In some topics, such as muscle siz~ andstructure, the data used to illustrate general principles are derived fromanimals such as the dog. Despite some amazmg transgressions of federalregulations which recently came to light in Canada, dog-burgers and ca­nine cutlets are not often obtainable commercially in Canada and readersof the book may be left wondering why more appetizing examples were .not presented. Apart from one or two similar and unimportant excep­tions, the topics considered and data presented are, in general, eitherdirectly pertinent or valuable in a comparative light. The symposium as awhole provides substantial evidence that the investment of research re­sources in the study of meat production is at last beginning to pay divi~

dends for the technologist. Not very many years ago, the scarcity of directdata on meat animal growth and development was so severe that agricul­tural textbooks often considered data on the growth of human babies andpractically inedible invertebrates as a means of introducing students tothe mysteries of animal growth. In one famous textbook of animal growthand bioenergetics there was scarcely a single mention of meat or muscleexcept in the introduction. At last the point appears to have been reachedwhere published knowledge of meat animal growth and development canrival that relating to the laboratory rat, the african fruit bat and the fid­dler crab.

H. J. SwatlandDepartment of Animal Science

University of Guelph

THE ROLE OF FATS IN HUMAN NUTRITION. Ed. A. 1. Vergroesen,Academic Press, London, New York, San Francisco. 1975.494 pp. $36.25

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