[ΦTΣ]Certified Food Scientist (IFT CFS) is questionable
Barbara Blakistone
bblakistone at nfi.org
Sun Apr 22 20:25:50 EDT 2012
I think Chris's idea an excellent one. The Board and Staff should provide that type of information to bring most to some sort of comfort level.
barbara
-----Original Message-----
From: phitausigma-bounces at lists.service.ohio-state.edu [mailto:phitausigma-bounces at lists.service.ohio-state.edu] On Behalf Of Christine M. Bruhn
Sent: Sunday, April 22, 2012 5:21 PM
To: Theron Downes; Valenti-Jordan, James; Russell Cross; Roger Clemens; stillings at aol.com
Cc: foodsci at lists.osu.edu; ptsassociate at lists.osu.edu; phitausigma at lists.osu.edu
Subject: Re: [ΦTΣ]Certified Food Scientist (IFT CFS) is questionable
As Barbara Blakistone pointed out, the topic of certification has been under development for since the mid 2000s. It was discussed when I was on the "Executive Committee" in 2003-2006.
Roger and Bruce, I think it would be helpful for IFT to develop a brief fact sheet detailing the history and development of the certification process, legal ramifications, and maintenance. I checked IFT's web page, and do not see this information there. These messages identified questions to be addressed including how certification conflicts with or complements degrees from IFT approved programs, length of time of certification, and how certification is maintained. (Will continuing education units be required, retaking a test, or just applying?) Will certification be general or are there specialties, such as micro, engineering, sensory, and so forth?
Christine Bruhn
-----Original Message-----
From: phitausigma-bounces+cmbruhn=ucdavis.edu at lists.service.ohio-state.edu [mailto:phitausigma-bounces+cmbruhn=ucdavis.edu at lists.service.ohio-state.edu] On Behalf Of Theron Downes
Sent: Sunday, April 22, 2012 4:48 AM
To: 'Valenti-Jordan, James'; 'Russell Cross'
Cc: 'foodsci at lists.osu.edu'; 'ptsassociate at lists.osu.edu'; 'phitausigma at lists.osu.edu'
Subject: Re: [ΦTΣ]Certified Food Scientist (IFT CFS) is questionable
The integrity of the exam itself is another issue that has not been discussed in this string. My experience with on-line programs has taught me that it is not reasonable to expect all test takers to refrain from inappropriate collaboration without appropriate monitors.
Tee & Jackie Downes
202 Chartwell Point Road
Seneca, SC 29672
864-973-6065
Tee'e cell: 517-303-5732
Jackie's cell: 517-303-5367
-----Original Message-----
From: phitausigma-bounces at lists.service.ohio-state.edu [mailto:phitausigma-bounces at lists.service.ohio-state.edu] On Behalf Of Valenti-Jordan, James
Sent: Saturday, April 21, 2012 10:29 PM
To: Russell Cross
Cc: foodsci at lists.osu.edu; ptsassociate at lists.osu.edu; phitausigma at lists.osu.edu
Subject: Re: [ΦTΣ]Certified Food Scientist (IFT CFS) is questionable
As an undergrad chemical engineer, I was told that I was unqualified to work as a product developer by numerous companies, so I went and got a Masters in Food Sci (not Food Eng). When I got out, I was told by numerous companies (some of the same, some new) that I didn't want to work in product development (not that I was not qualified), but rather I should work for plant or corporate engineering (by the way, this was prior to the financial collapse). I still work in these areas because no one will hire me for my true passion: product development. At this point, I feel that the move would be impossible because my resume has too many years of engineering. I want to know how a young professional is supposed to express their desired interest in the practice of Food Science on their resume, since that is as far as many of us get? Perhaps this certification is not the right path, but perhaps it is something that I can do that would demonstrate my passion for the practice for Food Sci and open a door that has been shut in my face countless times.
I am not arguing for or against the certification, but rather identifying a need within our industry that is not being met. Thank you.
Sent from iPad
-Jamie Valenti-Jordan
Project Engineer, Del Monte Foods
925-944-7279
cell: 925-407-5081
On Apr 21, 2012, at 6:55 PM, "Russell Cross" <hrcross at tamu.edu> wrote:
> I'm in total agreement. Bad idea.
>
> Russell
>
> H. Russell Cross
> Professor and Head
> Department of Animal Science
> Kleberg Center, Room 133
> 2471 TAMU
> Texas A&M University
> College Station, TX 77843
> 979 845 1543
>
> On Apr 21, 2012, at 8:11 PM, "Michael Doyle" <mdoyle at uga.edu> wrote:
>
>> I concur with Ferg. This is a terrible idea. This year will be my last IFT meeting.
>> Mike Doyle
>>
>> Michael P. Doyle, Ph.D.
>> Regents Professor and Director
>> Center for Food Safety
>> University of Georgia
>> 1109 Experiment Street
>> Griffin, GA 30223-1797
>> Tel: 770-228-7284
>> Fax: 770-229-3216
>> e-mail: mdoyle at uga.edu
>>
>>
>> ________________________________________
>> From: phitausigma-bounces+mdoyle=uga.edu at lists.service.ohio-state.edu
>> [phitausigma-bounces+mdoyle=uga.edu at lists.service.ohio-state.edu] on
>> behalf of Taylor C. Wallace [twallace at crnusa.org]
>> Sent: Saturday, April 21, 2012 5:21 PM
>> To: Fergus M. Clydesdale
>> Cc: foodsci at lists.osu.edu; ptsassociate at lists.osu.edu;
>> phitausigma at lists.osu.edu
>> Subject: Re: [ΦTΣ][Ξ¦TΞ£]Certified Food Scientist (IFT CFS) is
>> questionable
>>
>> I'm actually really looking forward to taking the exam and obtaining my CFS. It's a great opportunity for young professionals! I think PTS members could play a positive role in the examination process and helping young professionals get their certification!
>>
>> Taylor
>>
>> Taylor C. Wallace, PhD, FACN
>> Senior Director, Scientific & Regulatory Affairs Council for
>> Responsible Nutrition
>>
>> Sent from my iPhone
>>
>> On Apr 21, 2012, at 2:06 PM, "Fergus M. Clydesdale" <fergc at foodsci.umass.edu> wrote:
>>
>>> A terrible ridiculous idea
>>> I am truly saddened that IFT has come to this for far too many
>>> reasons to enumerate Best regards to all Ferg
>>>
>>> On 4/21/2012 3:39 PM, Lee, Ken wrote:
>>>> T: Phi Tau Sigma Members
>>>> F: Ken Lee, President of Phi Tau Sigma
>>>> R: IFT CFS Credential
>>>> C: fsadmin
>>>>
>>>> *IFT President Roger Clemens sent most members* an email with a
>>>> special limited time offer (rsvp May 25) to bypass a certification
>>>> exam. Some believe this is a poorly conceived revenue generator for
>>>> a once professional society that has morphed into an income fixated
>>>> non-profit trade group. Others believe the certification brings a
>>>> long overdue, invaluable professional credential to the discipline
>>>> of food science. I clip below in case you missed it early responses
>>>> from some of our most respected members, former IFT Presidents and
>>>> leaders within Phi Tau Sigma and the profession. Perhaps you can
>>>> formulate your own opinion and share it with elected leaders at IFT.
>>>>
>>>> I will note with some irony that the PBS news program recently
>>>> aired an "expose" on the questionable certification program for forensic experts.
>>>> This of course has little to do with food science, but it
>>>> illustrates some of the mischief associated with certificates in other professions.
>>>> http://www.pbs.org/wgbh/pages/frontline/criminal-justice/real-csi/n
>>>> o-forensic-background-no-problem/ Steve Barrett provides one of the
>>>> best summaries of questionable credentials in a field closer to
>>>> ours, nutrition:
>>>> http://www.quackwatch.com/04ConsumerEducation/nutritionist.html
>>>>
>>>> As your president, I share my opinion that certificates should be
>>>> the domain of higher education, but the academics have failed to
>>>> date in providing a well run program of integrity. The revenue
>>>> potential is significant and we notice that the for-profits (eg
>>>> Phoenix, DeVry, etc.) have not yet entered this business. One
>>>> reason is there is limited integrity and questionable motives in
>>>> what certificates accomplish. As food science provides both health
>>>> and the absence of harm, we must take care that there is no
>>>> possibility of serious injury from a CFS credentialed person. It is
>>>> this latter point that is most troubling, as few 501c3
>>>> organizations carry the legal protections to underwrite such
>>>> liability. We thank Roger and the well intentioned professionals at
>>>> IFT for bringing this issue to the front burner and welcome the discourse it provokes.
>>>> *-Ken Lee, President of ΦTΣ*
>>>>
>>>> /p.s. I have blind copied the original addresses below, so some
>>>> members may get double messages and I apologize for such
>>>> redundancy./
>>>> -------------------------------------------------------------------
>>>> -----
>>>> *From:* Ted Labuza PhD [tplabuza at umn.edu]
>>>> *Sent:* Friday, April 20, 2012 7:45 PM
>>>> *To:* Roger Clemens; Bob Gravani; John Ruff; Bruce Stillings;
>>>> Catherine Adams; Brenda Knapp-Polzin; Colin Dennis; Mike Davidson;
>>>> Douglas Marshall; Linda Perucca; Bob Ross; Marilyn Schorin; Craig
>>>> Sherwin; Justin Shimek; Barry Swanson; Ray Winger; Lee, Ken;
>>>> Suzanne Nielsen; Daryl Lund; John Finley; John Floros; Mary
>>>> Schmidl; Robert Shewfelt; Greg Ziegler; Richard Stier; Joe
>>>> Regenstein; Les Herzog; Pat Dunne; Phil Nelson; Richard Hall;
>>>> Gilbert Leveille; Litchfield, John; Dave Lineback; Frank Busta;
>>>> Chuck Manley; Mary Wagner; Rich Hartel
>>>> *Subject:* Re: Certified Food Scientist (CFS) Update
>>>>
>>>> roger
>>>>
>>>> I totally agree with Denny. I feel to is a bad idea and should be
>>>> abandoned now not later. Note that the Mech. Eng. processional
>>>> association was sued because one of their members designed a boiler
>>>> wrong. They lost $$4.5MM out of their endowment. I don't see the
>>>> industry clamoring for this and this will not stop them from hiring
>>>> Chem Eng. who would not have a food science background. Also it
>>>> would not make sense for MS and PhD students who will be seeking
>>>> jobs in the future but may have no undergrad food science.
>>>> Currently I have 5 of those who fit that chracteristic. It seems to
>>>> me a money making scheme that will likely be ignored. And most
>>>> importantly if it can't be stopped it should go through HERB.
>>>>
>>>> On Sat, Apr 21, 2012 at 7:06 AM, Mary Schmidl <mschmidl at umn.edu
>>>> <mailto:mschmidl at umn.edu>> wrote:
>>>>
>>>>
>>>> =
>>>> Roger: I also received your invitation to become a "certified food
>>>> scientist," and, quite frankly, I am inclined to decline since I
>>>> see absolutely no value in it. Furthermore, if I were a chemical
>>>> engineer working in the food industry in product development, I
>>>> would wonder why I need this. Here are some questions to complement
>>>> those of Dennis (which are very good questions). Daryl
>>>>
>>>> Process:
>>>> 1. As a member of the Education Community, we have had absolutely
>>>> no discussion on this topic (unless I have been oblivious to it).
>>>> 2. Was the topic presented to the CFSA group for consideration?
>>>> 3. Was industry asking for this because of some specific use? Do
>>>> they want this to verify that people they hire are capable of
>>>> designing food products and processes, etc.?
>>>> 4. Were graduates of our food science programs and those working in
>>>> the food industry asking for certification because it would serve a
>>>> specific purpose? If so, what was the purpose?
>>>> 5. Were food science educators asking for certification because
>>>> they wanted to protect their territory within the academy? After
>>>> all, microbiology, chemistry, biochemistry, agricultural
>>>> (biological) engineering and chemical engineering among others are
>>>> all educating students that may eventually be hired by the food industry.
>>>> 6. Regarding specifically the process to arrive at the conclusion
>>>> by the Board of Directors to adopt a strategy for "certification,"
>>>> I wonder about the following (since no report on this was ever
>>>> shared with the membership of IFT - at least none that I am aware of.
>>>> a. Appoint a work group or Task Force to evaluate idea of
>>>> certification (include at least one member of the Board of Directors on the WG/TF).
>>>> b. Establish a hypothesis (e.g. Certification will help define the
>>>> profession and protect the profession from charlatans).
>>>> c. Set up a protocol to determine the interest of the following
>>>> groups in certification: industry, food science faculty, food
>>>> science administrators, recent graduates of food science programs,
>>>> recent hires from fields other than food science, etc.).
>>>> d. Draft a report that can be fully vetted with membership
>>>> including specifically asking comment from CFSA, Education
>>>> Community, VPs of food industry, people who hire food scientists, HERB, etc.
>>>> e. Modify the report based on comments that are submitted.
>>>> f. Submit final report to the Board of Directors. The Board of
>>>> Director member on the WG/TF should make the report along with the
>>>> chair of the WG/TF/ g. Decision by the Board of Directors
>>>>
>>>> This seems to me to be a reasonable approach to decision making and
>>>> I hope was followed in coming to this conclusion that certification
>>>> is necessary and needed.
>>>> Look forward to any comments coming forth. Daryl Lund, IFT
>>>> President
>>>> 1990-1991
>>>>
>>>>
>>>> -------------------------------------------------------------------
>>>> -----
>>>> *From:* Finley, John W. [JFinley at agcenter.lsu.edu]
>>>> *Sent:* Friday, April 20, 2012 9:56 PM
>>>> *To:* Dennis R Heldman; Roger Clemens, DrPH, CNS, FACN, FIFT
>>>> *Cc:* Bob Gravani; John Ruff; Bruce Stillings; Catherine Adams;
>>>> Brenda Knapp-Polzin; Colin Dennis; Mike Davidson; Douglas Marshall;
>>>> Linda Perucca; Bob Ross; Marilyn Schorin; Craig Sherwin; Justin
>>>> Shimek; Barry Swanson; Ray Winger; Lee, Ken; Suzanne Nielsen; Daryl
>>>> Lund; John Floros; Mary Schmidl; Robert Shewfelt; Greg Ziegler;
>>>> Richard Stier; Joe Regenstein; Les Herzog; Pat Dunne; Phil Nelson;
>>>> Richard Hall; Gilbert Leveille; Litchfield, John; Dave Lineback;
>>>> Frank Busta; Chuck Manley; Mary Wagner; Rich Hartel
>>>> *Subject:* RE: Certified Food Scientist (CFS) Update
>>>>
>>>> Roger
>>>>
>>>> The Certified Food Science program is a really bad idea. I fought
>>>> it without much success on the board. IFT is opening itself to
>>>> enormous liability issues, Not to mention, further insulting
>>>> academic programs that produce highly qualified programs already.
>>>> It is pretty clear that the real motivation of this is a strictly a revenue stream for IFT.
>>>> There has been a lot of time and resources (consultants) invested
>>>> in this. Diversion form the focus of IFT. I strongly urge you to
>>>> cut the losses and stop it NOW. Please feel free to contact me if
>>>> you have any questions about where I stand.
>>>>
>>>> We have a wonderful profession and a great organization, let’s not
>>>> put at risk over an unnecessary diversion.
>>>>
>>>> John
>>>>
>>>> John W. Finley
>>>>
>>>> Professor and Head, Food Science
>>>>
>>>> Louisiana State University
>>>>
>>>> Baton Rouge, LA 70803
>>>>
>>>> Office: 225 578 5085
>>>>
>>>> Cell: 225 571 2711
>>>>
>>>> jfinley at agcenter.lsu.edu
>>>>
>>>> *From:* Dennis R Heldman [mailto:drheldman at earthlink.net]
>>>> *Sent:* Friday, April 20, 2012 4:36 PM
>>>> *To:* Roger Clemens, DrPH, CNS, FACN, FIFT
>>>> *Cc:* Bob Gravani; John Ruff; Bruce Stillings; Catherine Adams;
>>>> Brenda Knapp-Polzin; Colin Dennis; Mike Davidson; Douglas Marshall;
>>>> Linda Perucca; Bob Ross; Marilyn Schorin; Craig Sherwin; Justin
>>>> Shimek; Barry Swanson; Ray Winger; Ken Lee; Suzanne Nielsen; Daryl
>>>> Lund; Finley, John W.; John Floros; Mary Schmidl; Robert Shewfelt;
>>>> Greg Ziegler; Richard Stier; Joe Regenstein; Les Herzog; Pat Dunne;
>>>> Phil Nelson; Richard Hall; Gilbert Leveille; John Litchfield; Dave
>>>> Lineback; Frank Busta; Chuck Manley; Mary Wagner; Rich Hartel
>>>> *Subject:* Re: Certified Food Scientist (CFS) Update
>>>>
>>>> Roger – many of us are really trying to keep an open mind and
>>>> understand the rationale of a Certified Food Scientist!
>>>> Unfortunately, it is difficult to find answers for many of the
>>>> questions associated with this new IFT initiative. For example:
>>>>
>>>> 1. How, exactly, does “certification” enhance the Food Science &
>>>> Technology profession? IFT already approves undergraduate programs
>>>> to ensure uniformity among Food Science
>>>>
>>>> professionals.
>>>>
>>>> 2. Is IFT prepared to deal with liability issues associated with
>>>> “certification”?
>>>>
>>>> 3. At what point in time can a graduate from an undergraduate
>>>> program take an examination and become certified? Is there a period
>>>> of work experience required before certification
>>>>
>>>> is possible?
>>>>
>>>> 4. How can IFT prevent this initiative from undermining the efforts
>>>> of the HERB?
>>>>
>>>> 5. Who will determine the content of the examination to be taken
>>>> before the applicant is certified?
>>>>
>>>> 6. How will certification fill the talent pipeline beyond those
>>>> already pursuing Food Science & Technology careers?
>>>>
>>>> 7. Will certification provide a pathway for individuals from
>>>> backgrounds other than Food Science to become food science professionals?
>>>>
>>>> In order to ensure that the integrity of IFT Approve Undergraduate
>>>> Programs is not compromised, the “certification” initiative must be
>>>> managed by the Higher Education Review Board (HERB). The core
>>>> competencies established by the HERB define and maintain the Food
>>>> Science & Technology profession. The examination questions must be
>>>> created by faculty involved in teaching courses associated with the
>>>> approved programs. Literally, it should be impossible to pass the
>>>> certification examination without meeting the core competencies
>>>> established by the HERB.
>>>>
>>>> Bottom line, unless the two programs (IFT Approved Programs and IFT
>>>> Certification) are closely coordinated, the integrity of approved
>>>> programs will be undermined, and the role of the Food Science
>>>> academic community will be diminished. If the Council of Food
>>>> Science Administrators (CFSA) has endorsed this certification
>>>> effort, it is not evident.
>>>>
>>>> Hopefully, there is more background on this initiative to be shared.
>>>>
>>>> Denny Heldman
>>>>
>>>> Dennis R. Heldman, PhD
>>>> Heldman Associates
>>>> 5224 Kings Mills Rd; #314
>>>> Mason, OH 45040
>>>> drheldman at earthlink.net <mailto:drheldman at earthlink.net>
>>>> 203-770-0508
>>>>
>>>> *From:* Roger Clemens, DrPH, CNS, FACN, FIFT
>>>> <mailto:noreply at ift.org>
>>>>
>>>> *Sent:* Thursday, April 19, 2012 10:45 AM
>>>>
>>>> *To:* Dennis Heldman <mailto:drheldman at earthlink.net>
>>>>
>>>> *Subject:* Certified Food Scientist (CFS) Update
>>>>
>>>> International Food Science Certification Committee
>>>>
>>>>
>>>>
>>>> Dear Dennis,
>>>>
>>>> This is a critical time for the food science profession. There is
>>>> heightened attention on global food needs and feeding the world’s
>>>> growing population. As food scientists, we know the important
>>>> contributions that food science research and innovation has made
>>>> and will need to make in meeting food safety and sufficiency
>>>> challenges. One of our organizational strategic goals is to ensure
>>>> that the visibility and prominence of food science—and food
>>>> scientists—is well recognized and acknowledged. To help do so, we
>>>> are pleased to announce the launch of a new initiative, the Certified Food Scientist (CFS) credential.
>>>>
>>>> Through this credential, for the first time, our profession will
>>>> have a formal certification program to recognize the applied
>>>> scientific knowledge and skills of food scientists. This
>>>> certification, obtained by passing an exam, tests food scientists
>>>> on a central body of knowledge that defines the core professional
>>>> competencies of a food scientist and serves as a mark of
>>>> distinction and trust. We are excited that this certification will
>>>> help fill the talent pipeline so that organizations can readily identify qualified personnel in the global food industry.
>>>>
>>>> As an IFT leader, you have been part of the strategic vision that
>>>> continues to shape our profession. You have served as a mentor to
>>>> our community and contributed to countless scientific advances in
>>>> food science. To recognize these important achievements, we have
>>>> created a One Time Alternative Assessment program for leaders like
>>>> you. It allows you to obtain the CFS certification through a peer
>>>> review process, *instead of taking the certification examination*.
>>>> As a token of our immense gratitude, we would like to honor you for
>>>> your exceptional leadership by waiving the application fee and,
>>>> following approval, recognizing you this June at the IFT Annual
>>>> Meeting & Food Expo. In order to do so, we ask that you please
>>>> apply for your One Time Alternative Assessment by *May 25, 2012*.
>>>>
>>>> I hope I can count on you as a dedicated IFT leader to attain the
>>>> CFS credential as a demonstration of your continued leadership and
>>>> recognition of the importance of lifelong learning. By being one of
>>>> the first to attain the CFS, we can inspire other food scientists
>>>> to do the same. As prominent members of IFT, we also have the
>>>> privilege and opportunity of serving as examples for our community
>>>> as we continue to raise the prominence and credibility of our profession.
>>>>
>>>> For more information on how to apply for the One Time Alternative
>>>> Assessment and to learn more about the CFS, please visit
>>>> *ift.org/cfsota*
>>>> <http://listserv.ift.org/t/1618056/7902966/110551/0/>
>>>> or email *info at ift.org* <mailto:info at ift.org>.
>>>>
>>>> Sincerely,
>>>>
>>>> *Roger Clemens, DrPH, CNS, FACN, FIFT *IFT President
>>>>
>>>> Blue Divider
>>>>
>>>> *Institute of Food Technologists* 525 W. Van Buren, Suite 1000.
>>>> Chicago, IL 60607 © 2012 Institute of Food Technologists. All
>>>> rights reserved. *ift.org*
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> _______________________________________________
>>>> Phitausigma mailing list
>>>> Phitausigma at lists.service.ohio-state.edu
>>>> https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma
>>>
>>> --
>>> Ferg Clydesdale
>>> UMass Department of Food Science
>>> fergc at fooodsci.umass.edu
>>> _______________________________________________
>>> Phitausigma mailing list
>>> Phitausigma at lists.service.ohio-state.edu
>>> https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma
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