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<DIV><FONT face=Calibri>Barbara -- your point is correct, but I am still
convinced that the vote at that time was based on the negative image of the
Council, not the concept of giving a Board complete control of the future
of the organization. Like many, I anticipated we would reach a point
when many members would realize that too much control has been vested in a
relatively small group of elected members. I think we have reached that
point in time!</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>The division of views on this and similar issues is very
clear; the views of members from the academic community (a minority) as compared
to the rest of the membership. Recent communications from our current
leaders have stressed that they respect the views of members from the
academic community (even though it is a minority). "Certification"
may be the issue to test that respect. </FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>I remain optimistic that IFT can live up the goals
expressed in the current strategic plan and remain the steward of the Food
Science & Technology profession, and the champion for Food Science
research.</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT
face=Calibri>
Denny Heldman</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Calibri> </FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>Dennis R. Heldman, PhD<BR>Heldman Associates<BR>5224
Kings Mills Rd; #314<BR>Mason, OH 45040<BR><A
title="mailto:drheldman@earthlink.net
CTRL + Click to follow link"
href="mailto:drheldman@earthlink.net">drheldman@earthlink.net</A><BR>203-770-0508</FONT></DIV>
<DIV style="FONT: 10pt Tahoma">
<DIV><BR></DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV style="font-color: black"><B>From:</B> <A title=bblakistone@nfi.org
href="mailto:bblakistone@nfi.org">Barbara Blakistone</A> </DIV>
<DIV><B>Sent:</B> Sunday, April 22, 2012 3:45 PM</DIV>
<DIV><B>To:</B> <A title=krs@ncsu.edu href="mailto:krs@ncsu.edu">Ken
Swartzel</A> ; <A title=foodsci@lists.service.ohio-state.edu
href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</A> ; <A
title="mailto:ptsassociate@lists.osu.edu
CTRL + Click to follow link"
href="mailto:ptsassociate@lists.osu.edu">ptsassociate@lists.osu.edu</A> ; <A
title="mailto:phitausigma@lists.osu.edu
CTRL + Click to follow link"
href="mailto:phitausigma@lists.osu.edu">phitausigma@lists.osu.edu</A> </DIV>
<DIV><B>Cc:</B> <A title=janet.e.collins@usa.dupont.com
href="mailto:janet.e.collins@usa.dupont.com">janet.e.collins@usa.dupont.com</A>
; <A title=cafcs@wvu.edu href="mailto:cafcs@wvu.edu">Cameron Hackney</A> </DIV>
<DIV><B>Subject:</B> Re: [ΦTΣ][ΦTΣ][Foodsci] [*T*][*|T*£]Certified Food
Scientist (IFT CFS) is questionable</DIV></DIV></DIV>
<DIV><BR></DIV>
<DIV class=WordSection1>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt">I
just can’t help but take a poke at you folks. Some years back when it was
time to decide if we stayed with a Council that aired all issues and had
representatives from sections, divisions, and regions or converted to an elected
Board structure, only 18 folks were with me. Given that the majority felt
it was time to let an elected Board make decisions, I laid aside the old ways of
doing association business. Board minutes are posted as are the names of
the Board members. If you really want to know what’s going on, you’ll have
to take some initiative. Back in the days of Council, it became apparent
to me no one was that interested until it was time for Council. Now the
Board has decided on the CFS program. I left the Board when that was being
vetted and yes, there were issues being debated. At this point, I would
say these got resolved. It’s way too late in the game for you all to start
getting engaged. That said, you can express your opinion at the Town Hall
meeting at IFT. And yes, it may be too late but do it
anyway.<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt">I
got the invitation thru IFT Fellows and Phi Tau. <o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt">barbara<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt"><o:p> </o:p></SPAN></P>
<DIV>
<DIV
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<P class=MsoNormal><B><SPAN
style="FONT-FAMILY: 'Tahoma','sans-serif'; COLOR: windowtext; FONT-SIZE: 10pt">From:</SPAN></B><SPAN
style="FONT-FAMILY: 'Tahoma','sans-serif'; COLOR: windowtext; FONT-SIZE: 10pt">
phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu
[mailto:phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu]
<B>On Behalf Of </B>Ken Swartzel<BR><B>Sent:</B> Sunday, April 22, 2012 1:13
PM<BR><B>To:</B> foodsci@lists.osu.edu; ptsassociate@lists.osu.edu;
phitausigma@lists.osu.edu<BR><B>Cc:</B> Cameron Hackney<BR><B>Subject:</B> Re:
[ΦTΣ][Foodsci] [*T*][*|T*£]Certified Food Scientist (IFT CFS) is
questionable<o:p></o:p></SPAN></P></DIV></DIV>
<P class=MsoNormal><o:p> </o:p></P>
<P class=MsoNormal>I, like Cameron, must have missed the invitation. All of my
information comes from the string of emails. I remember this being a very old
and controversial issue. However, have we truly presented this issue to the
membership? Have we truly had a point/counterpoint? Did the membership vote on
this? In any case, I certainly understand both sides. Since I have no invitation
I can find, I have no action to take. I would hope that an issue this important
would get the complete surveyed input of the membership, prior to executive
order. What am I missing-not up on all of IFT's issues. What about the liability
issue? What have the IFT attorneys said about this? Maybe all of this has been
done, if so the outcome should be so stated. I guess I am just in the dark on
the latest round of this subject. Am I alone?<BR><BR>Ken Swartzel<BR><BR>
<BR><BR><BR><BR>On 4/22/12 8:39 AM, Cameron Hackney wrote:
<o:p></o:p></P>
<DIV>
<P class=MsoNormal>I agree with the comments from the majority that this is a
bad idea; however, I have another concern. I must have missed the e mail
about the limited time offer. It seems that if you give the
test to some, then give it to all. If you get certified
by exemption - what good is it. I have been teaching "better process
control schools since 1981. The FDA inspector for the class in
1981 insisted that I take all the exams to "appreciate what the students in
the classes had to endure." He was right, it added
perspective. If IFT is going to do this - everyone should take the exam -
including the President. It will make everyone appreciate if it is a good
idea or not. In my case, I am sure that after 12 years in
administration, I am not current enough to do well. Overall, I think we
need to trust in our programs and keep in mind that most future employees and
faculty for that matter, will most likely come from disciplines other than food
science. <o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal> <o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal>Best<o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal> <o:p></o:p></P></DIV>
<DIV>
<P style="MARGIN-BOTTOM: 12pt" class=MsoNormal>Cameron <o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal> <o:p></o:p></P></DIV>
<DIV>
<DIV>
<P class=MsoNormal><BR>Cameron R. Hackney<o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal>West Virginia University<BR>Morgantown, WV
26506<BR>304 293 - 6251<o:p></o:p></P></DIV>
<P class=MsoNormal>>>> <o:p></o:p></P></DIV>
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<DIV>
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vAlign=top>
<P class=MsoNormal><STRONG>From: </STRONG><o:p></o:p></P></TD>
<TD
style="PADDING-BOTTOM: 0.75pt; PADDING-LEFT: 0.75pt; PADDING-RIGHT: 0.75pt; PADDING-TOP: 0.75pt"
vAlign=top>
<P class=MsoNormal>Michael Doyle <A
href="mailto:mdoyle@uga.edu"><mdoyle@uga.edu></A><o:p></o:p></P></TD></TR>
<TR>
<TD
style="PADDING-BOTTOM: 0.75pt; PADDING-LEFT: 0.75pt; PADDING-RIGHT: 0.75pt; PADDING-TOP: 0.75pt"
vAlign=top>
<P class=MsoNormal><STRONG>To:</STRONG><o:p></o:p></P></TD>
<TD
style="PADDING-BOTTOM: 0.75pt; PADDING-LEFT: 0.75pt; PADDING-RIGHT: 0.75pt; PADDING-TOP: 0.75pt"
vAlign=top>
<P class=MsoNormal>"Taylor C. Wallace" <A
href="mailto:twallace@crnusa.org"><twallace@crnusa.org></A>,
"Fergus M. Clydesdale" <A
href="mailto:fergc@foodsci.umass.edu"><fergc@foodsci.umass.edu></A><o:p></o:p></P></TD></TR>
<TR>
<TD
style="PADDING-BOTTOM: 0.75pt; PADDING-LEFT: 0.75pt; PADDING-RIGHT: 0.75pt; PADDING-TOP: 0.75pt"
vAlign=top>
<P class=MsoNormal><STRONG>CC:</STRONG><o:p></o:p></P></TD>
<TD
style="PADDING-BOTTOM: 0.75pt; PADDING-LEFT: 0.75pt; PADDING-RIGHT: 0.75pt; PADDING-TOP: 0.75pt"
vAlign=top>
<P class=MsoNormal><A
href="mailto:foodsci@lists.osu.edu">"foodsci@lists.osu.edu"</A> <A
href="mailto:foodsci@lists.service.ohio-state.edu"><foodsci@lists.service.ohio-state.edu></A>,
<A
href="mailto:ptsassociate@lists.osu.edu">"ptsassociate@lists.osu.edu"</A>
<A
href="mailto:ptsassociate@lists.service.ohio-state.edu"><ptsassociate@lists.service.ohio-state.edu></A>,
<A
href="mailto:phitausigma@lists.osu.edu">"phitausigma@lists.osu.edu"</A>
<A
href="mailto:phitausigma@lists.service.ohio-state.edu"><phitausigma@lists.service.ohio-state.edu></A><o:p></o:p></P></TD></TR>
<TR>
<TD
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vAlign=top>
<P class=MsoNormal><STRONG>Date: </STRONG><o:p></o:p></P></TD>
<TD
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vAlign=top>
<P class=MsoNormal>4/21/2012 9:12 PM<o:p></o:p></P></TD></TR>
<TR>
<TD
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vAlign=top>
<P class=MsoNormal><STRONG>Subject: </STRONG><o:p></o:p></P></TD>
<TD
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vAlign=top>
<P class=MsoNormal>Re: [Foodsci][ΦTΣ][Ξ|TΞ£]Certified Food Scientist
(IFT CFS) is questionable<o:p></o:p></P></TD></TR></TBODY></TABLE>
<P class=MsoNormal>I concur with Ferg. This is a terrible idea. This year
will be my last IFT meeting.<BR> Mike
Doyle<BR><BR>Michael P. Doyle, Ph.D.<BR>Regents Professor and
Director<BR>Center for Food Safety<BR>University of Georgia<BR>1109
Experiment Street<BR>Griffin, GA 30223-1797<BR>Tel:
770-228-7284<BR>Fax: 770-229-3216<BR>e-mail: <A
href="mailto:mdoyle@uga.edu">mdoyle@uga.edu</A><BR><BR><BR>________________________________________<BR>From:
<A
href="mailto:phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu">phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu</A>
[<A
href="mailto:phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu">phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu</A>]
on behalf of Taylor C. Wallace [<A
href="mailto:twallace@crnusa.org">twallace@crnusa.org</A>]<BR>Sent:
Saturday, April 21, 2012 5:21 PM<BR>To: Fergus M. Clydesdale<BR>Cc: <A
href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</A>; <A
href="mailto:ptsassociate@lists.osu.edu">ptsassociate@lists.osu.edu</A>;
<A
href="mailto:phitausigma@lists.osu.edu">phitausigma@lists.osu.edu</A><BR>Subject:
Re: [ΦTΣ][Ξ|TΞ£]Certified Food Scientist (IFT CFS) is
questionable<BR><BR>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!<BR><BR>Taylor<BR><BR>Taylor C. Wallace, PhD, FACN<BR>Senior
Director, Scientific & Regulatory Affairs<BR>Council for Responsible
Nutrition<BR><BR>Sent from my iPhone<BR><BR>On Apr 21, 2012, at 2:06 PM,
"Fergus M. Clydesdale" <A
href="mailto:fergc@foodsci.umass.edu"><fergc@foodsci.umass.edu></A>
wrote:<BR><BR>> A terrible ridiculous idea<BR>> I am truly saddened
that IFT has come to this for far too many reasons to enumerate<BR>>
Best regards to all<BR>> Ferg<BR>><BR>> On 4/21/2012 3:39 PM,
Lee, Ken wrote:<BR>>> T: Phi Tau Sigma Members<BR>>> F: Ken
Lee, President of Phi Tau Sigma<BR>>> R: IFT CFS
Credential<BR>>> C: fsadmin<BR>>><BR>>> *IFT President
Roger Clemens sent most members* an email with a special<BR>>>
limited time offer (rsvp May 25) to bypass a certification exam.
Some<BR>>> believe this is a poorly conceived revenue generator for
a once<BR>>> professional society that has morphed into an income
fixated non-profit<BR>>> trade group. Others believe the
certification brings a long overdue,<BR>>> invaluable professional
credential to the discipline of food science. I<BR>>> clip below in
case you missed it early responses from some of our most<BR>>>
respected members, former IFT Presidents and leaders within Phi
Tau<BR>>> Sigma and the profession. Perhaps you can formulate your
own opinion and<BR>>> share it with elected leaders at
IFT.<BR>>><BR>>> I will note with some irony that the PBS news
program recently aired an<BR>>> "expose" on the questionable
certification program for forensic experts.<BR>>> This of course has
little to do with food science, but it illustrates<BR>>> some of the
mischief associated with certificates in other professions.<BR>>> <A
href="http://www.pbs.org/wgbh/pages/frontline/criminal-justice/real-csi/no-forensic-background-no-problem/">http://www.pbs.org/wgbh/pages/frontline/criminal-justice/real-csi/no-forensic-background-no-problem/</A><BR>>>
Steve Barrett provides one of the best summaries of
questionable<BR>>> credentials in a field closer to ours,
nutrition:<BR>>> <A
href="http://www.quackwatch.com/04ConsumerEducation/nutritionist.html">http://www.quackwatch.com/04ConsumerEducation/nutritionist.html</A><BR>>><BR>>>
As your president, I share my opinion that certificates should be
the<BR>>> domain of higher education, but the academics have failed
to date in<BR>>> providing a well run program of integrity. The
revenue potential is<BR>>> significant and we notice that the
for-profits (eg Phoenix, DeVry, etc.)<BR>>> have not yet entered
this business. One reason is there is limited<BR>>> integrity and
questionable motives in what certificates accomplish. As<BR>>> food
science provides both health and the absence of harm, we must
take<BR>>> care that there is no possibility of serious injury from
a CFS<BR>>> credentialed person. It is this latter point that is
most troubling, as<BR>>> few 501c3 organizations carry the legal
protections to underwrite such<BR>>> liability. We thank Roger and
the well intentioned professionals at IFT<BR>>> for bringing this
issue to the front burner and welcome the discourse it<BR>>>
provokes.<BR>>> *-Ken Lee, President of ΦTΣ*<BR>>><BR>>>
/p.s. I have blind copied the original addresses below, so some
members<BR>>> may get double messages and I apologize for such
redundancy./<BR>>>
------------------------------------------------------------------------<BR>>>
*From:* Ted Labuza PhD [<A
href="mailto:tplabuza@umn.edu">tplabuza@umn.edu</A>]<BR>>> *Sent:*
Friday, April 20, 2012 7:45 PM<BR>>> *To:* Roger Clemens; Bob
Gravani; John Ruff; Bruce Stillings; Catherine<BR>>> Adams; Brenda
Knapp-Polzin; Colin Dennis; Mike Davidson; Douglas<BR>>> Marshall;
Linda Perucca; Bob Ross; Marilyn Schorin; Craig Sherwin;<BR>>>
Justin Shimek; Barry Swanson; Ray Winger; Lee, Ken; Suzanne
Nielsen;<BR>>> Daryl Lund; John Finley; John Floros; Mary Schmidl;
Robert Shewfelt;<BR>>> Greg Ziegler; Richard Stier; Joe Regenstein;
Les Herzog; Pat Dunne; Phil<BR>>> Nelson; Richard Hall; Gilbert
Leveille; Litchfield, John; Dave Lineback;<BR>>> Frank Busta; Chuck
Manley; Mary Wagner; Rich Hartel<BR>>> *Subject:* Re: Certified Food
Scientist (CFS) Update<BR>>><BR>>>
roger<BR>>><BR>>> I totally agree with Denny. I feel to is a
bad idea and should be<BR>>> abandoned now not later. Note that the
Mech. Eng. processional<BR>>> association was sued because one of
their members designed a boiler<BR>>> wrong. They lost $$4.5MM out
of their endowment. I don't see the<BR>>> industry clamoring for
this and this will not stop them from hiring Chem<BR>>> Eng. who
would not have a food science background. Also it would not<BR>>>
make sense for MS and PhD students who will be seeking jobs in
the<BR>>> future but may have no undergrad food science. Currently I
have 5 of<BR>>> those who fit that chracteristic. It seems to me a
money making scheme<BR>>> that will likely be ignored. And most
importantly if it can't be stopped<BR>>> it should go through
HERB.<BR>>><BR>>> On Sat, Apr 21, 2012 at 7:06 AM, Mary
Schmidl <<A
href="mailto:mschmidl@umn.edu">mschmidl@umn.edu</A><BR>>> <A
href="mailto:mschmidl@umn.edu"><mailto:mschmidl@umn.edu></A>>
wrote:<BR>>><BR>>><BR>>> =<BR>>> Roger: I also
received your invitation to become a "certified food<BR>>>
scientist," and, quite frankly, I am inclined to decline since I
see<BR>>> absolutely no value in it. Furthermore, if I were a
chemical engineer<BR>>> working in the food industry in product
development, I would wonder why<BR>>> I need this. Here are some
questions to complement those of Dennis<BR>>> (which are very good
questions). Daryl<BR>>><BR>>> Process:<BR>>> 1. As a
member of the Education Community, we have had absolutely no<BR>>>
discussion on this topic (unless I have been oblivious to it).<BR>>>
2. Was the topic presented to the CFSA group for
consideration?<BR>>> 3. Was industry asking for this because of some
specific use? Do they<BR>>> want this to verify that people they
hire are capable of designing food<BR>>> products and processes,
etc.?<BR>>> 4. Were graduates of our food science programs and those
working in the<BR>>> food industry asking for certification because
it would serve a specific<BR>>> purpose? If so, what was the
purpose?<BR>>> 5. Were food science educators asking for
certification because they<BR>>> wanted to protect their territory
within the academy? After all,<BR>>> microbiology, chemistry,
biochemistry, agricultural (biological)<BR>>> engineering and
chemical engineering among others are all educating<BR>>> students
that may eventually be hired by the food industry.<BR>>> 6.
Regarding specifically the process to arrive at the conclusion by
the<BR>>> Board of Directors to adopt a strategy for
"certification," I wonder<BR>>> about the following (since no report
on this was ever shared with the<BR>>> membership of IFT - at least
none that I am aware of.<BR>>> a. Appoint a work group or Task Force
to evaluate idea of certification<BR>>> (include at least one member
of the Board of Directors on the WG/TF).<BR>>> b. Establish a
hypothesis (e.g. Certification will help define the<BR>>> profession
and protect the profession from charlatans).<BR>>> c. Set up a
protocol to determine the interest of the following groups<BR>>> in
certification: industry, food science faculty, food science<BR>>>
administrators, recent graduates of food science programs, recent
hires<BR>>> from fields other than food science, etc.).<BR>>>
d. Draft a report that can be fully vetted with membership
including<BR>>> specifically asking comment from CFSA, Education
Community, VPs of food<BR>>> industry, people who hire food
scientists, HERB, etc.<BR>>> e. Modify the report based on comments
that are submitted.<BR>>> f. Submit final report to the Board of
Directors. The Board of Director<BR>>> member on the WG/TF should
make the report along with the chair of the<BR>>> WG/TF/<BR>>>
g. Decision by the Board of Directors<BR>>><BR>>> This seems
to me to be a reasonable approach to decision making and I<BR>>>
hope was followed in coming to this conclusion that certification
is<BR>>> necessary and needed.<BR>>> Look forward to any
comments coming forth. Daryl Lund, IFT President<BR>>>
1990-1991<BR>>><BR>>><BR>>>
------------------------------------------------------------------------<BR>>>
*From:* Finley, John W. [<A
href="mailto:JFinley@agcenter.lsu.edu">JFinley@agcenter.lsu.edu</A>]<BR>>>
*Sent:* Friday, April 20, 2012 9:56 PM<BR>>> *To:* Dennis R Heldman;
Roger Clemens, DrPH, CNS, FACN, FIFT<BR>>> *Cc:* Bob Gravani; John
Ruff; Bruce Stillings; Catherine Adams; Brenda<BR>>> Knapp-Polzin;
Colin Dennis; Mike Davidson; Douglas Marshall; Linda<BR>>> Perucca;
Bob Ross; Marilyn Schorin; Craig Sherwin; Justin Shimek; Barry<BR>>>
Swanson; Ray Winger; Lee, Ken; Suzanne Nielsen; Daryl Lund; John
Floros;<BR>>> Mary Schmidl; Robert Shewfelt; Greg Ziegler; Richard
Stier; Joe<BR>>> Regenstein; Les Herzog; Pat Dunne; Phil Nelson;
Richard Hall; Gilbert<BR>>> Leveille; Litchfield, John; Dave
Lineback; Frank Busta; Chuck Manley;<BR>>> Mary Wagner; Rich
Hartel<BR>>> *Subject:* RE: Certified Food Scientist (CFS)
Update<BR>>><BR>>> Roger<BR>>><BR>>> The Certified
Food Science program is a really bad idea. I fought it<BR>>> without
much success on the board. IFT is opening itself to enormous<BR>>>
liability issues, Not to mention, further insulting academic
programs<BR>>> that produce highly qualified programs already. It is
pretty clear that<BR>>> the real motivation of this is a strictly a
revenue stream for IFT.<BR>>> There has been a lot of time and
resources (consultants) invested in<BR>>> this. Diversion form the
focus of IFT. I strongly urge you to cut the<BR>>> losses and stop
it NOW. Please feel free to contact me if you have any<BR>>>
questions about where I stand.<BR>>><BR>>> We have a wonderful
profession and a great organization, let's not put<BR>>> at risk
over an unnecessary diversion.<BR>>><BR>>>
John<BR>>><BR>>> John W. Finley<BR>>><BR>>>
Professor and Head, Food Science<BR>>><BR>>> Louisiana State
University<BR>>><BR>>> Baton Rouge, LA
70803<BR>>><BR>>> Office: 225 578 5085<BR>>><BR>>>
Cell: 225 571 2711<BR>>><BR>>> <A
href="mailto:jfinley@agcenter.lsu.edu">jfinley@agcenter.lsu.edu</A><BR>>><BR>>>
*From:* Dennis R Heldman [<A
href="mailto:drheldman@earthlink.net">mailto:drheldman@earthlink.net</A>]<BR>>>
*Sent:* Friday, April 20, 2012 4:36 PM<BR>>> *To:* Roger Clemens,
DrPH, CNS, FACN, FIFT<BR>>> *Cc:* Bob Gravani; John Ruff; Bruce
Stillings; Catherine Adams; Brenda<BR>>> Knapp-Polzin; Colin Dennis;
Mike Davidson; Douglas Marshall; Linda<BR>>> Perucca; Bob Ross;
Marilyn Schorin; Craig Sherwin; Justin Shimek; Barry<BR>>> Swanson;
Ray Winger; Ken Lee; Suzanne Nielsen; Daryl Lund; Finley, John<BR>>>
W.; John Floros; Mary Schmidl; Robert Shewfelt; Greg Ziegler;
Richard<BR>>> Stier; Joe Regenstein; Les Herzog; Pat Dunne; Phil
Nelson; Richard Hall;<BR>>> Gilbert Leveille; John Litchfield; Dave
Lineback; Frank Busta; Chuck<BR>>> Manley; Mary Wagner; Rich
Hartel<BR>>> *Subject:* Re: Certified Food Scientist (CFS)
Update<BR>>><BR>>> Roger - many of us are really trying to
keep an open mind and understand<BR>>> the rationale of a Certified
Food Scientist! Unfortunately, it is<BR>>> difficult to find answers
for many of the questions associated with this<BR>>> new IFT
initiative. For example:<BR>>><BR>>> 1. How, exactly, does
"certification" enhance the Food Science &<BR>>> Technology
profession? IFT already approves undergraduate programs to<BR>>>
ensure uniformity among Food Science<BR>>><BR>>>
professionals.<BR>>><BR>>> 2. Is IFT prepared to deal with
liability issues associated with<BR>>>
"certification"?<BR>>><BR>>> 3. At what point in time can a
graduate from an undergraduate program<BR>>> take an examination and
become certified? Is there a period of work<BR>>> experience
required before certification<BR>>><BR>>> is
possible?<BR>>><BR>>> 4. How can IFT prevent this initiative
from undermining the efforts of<BR>>> the
HERB?<BR>>><BR>>> 5. Who will determine the content of the
examination to be taken before<BR>>> the applicant is
certified?<BR>>><BR>>> 6. How will certification fill the
talent pipeline beyond those already<BR>>> pursuing Food Science
& Technology careers?<BR>>><BR>>> 7. Will certification
provide a pathway for individuals from backgrounds<BR>>> other than
Food Science to become food science professionals?<BR>>><BR>>>
In order to ensure that the integrity of IFT Approve
Undergraduate<BR>>> Programs is not compromised, the "certification"
initiative must be<BR>>> managed by the Higher Education Review
Board (HERB). The core<BR>>> competencies established by the HERB
define and maintain the Food<BR>>> Science & Technology
profession. The examination questions must be<BR>>> created by
faculty involved in teaching courses associated with the<BR>>>
approved programs. Literally, it should be impossible to pass
the<BR>>> certification examination without meeting the core
competencies<BR>>> established by the HERB.<BR>>><BR>>>
Bottom line, unless the two programs (IFT Approved Programs and
IFT<BR>>> Certification) are closely coordinated, the integrity of
approved<BR>>> programs will be undermined, and the role of the Food
Science academic<BR>>> community will be diminished. If the Council
of Food Science<BR>>> Administrators (CFSA) has endorsed this
certification effort, it is not<BR>>>
evident.<BR>>><BR>>> Hopefully, there is more background on
this initiative to be shared.<BR>>><BR>>> Denny
Heldman<BR>>><BR>>> Dennis R. Heldman, PhD<BR>>> Heldman
Associates<BR>>> 5224 Kings Mills Rd; #314<BR>>> Mason, OH
45040<BR>>> <A
href="mailto:drheldman@earthlink.net">drheldman@earthlink.net</A> <A
href="mailto:drheldman@earthlink.net"><mailto:drheldman@earthlink.net></A><BR>>>
203-770-0508<BR>>><BR>>> *From:* Roger Clemens, DrPH, CNS,
FACN, FIFT <A
href="mailto:noreply@ift.org"><mailto:noreply@ift.org></A><BR>>><BR>>>
*Sent:* Thursday, April 19, 2012 10:45 AM<BR>>><BR>>> *To:*
Dennis Heldman <A
href="mailto:drheldman@earthlink.net"><mailto:drheldman@earthlink.net></A><BR>>><BR>>>
*Subject:* Certified Food Scientist (CFS) Update<BR>>><BR>>>
International Food Science Certification
Committee<BR>>><BR>>><BR>>><BR>>> Dear
Dennis,<BR>>><BR>>> This is a critical time for the food
science profession. There is<BR>>> heightened attention on global
food needs and feeding the world's<BR>>> growing population. As food
scientists, we know the important<BR>>> contributions that food
science research and innovation has made and<BR>>> will need to make
in meeting food safety and sufficiency challenges. One<BR>>> of our
organizational strategic goals is to ensure that the
visibility<BR>>> and prominence of food science-and food
scientists-is well recognized<BR>>> and acknowledged. To help do so,
we are pleased to announce the launch<BR>>> of a new initiative, the
Certified Food Scientist (CFS) credential.<BR>>><BR>>> Through
this credential, for the first time, our profession will have
a<BR>>> formal certification program to recognize the applied
scientific<BR>>> knowledge and skills of food scientists. This
certification, obtained by<BR>>> passing an exam, tests food
scientists on a central body of knowledge<BR>>> that defines the
core professional competencies of a food scientist and<BR>>> serves
as a mark of distinction and trust. We are excited that this<BR>>>
certification will help fill the talent pipeline so that
organizations<BR>>> can readily identify qualified personnel in the
global food industry.<BR>>><BR>>> As an IFT leader, you have
been part of the strategic vision that<BR>>> continues to shape our
profession. You have served as a mentor to our<BR>>> community and
contributed to countless scientific advances in food<BR>>> science.
To recognize these important achievements, we have created a<BR>>>
One Time Alternative Assessment program for leaders like you. It
allows<BR>>> you to obtain the CFS certification through a peer
review process,<BR>>> *instead of taking the certification
examination*. As a token of our<BR>>> immense gratitude, we would
like to honor you for your exceptional<BR>>> leadership by waiving
the application fee and, following approval,<BR>>> recognizing you
this June at the IFT Annual Meeting & Food Expo. In<BR>>> order
to do so, we ask that you please apply for your One Time<BR>>>
Alternative Assessment by *May 25, 2012*.<BR>>><BR>>> I hope I
can count on you as a dedicated IFT leader to attain the CFS<BR>>>
credential as a demonstration of your continued leadership and<BR>>>
recognition of the importance of lifelong learning. By being one of
the<BR>>> first to attain the CFS, we can inspire other food
scientists to do the<BR>>> same. As prominent members of IFT, we
also have the privilege and<BR>>> opportunity of serving as examples
for our community as we continue to<BR>>> raise the prominence and
credibility of our profession.<BR>>><BR>>> For more
information on how to apply for the One Time Alternative<BR>>>
Assessment and to learn more about the CFS, please visit<BR>>>
*ift.org/cfsota* <<A
href="http://listserv.ift.org/t/1618056/7902966/110551/0/">http://listserv.ift.org/t/1618056/7902966/110551/0/</A>><BR>>>
or email <A href="mailto:*info@ift.org*">*info@ift.org*</A> <A
href="mailto:info@ift.org"><mailto:info@ift.org></A>.<BR>>><BR>>>
Sincerely,<BR>>><BR>>> *Roger Clemens, DrPH, CNS, FACN,
FIFT<BR>>> *IFT President<BR>>><BR>>> Blue
Divider<BR>>><BR>>> *Institute of Food Technologists* 525 W.
Van Buren, Suite 1000. Chicago,<BR>>> IL 60607<BR>>> © 2012
Institute of Food Technologists. All rights reserved.
*ift.org*<BR>>><BR>>><BR>>><BR>>><BR>>><BR>>><BR>>><BR>>><BR>>>
_______________________________________________<BR>>> Phitausigma
mailing list<BR>>> <A
href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</A><BR>>>
<A
href="https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma">https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma</A><BR>><BR>>
--<BR>> Ferg Clydesdale<BR>> UMass Department of Food
Science<BR>> <A
href="mailto:fergc@fooodsci.umass.edu">fergc@fooodsci.umass.edu</A><BR>>
_______________________________________________<BR>> Phitausigma
mailing list<BR>> <A
href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</A><BR>>
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href="https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma">https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma</A><BR>_______________________________________________<BR>Phitausigma
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<P class=MsoNormal><BR><BR><BR><o:p></o:p></P><PRE>-- <o:p></o:p></PRE><PRE>Kenneth R Swartzel, Coordinator Bioprocessing Programs<o:p></o:p></PRE><PRE>College of Agriculture and Life Sciences <o:p></o:p></PRE><PRE>William Neal Reynolds Distinguished Professor<o:p></o:p></PRE><PRE>Director, Kellogg/APLU Food Systems Leadership Institute<o:p></o:p></PRE><PRE>North Carolina State University<o:p></o:p></PRE><PRE>Box 7624<o:p></o:p></PRE><PRE>129 Schaub Hall<o:p></o:p></PRE><PRE>Raleigh, NC 27695-7624<o:p></o:p></PRE><PRE>919-513-2063, cell-919-608-5800, 919-515-7124 (fax)<o:p></o:p></PRE></DIV>
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