Ruff is next IFT President
John Ruff was chosen by the members of the Institute of Food Technologists to be President of IFT for 2012–2013. He officially becomes IFT’s 73rd President on Sept. 1, 2012.
Ruff retired from Kraft as Senior Vice President after 36 years of service in six countries. While at Kraft, he was responsible for product development across a broad range of food categories, basic research, quality assurance, and regulatory affairs. Two of his biggest accomplishments with the company were leading R&D for both the Kraft International and North American organizations and establishing and leading the Worldwide Health & Wellness program.
Ruff has dedicated many years of service to IFT. Some of his more prominent work for the organization is with the IFT Foundation (now Feeding Tomorrow, The Foundation of the Institute of Food Technologists) beginning in 1988. He served on its board, chaired the group for two terms, and then was re-elected to the position in 2009. While a member of the group, Ruff established corporate fundraising efforts to develop new initiatives such as the Expert Reports and the Discovery Education program. In addition to this work, Ruff initiated the Senior Food Officials annual forum and chaired the first meeting, was elected to the IFT Board of Directors in 2007, and served on the Global Task Force.
Ruff received a B.A. degree in natural sciences and an M.A. degree in biochemistry from Cambridge.
Collins chosen IFT President-Elect
IFT members have chosen Janet E. Collins to be their next President- Elect. She will succeed John Ruff, becoming IFT’s 74th President when she takes office on Sept. 1, 2013.
Collins’ experience in the food industry is extensive and varied. For more than 35 years, she has taught and conducted primary research at academic institutions, participated in industry project and program management, and led scientific affairs initiatives. She is Senior Manager at Du Pont, where she has brought together business leadership, food and agricultural trade associations, and others to build agreement around common goals in biotechnology acceptance. This experience has served her well in her work toward U.S. outreach and global advocacy. She has developed national and international conferences and workshops for broad scientific and government audiences and has collaborated in U.S. and international food program development. Additionally, Collins has advocated science-based, criteria-driven policies in Codex Alimentarius and the Organization for Economic Co-operation and Development.
As a scientific spokesperson for the Meat Board and American Meat Institute, Collins communicates scientifically complicated and controversial issues. She shares her expertise on a variety of topics, including food science and nutritiondietary guidance, meat science, food safety, food labeling and claims, food regulations, and international food trade. A registered dietitian, Collins received B.S. and M.S. degrees in experimental foods and nutrition from the University of Georgia and a Ph.D. degree in animal science/meat science from the University of Wyoming.
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IFTSA members elect Cael President
Matthew Cael is the newly elected President of the IFT Student Association. He will take office on Sept. 1, 2012.
Cael attends Louisiana State University where he is working toward earning an M.S. degree in food science. His research emphasizes seafood technology in product development, processing effects on protein structure and function, nutrient content of value-added shrimp products, and oil spill outreach. He plans to continue his education at the university in the doctoral program in food science.
Prior to beginning his graduate education, Cael worked for Dynamic Foods as a microbiology lab technician, served as a research assistant for the Texas Tech University Dept. of Animal and Food Sciences, and interned at Brinker International in Culinary Research and Development for Chili’s and On the Border. Throughout his academic and professional careers, Cael has participated in IFT’s Student Association as South Central Area Representative, Chair of the Chapter Leader’s Workshop, and Chair of the inaugural IFTSA Heart Healthy Product Development Competition during the IFT Wellness 11 conference.
Candidates sought for Macy Award
The Minnesota section of IFT is seeking nominations from all IFT sections for candidates for the 2013 Harold Macy Food Science and Technology Award.
The annual award, established in 1981, recognizes an outstanding example of food technology transfer or cooperation between scientists or technologists in any two of the following areas: academic, government, and private industry. The award’s purpose is to advance the profession and practice of food technology and to honor Harold Macy, former Dean Emeritus of the University of Minnesota and a Founding Member of IFT. The award consists of a plaque, $2,500 honorarium, and travel expenses to the Minnesota section’s Macy Award meeting in Minneapolis, Minn., where the awardee will address the membership.
Divisions, Sections recognize volunteers
The IFT Outstanding Volunteer Award recognizes exceptional efforts in volunteerism. The 2011–2012 Outstanding Section Volunteers are Tammy Marbach, Fred Reimers, and Anthony Wilke (Alamo); Giselle Berwager, David Brink, Arnold (AJ) Coffey, Jordan Stivers, and Susan Tomassetti (Bluegrass); Michael Harris and Gale Rudolph (Bonneville); Erin Friesen, Karl Li, and Christine Scaman (British Columbia); Carol BoNey and Jo Ann Fritsche (Central New Jersey Subsection); Diane Dawson, Dean Duxberry, and Jan Miller (Chicago); Penny Amato (Dogwood); Sandy Sanders (Florida); Andrea Kirk, Sue Riippa, and Bev Simpson (Great Lakes); Nathan Bronson and Jolene Cram (Intermountain); Kate Gilbert (Iowa); Carol Zamojcin (Long Island); Hank Dres, Greg Hanks, Donna Henry, Dick Metivier, Madalyn Thibodeaux-Broussard; and Lisa Whitner (Longhorn); Alison Hunter (Louisiana Gulf Coast); Anand Rao (Minnesota); Mohamed Badaoui Najjar, Adam Getzel, Sara McCormick, and Lisa Tirino (New York); Scott Nichols (Northern California); Carol Pekar (Nutmeg); Robin Abbott and Joanne Barnard (Oregon); Christina Bednarz, Cathy Fyock, Lindsey Keskinen, Brya Sturges, and Damien Vitali (Philadelphia); Russ Haehl Jr., Jeff Leichleiter, Amy Leir, Bret Lynch, and Kirk Stallman (Puget Sound); Pratik Banerjee, Mary Campbell, Josh Herring, Lamin Kassama, and Martha Verghese (South Eastern); Susan Butris, Dan Rosson, and Debra Topham (Southern California); Celeste Daughenbaugh (St. Louis); and Tresa Gay and Karen Sebby Powers (Volunteer).
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The IFT Division Service Award recognizes members who have exemplified a history of service to the division or field. The IFT Division Volunteer Award honors members who provided exemplary volunteer work within the current year. The 2011–2012 Division Service and Volunteer Award winners are David Green, Service Award (Aquatic Food Products); Erika B. Smith, Volunteer Award (Dairy Foods); Beth Calder, Volunteer Award, and Richard Hartel, Service Award (Education); Hang Xiao, Volunteer Award, and Youling Xiong, Service Award (Food Chemistry); Sheryl Barringer, Service Award, and Elena Castell-Perez, Volunteer Award (Food Engineering); Catherine N. Cutter, Volunteer Award, and Dallas G. Hoover, Service Award (Food Microbiology); Peter Salmon, Service Award (Food Packaging); Brian Yager, Volunteer Award (Foodservice); Yanyun Zhao, Volunteer Award (Fruits & Vegetable Products); Elena Castell-Perez, Service Award (International); Donald Coffey, Service Award, and Robert Koch, Volunteer Award (Marketing & Management); Parker Hall, Service Award, and Ranjith Ramanathan, Volunteer Award (Muscle Foods); Larry Keener, Service Award, Anne Sauer, Volunteer Award, and Howard Zhang, Service Award (Nonthermal Processing); Fereidoon Shahidi, Service Award (Nutraceutical & Functional Foods); Ruth MacDonald, Volunteer Award, and Michael McBurney, Service Award (Nutrition); Robert E. Ross, Service Award (Product Development); Vernon Cole, Service Award, and Artemio Tulio, Volunteer Award (Quality Assurance); Luis A. Espinoza Rodezno, Volunteer Award (Refrigerated & Frozen Foods); and Chris Findlay, Service Award, and Leah Gruenig, Volunteer Award (Sensory & Consumer Sciences).
IFT Launches Certified Food Scientist (CFS) Credential
IFT is pleased to announce the launch of an exciting new program—the Certified Food Scientist credentialing program. For the first time, the food science profession will have a formal certification program to recognize the practical, applied scientific knowledge and skills that food scientists need to be proficient professionals. The CFS credential, obtained by passing an exam, will test food scientists on a central body of knowledge that defines the core competencies of the profession.
The Certified Food Scientist (CFS) credential is designed to achieve the following:
• Demonstrate the profession’s commitment to safe and quality foods for consumers;
• Reinforce IFT’s commitment to ensuring a strong talent pipeline to meet the scientific needs of the food science and technology community;
• Promote lifelong learning to complement both academic learning and work experience;
• Help employers and practitioners identify individuals with certain knowledge and skills;
• Generate greater awareness of the food science profession; and
• Build a foundation for ethical standards moving forward that will benefit the entire profession.
Obtaining the CFS credential is a way for food scientists to demonstrate that they have gained on-the-job experience that builds on their academic degrees. The acquisition of this applied knowledge and skills is critical to being successful and competitive in today’s job market.
“On the Internet and in social media, anyone can position themselves as an expert, so it is crucial to have expertise recognized by a professional organization like IFT. The Certified Food Scientist certification will help identify and endorse food science proficiency,” said Cathy Kapica, Senior Vice President, Global Health and Wellness, Ketchum. “It is important not only for food scientists to promote themselves professionally, but certification also will help the food industry gain more credibility in its ability to bring forth food that can serve public health needs. I’ve already submitted my application to become a CFS.”
The first testing window will take place in February 2013; exams will be offered at testing centers globally. For more details on the CFS, including eligibility, exam content areas, and how to apply, please visit www.ift.org/certification.
Benefits to Employers
Aids in hiring and evaluating food scientists. The CFS offers a reliable way to differentiate applicants and employees who can apply their science knowledge on the job.
Bolsters professional development and lifelong learning. The CFS credential complements academic learning, work experience, and training, helping to reduce the learning curve. It can also be used to define job descriptions and professional development plans.
Benefits an organization’s bottom line. The combination of knowledgeable personnel, credible science, and innovation can lead to successful product launches, efficient business practices, and overall company revenue success. CFS recipients also agree to adhere to a code of professional ethics, which demonstrates their commitment to ethical behavior and practices.
Champions the importance of food science. Hiring employees with a CFS demonstrates that food scientists are important contributors and are critical to a company’s ability to deliver safe, quality, and scientifically viable food products.
Benefits to Employees
It’s a career advantage. The CFS will help employers readily identify knowledgeable personnel who meet their hiring needs, improve productivity and innovation, and build public confidence in the global food supply.
It demonstrates practical knowledge. The CFS exam focuses on the practical knowledge and current real-world skills necessary in the food science profession.
It elevates the food science profession and food scientists. Food science professionals play a critical role in guaranteeing the safety and sustainability of food supplies all over the world. The CFS is a path to acknowledge the expertise and recognize the contributions of food scientists.
Herbert Stone, Ph.D., a Professional Member of IFT, is a Consultant, Menlo Park, Calif., and a Past President of IFT
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.