<html>
<head>
<meta content="text/html; charset=UTF-8" http-equiv="Content-Type">
</head>
<body bgcolor="#FFFFFF" text="#000000">
<font face="Arial">Barbara: I also recall the discussions early on
about certification. I never understood the reason for the
interest (couldn't be monetary, could it?). I also recall the
debates about moving to a Board of Directors structure and the
consequential requirement that we become engaged in the
discussions through self-initiative. But I also thought there
would be a mechanism in which to become engaged. Since when does
an open organization put an embargo on discussions that a "group"
is having about a topic of interest to all? Where is all the
background material to justify the decision? Where is the
consultant's report with the names of people she interviewed?
There are just too many flaws in coming to the conclusion that we
should just accept the decision. Just a thought. Daryl </font><br>
<br>
On 4/22/2012 12:45 PM, Barbara Blakistone wrote:
<blockquote
cite="mid:5B6242A69911CB4C97ABA049B98E5B9E04AD4889@nfiserver.NFI.local"
type="cite">
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8">
<meta name="Generator" content="Microsoft Word 14 (filtered
medium)">
<style><!--
/* Font Definitions */
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;}
@font-face
{font-family:Tahoma;
panose-1:2 11 6 4 3 5 4 4 2 4;}
@font-face
{font-family:Consolas;
panose-1:2 11 6 9 2 2 4 3 2 4;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{margin:0in;
margin-bottom:.0001pt;
font-size:12.0pt;
font-family:"Times New Roman","serif";
color:black;}
a:link, span.MsoHyperlink
{mso-style-priority:99;
color:blue;
text-decoration:underline;}
a:visited, span.MsoHyperlinkFollowed
{mso-style-priority:99;
color:purple;
text-decoration:underline;}
pre
{mso-style-priority:99;
mso-style-link:"HTML Preformatted Char";
margin:0in;
margin-bottom:.0001pt;
font-size:10.0pt;
font-family:"Courier New";
color:black;}
span.HTMLPreformattedChar
{mso-style-name:"HTML Preformatted Char";
mso-style-priority:99;
mso-style-link:"HTML Preformatted";
font-family:"Consolas","serif";
color:black;}
span.EmailStyle20
{mso-style-type:personal-reply;
font-family:"Calibri","sans-serif";
color:#1F497D;}
.MsoChpDefault
{mso-style-type:export-only;
font-size:10.0pt;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;}
div.WordSection1
{page:WordSection1;}
--></style><!--[if gte mso 9]><xml>
<o:shapedefaults v:ext="edit" spidmax="1026" />
</xml><![endif]--><!--[if gte mso 9]><xml>
<o:shapelayout v:ext="edit">
<o:idmap v:ext="edit" data="1" />
</o:shapelayout></xml><![endif]-->
<div class="WordSection1">
<p class="MsoNormal"><span
style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D">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-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D"><o:p> </o:p></span></p>
<p class="MsoNormal"><span
style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D">I
got the invitation thru IFT Fellows and Phi Tau. <o:p></o:p></span></p>
<p class="MsoNormal"><span
style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D">barbara<o:p></o:p></span></p>
<p class="MsoNormal"><span
style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D"><o:p> </o:p></span></p>
<div>
<div style="border:none;border-top:solid #B5C4DF
1.0pt;padding:3.0pt 0in 0in 0in">
<p class="MsoNormal"><b><span
style="font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext">From:</span></b><span
style="font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext">
<a class="moz-txt-link-abbreviated" href="mailto:phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu">phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu</a>
[<a class="moz-txt-link-freetext" href="mailto:phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu">mailto:phitausigma-bounces+bblakistone=nfi.org@lists.service.ohio-state.edu</a>]
<b>On Behalf Of </b>Ken Swartzel<br>
<b>Sent:</b> Sunday, April 22, 2012 1:13 PM<br>
<b>To:</b> <a class="moz-txt-link-abbreviated" href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</a>;
<a class="moz-txt-link-abbreviated" href="mailto:ptsassociate@lists.osu.edu">ptsassociate@lists.osu.edu</a>; <a class="moz-txt-link-abbreviated" href="mailto:phitausigma@lists.osu.edu">phitausigma@lists.osu.edu</a><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 class="MsoNormal" style="margin-bottom:12.0pt">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>
<table class="MsoNormalTable" border="0" cellpadding="0">
<tbody>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt">
<div>
<table class="MsoNormalTable" border="0"
cellpadding="0">
<tbody>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><strong>From: </strong><o:p></o:p></p>
</td>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal">Michael Doyle <a
moz-do-not-send="true"
href="mailto:mdoyle@uga.edu"><mdoyle@uga.edu></a><o:p></o:p></p>
</td>
</tr>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><strong>To:</strong><o:p></o:p></p>
</td>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal">"Taylor C. Wallace" <a
moz-do-not-send="true"
href="mailto:twallace@crnusa.org"><twallace@crnusa.org></a>,
"Fergus M. Clydesdale" <a
moz-do-not-send="true"
href="mailto:fergc@foodsci.umass.edu"><fergc@foodsci.umass.edu></a><o:p></o:p></p>
</td>
</tr>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><strong>CC:</strong><o:p></o:p></p>
</td>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><a moz-do-not-send="true"
href="mailto:foodsci@lists.osu.edu">"foodsci@lists.osu.edu"</a>
<a moz-do-not-send="true"
href="mailto:foodsci@lists.service.ohio-state.edu"><foodsci@lists.service.ohio-state.edu></a>,
<a moz-do-not-send="true"
href="mailto:ptsassociate@lists.osu.edu">"ptsassociate@lists.osu.edu"</a>
<a moz-do-not-send="true"
href="mailto:ptsassociate@lists.service.ohio-state.edu"><ptsassociate@lists.service.ohio-state.edu></a>,
<a moz-do-not-send="true"
href="mailto:phitausigma@lists.osu.edu">"phitausigma@lists.osu.edu"</a>
<a moz-do-not-send="true"
href="mailto:phitausigma@lists.service.ohio-state.edu"><phitausigma@lists.service.ohio-state.edu></a><o:p></o:p></p>
</td>
</tr>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><strong>Date: </strong><o:p></o:p></p>
</td>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal">4/21/2012 9:12 PM<o:p></o:p></p>
</td>
</tr>
<tr>
<td style="padding:.75pt .75pt .75pt .75pt"
valign="top">
<p class="MsoNormal"><strong>Subject: </strong><o:p></o:p></p>
</td>
<td style="padding:.75pt .75pt .75pt .75pt"
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 moz-do-not-send="true"
href="mailto:mdoyle@uga.edu">mdoyle@uga.edu</a><br>
<br>
<br>
________________________________________<br>
From: <a moz-do-not-send="true"
href="mailto:phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu">phitausigma-bounces+mdoyle=uga.edu@lists.service.ohio-state.edu</a>
[<a moz-do-not-send="true"
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
moz-do-not-send="true"
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 moz-do-not-send="true"
href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</a>;
<a moz-do-not-send="true"
href="mailto:ptsassociate@lists.osu.edu">ptsassociate@lists.osu.edu</a>;
<a moz-do-not-send="true"
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 moz-do-not-send="true"
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 moz-do-not-send="true"
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 moz-do-not-send="true"
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
moz-do-not-send="true"
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 moz-do-not-send="true"
href="mailto:mschmidl@umn.edu">mschmidl@umn.edu</a><br>
>> <a moz-do-not-send="true"
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
moz-do-not-send="true"
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 moz-do-not-send="true"
href="mailto:jfinley@agcenter.lsu.edu">jfinley@agcenter.lsu.edu</a><br>
>><br>
>> *From:* Dennis R Heldman [<a
moz-do-not-send="true"
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 moz-do-not-send="true"
href="mailto:drheldman@earthlink.net">drheldman@earthlink.net</a>
<a moz-do-not-send="true"
href="mailto:drheldman@earthlink.net"><mailto:drheldman@earthlink.net></a><br>
>> 203-770-0508<br>
>><br>
>> *From:* Roger Clemens, DrPH, CNS, FACN,
FIFT <a moz-do-not-send="true"
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
moz-do-not-send="true"
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
moz-do-not-send="true"
href="http://listserv.ift.org/t/1618056/7902966/110551/0/">http://listserv.ift.org/t/1618056/7902966/110551/0/</a>><br>
>> or email <a moz-do-not-send="true"
href="mailto:*info@ift.org*">*info@ift.org*</a> <a
moz-do-not-send="true" 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 moz-do-not-send="true"
href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</a><br>
>> <a moz-do-not-send="true"
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 moz-do-not-send="true"
href="mailto:fergc@fooodsci.umass.edu">fergc@fooodsci.umass.edu</a><br>
> _______________________________________________<br>
> Phitausigma mailing list<br>
> <a moz-do-not-send="true"
href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</a><br>
> <a moz-do-not-send="true"
href="https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma">https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma</a><br>
_______________________________________________<br>
Phitausigma mailing list<br>
<a moz-do-not-send="true"
href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</a><br>
<a moz-do-not-send="true"
href="https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma">https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma</a><br>
<br>
_______________________________________________<br>
Foodsci mailing list<br>
<a moz-do-not-send="true"
href="mailto:Foodsci@lists.service.ohio-state.edu">Foodsci@lists.service.ohio-state.edu</a><br>
<a moz-do-not-send="true"
href="https://lists.service.ohio-state.edu/mailman/listinfo/foodsci">https://lists.service.ohio-state.edu/mailman/listinfo/foodsci</a><o:p></o:p></p>
</div>
</td>
</tr>
</tbody>
</table>
<p class="MsoNormal"><br>
<br>
<br>
<o:p></o:p></p>
<pre>_______________________________________________<o:p></o:p></pre>
<pre>Foodsci mailing list<o:p></o:p></pre>
<pre><a moz-do-not-send="true" href="mailto:Foodsci@lists.service.ohio-state.edu">Foodsci@lists.service.ohio-state.edu</a><o:p></o:p></pre>
<pre><a moz-do-not-send="true" href="https://lists.service.ohio-state.edu/mailman/listinfo/foodsci">https://lists.service.ohio-state.edu/mailman/listinfo/foodsci</a><o:p></o:p></pre>
<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>
<br>
<fieldset class="mimeAttachmentHeader"></fieldset>
<br>
<pre wrap="">_______________________________________________
Phitausigma mailing list
<a class="moz-txt-link-abbreviated" href="mailto:Phitausigma@lists.service.ohio-state.edu">Phitausigma@lists.service.ohio-state.edu</a>
<a class="moz-txt-link-freetext" href="https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma">https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma</a>
</pre>
</blockquote>
<br>
<div class="moz-signature">-- <br>
Daryl Lund, Emeritus Professor UW-Madison WI&AZ Home
608-250-0659 Cell 608-852-4227</div>
</body>
</html>