[ΦTΣ][Foodsci] Certified Food Scientist (IFT CFS) - reply
Flick, George
flickg at vt.edu
Fri Apr 27 12:08:34 EDT 2012
Roger,
There are many educational institutions in the U. S. that offer undergraduate and graduate degrees in food science. These programs were developed under guidelines established by the IFT. It appears someone without a degree from these programs but with a degree in another curriculum could become a CFS. I believe that possibility would minimize the value of a "recognized" food science degree.
George Flick
-----Original Message-----
From: phitausigma-bounces at lists.service.ohio-state.edu [mailto:phitausigma-bounces at lists.service.ohio-state.edu] On Behalf Of Barbara Blakistone
Sent: Friday, April 27, 2012 11:59 AM
To: Fergus M. Clydesdale; Roger Clemens
Cc: Finley, John W.; Gary Reineccius; phitausigma at lists.osu.edu; Kokini, Jozef L; Marcy, Joseph; Wayne Iwaoka; Davidson, P Michael (P Michael); foodsci at lists.osu.edu; ptsassociate at lists.osu.edu
Subject: Re: [ΦTΣ][Foodsci] Certified Food Scientist (IFT CFS) - reply
Good point. Nowhere did Roger say that the process was on hold, just we'd talk about it. I trust this isn't a case that fits a favorite quote of mine, "My mind's made up. Don't confuse me with the facts."
I ask that IFT make it clear that CFS is in limbo until the Annual Meeting during which this topic will be openly discussed at the Town Hall Meeting. Action Steps will be defined there, and we will proceed as agreed. There are some serious issues and allegations raised in these email discussions that shouldn't be placated with more information forthcoming.
I know there are some really cool ways IFT plans to get the word out about food science. CFS isn't one of them.
barbara blakistone
-----Original Message-----
From: Fergus M. Clydesdale [mailto:fergc at foodsci.umass.edu]
Sent: Friday, April 27, 2012 10:03 AM
To: Roger Clemens
Cc: Davidson, P Michael (P Michael); 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.; foodsci at lists.osu.edu; ptsassociate at lists.osu.edu; phitausigma at lists.osu.edu
Subject: Re: [Foodsci] [ΦTΣ] Certified Food Scientist (IFT CFS) - reply
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.e
> du] *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
>
>
>
> _______________________________________________
> Foodsci mailing list
> Foodsci at lists.service.ohio-state.edu
> https://lists.service.ohio-state.edu/mailman/listinfo/foodsci
--
Ferg Clydesdale
UMass Department of Food Science
fergc at fooodsci.umass.edu
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