[ΦTΣ][Foodsci] Certified Food Scientist (IFT CFS) - reply
Fergus M. Clydesdale
fergc at foodsci.umass.edu
Fri Apr 27 10:03:03 EDT 2012
Thanks Roger
But we may be communicating a bad idea that the membership doesn't want
so that communication may not fix it whereas repeal would-let's not take
out repeal as a viable option
Best regards
Ferg
On 4/27/2012 8:54 AM, Roger Clemens wrote:
> Good morning, everyone.
>
> We want to acknowledge all the recent emails and let you know that your
> questions and concerns have been heard. Clearly the new IFT Certified Food
>
> Scientist (CFS) program has highlighted a need for communication to our
> membership. Overall, we simply could have done a better job gaining your
> input. All of us at IFT are truly sorry if we were not effective in
> communicating progress and listening to your thoughts. Please know that
> it was not our intention to exclude anyone in the development of the CFS
> program. We value your input and commitment to IFT and the food science
> and technology profession. Working with the academic community as an
> important stakeholder to IFT remains of utmost importance.
>
> Over the next week, we will be reaching out to you with additional
> information about a series of teleconferences to continue the dialogue.
> We welcome your input as loyal IFT members. Ultimately, better
> communication will help keep us all informed. To get us started, we
> wanted to provide the following link, which we hope answers some of the
> questions that have been raised in your emails.
>
> www.ift.org/careercenter/certification/Our-Journey.aspx
> <http://www.ift.org/careercenter/certification/Our-Journey.aspx>
>
> Roger Clemens, DrPH
>
> President (2011-2012)
>
> Institute of Food Technologists
>
> E: raclemens at ift.org <mailto:raclemens at ift.org>
>
> *From:* phitausigma-bounces+clemens=usc.edu at lists.service.ohio-state.edu
> [mailto:phitausigma-bounces+clemens=usc.edu at lists.service.ohio-state.edu] *On
> Behalf Of *Davidson, P Michael (P Michael)
> *Sent:* Tuesday, April 24, 2012 8:55 AM
> *To:* Wayne Iwaoka; Gary Reineccius; Lee, Ken; Dennis R Heldman; Ted
> Labuza PhD; David R. Lineback; Marcy, Joseph; Barbara Blakistone;
> Kokini, Jozef L; Finley, John W.
> *Cc:* foodsci at lists.osu.edu; ptsassociate at lists.osu.edu;
> phitausigma at lists.osu.edu
> *Subject:* Re: [ΦTΣ] [Foodsci] Certified Food Scientist (IFT CFS)
>
> All,
>
> While this is off the subject of certification, I have to agree with
> Gary on the issue of annual reports to HERB. While I’m sure HERB had the
> “best interests of food science programs in mind”, the CFSA was
> generally strongly opposed to a yearly report. Additionally, the CFSA
> asked repeatedly that HERB approve tracks which many programs offer
> other than the traditional “science” track. Neither of these was done.
> This seems to be a serious case of ignoring your stakeholders because,
> apparently, HERB is in a better position to know what’s best for our
> students than we do.
>
> In response to Ted and others as to *certification*, all I can say as a
> member of the IFT Board of Directors, is that the viewpoint of academia
> was strongly voiced at every stage in Board discussions concerning
> certification. It still moved forward. As a member of the Board, I am
> ethically required to support IFT Board of Directors decisions, which I
> do. However, I really wish this ongoing discussion would have taken
> place 12-18 months ago. As Joe Marcy, noted, this process has been
> moving along for several years.
>
> Mike
>
> ************************************************
>
> P. Michael Davidson, Professor and Head
>
> Department of Food Science and Technology
>
> 2605 River Drive
>
> University of Tennessee
>
> Knoxville, TN 37996-4591
>
> PH: 865-974-7331; 865-974-0098
>
> FAX: 865-974-7332
>
> ************************************************
>
> *From:* foodsci-bounces at lists.service.ohio-state.edu
> <mailto:foodsci-bounces at lists.service.ohio-state.edu>
> [mailto:foodsci-bounces at lists.service.ohio-state.edu]
> <mailto:[mailto:foodsci-bounces at lists.service.ohio-state.edu]> *On
> Behalf Of *Wayne Iwaoka
> *Sent:* Monday, April 23, 2012 11:40 PM
> *To:* Gary Reineccius; Lee, Ken; raclemens at ift.org
> <mailto:raclemens at ift.org>
> *Cc:* foodsci at lists.osu.edu <mailto:foodsci at lists.osu.edu>;
> ptsassociate at lists.osu.edu <mailto:ptsassociate at lists.osu.edu>;
> phitausigma at lists.osu.edu <mailto:phitausigma at lists.osu.edu>
> *Subject:* Re: [Foodsci] Certified Food Scientist (IFT CFS) is questionable
>
> Gary,
>
> This comment is not about Certification of food scientists but I needed
> to respond to your comments about the* 2011 Guidelines and submitting
> annual reports* in your message below. I believe your comment "ŠIFT
> operating without considering the opinions of the academic leadership"
> is somewhat misleading for the work that was done on the 2011
> Guidelines. I was the chair of the Task Force that developed the/ IFT
> 2011 Resource Guide for the Approval and Re-Approval of Undergraduate
> Food Science Programs. / The guidelines were developed by a group of
> food science academics, food industry personnel, and food science
> students - all of whom were keenly interested in the direction of food
> science education. The Task Force went out of its way to solicit input
> at the CFSA meeting in Corvallis, OR in Nov. 2009, and also from the IFT
> membership at large at the 2010 annual meeting. Many of the CFSA and
> member recommendations were included in the new guidelines, however,
> many Task Force members did NOT agree with the one CFSA's recommendation
> that an annual reporting section not be included.
>
> * The main reason is that several of the FS programs requesting a 5-year
> re-approval from HERB provided limited or no evidence that they had
> carried out the assessment of learning they proposed five years earlier
> (at initial approval). Almost nothing was done to improve the quality of
> food science education in these programs during the 4-year period
> leading up to re-approval.
>
> * It appeared that many programs had put their proposals on the
> backburner after obtaining IFT approval and then had to scramble to
> report what they did for re-approval. Thus, during the last several
> years, HERB had to defer re-approval of FS programs because of missing
> or insufficient information on program or course assessment.
>
> ** The three-page form-fillable annual report was a solution to this
> problem.* The Task Force felt that this would remind and assist programs
> to work on sections of their proposals over a 4 year period rather leave
> it to the end. Also, a shorter Re-Approval document containing all the
> annual reports was developed to make it easier for re-approval.
>
> I hope this provides some rationale why we had to do something different
> in the 2011 guidelines. The good intentions of 2001 guidelines didn't
> work as envisioned.
>
> Lastly, I do hope you change your mind about not submitting annual
> program review information. If others followed your suggestion, it would
> definitely delay their FS programs from developing a better curriculum
> for our future food scientists.
>
> Wayne Iwaoka
>
> Chair, Task Force to develop the 2011 IFT Resource Guide for Approval
> and Re-Approval of Undergraduate Food Science Programs.
>
> At 6:15 PM -0500 4/22/12, Gary Reineccius wrote:
>
> Hello:
>
> I had the opportunity to express my (strongly negative) opinions
> about the Certified Food Scientist program directly to Roger
> Clements a couple months ago when he spoke at the Minnesota IFT
> section meeting. I covered many of the points each of you have
> raised and hope that the emails he is receiving now might have an
> impact on this program and more broadly, the path IFT is taking in
> decision making.
>
> The process is one of IFT operating without considering the opinions
> of the academic leadership. I believe it was two years ago when Bob
> McGorrin presented the proposal to department heads (CFSA/ANDP
> meeting), that we should be providing information to the IFT HERB
> group annually instead of every 5 years. At this meeting, every
> department head spoke against this change and show of hands resulted
> in a unanimous vote against IFT implementing annual reporting. It
> was interesting that 2 months later, IFT informed all of us that we
> would be required to present some materials for HEBB every year from
> then on. At the last joint head's meeting (CFSA/ANDP), there was a
> presentation (by John Huff) and discussion of the proposed Certified
> Food Scientist program. Again, without exception, there was
> opposition to the program and now ... IFT is implementing the
> program. I am extremely concerned that IFT is choosing to ignore our
> input. If opinions were mixed and no clear stand was evident, IFT
> may take an action they favor, however, they chose to act directly
> contrary to our views.
>
> */In my view, we should not be submitting program review information
> to HERB annually, we should not support the Certified Food Scientist
> program_ and_ perhaps consider boycotting IFT until changes are made
> in how IFT deals with issues in our domain./*
>
> */ /*
>
> Gary Reineccius
>
> Professor and Department Head
>
> University of Minnesota
>
>
>
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--
Ferg Clydesdale
UMass Department of Food Science
fergc at fooodsci.umass.edu
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