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<DIV>Dear Roger:</DIV>
<DIV> </DIV>
<DIV>I agree with the comments that the time for reaching out is past. This
program needs to be put on hold and we, as an organization, need to take a step
back. Certification was discussed and rejected years ago in the days of
the Continuing Education Committee. I recall it being discussed as a source of
revenue and rejected as being too obvious a money grab. I was asked to
fill out a survey on the subject 1 - 2 years ago. I did not fill out the
survey because 1/2 way through the questions it became very obvious that the
design of the survey was slanted to give only one answer; "<EM>I am in favor of
a certification program</EM>."</DIV>
<DIV> </DIV>
<DIV>Certificates and titles are much more important in other parts of the world
than in the US. Few of us add titles or credentials to business cards as
is done elsewhere. I, and I suspect many others, want to see a good
rationale for this program, besides the potential revenue. And, finally, as has
been alluded to, a program that was created after
<EM><STRONG>volunteers</STRONG></EM> were asked to sign non-disclosure
agreements reeks of secrecy and lack of transparency.</DIV>
<DIV> </DIV>
<DIV>Rick</DIV>
<DIV> </DIV>
<DIV><FONT lang=0 face=Arial size=2 FAMILY="SANSSERIF" PTSIZE="10">Richard F.
Stier<BR>Consulting Food Scientists<BR>627 Cherry Avenue<BR>Sonoma, CA 95476,
USA<BR>TEL/FAX (707) 935-2829<BR>email
rickstier4@aol.com<BR>www.STRATECON-INTL.com
<DIV> </DIV>
<DIV>
<DIV>In a message dated 4/27/2012 6:46:21 A.M. Pacific Daylight Time,
rclemens@ethorn.com writes:</DIV>
<BLOCKQUOTE
style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: blue 2px solid"><FONT
style="BACKGROUND-COLOR: transparent" face=Arial color=#000000 size=2>
<DIV class=WordSection1>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">Good
morning, everyone.<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">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<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">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.<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">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.<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><A
title=http://www.ift.org/careercenter/certification/Our-Journey.aspx
href="http://www.ift.org/careercenter/certification/Our-Journey.aspx">www.ift.org/careercenter/certification/Our-Journey.aspx</A>
<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">Roger
Clemens, DrPH<o:p></o:p></SPAN></P>
<DIV>
<P class=MsoNormal><SPAN
style="COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">President
(2011-2012)<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">Institute of Food
Technologists<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">E: <A
title=mailto:raclemens@ift.org
href="mailto:raclemens@ift.org">raclemens@ift.org</A><o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN style="COLOR: #1f497d"> </SPAN><SPAN
style="COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p></o:p></SPAN></P></DIV>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<DIV>
<DIV
style="BORDER-RIGHT: medium none; PADDING-RIGHT: 0in; BORDER-TOP: #b5c4df 1pt solid; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: medium none; PADDING-TOP: 3pt; BORDER-BOTTOM: medium none">
<P class=MsoNormal><B><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Tahoma','sans-serif'">From:</SPAN></B><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Tahoma','sans-serif'">
phitausigma-bounces+clemens=usc.edu@lists.service.ohio-state.edu
[mailto:phitausigma-bounces+clemens=usc.edu@lists.service.ohio-state.edu]
<B>On Behalf Of </B>Davidson, P Michael (P Michael)<BR><B>Sent:</B> Tuesday,
April 24, 2012 8:55 AM<BR><B>To:</B> 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.<BR><B>Cc:</B>
foodsci@lists.osu.edu; ptsassociate@lists.osu.edu;
phitausigma@lists.osu.edu<BR><B>Subject:</B> Re: [ΦTΣ] [Foodsci] Certified
Food Scientist (IFT CFS)<o:p></o:p></SPAN></P></DIV></DIV>
<P class=MsoNormal><o:p> </o:p></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">All,<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">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-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">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-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'">Mike<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">************************************************<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">P.
Michael Davidson, Professor and Head<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">Department
of Food Science and Technology<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">2605
River Drive<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">University
of Tennessee<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">Knoxville,
TN 37996-4591<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">PH:
865-974-7331; 865-974-0098<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">FAX:
865-974-7332<o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Cambria','serif'">************************************************</SPAN><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p></o:p></SPAN></P>
<P class=MsoNormal><SPAN
style="FONT-SIZE: 11pt; COLOR: #1f497d; FONT-FAMILY: 'Calibri','sans-serif'"><o:p> </o:p></SPAN></P>
<DIV>
<DIV
style="BORDER-RIGHT: medium none; PADDING-RIGHT: 0in; BORDER-TOP: #b5c4df 1pt solid; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: medium none; PADDING-TOP: 3pt; BORDER-BOTTOM: medium none">
<P class=MsoNormal><B><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Tahoma','sans-serif'">From:</SPAN></B><SPAN
style="FONT-SIZE: 10pt; FONT-FAMILY: 'Tahoma','sans-serif'"> <A
title=mailto:foodsci-bounces@lists.service.ohio-state.edu
href="mailto:foodsci-bounces@lists.service.ohio-state.edu">foodsci-bounces@lists.service.ohio-state.edu</A>
<A title=mailto:[mailto:foodsci-bounces@lists.service.ohio-state.edu]
href="mailto:[mailto:foodsci-bounces@lists.service.ohio-state.edu]">[mailto:foodsci-bounces@lists.service.ohio-state.edu]</A>
<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; <A title=mailto:raclemens@ift.org
href="mailto:raclemens@ift.org">raclemens@ift.org</A><BR><B>Cc:</B> <A
title=mailto:foodsci@lists.osu.edu
href="mailto:foodsci@lists.osu.edu">foodsci@lists.osu.edu</A>; <A
title=mailto:ptsassociate@lists.osu.edu
href="mailto:ptsassociate@lists.osu.edu">ptsassociate@lists.osu.edu</A>; <A
title=mailto:phitausigma@lists.osu.edu
href="mailto:phitausigma@lists.osu.edu">phitausigma@lists.osu.edu</A><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="FONT-SIZE: 13.5pt; COLOR: #222222">Š</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 class=MsoNormal
style="MARGIN-BOTTOM: 12pt"><o:p> </o:p></P></BLOCKQUOTE></DIV><BR><BR>_______________________________________________<BR>Phitausigma
mailing
list<BR>Phitausigma@lists.service.ohio-state.edu<BR>https://lists.service.ohio-state.edu/mailman/listinfo/phitausigma<BR></FONT></BLOCKQUOTE></DIV></FONT></DIV></FONT></BODY></HTML>