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<DIV><FONT face=Calibri>Mike -- your comments about the HERB seem to be a
classic case of communications, or lack thereof. How is the membership of
the HERB established, or is this the issue that should be examined?</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>Your comment about having an open discussion about
certification 12-18 months ago is a very key point. How could this
happen until background information (description of the concept, report, etc.)
was revealed to the membership? We can only hope that members of the
Board of Directors now have a better understanding of the negative implications
of certification, and are willing to re-visit this decision.</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT
face=Calibri>
Denny Heldman</FONT></DIV>
<DIV><FONT
face=Calibri> </FONT></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
href="mailto:drheldman@earthlink.net">drheldman@earthlink.net</A><BR>203-770-0508</FONT></DIV>
<DIV style="FONT: 10pt Tahoma">
<DIV><FONT size=3 face=Calibri></FONT><FONT size=3 face=Calibri></FONT><FONT
size=3 face=Calibri></FONT><FONT size=3 face=Calibri></FONT><FONT size=3
face=Calibri></FONT><FONT size=3 face=Calibri></FONT><BR></DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV style="font-color: black"><B>From:</B> <A title=pmdavidson@utk.edu
href="mailto:pmdavidson@utk.edu">Davidson, P Michael (P Michael)</A> </DIV>
<DIV><B>Sent:</B> Tuesday, April 24, 2012 8:54 AM</DIV>
<DIV><B>To:</B> <A title=iwaoka@hawaii.edu href="mailto:iwaoka@hawaii.edu">Wayne
Iwaoka</A> ; <A title=greinecc@umn.edu href="mailto:greinecc@umn.edu">Gary
Reineccius</A> ; <A title=lee.133@osu.edu href="mailto:lee.133@osu.edu">Lee,
Ken</A> ; <A title=drheldman@earthlink.net
href="mailto:drheldman@earthlink.net">Dennis R Heldman</A> ; <A
title=tplabuza@umn.edu href="mailto:tplabuza@umn.edu">Ted Labuza PhD</A> ; <A
title="mailto:lineback@umd.edu
CTRL + Click to follow link"
href="mailto:lineback@umd.edu">David R. Lineback</A> ; <A
title="mailto:jmarcy@vt.edu
CTRL + Click to follow link"
href="mailto:jmarcy@vt.edu">Marcy, Joseph</A> ; <A title=bblakistone@nfi.org
href="mailto:bblakistone@nfi.org">Barbara Blakistone</A> ; <A
title=kokini@illinois.edu href="mailto:kokini@illinois.edu">Kokini, Jozef L</A>
; <A title=JFinley@agcenter.lsu.edu
href="mailto:JFinley@agcenter.lsu.edu">Finley, John W.</A> </DIV>
<DIV><B>Cc:</B> <A title=foodsci@lists.service.ohio-state.edu
href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</A> ; <A
title=ptsassociate@lists.service.ohio-state.edu
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>Subject:</B> Re: [Foodsci] Certified Food Scientist (IFT
CFS)</DIV></DIV></DIV>
<DIV><FONT face=Calibri></FONT><FONT face=Calibri></FONT><FONT
face=Calibri></FONT><FONT face=Calibri></FONT><FONT face=Calibri></FONT><FONT
face=Calibri></FONT><BR></DIV>
<DIV class=WordSection1>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Calibri','sans-serif'; COLOR: #1f497d; FONT-SIZE: 11pt">All,<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">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.<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">In
response to Ted and others as to <B>certification</B>, 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.<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">Mike<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: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">************************************************<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">P.
Michael Davidson, Professor and Head<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">Department
of Food Science and Technology<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">2605
River Drive<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">University
of Tennessee<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">Knoxville,
TN 37996-4591<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">PH:
865-974-7331; 865-974-0098<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">FAX:
865-974-7332<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-FAMILY: 'Cambria','serif'; COLOR: #1f497d; FONT-SIZE: 11pt">************************************************</SPAN><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"><o:p> </o:p></SPAN></P>
<DIV>
<DIV
style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; PADDING-BOTTOM: 0in; PADDING-LEFT: 0in; PADDING-RIGHT: 0in; BORDER-TOP: #b5c4df 1pt solid; BORDER-RIGHT: medium none; PADDING-TOP: 3pt">
<P class=MsoNormal><B><SPAN
style="FONT-FAMILY: 'Tahoma','sans-serif'; FONT-SIZE: 10pt">From:</SPAN></B><SPAN
style="FONT-FAMILY: 'Tahoma','sans-serif'; FONT-SIZE: 10pt">
foodsci-bounces@lists.service.ohio-state.edu
[mailto:foodsci-bounces@lists.service.ohio-state.edu] <B>On Behalf Of </B>Wayne
Iwaoka<BR><B>Sent:</B> Monday, April 23, 2012 11:40 PM<BR><B>To:</B> Gary
Reineccius; Lee, Ken; raclemens@ift.org<BR><B>Cc:</B> foodsci@lists.osu.edu;
ptsassociate@lists.osu.edu; phitausigma@lists.osu.edu<BR><B>Subject:</B> Re:
[Foodsci] Certified Food Scientist (IFT CFS) is
questionable<o:p></o:p></SPAN></P></DIV></DIV>
<P class=MsoNormal><o:p> </o:p></P>
<DIV>
<P class=MsoNormal><SPAN
style="COLOR: #222222">Gary,</SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">This comment is not about
Certification of food scientists but I needed to respond to your comments about
the<B> 2011 Guidelines and submitting annual reports</B> in your message
below. I believe your comment "</SPAN><SPAN
style="COLOR: #222222; FONT-SIZE: 13.5pt">©</SPAN><SPAN
style="COLOR: #222222">IFT 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<I>
IFT 2011 Resource Guide for the Approval and Re-Approval of Undergraduate Food
Science Programs. </I> 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. </SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">* 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.</SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">* 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. </SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><B><SPAN style="COLOR: #222222">* The three-page
form-fillable annual report was a solution to this problem.</SPAN></B><SPAN
style="COLOR: #222222"> 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. </SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">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. </SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">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. </SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">Wayne
Iwaoka</SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><SPAN style="COLOR: #222222">Chair, Task Force to develop the
2011 IFT Resource Guide for Approval and Re-Approval of Undergraduate Food
Science Programs.</SPAN><o:p></o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal><o:p> </o:p></P></DIV>
<DIV>
<P class=MsoNormal>At 6:15 PM -0500 4/22/12, Gary Reineccius
wrote:<o:p></o:p></P></DIV>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal>Hello:<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal><o:p> </o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal> 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.<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal><o:p> </o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal>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.<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal><o:p> </o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal> <o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal><B><I>In my view, we should not be submitting program
review information to HERB annually, we should not support the Certified Food
Scientist program<U> and</U> perhaps consider boycotting IFT until changes are
made in how IFT deals with issues in our
domain.</I></B><o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal><B><I> </I></B><o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal>Gary Reineccius<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal> <o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal>Professor and Department Head<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P class=MsoNormal>University of Minnesota<o:p></o:p></P></BLOCKQUOTE>
<BLOCKQUOTE style="MARGIN-TOP: 5pt; MARGIN-BOTTOM: 5pt">
<P style="MARGIN-BOTTOM: 12pt"
class=MsoNormal><o:p> </o:p></P></BLOCKQUOTE></DIV></BODY></HTML>