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J. M. deMan Appointed Chairman at Guelph University

Dr. J. M. deMan, Department of Food Science, University of Alberta, Edmonton, was appointed Professor and Chairman of the Department of Food Science at the University of Guelph, Ontario, Canada, effective November 1, 1968.

Dr. deMan was born in 1925 in The Netherlands, where he obtained degrees in chemical engineering and dairy science. He was employed for five years with Unilever Research Laboratories in The Netherlands as a food research chemist. Dr. deMan came to Canada in 1954, obtained the Ph.D. degree in 1959 at the University of Alberta in dairy chemistry where he was appointed Assistant Professor and in 1964 became Associate Professor of Food Chemistry. Dr. deMan has published over 70 research papers largely dealing with chemistry of milk fat, crystallization behavior and rheology of plastic fats, effect of inorganic salts on protein stability, color, flavor, and texture of food. He is a member of American Dairy Science Association, American Oil Chemists' Society, Canadian Institute of Food Technology, German Fat Science Association, British Society of Rheology, and many other professional and honorary scientific societies.