Published in International Journal of Dairy Technology

It is after so much hard work and efforts that I am glad to announce that my third publication, but first original research article, is out published in the International Journal of Dairy Technology.
Titled:

"Characterisation of the sensory properties of whey protein concentrates".

New Certification Program for Food Scientists by IFT

IFT Launches New Certification Program for Food Scientists

New Certified Food Scientist Program Formally Recognizes Applied Knowledge and Skills

The Institute of Food Technologists (IFT) announced the new Certified Food Scientist (CFS) credential – a new way to recognize food scientists.
Through this program, the food science profession will have a formal certification program to recognize the applied scientific knowledge and skills of food scientists.

Objectives:

The CFS credential will:

• Demonstrate the professions’ commitment to safe and quality foods for consumers;
• Promote lifelong learning and complements both academic learning and work experience;
• Provide food scientists with a way to demonstrate their applied professional skills and knowledge through a third party, independent assessment tool;
• Help employers and practitioners identify individuals with certain knowledge and skills;
• Raise the visibility and credibility of the food science profession through a certification program; and
• Build a foundation for ethical standards moving forward that will benefit the entire profession.
  

Requirements for Candidates?

To become a Certified Food Scientist, a food professional must complete an application and meet certain eligibility requirements. These include one of the following:

• MS or Doctorate in food science, food science concentration or global equivalent + 2 years full-time food science experience
• BS in food science, food science concentration or global equivalent + 3 years full-time food science experience
• MS or Doctorate in related science or global equivalent + 4 years full-time food science experience
• BS in related science or global equivalent + 6 years of full-time food science experience

The exam is comprised of 100 multiple choice questions in the following content areas:

• Product Development
• Quality Assurance and Quality Control
• Food Chemistry and Food Analysis
• Regulatory
• Food Microbiology
• Food Safety
• Food Engineering
• Sensory Evaluation and Consumer Testing

The questions are scenario-based items that:

• Present a problem situation.
• Ask the test taker to consider all of the available information in the item.
• Ask the test taker to select a response that is the best based on the intended response to the conditions and the information provided.

To view a sample question, please click here.  Additional sample questions and the exam content outline are in the Candidate Handbook.

Fees

The CFS certification exam will be offered at more than 250 global testing centers. The first testing

opportunity will take place in February of 2013.

For a limited time, food scientists with at least a Bachelor’s of Science Degree (in food science, food science concentration or a related science) and at least 15 years of full-time experience post-bachelor degree are eligible to apply for certification under the One Time Alternative Assessment program. This opportunity is available through January 18, 2013.

For more details on the CFS program, including eligibility, exam fees and how to apply, please visit www.ift.org/certification.

Is it required for Food Scientists in the MENA  region?

The new Certified Food Scientist (CFS) credential is also preferred for everyone residing in Lebanon, Jordan, Syria, Egypt, all middle eastern and GCC countries..etc 

There are centers in each country for doing the test. All details found in the handbook. 

About IFT

For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

Contact

Institute of Food Technologists

Mindy Weinstein, 312.604.0231

mweinstein@ift.org

A distinguished nutrition professor from Purdue visits FAFS

"Vitamin D recommendations: General public vs. individual treatment" was the lecture given by Dr. Connie Weaver, a  distinguished Professor and Head Department of Foods and Nutrition at Purdue University, Dr. Connie Weaver.  

Weaver’s accomplishments were in the area of nutrition research and mineral bioavailability. She has published over 165 original research articles and 116 book chapters. The results of her research on calcium metabolism are being used to set recommendations for calcium for populations around the world.  She was appointed to the National Academy of Sciences Food and Nutrition Board Panel to develop new recommendations for requirements for calcium and related minerals. .

Weaver , came to the American University of Beirut (AUB)  to give a series of  3 lectures at the Faculty of Food Sciences and Agriculture (FAFS)

A Summarized Script for writing a Research… .in Love.

The Scientist:
A scientist I am; always yearning for an answer. Longing to unravel all the ambiguity that surrounds me.
All because curiosity churns my stomach like someone who swallowed a pebble and can’t get it out.

A scientist I am in love. Constantly craving for an explanation of my feelings towards you. "What is love? Why do I love? And most importantly why do I love you in particular?"
It is not curiosity this time. It is something beyond it, something even harder to get it out because it is not just my stomach that aches; it is also my mind, and my soul.
Something which is not just physical, not even notional, but metaphysical – something beyond human senses or feelings, beyond what can be established by scientists.

Perhaps I am becoming a mad scientist. I don’t want to. And to avoid reaching this phase, a scientist got to do what a scientist got to do: experiment, try, and test to get a viable proof, maybe not a proof to the world, but merely to him.

Albeit, no matter how much I designed and tried, the scientist in me is a human afterall.
So, I fell in the cracks of randomness, clumsy experiments, uncertainties and jumbled proofs, that one experience when in love.
But I am an unwavering tenacious scientist. I never give up.

So, I went to proceed with my subject. However, this time it was you.