IFT,CIFST support certification efforts; IFT President-Elect visits Japan; Wiley discounts
IFT WORLD
The Institute of Food Technologists and the Canadian Institute of Food Science and Technology have partnered to support the Certified Food Scientist certification program. The effort entails giving CIFST members who work in the food science and technology field the opportunity to allow their work experience to stand out in the global marketplace.
More than 1,200 food scientists from around the world have been certified through the CFS certification program, which recognizes the applied skills and academic and work experience of food scientists. The certification will help to distinguish food scientists in their respective careers and will create a new way for employers to identify, hire, and retain the best employees and meet the demand for knowledgeable food scientists throughout the industry.
The program will also allow food scientists to be formally recognized for their knowledge and experience by the International Food Science Certification Commission, an independent third-party organization that oversees the governance and policy-making efforts for credentialing activities.
“We are pleased that CIFST is the inaugural organizational partner to endorse this first-of-its-kind certification for food scientists,” said Barbara Byrd Keenan, IFT Executive Vice President. “This new partnership complements the goals of each of our organizations and our collective commitment to advancing the impact of food science and technology through lifelong career development opportunities for food professionals.”
“I am honored to represent CIFST and serve on the inaugural International Food Science Certification Commission,” said Jim Smith, Past President of CIFST from 2007 to 2009. “This will ensure that CIFST’s values contribute to the implementation of the CFS Program on behalf of CIFST members and other food science professionals globally.”
CIFST members will receive $200 off the application fee, which is the same discount that IFT members receive. For more information, visit www.cifst.ca and click on “membership information,” or contact Brandon Davis, Certification Manager, IFT, at [email protected] or 312-604-0225.
IFT President-Elect visits Japan Section
Janet Collins, IFT President-Elect, supported the promotion of IFT and the Japan Section during her visit to Japan in May. Her efforts assisted in recruiting new IFT members. As reported by Kiyoko R. Kubomura, President at Kubomura Food Advisory Consultants, Collins attended several food industry-related events and meetings during her trip to Japan.
One of the prominent events that Collins attended was the 18th International Food Ingredients & Additives Exhibition and Conference/the 11th Health Food Exposition and Conference (IFIA Japan/HFE) held May 15–17. This is a leading food ingredient, additives, and functional food ingredients event in Japan. Since the event is quite popular among food industry professionals, the Japan Section asked for IFT’s support to develop interest and recruit new members for the Section.
Collins was one of the international symposium speakers and gave a presentation on “Food Ingredients and Additives; Consumer Interest and Industry.” Additionally, she made a short presentation on “Food Science Leadership in a Challenging World.”
After attending and speaking at IFIA Japan/HFE, Collins spoke at the Japan Section meeting on May 17, attended by almost 80 members. At the event she led a conversation surrounding the “Changing Global Regulations and the Impacts on Food Trade,” a timely topic, given Japan’s interest in food safety, including how to deal with the management and development of food safety.
New member discount for Wiley books
IFT announces that Wiley has increased its discount percentage from 25% to 35% for members of IFT. The discount applies to all of the books published in the IFT Press book series as well as virtually all Wiley print books. Visit www.ift.org to log into your member account and then click on Knowledge Center/Read IFT Publications/IFT Press.
CRA names Bode President/CEO
John W. Bode joins Corn Refiners Association as President and CEO, bringing 30 years of experience as a lawyer and lobbyist to the position.
A highly regarded speaker on food law and policy, Bode has lent his expertise to a number of efforts that have affected federal food law over the past 25 years. He served on the Senate Agriculture Committee staff, held three presidential appointments at the U.S. Dept. of Agriculture, and was responsible for approximately one-half of the USDA budget. Additionally, he has testified before Congress more than 70 times and oversaw development of about 90 proposed and final rules.
Bode, a Member of IFT, earned a bachelor’s degree from the University of Oklahoma and a J.D. degree from George Mason University School of Law.
PSU selects Roberts as dept. head
Robert F. Roberts, a professor of food science at Penn State University, is the new head of the Dept. of Food Science at the university.
Roberts has held the position of interim head of the department since May 2012. His career at Penn State University began in 1991 as an assistant professor of food science. He was promoted to associate professor in 1998 and full professor in 2012. Over the years, he focused his research efforts on the quality of fermented dairy products, development of molecular techniques to characterize and enhance survival of probiotic bacteria used in dairy products, and evaluation of the influence of delivery matrix on the clinical efficacy of probiotic bacteria.
A Professional Member of IFT, Roberts received a B.S. degree in dairy technology from University of Vermont, an M.S. degree in dairy science from South Dakota State University, and a Ph.D. degree in food science from University of Minnesota.
Section & Division meetings
Visit www.ift.org to view the Events Calendar, including listings for Section and Division meetings, and for information on how to list your event.