Newswise — CHICAGO–The Institute of Food Technologists (IFT) today announced the 2014/2015 members of the International Food Science Certification Commission (IFSCC). The IFSCC is an independent, third-party certification body that oversees the testing, governance, and policymaking for the Certified Food Scientist (CFS) credentialing activities.
IFT debuted the CFS credential in 2013 to recognize the applied scientific knowledge and skills of food scientists. The IFSCC ensures the autonomy of the CFS program and provides appropriate oversight of the certification process. The CFS program governance, exam creation and administration are designed to meet standards of internationally-recognized certification programs – the International Standards Organization (ISO) 17024 standard for personnel certification programs.
The following members of the IFSCC represent stakeholders in the global food science & technology community.
• Ivette Bassa, CFS, Vice President Research, Development & Quality, Mondelez International• Pam Coleman, MBA, CFS, President, Biofortis Clinical Research, Inc.Demetris Crum, Associate Director HR, Kraft Foods Group• Katherine de Matos, Ph.D., Strategic Coordinator, SENAI• Bronwyn Graham, Continuing Professional Development Coordinator, Australian Institute of Food Science and Technology• Brenda Knapp-Polzin, CFS, Director, Manager Technical Support, Cargill• Rich Linton, Ph.D, CFS, Dean, College of Agriculture and Life Sciences, North Carolina State University• Doug Marshall, Ph.D., CFS, Chief Scientific Officer, Eurofins Scientific, Inc.• James Matthews, CFS, Vice President Quality Beverage, Keurig Green Mountain• Lynne McLandsborough, Ph.D, Associate Professor of Food Microbiology, University of Massachusetts• Dawn Merrill, Technical Services Manager, Kerr Concentrates• Alex Oliveira, Ph.D., CFS, Seafood Technical Program Director, Alaska Seafood Marketing Institute• James Smith, Ph.D., CFS, Executive Director, Biofood Tech
“We’re thrilled to have such a diverse commission that represents leading global organizations in food science and technology. This esteemed group will help us to continue to grow the Certified Food Scientist program worldwide to ensure that food scientists receive the recognition they deserve for their contributions to the safety and availability of the global food supply,” said IFSCC Chair Doug Marshall, Ph.D, CFS.
The CFS program now has nearly 1,600 certificants in 866 organizations from 55 countries around the world. These include ingredient and consumer package goods companies, universities, consultancies, government agencies, and many more. All 18 of the 2013 Fortune 500 companies categorized as either Beverage or Food Consumer Goods companies have Certified Food Scientists on staff.
In order to obtain a CFS, a candidate must meet the eligibility requirements and take an exam. The program itself complements both academic and work experience, and ultimately, helps demonstrate the profession’s commitment to safe, nutritious and plentiful food for consumers.
IFSCC Vice Chair Ivette Bassa, CFS added “The business of food is driven by the science of food. We look forward to continue to expand the role that the Certified Food Scientist certification plays in identifying knowledgeable employees and developing strong teams.”
View a list of all the certificantsLearn more about the CFS certificationHear what others have to say about CFS
About IFTThis year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
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